Ingredients
- 10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes), drain
- 1 (24-ounce) jar marinara sauce, no sugar added. (i like ragu lite or amy's pasta sauce)
- 1 tablespoon olive oil
- 2 clove garlic, minced
- 6 cup baby spinach, loosely packed and finely chopped (use a food processor if available)
- 1 cup low-fat ricotta cheese
- 1 1/2 cup part-skim, shredded mozzarella
- 1/2 cup low-fat cottage cheese (small curd if available)
- 1 cup egg white
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher or sea salt, more or less to taste
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Preparation
Baking Directions:
Preheat oven to 425 degrees.
Add 1 1/4 cups marinara to a 13-by-9-inch casserole dish.
In a large skillet, add oil and heat to medium-low heat.
Sauté garlic for 1 minute.
Add finely chopped spinach and continuing sautéing until wilted, about 3 minutes.
In a large mixing bowl, thoroughly combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.
On a work surface, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles.
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 foil and bake 20 minutes, or until cheese is hot and bubbly.
If desired, serve with additional heated marinara.
