Skinny Lasagna Roll

The skinny lasagna roll will make your mouth water. It takes all the classics of true lasagna and finds lighter options to fulfill you.

Being raised in a good Italian home, I was a little weary, but I was proven wrong with my first delicious bite. I paired my skinny lasagna roll with balsamic green beans, homemade Italian sausage, and sauce. Here was my quick snapshot of the entire meal.

If you don’t have time to make items from scratch, store bought is perfect. The most important part of this recipe is you taking the time to care for yourself!

If you would like to make your sauce from scratch, click here. Both the skinny lasagna rolls and sauce freeze well for make now and cook later meals. This often happens in my house as the recipe makes 10 servings and I only have 2 mouths to feed. 🙂

Happy cooking!

Skinny Lasagna Roll Ingredients

10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes), well drained
1 (24 ounce) jar marinara sauce (no sugar added, I like Ragu Lite or Amy’s Pasta Sauce)
1 tablespoon olive oil
2 cloves garlic, minced
6 cups baby spinach, loosely packed and chopped well
1 cup low-fat ricotta cheese
1 1/2 cups part-skim, shredded mozzarella
1/2 cup low-fat cottage cheese (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 grated Parmesan cheese

Directions for Skinny Lasagna Roll

Preheat 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 over 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 work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. 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. If desired, serve rolls with additional heated marinara.

Thanks to Skinny Ms. for the inspiration for today’s post.