Sunday, March 1, 2015

Lasagna Roll-Up

I started Weight Watchers 3 weeks ago and I really needed to start cooking more.  I have really been craving lasagna for awhile now, but it is definitely one of those foods that I binge on.  I searched WW for some healthier alternatives and browsed through Pinterest.  I decided to make my own version of a lasagna roll-up.
I must say, it turned out really great!
One roll-up is only 5 pp and I just filled the rest of my plate with a salad and french dressing.  Having these in individual wraps made it so much easier to just eat one piece and not go over board.  I also have a better idea of how many points I'm eating since they are already  portioned.

Lasagna Roll-Up
5 PP each roll-up, 12 servings

12 lasagna noodles, cooked
15oz.  2% cottage cheese
1 egg
10oz. frozen spinach, dethawed and drained
1 1/2c. mushrooms, chopped
2c. marinara sauce
1c. mozzarella cheese

I had to use 1 13x9 and one 9x9 casserole dish.  Spoon a little of the marinara sauce on the bottom of each dish to prevent sticking.
Cook lasagna noodles per package instructions.
While the noodles are cooking, preheat oven to 350.
In a bowl combine the cottage cheese and egg. Stir in drained spinach and chopped mushrooms. 
When the noodles are done, drain them and rinse with cold water.  Put down a sheet of parchment paper and lay down a noodle flat.  Spoon in  about 2 spoonfuls of the cheese mix on the front of the noodle. Roll noodle up and place in pan.  Continue for the remaining 11 noodles and place in the dish. I had 8 in the 13x9 and 4 in the 9x9.  Pour about 1/2c. of marinara sauce per 3 rolls to cover.  Then top each roll with about 1 Tbsp. of mozzarella.  Cover with aluminum foil and bake for 40 minutes.  Remove aluminum foil and bake an additional 10 minutes.  Let cool about 15 minutes before eating.
Now, I have meals for the rest of the week!