Spinach Lasagna Rolls
With Valentine’s Week in full swing, I figured this might be a nice recipe to post for people who may want to stay in and cook up something special for their loved ones instead of fighting the Valentine’s Day crowds. We actually celebrate Matt’s birthday during this week because he has to share his birthday with that hallmark holiday. One of the things I like to do is to have him give me a list of his favorites that I can cook for him for the entire week to help him celebrate. This recipe just happens to be one of his favorites. I don’t make it as often as I should because I always think it is more difficult than it really is, so I always just revert to plain old lasagna when we are having a craving. After making it again last night, I have no idea why it is not on our regular rotation!
This recipe is actually one of the very first pins I pinned on Pinterest! It comes from SkinnyMs (I love their recipes!). It really is an easily adaptable recipe too if you have different tastes in cheeses or sauces. If you want to keep it on the lighter side, then follow the recipe as is. I will share nutritional values at the end. Don’t let this recipe fool you! It is very simple and looks like you have spent a ton of time in the kitchen preparing. 🙂Print
Spinach Lasagna Rolls
A healthier take on regular lasagna that is simple and looks like you spent a ton of time preparing it.
- Yield: 10 rolls 1x
- Method: Easy
- Cuisine: Italian
- 10 whole wheat lasagna noodles (cooked to al dente, approximately 9 minutes. I prefer mine a bit more done so I cook them an extra minute or so)
- 1 24 ounce jar of pasta sauce (look for lower sodium and no sugar added)
- 1 TBL olive oil
- 2–3 cloves garlic, minced
- 6 cups baby spinach, loosely packed and chopped
- 1 cup low-fat ricotta cheese
- 1/2 cup low-fat cottage cheese (I prefer the small curd)
- 1 1/2 cups of part-skim, shredded mozzarella
- 1 egg white
- 1 tsp dried oregano
- 1–2 tsp crushed red pepper (this is optional, but I like the little kick)
- 1/4 cup shredded parmesan cheese
Preheat oven to 425 degrees. Add 1 1/4 cups of the pasta sauce to the bottom of a 9″ x 13″ casserole dish.
Once noodles have been cooked and drained, lay them out flat on a work surface lined with parchment paper.
In a large skillet, add oil on medium-low heat. Add the garlic and saute until fragrant (about a minute). Next, toss in the spinach and cook until wilted (about 3 minutes). Set aside.
In a large mixing bowl, combine the garlic, spinach, ricotta, cottage cheese, 1 cup of the mozzarella, egg white, oregano and red pepper. Once combined, add about 1/4 cup of the mixture to each lasagna noodle and spread out evenly.
Next, roll the noodles up, starting with the end closest to you and place seam side down in prepared baking dish.
Once all of the rolls are in the baking dish, cover with remaining sauce and sprinkle with remaining mozzarella and parmesan cheese.
Cover lightly with aluminum foil and bake for 20-25 minutes. I like to throw a little bit of uncooked baby spinach on each plate before serving the rolls on top.
* If you are not counting calories, use whatever cheese you’d like! Spice up the sauce a bit as well if you like more heat. Feel free to add some cooked italian sausage if you’d like. The possibilities are endless! The serving size is for one roll, but if this is all we are eating then we usually have two. The leftovers freeze well, I just like to add a little extra sauce when reheating from frozen.
- Serving Size: 1 roll
- Calories: 240
- Sugar: 4g
- Fat: 8.5g
- Saturated Fat: 3.5
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 18mg
As you can see, I had a helper with me the entire time I was making these! Shafer didn’t miss a beat and I couldn’t not use these pictures 🙂 I hope you enjoy these as much as we do.