Thursday, October 13, 2011

Skinny Taste

I think my sister gets credit for first telling me about this fabulous website. Then..I heard a couple mumbles and grumblings about it from other friends and sources as well. So, this past weekend I decided to dive in and try a couple recipes from

Here's a little peek at this great recipe website!

So what did I try and why did I like them?

First up...Skinny Taste Spinach Lasagna Roll Ups

photo courtesy of

I made these for some dinner guests..ok my dad, step mom and 4 yr old nephew...but they were received with RAVE reviews from them as well as Mr. Allan. Even my nephew ate an entire roll by himself. They were a breeze to make (I also used the marinara recipe on skinny taste as well), a crowdpleaser, and made excellent leftovers as well. I also love that all nutritional info as well as WW points are listed!

SkinnyTaste Spinach Lasagna Rolls
Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

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