If you're on the hunt for a deliciously healthy twist on a classic Italian favorite, look no further! Our Skinny Vegetable Lasagna Rolls are not only a feast for the eyes but also a guilt-free indulgence that will leave your taste buds dancing with delight. Packed with vibrant veggies and creamy ricotta, these rolls are a perfect way to sneak in some nutrition without sacrificing flavor. Ready to impress your family and friends with a dish that’s as beautiful as it is tasty? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 lasagna noodles
- 2 cups ricotta cheese
- 1 cup spinach, chopped
- 1 zucchini, shredded
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the lasagna rolls.
- Bring a large pot of salted water to a boil. Carefully add the lasagna noodles and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the noodles and lay them flat on a clean kitchen towel to cool.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, shredded zucchini, Italian seasoning, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated.
- Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish. This will prevent the lasagna rolls from sticking.
- Take one lasagna noodle and place a generous spoonful of the ricotta mixture at one end. Roll the noodle tightly around the filling, then place the roll seam-side down in the baking dish. Repeat this process for all noodles, arranging them in a single layer in the dish.
- Once all the rolls are in the baking dish, pour the remaining marinara sauce over the top, ensuring that all the rolls are covered. Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 30 minutes.
- After 30 minutes, carefully remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna rolls from the oven and let them cool for about 5 minutes before serving. This will help the filling set and make them easier to serve.
- Serve the Skinny Vegetable Lasagna Rolls warm, garnished with additional Italian seasoning or fresh herbs if desired. Enjoy your delicious and healthy Italian meal!
Tips
- Prep Ahead: To save time, you can prepare the ricotta mixture and cook the noodles a day in advance. Just store them separately in the fridge until you're ready to assemble and bake.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Bell peppers, mushrooms, or even carrots can add a delightful crunch and extra flavor.
- Don’t Overcook the Noodles: Aim for al dente when boiling the lasagna noodles. They will continue to cook in the oven, and this will help prevent them from becoming mushy.
- Layering is Key: Make sure to spread enough marinara sauce at the bottom of the baking dish to prevent sticking. A little extra sauce on top keeps the rolls moist and flavorful.
- Add a Crunch: For a crispy topping, consider adding some breadcrumbs mixed with Italian seasoning on top of the cheese before baking.
- Let It Rest: Allow the lasagna rolls to cool for a few minutes after baking. This helps the filling set, making it easier to serve without falling apart.
- Garnish for Flavor: Finish your dish with a sprinkle of fresh herbs like basil or parsley for an extra burst of flavor and color. With these tips, your Skinny Vegetable Lasagna Rolls are sure to be a hit at the dinner table!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 22g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
