Yes, that's right... you can have your lasagna and eat it too!
What's better is now you don't have to feel guilty about indulging in it anymore. Most places I looked, a typical serving of one lasagna roll-up was anywhere between 350-550 calories. What?! That's madness!
If you're going to have pasta, you better at least do it right and make those carbs and calories well worth it. With this lightened up version of lasagna roll-ups, you won't feel like you're missing out on anything and that's because you're not!
These noodles are loaded with cheesy spinach goodness. They're rich, decadent, full of flavor, and even more full of vegetables.
I healthified these rather traditional lasagna roll ups by using whole wheat lasagna noodles. I was going to go for the rice noodles to make these gluten free, but they were actually significantly higher in calories than the whole wheat ones. So, whole wheat it is for me today!
I also used a fat free ricotta cheese. In my mind, ricotta cheese is one of the only cheeses that I feel you can get away with using the 'fat free' version of since it's already a rather wet cheese and doesn't need to melt much to get the right texture.
And vegetables? Well, I stuffed these puppies with a full 10 oz. of chopped spinach. Plus, the tomato spaghetti sauce. Mmm mm...
Of course, I'll always suggest a homemade sauce, but if you're pinched for time you can always opt out for a jar of sauce. And please, if you're using a jar... go for an organic one if at all possible!
You can even make this dish up ahead of time; get them all prepared and ready to bake and then cover with foil and set in the fridge.
When you're ready to eat, just preheat your oven and then toss them in for the 30 minutes to bake. Easy peasy!
Whole Wheat Lasagna Roll-Ups
Servings: 6 • Size: 2 Roll-Ups • Calories: 355.3 • Fat: 5.4 g • Carb: 55.1 g • Fiber: 9.5 g • Protein: 21.1 g • Sugar: 6 g • Sodium: 296.7 mg
2 C. Spaghetti Sauce
12 Whole Wheat Lasagna Noodles
15 Oz. Fat Free Ricotta
10 Oz. Frozen Chopped Spinach, Thawed & Drained
1 1/4 C. Reduced Fat Shredded Italian Cheese Blend, Divided
1 Whole Large Egg
1/4 Tsp. Ground Nutmeg
Salt & Pepper to Taste
Preheat the oven to 400 degrees F. and spread about 1/2 cup of the spaghetti sauce into the bottom of a 13x9" baking dish; set aside.
Cook the noodles according to the package directions.
Once the noodles are done, drain well and place the noodles over parchment paper or foil to keep them from sticking. Let the noodles sit and dry for a few minutes.
While the noodles are drying, mix together the ricotta, spinach, 1 cup of the cheese, egg, nutmeg, and salt and pepper until well blended.
Spoon about 2 1/2 tbsp. of the ricotta mixture out onto each noodle and spread it out evenly from end to end and side to side.
Roll the noodles up and carefully transfer into the prepared baking dish.
Pour the remainder of the spaghetti sauce over the rolled up lasagna and sprinkle with last 1/4 cup of cheese.
Cover with foil and place in the oven to bake for about 30 minutes or until the cheese is bubbling and melted on top.
Serve right away and enjoy!
Store any leftovers in a sealed container in the fridge for 3-5 days.
They reheat really well!