Lasagna Rolls Lite
Satisfy your Italian food cravings with "Lasagna Rolls Lite," a lighter twist on the classic comfort dish that's perfect for busy weeknights. These individually rolled lasagna noodles are packed with a creamy blend of part-skim ricotta, shredded mozzarella, Parmesan, and vibrant chopped baby spinach, seasoned with garlic and Italian herbs for a flavor-packed filling. Swirled with marinara sauce and baked to bubbly, cheesy perfection, each roll delivers the familiar taste of lasagna in a portion-controlled, easy-to-serve format. Ready in under an hour with only 20 minutes of prep, this wholesome recipe strikes the perfect balance of indulgence and nutrition. Garnish with fresh basil for a fragrant finishing touch, and serve these crowd-pleasing lasagna rolls as a satisfying main dish for four. Perfect for those seeking healthy pasta recipes or quick Italian-inspired dinners!
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Recipe Information
Ingredients
- 8 pieces lasagna noodles
- 2 cups baby spinach, chopped
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups marinara sauce
- 2 tablespoons fresh basil, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to cool.
In a medium mixing bowl, combine the ricotta cheese, 3/4 cup of mozzarella cheese, Parmesan cheese, chopped spinach, egg, minced garlic, Italian seasoning, salt, and pepper. Stir until completely mixed.
Spread 1/4 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Take one lasagna noodle and spread about 2-3 tablespoons of the ricotta mixture evenly across its surface. Roll the noodle up tightly from one end to the other.
Place the rolled noodle seam-side down in the prepared baking dish. Repeat with the remaining noodles and ricotta mixture.
Pour the remaining marinara sauce over the lasagna rolls, ensuring they are evenly coated. Sprinkle the remaining 1/4 cup of mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the lasagna rolls rest for 5 minutes before serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3493 mg | 152% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 33.8 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1920 mg | 148% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
