- Skill Level: Intermediate
- Serves: 6
- Start to Finish: 35 minutes
- Prep: 5 minutes
- Cook: 30 minutes
- 510mg Sodium
- 68g Carbs
- 3g Fiber
- 8g Fat
- 4g Saturated Fat
- 6g Sugars
- 17g Protein
Did you know that a serving of the average frozen lasagna contains a whopping 30 percent of your daily saturated fat and cholesterol, plus 12 grams of fat? Yikes! Try these smart, sexy lasagna rolls instead—you'll save your wallet and your waistline.
For an even healthier twist, cut out half of the ricotta cheese mixture and swap in sautéed vegetables such as mushrooms, asparagus, and Swiss chard. You'll still get the hit of comfort food with all the sauce. Just add a little grated Parmasan cheese on top.
- 12 to 15 lasagna noodles
- 2 1/2 cups marinara sauce
- 1 container (15 ounces) part-skim ricotta cheese
- Zest of 2 lemons, plus more for garnish
- 1 tablespoon chopped oregano, plus more for garnish
- 1 cup julienned basil, plus more for garnish
- 1 teaspoon sea salt
1. Preheat oven to 350 degrees.
2. Cook lasagna noodles according to package directions until just shy of al dente. Drain and immediately rinse under cold water to stop the cooking process.
3. Cover the bottom of a 13-by-9-inch baking dish with 1 cup marinara sauce.
4. In a medium bowl, blend ricotta, lemon zest, oregano, basil, and sea salt.
5. On clean work surface, spread out 4 noodles. Top with roughly 2 tablespoons ricotta mixture, spreading evenly over each noodle to create a thin layer. Roll each noodle tightly across to make a compact spiral. Repeat with remaining noodles.
6. Place rolled noodles neatly in prepared baking dish and cover with remaining 1 1/2 cups sauce. Bake uncovered on the center rack for 30 minutes. Garnish with additional lemon zest and fresh oregano or basil.