Low Fat Lasagna Rolls
Savor the irresistible flavors of Italian comfort food while keeping it light with these Low Fat Lasagna Rolls! Perfectly portioned for easy serving, these nutritious rolls feature tender whole wheat lasagna noodles stuffed with a creamy blend of low-fat ricotta cheese, fresh spinach, and parmesan, delicately seasoned with garlic powder, salt, and pepper. Each roll is nestled in a tangy low-sodium marinara sauce, topped with melted low-fat mozzarella, and finished with a sprinkle of fresh basil for a burst of flavor. Ready in under an hour, this wholesome recipe is ideal for busy weeknights or impressing guests with a health-conscious twist on a classic favorite. Packed with protein and fiber, these lasagna rolls are deliciously guilt-free and guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 8 pieces Whole wheat lasagna noodles
- 1.5 cups Low-fat ricotta cheese
- 2 cups Spinach, fresh and chopped
- 0.5 cup Parmesan cheese, grated
- 2 large Egg whites
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Marinara sauce, low sodium
- 1 cup Mozzarella cheese, shredded and low-fat
- 2 tablespoons Fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to the package instructions. Once cooked, drain and lay them flat on a baking sheet to prevent sticking.
In a mixing bowl, combine the low-fat ricotta cheese, chopped spinach, grated Parmesan, egg whites, garlic powder, salt, and black pepper. Mix until thoroughly combined.
Spread a thin layer of the ricotta mixture onto each lasagna noodle, about 2 tablespoons per noodle.
Gently roll up each noodle from one end to the other, securing the filling inside.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
Place each lasagna roll seam side down into the baking dish over the marinara sauce.
Pour the remaining marinara sauce over the top of the lasagna rolls.
Sprinkle the shredded low-fat mozzarella cheese evenly over the top of the rolls.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and allow to cool for 5 minutes before serving.
Garnish with fresh basil before serving.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 398.5 g | 145% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 45.0 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2694 mg | 207% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4091 mg | 87% | |
*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.
