Skinny Lasagna Rolls
Yields: 10 rolls; Serving size: 1 roll; Calories: 296; Fat: 5 g; Points Plus: 6
Yields: 10 rolls; Serving size: 1 roll; Calories: 296; Fat: 5 g; Points Plus: 6
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated parmesan cheese
- 2 cloves garlic minced
- 1 egg white
- 10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
- 1 (24 ounce) jar marinara sauce (no sugar added i like ragu lite or amy's pasta sauce)
- 6 cups baby spinach loosely packed and chopped well
- 1 cup low-fat ricotta cheese
- 1 1/2 cups part-skim shredded mozzarella
- 1/2 cup low-fat cottage cheese (small curd if possible)
- kosher or sea salt to taste
- Carbohydrate 2.49335279996158 g
- Cholesterol 8.72600000140161 mg
- Fat 2.75428020058402 g
- Fiber 0.465100006797975 g
- Protein 5.61784400059497 g
- Saturated Fat 1.48999250029129 g
- Serving Size 1 1 (61g)
- Sodium 90.8364100243319 mg
- Sugar 2.0282527931636 g
- Trans Fat 0.189547200029263 g
- Calories 56 calories
Step-by-step
- Preheat oven to 425 degrees. Add 1 1/4 cups marinara to a 13" x 9" x 2" casserole dish.
- In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute. Add chopped spinach and saute until wilted, about 3 minutes.
- In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.
- On a work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesan.
- Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly. If desired, serve rolls with additional heated marinara.
Accompaniments and Plate Balance
Pairing these rich cheese-and-spinach rolls requires high-acid or bitter elements to cut through the dairy fat. A crisp raw fennel salad dressed in fresh lemon juice and extra virgin olive oil provides necessary crunch against the soft baked pasta. Alternatively, bitter greens like arugula tossed with shaved radishes and a sharp red wine vinaigrette balance the concentrated sweetness of the marinara sauce.
Structural Technique and Baking Parameters
The success of rolled pasta dishes depends entirely on moisture control within the filling. Squeezing excess liquid from the cooked spinach prevents the ricotta and cottage cheese mixture from becoming watery during the twenty minutes spent covered in a 425-degree oven. Placing the rolled noodles seam-side down directly into the initial 1 1/4 cups of marinara anchors the portions, preventing unravelling as the mozzarella melts and bubbles.
