Skinny Lasagna Rolls

A lighter take on classic lasagna: whole wheat noodles rolled with a spinach-ricotta filling and baked in marinara.

Prep Time15

Cook Time20

Total Time35

Servings: 10 servings

10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
24 ounces marinara sauce jar, no sugar added; divided (1 1/4 cups for dish + 1 cup over rolls)
1 tablespoon olive oil
2 cloves garlic minced
6 cups baby spinach loosely packed and chopped well
1 cup ricotta cheese low-fat
1 1/2 cups mozzarella part-skim, shredded; divided (1 cup in filling, remaining for topping)
1/2 cup cottage cheese low-fat, small curd if possible
1 large egg white
1 teaspoon dried oregano
kosher or sea salt to taste
1/2 teaspoon black pepper
1/4 cup Parmesan cheese grated

Preheat the oven to 425°F (220°C). Spread 1 1/4 cups of the marinara sauce evenly in a 13x9x2-inch casserole dish.
Bring a large pot of salted water to a boil and cook the whole wheat lasagna noodles to al dente (about 8 minutes). Drain well and lay noodles flat on parchment or a clean work surface.
Heat 1 tablespoon olive oil in a large skillet over medium-low. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 3 minutes. Transfer to a bowl to cool slightly.
In a large mixing bowl, combine the sautéed garlic and spinach with 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup cottage cheese, the egg white, dried oregano, salt to taste, and 1/2 teaspoon black pepper. Stir until evenly mixed.
Spoon about 1/4 cup of the cheese-and-spinach mixture onto one end of each lasagna noodle and spread evenly, leaving a small border. Roll each noodle up from the filled end and place seam-side down in the prepared casserole, arranging rolls so they are not quite touching.
Pour or spoon 1 cup of marinara sauce evenly over the assembled rolls. Sprinkle the remaining 1/2 cup shredded mozzarella and the 1/4 cup grated Parmesan over the top.
Cover the dish with aluminum foil and bake for 20 minutes, or until the cheese is hot and bubbly. Remove foil for the last few minutes if you want the top more browned. Serve with extra warmed marinara if desired.