Lasagna gets a twist in this speedy and healthy alternative to a family favorite.Ingredients
9 whole grain or whole wheat lasagna noodles
1 cup onions, chopped
1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
1 (15 oz) container fat-free ricotta cheese
½ cup Parmesan cheese, grated
A little salt and fresh pepper, to taste
1 (24 oz) jar pasta sauce, I like Classico Tomato Basil or Prego
⅔ cup part skim mozzarella cheese, shredded
Preheat oven to 350 degrees. Coat a 9 x 12 baking dish with cooking spray.
Cook lasagna noodles according to package directions. Once cooked, rinse and drain. Lay noodles on paper towels and blot them with paper towels to completely dry.
In the meantime, on a microwave safe plate or small bowl, add onions and cook in microwave for about 2 minutes, until soft.
Combine cooked onions, spinach, ricotta, Parmesan, egg, and a little salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of the baking dish.
Take ⅓ cup of ricotta mixture and spread evenly over each noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each evenly with the mozzarella cheese. Cover the baking dish with foil and bake for 35 minutes, or until cheese is melted.
To serve: spoon a little sauce on the plate and top with 1 lasagna roll-up.
Makes 9 lasagna roll-ups. Each serving, 1 roll-up
- Calories - 266
- Fat - 9g
- Carbs - 30g
- Protein - 17g
- Fiber - 4g
- Sodium - 550mg