Low Fat Lasagna Roll Ups Vegetarian Too
Indulge in a guilt-free twist on a classic comfort food with these Low Fat Lasagna Roll Ups that are vegetarian-friendly and packed with flavor! Each tender lasagna noodle is rolled with a creamy mixture of low-fat ricotta, mozzarella, and Parmesan cheeses, blended with nutrient-rich spinach and seasoned Italian herbs. Smothered in a luscious, low-sodium marinara sauce and finished with melty cheese, these roll-ups are not only light on calories but also big on taste. Perfectly portioned for easy serving, this dish is a quick and satisfying meal that’s ready in under an hour. Whether for a family dinner or meal prep, this vegetarian lasagna recipe promises hearty, wholesome goodness in every bite!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Low-fat ricotta cheese
- 1.5 cups Frozen spinach, thawed and drained
- 1.5 cups Shredded low-fat mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 Egg whites
- 1 teaspoons Garlic powder
- 1 teaspoons Dried Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Marinara sauce (low sodium, no sugar added)
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain the noodles and lay them flat on a baking sheet or clean kitchen towel to prevent sticking.
In a large mixing bowl, combine the ricotta cheese, thawed and drained spinach, 1 cup of mozzarella cheese, Parmesan cheese, egg whites, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Spread about 1/4 cup of the ricotta mixture evenly over each cooked lasagna noodle, leaving a small border around the edges.
Roll each noodle tightly from one end to the other. Repeat with all noodles.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Place the lasagna roll-ups seam-side down in the dish.
Top the roll-ups with the remaining marinara sauce and sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Cover the baking dish with 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 sit for 5 minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 901 mg | 19% | |
*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.
