Three-Cheese Lasagna Roll-Ups

So how are y'all liking the new changes to my blog??  I absolutely love makeovers {of all kinds} and have been wanting to give my bloggy a lil facelift for awhile now, so I'm pretty happy with how it turned out!

So many exciting things are going on this week, not just with my blog.  For one, this is a 3-day work week for me AND it's the final week in our current office.  My commute won't change too much, but I am getting a bigger office with a fresh new paint job hehe.  So we're spending the entire week moving stuff, which is less than thrilling, but at least that means less real work to do!

As for what we ate this weekend, these lasagna roll-ups are a MUST try!!!  I love this recipe because not only is it a great twist on classic lasagna, but you can serve them in perfect little portions so you don't over indulge.  These were so easy to make and tasted so good.  I especially loved the chunks of zucchini and fresh tomato it called for, yum!  I must admit though, the leftovers were definitely my favorite part!  They're also the perfect week night meal as you can make these ahead of time, freeze them and then just pop them in the oven when you're ready to eat.

Easy peeeeasy.

Hope y'all enjoy these as much as we did! 

Three-Cheese Lasagna Roll-Ups

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Servings: 10

Serving Size: 2 roll-ups 

Calories: 385

Fat: 14 g

Carbs: 43 g

Fiber: 0 g

Protein: 24 g

Old Points: 8.9 pts

Points+: 10 pts

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Here are your ingredients:

Recipe adapted from Good Housekeeping

 

1/2 package (16 oz) curly lasagna noodles (about 10 noodles)

2 cans (14 oz each) stewed tomatoes

1 can (8 oz) tomato sauce

1 container (15 oz) part-skim ricotta cheese

1 1/2 cups (6 oz) part-skim mozzarella cheese, shredded

3 Tbsp freshly grated Parmesan cheese

1/2 tsp. coarsley ground black pepper

1/4 cup chopped fresh basil

2 tsp. olive oil

1 small onion, chopped

1 small zucchini, diced

1 small tomato, diced

1 Tbsp capers, drained and chopped

Prepare lasagna noodles according to package.  Drain and rinse with cold running water.  Return noodles to sauce pot with cold water to cover.  Meanwhile, in a 3-quart glass or ceramic baking dish, combine stewed tomatoes and tomato sauce, breaking up tomatoes with the back of a spoon.  Prepare filling: In a large bowl, mix all cheeses, pepper and 3 tablespoons chopped basil. 

Preheat oven to 375 degrees F.  Drain lasagna noodles on clean kitchen towels.  Spread rounded 1/4 cup filling on each lasagna noodle and roll up jelly-roll fashion.  Slice each noodle crosswise in half.  Arrange lasagna rolls, cut side down, in sauce in baking dish and cover loosely with foil.  Bake 35 to 40 minutes, until hot. 

Meanwhile, prepare topping: In a nonstick 10-inch skillet, heat oil over medium heat.  Add onion, cook until tender and browned.  Stir in zucchini, cook until tender.  Stir in diced tomato, capers and remaining 1 tablespoon basil, heat through.  To serve, place sauce and lasagna rolls on plate and spoon topping over the rolls.  Enjoy!  

Click here for a printable version of this recipe

 

Hope everyone is having fun gearing up for Thanksgiving, I know I am!  I have so much baking to do tomorrow, excited to show y'all my festive turkey cookies :)

What are you making for this Thanksgiving??