Published: November 23, 2018 | Updated: March 10, 2023
Estimated reading time: 2 minutes
Gather around the dinner table for a healthy twist on this family classic.
Makes 6 servings
Prep time: 20 minutes
Cook time: 40 minutes
12 whole-wheat lasagna noodles, prepared according to package directions and drained
9 ounces frozen spinach, prepared according to package directions with excess water drained
15 ounces low-fat ricotta cheese
½ cup parmesan cheese, grated
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1 tablespoon garlic, minced
Red pepper flakes to taste
2 cups (16 ounces) marinara sauce
1 cup low-fat mozzarella cheese, shredded
4 tablespoons fresh basil, diced
Nonstick spray
Heat oven to 350 degrees F. Cook noodles according to package directions. Meanwhile, mix spinach, ricotta, parmesan and garlic in a bowl. Spray a baking pan with nonstick spray. Lay noodles out and spread a small amount of the cheese mixture the length of the noodle. Kick up the spice by sprinkling with red pepper flakes. Add more for a bigger kick! Roll the noodle up and place in the baking pan, open end down. Repeat with all the noodles. Cover the rolls with marinara sauce and sprinkle with mozzarella cheese and basil. Bake for 40 minutes.
You can make this recipe up to three days ahead and refrigerate before baking, or you can freeze for longer. If baking from frozen, increase baking time to 60 minutes.
Nutrition information
Per serving (two rolls)
530 calories | 19.2 grams fat | 10.3 grams saturated fat | 858 mg sodium | 51 grams carbohydrates | 8.7 grams fiber | 40.2 grams protein