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)
Emily, in the directions, you forgot to add when to mix in the spinach and the artichokes, even though I’m a seasoned cook I can figure it out. For some it may not be that simple. Love all of your recipes.
Oops! That’s pretty important ;). Thanks for the head’s up!
Thank you for still showing points plus. It is so so appreciated!!!
Emily, your recipes have made me successful on my weight watchers journey. Seriously, I recommend your website at every weight watchers meeting and when I talk to new members, or even people struggling with weight issues. My husband loves the food too and isn’t on a diet at all. I’m going to make these this weekend and add in some shredded chicken which doesn’t even increase the points value!!
Do you think this recipe would freeze well?
I’m wanting to know the same thing 🙂
I’ve never frozen them so I can say for sure, but I don’t see why not. If you freeze them report back!
I haven’t tried freezing it so I can’t say for sure. Let me know if you try it!
Made this tonight and it’s absolutely DELICIOUS!!! A total keeper! I used 16oz spinach and a whole 14oz can of artichokes. I served it with roasted brussel sprouts which complimented the dish fabulously. I know you hear it all the time but, you make being on a diet SO EASY! My husband has lost 60lbs. And has kept it off. I’ve been pregnant for the last 2 years. A few months in between. I can’t wait to lose my baby weight and I know it will be so easy because of you. Thanks Emily! Keep the great recipes coming!!!
Do you think we could make this ahead of time (the day before, perhaps?) and then just bake it when I want to eat it?
I think that should work!
This was excellent! And–bonus–the leftovers I just had for lunch reheated very well. I will definitely be making this again.
I’m so happy you loved it!
Love this recipe! Tastes exactly like spinach artichoke dip! I used an entire can of artichokes because I love them and added chicken- so good!
I’m so glad you loved it!
So tasty! Super simple to make. Looking forward to leftovers already 🙂 Thanks!
Hi!
I have a jar of marinated artichoke hearts… Will that up the points, if they are drained?
Thanks!
Btw…. I am a WW veteran of two years, using Skinnytaste recipes…which are fabulous! But, my family is bored with my less saucy “light” meals so I was so excited to find you!!! Your recipes are just what my family needs and the foods they love! So, thanks!
Hi Amber, I’m happy you found me too! Thanks for all the kind words, I hope your family loves the recipes!! I love Skinnytaste too 🙂
As for the artichokes, I’m assuming the marinade is oil based? If they’re packed in oil I would just rinse them after draining them to keep the points the same. Hope that helps and that you all love this one!
These were so delicious! I cannot wait to make them again!!!
For the record – I froze them and now I’m eating them a month later – still just as good !
When I plug this into my recipe builder on the WW app I keep coming up with 10 SP. Am I missing something?
Hi Jenna,
Maybe this response from my site FAQs can help?
I made one of your recipes and when I ran it through the Weight Watchers Recipe Builder it gave me a different SmartPoints value – what gives?
I use the Weight Watchers Recipe Builder to calculate the SmartPoints values for every one of my recipes unless otherwise noted. Any discrepancies are most likely due to us using different brands or ingredients. The nutrition information of similar products from different brands can vary drastically. I try to post the brand name of the products I use as often as possible. If you are concerned you may be using different brands than I did, making substitutions or if I didn’t list a brand, feel free to run the recipe through yourself and use the SP value you come up with!
My SPs are a guideline and are what I came up with entering the ingredients into the WW recipe builder, but feel free to recalculate using your own ingredients!
Made this last night. It was amazing! My husband started raving about it with the first bite. I am happy to read that someone tried freezing the leftovers and they turned out fine. I was a little skeptical with a cream sauce.
Thank you, thank you, thank you!
This turned out awesome! Such a great flavor and very filling. Thank you for the recipe. 🙂
es muy rico ..y delicioso
For those of you who froze this, did you cook it longer? Or did you still cook it at the same temp and time?
We are not cooked greens lovers. Is there something we could substitute for the spinach in this recipe? Mushrooms? Peppers?
I haven’t tried either but you can certainly give it a whirl!
I want to make the lasagna ahead of time- I am NOT a seasoned cook, lol HELP! After they dry can I put them in the fridge until later?
BTW- your recipes have saved me! Please keep adding!
Made a version of fhese tonight subbing low far ricotta, chopping grilled chicken in with artichokes & spinach in food processor & then made cauliflower “alfredo” sauce- delish & filling.