I’ve been making this recipe for a while now but have never shared it with you all until now! I was never a big pasta fan growing up but these lasagna roll ups are delicious and they make for great leftovers. My boyfriend and I can typically get up to 5 meals out of it! This is super helpful for me because I have lunches for the next few days to take to school with me. They also freeze very well so sometimes I’ll freeze a few of them to pull out in time of need the following week!
I actually adapted this recipe from one of my favorite RD’s @wellnessforthewin! The content she post on her platforms is something I encourage everyone to give a look. From delicious to recipes to healthy lifestyle tips and guidance on how to help you feel comfortable in your own skin she has it all! She was one of the first RD’s I started following and I have recommended her to many people looking for any guidance in the areas listed above!
I also love this recipe because it pairs perfectly with roasted veggies or a salad. Which if you know me, you know that I love both of those! It makes for a perfectly balanced meal and leaves my tummy happy 🙂 I have also made lasagna roll ups with a butternut squash sauce which is AHH-MAZING! Be on the look out for that recipe post in the near future but until then I hope you enjoy this one!
- 10 lasagna noodles
- 1 pack frozen spinach or peppers & onions
- 1 1/4 cup ricotta
- 1/3 cup cottage cheese
- 1/3 cup greek yogurt
- 1/2 cup mozzarella
- 1 egg
- 1 tsp Italian seasoning
- 1/2 tsp garlic salt
- 24 oz jar of favorite pasta sauce
Begin boiling a pot of water. Once it begins to boil throw in lasagna noodles. Cook until finished. Drain noodles and allow to cool.
While noodles are cooking defrost and drain frozen spinach or chosen veggies.
Mix together ricotta, cottage cheese, yogurt, spinach, 1/4c of mozzarella, egg, Italian seasoning and garlic salt.
Preheat oven to 350.
Lay out lasagna noodles. Spread an even layer of filling mixture over the top of the noodle. Leave about 1 inch at the end of the noddle free of mixture.
Once all noodles have been filled with cheese mixture begin rolling them up. Begin with the side that DOES NOT have the 1 inch free of mixture and tuck it tightly as you roll. Continue rolling until you have done all 10.
Grease a 9x13 baking dish. Pour 1/2 of sauce in the bottom of dish. Place roll ups on top of sauce.
Top each roll up with a spoonful of sauce and a sprinkle of mozzarella.
Cover with foil and bake at 350 for 40 minutes. Remove foil and cook for another 5 minutes.
Allow to cool for 5-10 minutes before serving!
This dish does not contain any meat but you can certainly add some meat to the mixture! A few ideas would be shredded chicken, ground beef/turkey or baby shrimp!
This recipe also makes for great leftovers! You can freeze any leftover roll ups if you are not going to eat them within the next day or so. To defrost just remove from the freezer and place in fridge the night before!