Skinny Lasagna Rolls
Yields: 10 rolls; Serving size: 1 roll; Calories: 296; Fat: 5 g; Points Plus: 6
Yields: 10 rolls; Serving size: 1 roll; Calories: 296; Fat: 5 g; Points Plus: 6
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated parmesan cheese
- 2 cloves garlic minced
- 1 egg white
- 10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
- 1 (24 ounce) jar marinara sauce (no sugar added i like ragu lite or amy's pasta sauce)
- 6 cups baby spinach loosely packed and chopped well
- 1 cup low-fat ricotta cheese
- 1 1/2 cups part-skim shredded mozzarella
- 1/2 cup low-fat cottage cheese (small curd if possible)
- kosher or sea salt to taste
- Carbohydrate 2.49335279996158 g
- Cholesterol 8.72600000140161 mg
- Fat 2.75428020058402 g
- Fiber 0.465100006797975 g
- Protein 5.61784400059497 g
- Saturated Fat 1.48999250029129 g
- Serving Size 1 1 (61g)
- Sodium 90.8364100243319 mg
- Sugar 2.0282527931636 g
- Trans Fat 0.189547200029263 g
- Calories 56 calories
Step-by-step
- Preheat oven to 425 degrees.
- Add 1 1/4 cups marinara to a 13" x 9" x 2" casserole dish.
- In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute.
- Add chopped spinach and saute until wilted, about 3 minutes.
- In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.
- On a work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles.
- Start rolling the noodle at the end closest to you.
- Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish.
- Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesan.
- Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly.
- If desired, serve rolls with additional heated marinara.
My Skinny Lasagna Rolls: A Weeknight Winner
As a busy working mom, finding time to cook healthy, delicious meals can be a real challenge. Dinner time often feels like a race against the clock, with everyone demanding attention and the fridge looking rather bare. That's why I've become obsessed with recipes that are both quick and nutritious. These Skinny Lasagna Rolls are a perfect example. They're surprisingly easy to make, even on a hectic weeknight, and they’re a guaranteed crowd-pleaser, even for picky eaters. The best part? They're much healthier than traditional lasagna, using whole wheat noodles, low-fat cheeses, and a hearty helping of spinach. This means I can enjoy a comforting classic without the guilt!
The secret to these rolls is the simple yet flavorful filling. I start by sautéing garlic and spinach – a simple combination that adds a depth of flavor that elevates the dish. Then, I mix in ricotta, mozzarella, cottage cheese, and a touch of oregano. The combination of cheeses creates a creamy, satisfying texture, and the oregano adds a warm, herbaceous note that perfectly complements the other ingredients. Once the filling is ready, I spread it onto cooked lasagna noodles and carefully roll them up. The rolls are then nestled into a casserole dish, covered in marinara sauce and baked until golden brown and bubbly. The result? Tender lasagna rolls that are packed with flavor and nutrients, and satisfying enough to leave everyone happy and full.
I love the versatility of this recipe. Feel free to experiment with different cheeses, herbs, or vegetables. Add some mushrooms or bell peppers to the filling for extra flavor and nutrients. Or try using a different type of pasta sauce – just make sure it’s low in sugar. The possibilities are endless! For me, the key is finding a balance between healthy eating and delicious meals that my family loves. These lasagna rolls strike that perfect balance. They're a testament to the fact that healthy food doesn’t have to be boring. It can be flavorful, satisfying, and easy enough to fit into even the busiest of schedules. So, the next time you’re looking for a quick and healthy dinner option, give these Skinny Lasagna Rolls a try. I guarantee they'll become a new family favorite.
Ingredients I used:
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 egg white
- 10 whole wheat lasagna noodles, cooked al dente and well drained
- 1 (24 ounce) jar marinara sauce (no sugar added)
- 6 cups baby spinach, loosely packed and chopped well
- 1 cup low-fat ricotta cheese
- 1 1/2 cups part-skim shredded mozzarella
- 1/2 cup low-fat cottage cheese (small curd if possible)
- Kosher or sea salt to taste
Tips and Tricks:
- Make sure your lasagna noodles are cooked perfectly al dente. If they're too soft, they'll fall apart when you roll them.
- Don't overfill the lasagna rolls. Too much filling will make them difficult to roll and they may burst open in the oven.
- If you don't have parchment paper, you can use a lightly oiled surface to roll the lasagna noodles.
- For extra flavor, you can add a pinch of red pepper flakes to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
I hope you enjoy this recipe as much as I do! Let me know in the comments below if you try it and what you think.
