While making up my weekly menu this past Sunday, I realized that I use a lot of ground turkey and chicken breasts and not enough pasta. I’m sure it doesn’t seem that way from the recipes I have posted so far in this little corner of mine, but because most pasta revolves around cheese and cheese makes some of us in this household sick; I really try to avoid it as much as I really can. It’s crazy how many recipes involve a lot of cheese, especially some of my favorites. I just cross my fingers that it’ll be a side dish at a family party…
My husband is in the middle of a juice cleanse, so I snuck these Skinny Lasagna Roll-ups into this week’s dinners since it’s just the kids and I eating whole foods. They’re an easy prep and they’re cute. Plus they reheat well the next day if you want to take one along with you to work.
And you never know…you may never want to go back to the traditional lasagna cooking way again.
- 16-ounces lasagna noodles
- 24-ounce jar marinara sauce
- 15-ounce skim milk ricotta cheese
- ¼ cup mozzarella cheese
- ¼ cup parmesan cheese
- 1 large egg
- Preheat oven to 350 degrees. Add lasagna noodles to a large boiling pot of water. Cook according to package and drain in a strainer while rinsing with cold water when noodles are throughly cooked.
- Spread a thin layer of marinara sauce over the bottom of a 9x13 casserole pan so that it is just slightly covered. Set aside.
- Using a medium size mixing bowl, add ricotta cheese, mozzarella cheese, parmesan cheese and egg. Whisk well until combined.
- To fill lasagna noodles, place each individually across a large plate. Use a spoonful of cheese mix and thinly spread across entire noodle. Gently roll up until you've reached the end of the noodle. Add seam-side down to 9x13 casserole pan. Repeat with each lasagna noodle until you've run out of pan room or noodles.
- Cover casserole pan with foil overtop and add to oven. Bake for 30 minutes. Remove foil and return to bake for an additional 10 minutes. Serve 2-3 rollups per plate.