Spinach and Artichoke Lasagna Roll-Ups
When rich, cheesy spinach and artichoke dip is rolled up inside long sheets of pasta and smothered in a creamy Alfredo sauce, you’d hardly expect it to be light. However, these decadent Spinach and Artichoke Lasagna Roll-Ups are just that! You’ll never believe each one is only 272 calories or 9 WW Points. To view your current WW Points for this recipe and track it in the WW app or site, click here! Serve with a side salad or some roasted asparagus for a crave-worthy vegetarian meal, or side-by-side with chicken or steak for some added protein. Either way, these Spinach and Artichoke Lasagna Roll-Ups are a great way to indulge in your favorite appetizer as a main course!
Looking for more lightened up but indulgent pasta dishes? Check out my Pumpkin Alfredo Tortellini Skillet, Cheesy Chicken Veggie Pasta Skillet, Buffalo Chicken Lasagna Roll-Ups, Chicken Cordon Bleu Pasta Bake, Sausage Tortellini Skillet, Chicken Enchilada Stuffed Shells, Tomato Soup Mac and Cheese, Spicy Sausage Pasta, Cheesy Taco Pasta and more in the Pasta category of my recipe index!
Spinach and Artichoke Lasagna Roll-Ups
Ingredients
- 8 uncooked lasagna noodles, use whole wheat noodles if following the WW Purple plan
- 8 oz brick of 1/3 less fat cream cheese, softened
- ½ cup fat free sour cream
- 1 cup 2% shredded Mozzarella cheese, divided
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon minced garlic
- 1/8 teaspoon black pepper
- 10 oz package frozen chopped spinach, thawed and squeezed dry
- ½ cup drained canned artichoke hearts packed in brine or water, chopped (around half a 14 oz can)
- 15 oz jar light alfredo sauce, I recommend Classico light alfredo
Instructions
- Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
- Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain, rinse with cold water to cool and lay noodles out to dry.
- In a mixing bowl, combine the softened cream cheese, sour cream, ½ cup of the shredded Mozzarella, the Parmesan, garlic, black pepper, spinach and chopped artichokes and stir together until well mixed. When the noodles are dry, spoon a heaping 1/3 cup of the mixture onto each lasagna noodle and spread across the surface. Starting with one end, roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.
- Spoon 1/3 cup of the alfredo sauce into the prepared baking dish and spread across the bottom. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce over top. Sprinkle the remaining ½ cup of shredded Mozzarella over the tops of the rolls. Cover the dish with aluminum foil and bake for 40 minutes. Allow to cool for 10 minutes before serving.
Notes
7 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)