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!