Cheesy Spinach Lasagna Rolls
Cheesy Spinach Lasagna Rolls
Makes 6 Servings. Each Serving Per Two Rolls: 338 Calories; 7F/44C/25P - 8g Fibre
(each serving maskes 2 rolls)
Ingredients
- 3/4 Cup Plain fat-free Greek yogurt
- 1 Cup Low fat dry curd cottage cheese
- 1/4 Cup Egg whites
- 8 Tbsp Light parmesan cheese
- 4 Cups Frozen chopped spinach, thawed and squeezed well
- 12 Lasagna sheets
- 2 Cups Pasta sauce (I used Garden Select Garlic & Onion but any will work)
- 1 Cup Shredded skim mozzarella cheese
Instructions
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Preheat oven to 350 degrees F. Spoon 1 cup of pasta sauce into the bottom of a 9 x 12 baking dish.
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Cook noodles according to package directions, draining when done.
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Combine spinach, Greek yogurt, cottage cheese, parmesan, egg whites, 1/2 teaspoon salt and black pepper into a medium bowl and mix.
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Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Split the spinach mixture into 6 portions and spread evenly over each noodle. Roll the noodles carefully and place seam side down onto the baking dish.
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Spoon remaining sauce over the noodles and top with the mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Enjoy!