- 15
- 60 mins
Ingredients
- 1 package whole wheat lasagna noodles
- 2 carrots, finely chopped
- 1 zucchini, finely chopped
- 1 yellow squash, finely chopped
- 1 cup portabella mushrooms, finely chopped
- 1/2 onion, finely chopped
- 1 bag baby spinach, washed
- 1 orange bell pepper, finely chopped
- 1 Tablespoon olive oil
- 15 ounces part-skim ricotta cheese
- 3 cups part-skim mozzarella cheese, divided
- 2 egg whites
- 1 clove garlic
- 1/2 teaspoon nutmeg
- 1/2 teaspoon crushed red pepper flakes
- 28 ounce jar low sodium marinara sauce
- chopped parsley, for garnish
Preparation
Step 1
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions. Drain, then lay single noodles across layers of wax paper.
Heat large skillet over medium-high heat. Add olive oil, then add carrots, zucchini, squash, mushrooms, onion, and pepper. Cook until tender (about 7 or 8 minutes), stirring frequently, then remove from heat.
In a medium bowl, mix ricotta cheese, 1 1/2 cups mozzarella cheese, egg whites, garlic, nutmeg, and red pepper flakes.
Pour 1/2 of the jar of marinara sauce in a 13" X 9" X 2" pan.
Take one lasagna noodle and line with about 5 or 6 spinach leaves. Top with about 2 - 3 tablespoons of ricotta cheese mixture, then top with 2 - 3 tablespoons of vegetable mixture. Roll the noodle up from the short end and place seam side down in pan. Repeat process until all noodles are used up. Pour the remaining marinara sauce on top of the rolls and sprinkle with remaining mozzarella cheese.
Cover pan with foil and bake at 350 degrees for 35 minutes. Uncover and bake for an additional 10 minutes.
Garnish with parsley before serving.
Makes about 12 - 15 rolls.