Tuesday, January 6, 2015

Skinny Lasagna Rolls

  • 8 whole-wheat lasagna noodles
  • 10 oz frozen spinach, thawed
  • 15 oz part-skim ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • ¼ tsp Italian seasoning
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 23.25 oz jar Italian pasta sauce
  • ½ cup low moisture, part-skim, shredded mozzarella cheese
  1. Preheat oven to 350 degrees. Begin boiling water for your lasagna noodles. Start defrosting the spinach in a microwave-safe bowl. It took me about 12 minutes, flipping and separating half way through. After the spinach is thawed, use a mesh strainer and a spoon to drain out the extra water. Place into a medium size bowl.
  2. Cook your lasagna noodles until al dente (soft, but not soggy... about 12 minutes). Strain and pat dry. Place a piece of wax paper on the counter and lay out lasagna noodles.
  3. Add ricotta, parmesan, egg, salt and pepper to spinach. Mix well.
  4. Pour half of the pasta sauce in a 10x7 baking dish.
  5. Spread about ¼ cup of the spinach mixture evenly over each noodle. Roll noodles carefully and place seam side down onto the baking dish.
  6. Pour the remaining sauce over the rolls. Spoon sauce over any uncovered noodle areas. The sauce will keep the noodles hydrated and soft while baking. Top each one with 1 Tbsp mozzarella cheese.
  7. Loosely cover the baking dish with foil and bake for 40 minutes.

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