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Homemade Skinny Lasagna Rolls photo

Skinny Lasagna Rolls

Lightened-up lasagna rolled with spinach and three cheeses for an easy, crowd-pleasing casserole.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 servings

Equipment

  • 13x9-inch baking dish
  • Large Skillet
  • Mixing Bowl
  • Spatula or spoon
  • Parchment paper (optional)

Ingredients
  

  • 10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
  • 24 ounces marinara sauce jar, no sugar added; divided (1 1/4 cups for dish, 1 cup for over rolls, plus extra if desired)
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 6 cups baby spinach loosely packed and chopped well
  • 1 cup ricotta cheese low-fat
  • 1 1/2 cups mozzarella part-skim, shredded; divided (1 cup in filling, remaining for topping)
  • 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°F (220°C). Pour 1 1/4 cups of the marinara sauce into a 13x9x2-inch baking dish and spread to coat the bottom.
  • Heat the olive oil in a large skillet over medium-low heat. Add the minced garlic and sauté about 1 minute until fragrant.
  • Add the chopped spinach to the skillet and sauté until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the cooked spinach and garlic with the ricotta, 1 cup shredded mozzarella, cottage cheese, egg white, dried oregano, salt, and black pepper. Stir until evenly mixed.
  • Lay the drained lasagna noodles flat on a work surface lined with parchment paper. Divide the cheese and spinach mixture evenly, placing about 1/4 cup of filling on each noodle and spreading to cover.
  • Starting at the end nearest you, roll each noodle tightly and place seam-side down in the prepared baking dish, arranging them so they are close but not touching.
  • Pour 1 cup of marinara sauce evenly over the rolls. Sprinkle the remaining shredded mozzarella and the grated Parmesan cheese over the top.
  • Cover the dish with foil and bake for 20 minutes, until the cheese is hot and bubbly. Remove foil for the last few minutes if you want more browning.
  • Let the rolls rest a few minutes before serving. Serve with additional warmed marinara if desired.

Notes

  • Cook noodles to al dente to prevent over-softening when baked.
  • Drain cooked noodles well to avoid watery filling.
  • Use low-sodium marinara to better control salt.
  • Small curd cottage cheese blends more smoothly with ricotta.