One of the husband’s favorite meals is lasagna. Especially my healthified vegetarian lasagna.
And don’t get me wrong, I love lasagna too – but for just the two of us it ends up being a TON of food, and it takes about 1.5-2 hours to make. So one weeknight, I was looking to get the same gooey yumminess that comes from traditional lasagna, but without the long cooking time it generally requires.
I made some pretty significant modifications to the original recipe, but the essence of it remained the same.
These are easy, perfectly portioned, cheesy, veggie-filled rolls, with all of the great flavors of your traditional vegetarian lasagna.
Adapted from CookingLight
- 8 uncooked whole wheat lasagna noodles
- 4 cloves garlic
- 1 tsp olive oil
- 1/8-1/4 tsp crushed red pepper
- salt & pepper to taste
- 1/2 tsp dried oregano
- 10 oz bag frozen chopped spinach
- 1 red pepper
- 1 red onion
- 1 cup low fat ricotta cheese
- 1 cup shredded mozzarella cheese or a 3 cheese blend
- 2 jars marinara sauce – I like Muir Glen’s Organic Sauces
Step 1: Cook noodles according to package directions, drain and lay out the noodles flat (on foil or parchment paper) so they don’t stick together.
Step 2: Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and the red pepper – sauté 5 minutes or until tender. Add the spinach and all of your spices. Simmer for 10 minutes.
Step 3: Add one of the jars of sauce to your veggie mixture – simmer for 5 minutes.
Step 4: Mix the ricotta and mozzarella cheese in a bowl. You can either add the cheese directly into the pan with the veggie mixture or keep the two separate (depending on what you prefer). I kept the two separate. To assemble, place cooked noodles on a flat surface. Spread 1/8 cup cheese and 1/8 cup veggie mixture over each noodle.
Step 5: Roll up the noodles, jelly-roll fashion, starting with the short side. Place the rolls, seam sides down, in a small baking dish that has been smeared with 1/4 cup of sauce. Pour the remaining sauce over each roll and top each roll with 1 Tbsp shredded mozzarella cheese.
Step 6: Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.
And there you have it! A quick and easy version of lasagna that’s family-friendly and a perfect weeknight meal. The whole recipe took about 30-40 minutes to make, less than half the time of a traditional lasagna!
The husband loved it, and while we did still have leftovers – they were finished within the next day 🙂