- Skill Level: Beginner
- Serves: 6
- Start to Finish: 1 hour, 20 minutes
- 510mg Sodium
- 63g Carbs
- 3g Fiber
- 8g Fat
- 4g Saturated Fat
- 17g Protein
Skip the frozen lasagna (one serving can contain 30 percent of your daily saturated fat) and make these delicious lasagna rolls instead—you’ll save your waistline and your wallet.
- 12 to 15 lasagna noodles
- 2 1/2 cups low-sodium marinara sauce, divided
- 15 ounces (1 3/4 cups) part-skim ricotta cheese*
- Zest of 2 oranges, 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. Cook lasagna noodles in a large pot of boiling water according to package directions until just shy of al dente. Drain and immediately rinse under cold water to stop cooking process.
2. Cover the bottom of a 9-by-13-inch baking dish with 1 cup marinara sauce.
3. In a medium bowl, blend ricotta, orange zest, oregano, basil, and salt. On a clean work surface, spread out 4 noodles. Top with roughly 2 tablespoons ricotta mixture, spreading evenly over each noodle to create a thin layer for less mess. Roll each noodle tightly across to make a compact spiral. Repeat with remaining noodles. Place rolled noodles neatly in baking dish and cover with remaining 1 1/2 cups sauce. Bake uncovered on center rack for 30 minutes. Garnish with additional orange zest and fresh oregano or basil.
*For an even healthier twist, cut half 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 Parmesan cheese on top.
Recipe adapted from Cook Yourself Sexy by Candice Kumai, Rodale Books, 2012