Skinny Lasagna Rolls

  • 7 whole wheat lasagna noodles
  • 15 oz part-skim ricotta
  • 2 tbsp parsley, chopped
  • 1 large egg
  • ¼ cup freshly grated Parmesan cheese
  • 16 oz part-skin mozzarella cheese, shredded
  • 4 cups of your favorite sauce
  1. Bring a pot of salted water to a boil over high heat. Once the water is boiling, add lasagna noodles and cook for time indicated on package. Drain the pasta, rinse and transfer to a bowl.
  2. Preheat oven to 375°.
  3. In a medium bowl mix ricotta cheese, parsley, an egg and Parmesan cheese. Stir well.
  4. Ladle about 1 cup of homemade tomato sauce in a baking dish and spread it well.
  5. Start assembling your lasagna roll ups by placing of wax paper, aluminum foil or a clean cutting board on the counter and lay out lasagna noodles.
  6. Spread about 3 tablespoons of the ricotta mixture first and 2 tablespoon of the homemade tomato sauce over each individual lasagna noodle. Then, sprinkle some mozzarella cheese.
  7. Carefully roll up and place seam side down in rows in the baking dish.
  8. After that, use remaining tomato sauce to top the lasagna rolls. Sprinkle Parmesan and mozzarella cheese.
  9. Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15-20 minutes more until cheese is melted.

Courtesy of The Girl Who Ate Everything

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