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Skinny lasagna roll-ups

Updated on November 9, 2012

Skinny lasagna roll-ups

5 stars from 2 ratings of Lasagna roll-ups

Cook Time

Prep time: 40 min
Cook time: 40 min
Ready in: 1 hour 20 min
Yields: 4 large servings

Ingredients

  • 2 boxes dried lasagna noodles, I use noodles made with artichoke flour, but wheat works great too.
  • 2 jars pasta sauce-organic, I mix a low sodium with a vegan brand. Any 2 will do.
  • 1 carton ricotta- organic if possible, low-fat
  • 2 eggs
  • 1 cup cheese, I mixed, sharp cheddar, fresh mozerella
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 4 ounces fresh mushrooms, button or baby portabella
  • 8 ounces roasted corn, regular is great too
  • 8 ounces fresh spinach, chopped fine
  • 1 cup fresh basil, more or less depending on your love
  • 6 cloves garlic-minced, again more or less depending on your love of it

Skinny Lasagna roll-up's

You can display them side ways for a show stopping appearance!
You can display them side ways for a show stopping appearance! | Source
Gathering ingredients
Gathering ingredients | Source
Spinach and Basil on deck!
Spinach and Basil on deck! | Source
Pretty and yummy!
Pretty and yummy! | Source
Everyone loves cheese
Everyone loves cheese | Source
Mix the eggs, ricotta, cheese and vegetables
Mix the eggs, ricotta, cheese and vegetables | Source
I love the smell of fresh basil
I love the smell of fresh basil | Source
No need to cook the spinach first, just chop it small.
No need to cook the spinach first, just chop it small. | Source
Bringing it all together
Bringing it all together | Source
Noodles will be somewhat stiff but flexible
Noodles will be somewhat stiff but flexible | Source
Laying the filling in and then rolling them up. You can lay them flat or sideways!
Laying the filling in and then rolling them up. You can lay them flat or sideways! | Source
Out of the oven before sauce
Out of the oven before sauce | Source
Not too brown, you are going to ladle sauce over it.
Not too brown, you are going to ladle sauce over it. | Source
This will satisfy my pasta cravings!
This will satisfy my pasta cravings! | Source
Is this my best side?
Is this my best side? | Source

Skinny lasagna roll-ups

  1. Start a large pasta pot full of water. While waiting for the water to boil, chop and mince all the vegetables and herbs.
  2. Take a large mixing bowl and toss in the ricotta and eggs. Stir them together well. At this point you could add salt and pepper. I didn't add salt. The pasta sauce and cheese have plenty for my taste. If your water is boiling ,add the dried lasagna noodles and boil for 4-41/2 minutes.
  3. Add all the chopped and minced vegetables, garlic and basil to the ricotta mixture along with 1/2 cup of the cheese's. Stir it all together. Set aside.
  4. Check the noodles. They should be somewhat flexible but still not all the way cooked. If that's the case, drain the water and noodles into a colander. I like to lay the lasagna strips on my clean kitchen counter. This way they cool faster and don't stick together.
  5. Take a clean cutting board or large plate and lay one noodle long and flat. Take about 1/4 cup of the vegetable and ricotta mixture and spread it onto the noodle. Roll up the noodle and either lay it flat or sideways in your baking dish. Finish the rest the same way. Then sprinkle the remaining 1/2 cup cheese on top.
  6. Bake at 375 degrees for 40 minutes. While the pasta is baking, mix the 2 pasta sauces together in a saucepan and heat on low. I like to add extra garlic as I have never had too much garlic!
  7. When the lasagna is heated thoroughly, take it out of the oven and plate 1 or 2 . Ladle 1/4 to 1/2 cup of sauce over the top and enjoy!

Skinny lasagna roll-ups

This is always hit with meat lovers and non-meat lovers alike. It's the one dish I know everyone will walk away satisfied. I always make 2 batches at a time and freeze one batch. This way you can heat the entire batch or pop out one or two roll-ups at a time.

I love lasagna or let me put it this way; I love pasta, any pasta, anytime. Growing up with an Italian father, we had to have it every Sunday, no matter what. His salon was closed on Mondays and so we would go out to dinner that night, always to an Italian restaurant! With left-overs laying around in the fridge, I could sometimes eat pasta 3 or 4 times in a week. I don't remember ever growing tired of it. My grandparents made pasta and sauce every Sunday and we went to their house most every Sunday, not just for the amazing dinner, but to watch the Cleveland Browns play. I still remember my mom screaming at the TV as if the players could actually hear her! Now as an adult I just can't eat pasta everyday. Well I could, but it wouldn't work calorie-wise! That's how this recipe developed. How can I eat all the pasta I love, but cut down the calories? Of course add tons of fresh vegetables. I hope it satifies your cravings like it does mine.

If you have leftover veggies just sprinkle those on top of the the cheese. If I have leftover sauce I just freeze it and add it to the next time I make 2 jars of sauce. Which brings me to the 2 jars of sauce idea. I have found that pasta sauces can be very high in sodium so I have taken to mixing a very low sodium to a regular jar sauce. It's really weird but no matter what 2 you put together it makes a mighty fine sauce. Especially if you add tons of garlic! Yes, I do make my own sauce but I was making a double batch of roll-ups to take to a family gathering, so my time was limited and I know yours is too! This recipe is awesome for single people. You can take out of the freezer what you want, when you want it. You know who you are, my Italian girlfriend-- this one's for you!

One last thought. If you want to make this vegan, substitute tofu for the ricotta and use vegan cheese. I have made it this way with sun-dried tomatoes added it to a veggie line up and it came out great!


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      KimDybvad 5 years ago

      love your recipes. This is one of my favorites and i don't feel guilty if I have an extra serving of this dish.

      Question, I am a working woman and my biggest struggle is healthy high protein easy and quick snacks. Anything you can post on this topic would be awesome.

      Thanks for doing what you do!