Lasagna rolls are like the well-portioned, easy little sister of the traditional lasagna bake. Though it seems like it would be more time consuming to roll each noodle up, it’s really not. It also takes less time to bake these individual rolls than it does the big kahuna. For me, though, it’s mostly about the portion control. I’m a huge pasta fan, and I have absolutely no will power when it comes to portion size, so these individual little rolls really help me visualize what a ‘serving-size’ should be… and then I only allow myself to double that, not triple (because my husband needs the leftovers for his lunch tomorrow!)
These are great paired with a simple grilled chicken or other protein, because they are very flavorful on their own. While not ‘heavy,’ exactly, they are a lasagna roll after all – so you may enjoy balancing out their cheesy goodness with a simpler pairing.
Skinny Lasagna Rolls
Yield 4-8 servings, depending if a side dish or main course
- 8 brown rice lasagna noodles, cooked
- 9-10 oz. fresh, chopped spinach (whatever size bag you can find will work!)
- 15 oz. fat-free ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- sea salt and freshly ground pepper
- 32 oz. spaghetti sauce
- 9 tablespoons (about 3 oz.) part skim mozzarella cheese, shredded
- Preheat the oven to 350°F.
- Pour about a cup of the tomato sauce onto the bottom of a 9 x 12 baking dish.
- Put out a piece of parchment paper and lay out the lasagna noodles.
- Mix together the spinach, ricotta, Parmesan, egg, salt and pepper.
- Spread the mixture evenly over the lasagna noodles (about 1/3 cup each).
- Roll up the lasagna noodles and place in the baking dish with the seam-side down.
- Pour the remaining sauce evenly over the rolls and sprinkle the mozzarella cheese over the top of them.
- Cover with aluminum foil and cook for about 40 minutes, until the cheese is melted.
Recipe from Tabler Party of Two