Lasagna is a classic dish that warms the heart and nourishes the soul, but traditional recipes can be heavy on calories. Fortunately, these Skinny Lasagna Rolls allow you to enjoy the comforting flavors of lasagna without the guilt. With whole wheat noodles, lean cheeses, and a generous serving of spinach, this dish is not only delicious but also packed with nutrients. Perfect for a family dinner or meal prep, these rolls are sure to please everyone at the table!
Why This Recipe Is Reliable
This recipe stands out because it combines the classic lasagna experience with healthier ingredients, making it a reliable option for those looking to maintain a balanced diet. The use of whole wheat noodles adds fiber, while the combination of ricotta, cottage cheese, and spinach provides a good source of protein and vitamins. Furthermore, the no-sugar-added marinara sauce keeps the dish flavorful without unnecessary sweeteners. You can trust that each bite is both satisfying and nutritious!
Ingredient List
- 10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes), well drained
- 24 ounces marinara sauce (jar, no sugar added)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 6 cups baby spinach, loosely packed and chopped well
- 1 cup ricotta cheese (low-fat)
- 1 1/2 cups mozzarella (part-skim, shredded)
- 1/2 cup cottage cheese (low-fat, small curd, if possible)
- 1 egg white
- 1 teaspoon dried oregano
- Kosher or sea salt, to taste
- 1/2 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated
What’s in the Gear List
- Large pot for boiling noodles
- Skillet for sautéing spinach
- Baking dish (9×13 inch recommended)
- Mixing bowl for cheese filling
- Measuring cups and spoons
- Wooden spoon or spatula for mixing
- Aluminum foil for covering the dish while baking
Make Skinny Lasagna Rolls: A Simple Method
Step 1: Prepare the Noodles
Begin by boiling water in a large pot. Once it reaches a rolling boil, add the whole wheat lasagna noodles and cook them for about 8 minutes or until al dente. Drain the noodles and set them aside to cool slightly.
Step 2: Sauté the Spinach
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, cooking until wilted and tender, approximately 2-3 minutes. Remove from heat and let it cool slightly.
Step 3: Make the Cheese Mixture
In a mixing bowl, combine the ricotta cheese, cottage cheese, 1 cup of shredded mozzarella, egg white, dried oregano, salt, and black pepper. Stir in the sautéed spinach until fully integrated.
Step 4: Assemble the Rolls
Spread 1 cup of marinara sauce evenly across the bottom of your baking dish. Take one lasagna noodle, place about 2-3 tablespoons of the cheese and spinach mixture at one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat this process with the remaining noodles and filling.
Step 5: Top and Bake
Once all the lasagna rolls are in the baking dish, pour the remaining marinara sauce over the top. Sprinkle the remaining mozzarella cheese and grated Parmesan evenly over the sauce. Cover the dish with aluminum foil.
Step 6: Bake
Preheat your oven to 375°F (190°C). Bake the covered lasagna rolls for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Step 7: Serve and Enjoy
Let the lasagna rolls cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy your Skinny Lasagna Rolls with a side salad for a complete meal!
Fresh Takes Through the Year
- Spring: Add fresh herbs like basil or parsley to the cheese mixture for a burst of flavor.
- Summer: Experiment with seasonal vegetables, such as zucchini or bell peppers, mixed into the filling.
- Fall: Incorporate roasted butternut squash into the cheese mixture for a sweet, autumn twist.
- Winter: Serve with a side of warm garlic bread for a comforting meal on chilly nights.
Chef’s Rationale
The beauty of these Skinny Lasagna Rolls lies in their versatility. You can easily customize the filling to suit your dietary preferences or what you have on hand. The whole wheat noodles not only provide a nutty flavor but also enhance the nutritional profile of the dish. By using a mix of ricotta, cottage cheese, and mozzarella, you achieve a creamy texture while keeping the fat content lower. The addition of spinach ensures you sneak in those vital nutrients without compromising flavor.
Storage & Reheat Guide
Leftover Skinny Lasagna Rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave them for a quick option, heating in 30-second intervals until warm.
Reader Q&A
Can I use regular lasagna noodles instead of whole wheat?
Yes, you can definitely use regular lasagna noodles if you prefer. Just keep in mind that the nutritional profile will change, and they may not be as filling as whole wheat noodles.
Can I freeze these lasagna rolls for later?
Absolutely! You can freeze the assembled rolls before baking. Just cover the dish tightly and store it in the freezer for up to 2 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed.
What can I substitute for ricotta cheese?
If you don’t have ricotta cheese on hand, you can use mashed tofu for a dairy-free version or blended cottage cheese for a similar texture. Just remember to adjust the seasoning accordingly.
How can I make these rolls vegetarian?
This recipe is already vegetarian-friendly! The cheese and spinach filling provides plenty of protein and flavor without any meat. Feel free to add more vegetables if you like!
Bring It Home
These Skinny Lasagna Rolls are more than just a meal; they’re a wholesome approach to enjoying a beloved comfort food. With layers of flavor, a satisfying texture, and the ability to customize to your liking, this recipe is sure to become a staple in your kitchen. Whether you’re cooking for a family gathering or meal prepping for the week, these rolls will impress everyone without weighing you down. Give them a try, and feel good about enjoying lasagna again!
Skinny Lasagna Rolls
Ingredients
For the Rolls:
- 10 pieces whole wheat lasagna noodles (cooked to al dente, about 8 minutes, well drained)
- 24 ounces marinara sauce (jar, no sugar added)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 6 cups baby spinach (loosely packed and chopped well)
- 1 cup ricotta cheese (low-fat)
- 1.5 cups mozzarella (part-skim, shredded)
- 0.5 cup cottage cheese (low-fat, small curd if possible)
- 1 piece egg white
- 1 teaspoon dried oregano
- to taste Kosher or sea salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese (grated)
Instructions
Preparation Steps:
- Begin by boiling water in a large pot. Once it reaches a rolling boil, add the whole wheat lasagna noodles and cook them for about 8 minutes or until al dente. Drain the noodles and set them aside to cool slightly.
- 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, cooking until wilted and tender, approximately 2-3 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the ricotta cheese, cottage cheese, 1 cup of shredded mozzarella, egg white, dried oregano, salt, and black pepper. Stir in the sautéed spinach until fully integrated.
- Spread 1 cup of marinara sauce evenly across the bottom of your baking dish. Take one lasagna noodle, place about 2-3 tablespoons of the cheese and spinach mixture at one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat this process with the remaining noodles and filling.
- Once all the lasagna rolls are in the baking dish, pour the remaining marinara sauce over the top. Sprinkle the remaining mozzarella cheese and grated Parmesan evenly over the sauce. Cover the dish with aluminum foil.
- Preheat your oven to 375°F (190°C). Bake the covered lasagna rolls for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let the lasagna rolls cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy your Skinny Lasagna Rolls with a side salad for a complete meal!
Equipment
- Large pot for boiling noodles
- Skillet for sautéing spinach
- Baking dish (9x13 inch recommended)
- Mixing bowl for cheese filling
- Measuring cups and spoons
- Wooden spoon or spatula for mixing
- Aluminum foil for covering the dish while baking
Notes
- Leftover Skinny Lasagna Rolls can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes.
- You can freeze assembled rolls before baking for up to 2 months; thaw in the refrigerator overnight before baking.
- Feel free to customize the filling with seasonal vegetables for added flavor.
- This recipe is vegetarian-friendly; add more veggies if desired!
