Spinach Lasagna Roll Ups (Red Sauce)

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A few months back I made a recipe for spinach lasagna roll ups that had cream cheese, spinach, and red peppers in them that were topped with a white sauce.  While they were totally delicious, the calorie and fat counts were out of control.  I wanted to get the same basic flavor but with less calories and fat.

The first change I wanted to make was to go from a white sauce to a red sauce.  Then I used low fat ricotta cheese and part skim mozzarella cheese.  This cut the fat in half and the calories by a third.  I have to say that this version was full of flavor and even better then the first ones I made.  The red sauce looks so tasty over top of the white and green filling.

These are great for feeding people at a dinner party because there isn’t the mess that I normally have when I serve lasagna.  Each person can have several rolls and they are easy to put on a plate.  I also thought that if they were sliced into 3 pieces they could be served as appetizers stuck on a toothpick.

Spinach Lasagna Roll Ups (a Hezzi-D original)
10 lasagna noodles
1 1/2 c. low fat ricotta cheese
2 c. part skim mozzarella cheese, divided
1/2 c. grated Parmesan cheese
4 garlic cloves, minced
1 t. black pepper
1 t. Italian seasoning
10 oz. frozen spinach, defrosted and squeezed dry
3 c. marinara sauce

1.  Preheat the oven to 350 degrees.

2.  Cook the lasagna noodles according to the package direction.  Drain in a colander and immediately lay out on waxed paper.

3.  In a large bowl combine the ricotta cheese, 1 1/3 c. mozzarella cheese, Parmesan cheese, garlic, black pepper, Italian seasoning, and spinach.  Mix well.

4.  Place 1 heaping tablespoon of the filling on each lasagna noodle.  Spread it out leaving 1 inch on each end without filling.  Roll the lasagna noodle starting at one end.

4.  Pour 1 cup of marinara sauce into the bottom of a 9 x 13 baking pan.  Place the lasagna rolls seam side down in the dish.  Pour remaining marinara over top of the rolls.  Sprinkle with remaining mozzarella cheese.

6.  Bake for 25-30 minutes or until cheese is browned and bubbling.  Remove from oven, cool for 5 minutes, and enjoy.