As I have mentioned in previous posts, I’m making a point of trying new recipes. And so, here is a recipe for low-calorie lasagna rolls from Skinny Ms.
When I think of lasagna, a couple of things come to mind. 1) It’s too heavy, and 2) There is nothing worse than getting a bite of hard or rubbery lasagna. You can enjoy an entire serving of lasagna, but if your last forkful is rubbery, that is probably what you’ll remember most about the meal. It’s definitely good to know how to prevent this rubbery mishap. Now that this issue has been addressed, it is time to try making lasagna again!
By choosing the healthier ingredients (low-fat, reduced sugar, etc.), you get a dish that is better for you without sacrificing the comforting taste! The next time I make it, I think I will play around with this (delicious) recipe to make a low-calorie butternut squash lasagna. For now, here is the recipe for low-calorie lasagna rolls.
Low-Calorie Lasagna Rolls
Ingredients
10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well-drained
24 oz of your favorite marinara/pasta sauce, (Want to be even healthier? Switch it out for one with no sugar added!)
1 tablespoon Avocado/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
Instructions
Preheat the oven to 425 degrees. Add 1 1/4 cups marinara to a 13″ x 9″ x 2″ casserole dish.
In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute. Add chopped spinach and saute until wilted, about 3 minutes.
In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt, and pepper.
On a non-stick work surface, arrange lasagna noodles flat. Add 1/4 cup cheese and spinach mixture to each noodle, and spread evenly to cover the noodles.
Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down in the prepared casserole dish. Be sure to leave a bit of space between each roll.
Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesan.
Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly.
You can heat the rest of the marinara and top each roll with a spoonful, but that’s up to you. Allow your guests to decide for themselves! It’s possible that they are sensitive to the acidity in the tomato sauce, so remember- less is always more.