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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.
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RECIPE

Three-Cheese Lasagna Roll-Ups

Recipe adapted from Good Housekeeping

Yield: 10 servings 1x

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees F.
  2. Prepare lasagna noodles according to package.
  3. 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.
  4. Prepare filling: In a large bowl, mix all cheeses, pepper and 3 tablespoons chopped basil.
  5. Arrange lasagna rolls, cut side down, in sauce in baking dish and cover loosely with foil. Bake for about 35 to 40 minutes.
  6. To prepare topping, heat oil over medium heat in nonstick skillet and cook onion until tender and translucent. Add diced zucchini and cook until tender. Stir in diced tomatoes, capers and remaining tablespoon of basil and spoon over lasagna rolls. Enjoy!

Notes

Serving Size: 2 roll-ups • Calories: 385 • Fat: 14 g • Carbs: 43 g • Fiber: 0 g • Protein: 24 g • WW Points+: 10 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

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??
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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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68 Comments

  1. Staci says:

    These look awesome! How would you recommended freezing them? Can I freeze them with the sauce and toppings?

    1. Kelly says:

      Absolutely! They are good for up to two months in the freezer 🙂

  2. Adel Moore says:

    So I didn’t see on there what temp to put the oven on and h ow long to cook it

    1. Kelly says:

      WOW! I’ve had this recipe up for years and never realized that the rest of the directions got cut off – thank you so much for letting me know! I’ve updated the recipe with the temp and cook time 🙂 Sorry about that!

  3. Megan says:

    This recipe looks awesome and I’m actually in the process of making it, but it seems like your recipe is missing some critical info– cooking time and temp, and it doesn’t say that some of the ingredients are actually supposed to be a topping! For more detail than the three steps you had here, I had to look up the Good Housekeeping recipe you adapted it from!

  4. Cyndee says:

    These looks delicious! How would you go about freezing these?
    My husband is not a fan of ricotta cheese, but I would love to make these and have the option of pulling a couple out of the freezer for a quick meal when we are having a “freezer meal” kind of night, or as the boys would call it – a pizza rolls (yuck!) kind of night.