7 WEIGHT WATCHER POINTS FOR SPINACH LASAGNA

Being on Weight Watchers, I often find myself thinking there are some things I love that I can't have.  Then it hits me, there isn't ANYTHING I can't have on Weight Watchers.  I just have to count the points.

Points...oh yes, those points that add up so quickly.  Well, because those points do need to be counted, I am always searching for ways to lower those points. 
So, when I came across this recipe for Spinach Lasagna, I thought I was in Heaven!

It's easy to make and if you roll the noodles up rather then layer them, it's easy to keep track of your portions.

Spinach Lasagna Rolls

10 cooked lasagna noodles
15 oz low fat ricotta cheese
1/2 cup grated Parmesan cheese
10 oz spinach - frozen but thawed and all water squeezed out
1 egg
32 oz. marinara sauce
4 oz. part skim Mozzarella cheese, grated

Preheat oven to 350 degrees.  Combine spinach, ricotta, Parmesan, about 1/4 of the mozzarella and egg in bowl.  Place layer of sauce on bottom of 9x12 backing dish.

Lay out lasagna noodles.  Take about 1/3 cup of ricotta mixture and spread over noodle.  Roll and place seam side down into backing dish.  Repeat with the rest of the noodles.

Poor the rest of the sauce over the rolls and top with a mozzarella cheese.  Bake for about 40 minutes or until cheese melts and inside of rolls are hot.

Serves 10 at 7 points each.

These are very filling.  If you serve them with a side salad or maybe even some Italian zucchini, you have a complete meal for only 7 points.

This will freeze well too!