Low fat lasagna rolls recipe

Ingredients

• 10 lasagna noodles, whole wheat, cooked al dente and drained well
• 1 x 24-oz jar of no-sugar-added marinara sauce
• 1 tbsp. of oil, olive
• 2 minced garlic cloves
• 6 cups of chopped, loosely packed baby spinach
• 1 cup of ricotta cheese, low fat
• 1½ cups of mozzarella cheese shreds, part-skim
• ½ cup of cottage cheese, low-fat, small curd preferred
• 1 egg white, large
• 1 tsp. of oregano, dried
• Salt, sea or kosher, as desired
• ½ tsp of pepper, black, ground
• ¼ cup of parmesan cheese, grated

1. Preheat the oven to 425F.
2. Add 1¼ cup of marinara sauce to 9x13-inch baking dish.
3. Heat oil in large sized skillet on med-low. Sauté the garlic till it becomes fragrant. Add the spinach. Sauté till it wilts.
4. Combine the egg white, cottage cheese, 1 cup of mozzarella cheese, ricotta, spinach, garlic, sea or kosher salt and ground pepper in large sized bowl.
5. Line a clear, clean work space with parchment paper. Then lay the lasagna noodles out flat. Add ¼ cup of the spinach and cheese mixture over noodles. Spread it evenly.
6. Roll the noodles and place them with the seam facing down in baking dish. Make sure they don’t touch each other.
7. Spread a cup of the marinara evenly over the rolls. Sprinkle them with the remaining parmesan and mozzarella cheese.
8. Cover with foil. Bake for 20 minutes, till cheese is bubbly and hot. You can serve with rolls, if you like.