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Homemade Skinny Lasagna Rolls photo

Skinny Lasagna Rolls

These Skinny Lasagna Rolls are a deliciously healthy twist on a classic! Packed with spinach and creamy cheese, they’re perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Rolls:
  • 10 whole whole wheat lasagna noodles Cooked to al dente (about 8 minutes) and well drained
  • 24 ounces marinara sauce Choose a no sugar added jar
  • 1 tablespoon olive oil For sautéing garlic
  • 2 cloves garlic Minced
  • 6 cups baby spinach Loosely packed and chopped
  • 1 cup ricotta cheese Low-fat
  • 1.5 cups mozzarella Part-skim, shredded
  • 0.5 cup cottage cheese Low-fat, small-curd
  • 1 unit egg white Acts as a binder
  • 1 teaspoon dried oregano For flavor
  • to taste Kosher or sea salt Enhancing flavor
  • 0.5 teaspoon black pepper For spice
  • 0.25 cup Parmesan cheese Grated

Equipment

  • Large pot
  • Skillet
  • Baking dish
  • Mixing bowl
  • Spoon or spatula

Method
 

Preparation Steps:
  1. Start by cooking the whole wheat lasagna noodles in a large pot of boiling water until they are al dente (about 8 minutes). Drain them well and lay them flat on parchment paper to prevent sticking.
  2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
  3. In a mixing bowl, combine the ricotta cheese, cottage cheese, mozzarella, egg white, dried oregano, salt, and pepper. Stir in the sautéed spinach and garlic mixture until well combined.
  4. Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one lasagna noodle and spread a generous amount of the cheese mixture along the length of the noodle. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining noodles.
  5. Once all rolls are in the dish, pour the remaining marinara sauce over the top. Sprinkle the grated Parmesan cheese evenly on top.
  6. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden.

Notes

  • Don't overcook the noodles; they should be al dente for best results.
  • Using low-fat cheeses doesn’t mean sacrificing flavor; the combination of ricotta and mozzarella is still incredibly satisfying.
  • Feel free to experiment with additional herbs or spices to customize the flavor.