Personally, I’m not a big meat eater.
I said it!
Most people I know LOVE meat, but I’m just not a huge fan.
That being said, I know I need to eat protein so I’ve looked for other ways to incorporate it into my diet. One food that I like to use that is high in protein is light ricotta cheese. It has 28 grams of protein per cup!
Now I am a huge pasta fan and I try to find ways to enjoy it that are not only healthy but also quick. This Lasagna Roll-Up recipe fits the requirements.
I like to gather all my ingredients together before I get started.
This particular time, I actually cooked the lasagna noodles in the morning before I went to work. I brought a large pot of water to a boil while I was making breakfast and packing lunches. I put a little olive oil in the water to keep the noodles from sticking and some sea salt to flavor the actual pasta. The pasta I used said to cook it for 9 minutes. I cooked it for 7 minutes, knowing the noodles would get fully cooked when I made the lasagna. I drained them and put them in a container in the fridge. It really didn’t add any extra work to my morning routine and it saved me time when I got home from work.
Once I got home from work, I preheated the oven to 350 and squeezed all the liquid out of my thawed frozen spinach. I mixed the spinach with ricotta, an egg, parmesan, mozzarella, Italian seasonings, salt, and pepper.
Next, I poured some marinara in the bottom of my baking dish and got to work making my roll-ups.
I laid out my noodles on my counter on a large cutting board, but I’ve also used wax paper right on my counter top, too.
I put a large spoonful of the ricotta mixture on each noodle and spread it out.
Then I slowly rolled them up and placed them seam-side down in the baking dish. I continued this using all my noodles.
Once they were all in the dish, I covered them with more sauce, the rest of my mozzarella and parmesan, and sprinkled it with basil seasoning.
I covered the pan with tin foil and baked them for 30 minutes. *Note to self: Next time, remember to spray the tin foil with cooking spray. I lost some delicious, melted cheese because it stuck to my tin foil when I removed it. I may or may not have scraped the cheese off the tin foil and eaten it…
For the last few minutes of cooking, I removed the tin foil and let it continue to bake.
As soon as it was done, I put it on my plate and enjoyed!!!!
This is also the same way I make my stuffed shells. However, I’ve tried to switch over to whole wheat pasta and I can’t find whole wheat shells.
I have also done this recipe using a homemade meat sauce. There are lots of options!
- 12 whole-wheat Lasagna Noodles
- 1 pkg thawed frozen spinach
- 2 Cups Ricotta Cheese
- 1 large container ricotta cheese
- 1 cup mozzarella (divided)
- ½ cup fresh parmesan (divided)
- 1 egg
- 1 tsp basil seasoning (1 tbls if using fresh)
- 1 tsp Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- Marinara sauce
- Preheat oven to 350F. Cook lasagna noodles a few minutes less than the package instructions. It helps to put some olive oil in the pot so the noodles don’t stick together.
- Squeeze as much liquid as possible out of the thawed frozen spinach.
- Mix ricotta cheese, spinach, ¼ c. parmesan cheese, ½ c. mozzarella cheese, Italian seasoning, pepper, salt in bowl. Set aside.
- In a baking dish, place 1 cup of pasta sauce around the bottom of the dish. Spread evenly.
- Lay a piece of wax paper on your counter and place lasagna noodles on paper. You can also use a large cutting board.
- Spread cheese mixture evenly over each piece of lasagna. Begin rolling one strip of lasagna at one end and roll all the way up. Place in baking dish seam side down. Continue process with all lasagna pieces.
- Top lasagna rolls with sauce, the remaining mozzarella & parmesan cheese, and sprinkle with the basil. Place aluminum foil over dish tightly. You may want to spray the aluminum foil with cooking spray so it doesn’t stick to the lasagna. Place in preheated oven. Bake for 40 minutes. If you want your cheese more browned, you can remove the tin foil for the past few minutes. Serve immediately