I love pasta as much as the next person. But I just can’t eat it often unless I’m willing to gain weight at an alarming pace. And I’m not! That’s why I LOVE this Skinny Lasagna Rolls recipe.
My cute husband, on the other hand, would eat pasta several times a week if I served it that often. Usually I make zucchini pasta, which he tolerates. But recently, I just wanted to bless him with the real deal. This Skinny Lasagna Rolls recipe was simply perfect! He got his pasta, and I got to enjoy it too, but limited my portion to one roll. That’s what I call a win/win!
This recipe is super easy to make, and, if you are cooking for two-four, you’ll have plenty of leftovers. (Or you can freeze half to heat up another day).
Skinny Lasagna Rolls
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
salt and fresh pepper
32 oz spaghetti sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°.
In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt and pepper.
Spoon about one cup sauce on the bottom of a 9 x 12 baking dish (or use mini baking dishes if you want to freeze or share.
Place a piece of wax or parchment paper on the counter and lay out lasagna noodles.
Make sure noodles are dry.
Spread 1/3 cup of ricotta mixture evenly over noodle.
Carefully roll and place seam side down onto the baking dish.
Repeat with remaining lasagna noodles.
Spoon sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.
Makes nine lasagna rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.