“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”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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