Lasagna Roll-Ups

Prep:30minCook:45min

Lasagna has a reputation for being high in calories and fat, but it can also be a wonderful and healthy vehicle for vegetables. This recipe limits saturate fat by eliminating neat and reducing the amount of cheese, and it boosts the flavor and anti inflammatory benefits with lots of fresh vegetables and herbs.

Updated at: Thu, 17 Aug 2023 03:17:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories558.4 kcal (28%)

Total Fat22.7 g (32%)

Carbs63.8 g (25%)

Sugars12.3 g (14%)

Protein27 g (54%)

Sodium1056.4 mg (53%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12whole wheat lasagna noodles

1 x 15 ozricotta cheese

container

1egg

large

½ cupfresh parsley

chopped

1 teaspoondried basil

1 teaspoondried oregano

½ teaspoonfreshly ground black pepper

2 cupsshredded mozzarella cheese

divided

2 teaspoonsolive oil

0.5yellow onion

medium, diced

1 x 8 ozmushrooms

container

2garlic cloves

minced

1.5 x 25 ozmarinara sauce

divided

2 cupsbaby spinach

roughly chopped

Instructions

Step 1

Preheat the oven to 350F. Bring a large pot of water to a boil over high heat

Step 2

Add the lasagna noodles to the boiling water and cook for 8-10 mins, until soft. Drain and gently lay the 12 lasagna noodles out flat on a large piece of parchment paper to cool. Use tongs or gloves to avoid burning your fingers

Step 3

In a medium bowl, combine the ricotta, egg, parsley, basil, oregano, pepper, and 3/4 cup of mozzarella. Stir until combined and set it aside.

Step 4

In a saucepan, heat the oil over medium high heat until warm. Add the onion and sauté for 2-3 mins, or until soft. Add the mushrooms and garlic and cook for 3-4 mins more, until the mushrooms are soft. Add the marinara sauce and spinach. Simmer for 6 mins and remove from the heat.

Step 5

To assemble the lasagna roll-ups, spread 1/4 cup of the ricotta mixture evenly onto each lasagna noodle, leaving a 1/4 inch border on each end. On top of the ricotta, spread 2 Tablespoons of sauce and 1 Tablespoon of mozzarella. Carefully roll up each noodle with the ricotta, sauce, and mozzarella inside.

Step 6

Coat the bottom of a 9-by-12-inch glass baking dish with 1/2 cup if sauce. Place each lasagna roll, seam-side down, on the sauce in the pan. Top the lasagna rolls with the remaining 2 1/2 cups of sauce and the remaining 1/2 cup of mozzarella.

Step 7

Cover the baking dish with a large piece of foil and bake for 40-45 mins. Remove the foil and bake it for 5 mins more, until the mozzarella on top is melted. Set the pan aside to cool.

Step 8

Portion 2 roll-ups each into 6 separate medium containers.

Step 9

Storage: Store in the refrigerator for up to 4 days. To serve, bake in the oven or toaster oven at 350F for 35-40n minutes, until heated through

Step 10

Reuse tip: This recipe makes 6 servings but is only served 4 times in this prep week, so you'll have 2 extra servings (4 roll-ups). To freeze extra servings, place cooled roll-ups in airtight containers and store for up to 3 months.

Step 11

Substitution Tip: If it suits your health needs substitute and gluten-free lasagna noodle of your choice. To make this recipe dairy-free, use a non airy "cheese" substitute and supplement by adding your other favorite vegetables to the sauce.

Notes

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