Easy Skinny Lasagna

Good Morning Folks

It's a great morning here Conroe TX, looking forward to some wonderful sunshine today.

Ed and I went along with our friends Charlotte and Fred Siems to PPL yesterday to assist them in buying their first motor home. They are excited and looking forward to hitting the road full time.  I'm a little jealous, they're going to get a head start on us. If you have never been to PPL in Houston and your looking for a good (previously enjoyed) RV this place is a must to visit. They have hundreds of RVs to choose from or just to go through to get a idea of what you might be looking for. There are Bumper Pulls, 5th Wheels, Motor Homes and Motor Coaches. We looked through so many our legs got tired of climbing in and out of them. 

We have what seems to be a ton of work around here and so many things to sell. Thinking maybe I'll have a Mini Estate sale instead of a yard sale hoping to get a little more for the finer items I have like my beautiful fine china and lead crystal. We have sold some of the larger pieces of furniture and (fingers crossed) someone is coming to look at the audio equipment from the recording studio today.

Well y'all let's make something good and easy for supper today. I'm thinking Skinny Lasagna. We're going to make this recipe in our convection oven today. Have a great day...

Skinny Lasagna

Ingredients

• 10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes), well drained
• 1 (24 ounce) jar marinara sauce or homemade if you have it
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 6 cups baby spinach, loosely packed and chopped well
• 1 cup low-fat ricotta cheese
• 1 1/2 cups part-skim, shredded mozzarella
• 1/2 cup low-fat small curd cottage cheese 
• 1 egg white
• 1 teaspoon dried oregano
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/4 cup grated parmesan cheese

Directions

Preheat convection oven to 425 degrees.

Add 1 1/4 cups marinara to a 13" x 9" x 2" casserole dish.

In a large electric skillet, add oil and heat to medium-low heat. Sauté garlic until fragrant then add chopped spinach and sauté until wilted, set aside to cool.

In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.

Arrange lasagna noodles flat on parchment paper, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover each noodle. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesan.

Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly.

Serve rolls with additional heated marinara.

Enjoy...

 

Note:
Skinny Lasagna Rolls are perfectly proportioned, filled with delicious, traditional Italian ingredients including flavorful herbs and spices. 

Skinny Lasagna Rolls are a healthy alternative to regular lasagna in individual-sized rolls, and low-calorie too. 

Make Skinny Lasagna Rolls ahead of time and keep them in the freezer for a healthy recipe that pleases the whole family.

 

Have a great day everyone and don't forget to leave a comment or a recipe you would like to share with others.