When I was younger, I was able to eat pasta daily and never saw a change in my weight or energy! As I got a little older, I started to notice that I felt weighed down and tired when I ate it too often. Now when I have it, it feels like a treat!
Easy Skinny Lasagna RollsPrint Recipe
- 9 whole-grain lasagna noodles, cooked, drained and dried
- 3/4 pound ground beef
- 10 ounces frozen chopped spinach, thawed and drained
- 15 ounces low fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and fresh pepper, to taste
- 24 ounces marinara sauce
- 9 tablespoons part-skim mozzarella cheese, shredded
1. Preheat the oven to 350°.
2. Cook lasagna noodles in a large pot according to instructions on the package. While noodles are cooking, brown ground beef in a skillet.
3. In a medium bowl, combine the spinach, ricotta, Parmesan, egg, salt and pepper, (I added about a tablespoon of minced garlic, but this is optional) and your cooked ground beef.
4. Spoon about one cup marinara sauce in the bottom of a 9 x 12 baking dish and spread evenly, so there are no areas uncovered.
5. Place a piece of wax or parchment paper on the counter and lay the lasagna noodles flat (make sure they are dry, or they will stick!).
6. Spread 1/3 cup of ricotta mixture evenly over noodles and carefully roll up. Place seam side down onto the baking dish. Repeat with each lasagna noodle.
7. Spoon the remaining marinara sauce over the noodles in the baking dish and top each one with 1 tablespoon of mozzarella cheese. Then, put foil over the baking dish and bake for 40 minutes, or until the cheese melts.
This recipe makes nine lasagna rolls. I was only able to eat one and a half rolls, so this recipe could easily serve 4 people. We served the salad with ours.