Lasagna Rolls with a Pomodoro Sauce

One of the husband’s favorite meals is lasagna. Especially my healthified vegetarian lasagna.

And don’t get me wrong, I love lasagna too – but for just the two of us it ends up being a TON of food, and it takes about 1.5-2 hours to make. So one weeknight, I was looking to get the same gooey yumminess that comes from traditional lasagna, but without the long cooking time it generally requires.

I came across this recipe from CookingLight, thanks to being a part of their Bloggers’ Connection and I knew I had found the recipe I was looking for!

I made some pretty significant modifications to the original recipe, but the essence of it remained the same.

These are easy, perfectly portioned, cheesy, veggie-filled rolls, with all of the great flavors of your traditional vegetarian lasagna.

The Ingredients

Adapted from CookingLight

• 8 uncooked whole wheat lasagna noodles
• 4 cloves garlic
• 1 tsp 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

The Directions

Step 1: Cook noodles according to package directions, drain and lay out the noodles flat (on foil or parchment paper) so they don’t stick together.

Step 2: 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.

Step 3: Add one of the jars of sauce to your veggie mixture – simmer for 5 minutes.

Step 4: 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.

Step 5: 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.

Step 6: Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.

And there you have it! A quick and easy version of lasagna that’s family-friendly and a perfect weeknight meal. The whole recipe took about 30-40 minutes to make, less than half the time of a traditional lasagna!

The husband loved it, and while we did still have leftovers – they were finished within the next day

Print Lasagna Rolls with a Pomodoro Sauce

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 2 rolls

Calories per serving: 393

Fat per serving: 11.7g

Nutritional Info Per Serving: 393 Calories, 11.7g Fat, 58.3g Carbs, 924mg Sodium, 10g Fiber, 19g Protein

Ingredients

• 8 uncooked whole wheat lasagna noodles
• 4 cloves garlic
• 1 tsp 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

Directions

1. Cook noodles according to package directions, drain and lay out the noodles flat (on foil or parchment paper) so they don't stick together.
2. 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.
3. Add one of the jars of sauce to your veggie mixture - simmer for 5 minutes.
4. 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.
5. 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.
6. Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.

Notes

Adapted from CookingLight

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