Light Lasagna Roll Ups
Autumn always signifies comfort cooking, to us. We take the slow cookers out of storage, pour over casserole and pasta recipes, lay in a cord of firewood, and read cookbooks, nestled under a throw during the evening’s cooler temperatures. Green Mountain at Fox Run in Ludlow, Vermont, has a Lasagne recipe that is fit and healthy, and still lets us taste the best of Autumn.
The nice thing about rolled up lasagna is that you can adjust the toppings and ingredients for each roll, unlike a big pan of pasta. A little sauce, a lot. Lots of cheese, no cheese. Veggies only, or other fillings. Each person can have a custom rolled lasagna to help meet dietary needs and taste preferences, too! That makes this a family-pleaser.
Servings: 6 Servings
Calories: 237kcal
Green Mountain at Fox Run in Ludlow, Vermont, has a Lasagne recipe that is fit and healthy, and still lets us taste the best of Autumn.
Ingredients
- 6 lasagna noodles
- 1 cup ricotta cheese - skim or low fat
- 1 egg
- ½ cup Parmesan cheese, grated
- ¼ cup chopped basil
- ¼ cup chopped parsley
- ¼ teaspoon Fine Pink Salt
- Pepper to taste
- Spinach leaves - optional -- added by SpaIndex Staff
- 1 cup mushroom slices
- 1 jar - 25 oz no sugar low sodium tomato pasta sauce (divided)
- ¼ cup shredded mozzarella - or parmesan cheese for topping
Instructions
- Prepare lasagna noodles according to package directions. Drain, separate cooked noodles and lay on wax paper to keep them from sticking. [Note: if not preparing immediately, also cover them with wax paper or plastic wrap so they don’t dry out.]
- Preheat oven to 375ºF. Spray 8x8 baking dish with nonstick cooking spray. In small mixing bowl, combine ricotta, egg, parmesan cheese, herbs, salt and pepper.
- Spread one cup of the jarred pasta sauce on bottom of baking dish.
- Cut the noodles in half lengthwise and spread cheese mixture evenly on the noodles. Layer with spinach leaves and mushroom slices, if desired.
- Roll each half into a spiral and arrange in baking dish on top of the sauce.
- When all of the rolls have been made, spread another cup of tomato sauce on top of the rolls, sprinkle with mozzarella cheese (and fresh basil and veggies if desired).
- Cover dish with aluminum foil.
- Bake at 375ºF for 20 minutes; remove foil and bake uncovered for another 20 minutes or until the cheese is melted and bubbling. Let cool for 5 minutes.
- Meanwhile, in a small saucepan heat remaining pasta sauce and serve additional sauce as needed.
Spa Index Kitchen Notes
If you want to please the family and a meat-sauce is necessary, use ground turkey or chicken in the sauce to keep the fat grabs low and the protein high. Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Roll | Calories: 237 kcal (12%) | Carbohydrates: 26 g (9%) | Protein: 13 g (26%) | Fat: 9 g (14%) | Cholesterol: 51 mg (17%) | Sodium: 411 mg (18%) | Potassium: 599 mg (17%) | Fiber: 3 g (13%) | Sugar: 8 g (9%) | Vitamin A: 4250 IU (85%) | Vitamin C: 24.8 mg (30%) | Calcium: 260 mg (26%) | Iron: 2.3 mg (13%)
Doesn’t weight you down as lasagna typically does. And I do need to customize. One non-meat eater, one meat eater, one battling weight, one not, and their rolls have to be at opposite ends of the pan so they don’t touch and contaminate each other. Because teenagers, you know.