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Alright, don’t linger, let’s task this skinny lasagna rolls menu with 13 materials which are absolutely easy to find, and we have to process them at the very least through 5 actions. You should commit a while on this, so the resulting food could be perfect.

Composition - Skinny Lasagna Rolls:

1. Get 10 whole wheat lasagna noodles, cooked to al dente (about 8 min), well drained
2. Take 1 (24 oz) jar marinara sauce (no sugar added)
3. Provide 1 tbsp olive oil
4. Give 2 clove of garlic, minced
5. Provide 6 cup baby spinach, loosely packed and chopped well
6. Provide 1 cup - low-fat ricotta cheese
7. Require 1 1/2 cup of part-skim, shredded mozzarella
8. Need 1/2 cup - low-fat cottage cheese
9. Get 1 of egg white
10. Make ready 1 tsp for dried oregano
11. Provide 1 sea salt to taste
12. Need 1/2 tsp for black pepper
13. Get 1/4 cup of grated parmesan cheese

Skinny Lasagna Rolls making:

1. Preheat oven to 425°F. Add 1 1/4 cups marinara to a 13" x 9" x 2" casserole dish
2. In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute. Add chopped spinach and saute until wilted, about 3 minutes.
3. In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.
4. On a work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesan.
5. Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly. If desired, serve rolls with additional heated marinara.

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