Lasagna Rolls with a Pomodoro Sauce
A pan of lasagna is too much for two people. These are easy, perfectly portioned, cheesy, veggie-filled rolls, with all of the great flavors of your traditional vegetarian lasagna.
Servings: 4 servings
- 8 uncooked whole wheat lasagna noodles
- 4 cloves garlic
- 1 tsp extra virgin olive oil
- 1/8-1/4 tsp crushed red pepper
- salt & pepper to taste
- 1/2 tsp dried oregano
- 10 oz bag frozen chopped spinach
- 1 red pepper
- 1 red onion
- 1 cup low fat ricotta cheese
- 1 cup shredded mozzarella cheese or a 3 cheese blend
- 2 jars marinara sauce - I like Muir Glen's Organic Sauces
Cook noodles according to package directions, drain and lay out the noodles flat (on foil or parchment paper) so they don't stick together.
Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and the red pepper - sauté 5 minutes or until tender. Add the spinach and all of your spices. Simmer for 10 minutes.
Add one of the jars of sauce to your veggie mixture - simmer for 5 minutes.
Mix the ricotta and mozzarella cheese in a bowl. You can either add the cheese directly into the pan with the veggie mixture or keep the two separate (depending on what you prefer). I kept the two separate. To assemble, place cooked noodles on a flat surface. Spread 1/8 cup cheese and 1/8 cup veggie mixture over each noodle.
Roll up the noodles, jelly-roll fashion, starting with the short side. Place the rolls, seam sides down, in a small baking dish that has been smeared with 1/4 cup of sauce. Pour the remaining sauce over each roll and top each roll with 1 Tbsp shredded mozzarella cheese.
Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.
Serving: 2rolls | Calories: 393kcal | Carbohydrates: 58.3g | Protein: 19g | Fat: 11.7g | Sodium: 924mg | Fiber: 10g