Ingredients
- 10 whole wheat dry lasagna noodles (cooked to al dente about 8 minutes, well drained)
- 1 jar (24 ounce) marinara sauce (no sugar added, I like Ragu Lite or Amy's Pasta Sauce)
- 1 tablespoon oil (olive oil)
- 2 cloves garlic, minced
- 6 cups fresh baby spinach (loosely packed and chopped well)
- 1 cup low-fat ricotta cheese
- 1 1/2 cups part-skim mozzarella cheese, shredded
- 1/2 cup low-fat cottage cheese (small curd if possible)
- 1 egg white
- 1 teaspoon dried oregano
- Kosher or sea salt, to taste
- 1/2 teaspoon black pepper
- 1/4 cup parmesan cheese, grated
How to Make
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Step 1: Preheat oven to 425 degrees.
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Step 2: Add 1 1/4 cups marinara to a 13x9x2" casserole dish.
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Step 3: In a large skillet, add oil and heat to medium-low heat.
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Step 4: Saute garlic until fragrant, about 1 minute.
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Step 5: Add chopped spinach, and saute until wilted, about 3 minutes.
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Step 6: In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.
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Step 7: 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.
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Step 8: Start rolling the noodle at the end closest to you.
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Step 9: 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.
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Step 10: Cover with aluminum foil, and bake 20 minutes, or until cheese is hot and bubbly.
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Step 11: If desired, serve rolls with additional heated marinara.
We hope you enjoy this recipe!
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