Skinny Lasagna Rolls

4.44 from 58 votes

A low-calorie skinny version of the Italian favorite, these lasagna rolls will be a hit at the dinner table.

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Budget-Friendly, Kid-Friendly, Vegetarian

Servings: people

Calories: 240kcal

10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
24 ounces marinara sauce jar, no sugar added
1 tablespoon 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

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 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 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.

SmartPoints (Freestyle): 7