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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a very good old Weight Watchers recipe (when they had exchanges) but I think if following the WW flex plan it is about 9 points. Recipe source: Weight Watchers Quick Start Program Book Ingredients:
1 cup part-skim ricotta cheese |
2 eggs, beaten |
2 ounces mozzarella cheese, shredded (i use part-skim) |
4 tablespoons parmesan cheese, shredded, divided |
1/4 teaspoon oregano |
1/4 teaspoon basil |
1 dash garlic powder |
8 lasagna noodles, cooked according to package directions |
1 cup tomato sauce |
Directions:
1. Preheat oven to 350-degrees F.
2. Spray individual casseroles with Pam and set aside (or use a larger baking pan large enough for all lasagna rolls to fit in one pan (13 x 9).
3. In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
4. On a damp towel or plastic wrap place one lasagna noodle - spoon 1/8th of the cheese mixture lengthwise in center of noodle, and roll noodle starting with narrow end to enclose filling. Repeat with remaining noodles and cheese mixture.
5. Place 2 rolls in each prepared baking dish (or in the larger pan) and spoon 2 tablespoons of tomato sauce over each roll; sprinkle with 3/4 teaspoon of Parmesan and bake for 30-45 minutes (if using the larger pan it will take longer to cook - 45-60 minutes). Garnish with parsley if desired.
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