A Lighter Lasagna Option

You know how you sometimes get a craving for a certain food?  I had a craving this past weekend for lasagna.  I mean the ooey-gooey, cheesy kind of lasagna with sausage and tomato sauce…then I got a hold of myself and got inspired to create a lighter alternative.   I wanted something that would scratch my lasagna itch but not take up permanent  residence on my ass later. 

Spinach Lasagna Rolls

Delicious right out of the oven and even better the next day

8 lasagna noodles

1 6 oz. package baby spinach
Olive oil
1 clove garlic
1 ½ cups low fat ricotta
½ cup shredded low fat mozzarella
1/3 cup freshly grated parmesano-reggiano
¼ cup Eggbeaters or 1 egg
1 recipe Spicy Marinara Sauce (See below)
1/3 cup shredded low fat mozzarella
¼ cup freshly grated parmesano-reggiano

Pre-heat the oven to 350 degrees.  Cook the lasagna noodles according to the box instructions, about 10 minutes and then drain.  While the noodles are cooking, roughly chop the spinach and then sauté in the olive oil with the garlic until wilted.  Season the spinach lightly with kosher salt.

To make the filling, combine the spinach with the ricotta, mozzarella, Parmesan and Eggbeaters.  (I don’t care for Eggbeaters cooked like scrambled eggs, but in an application such as this, you can’t tell the difference.  Save yourself the fat.)  Spread a thin layer of the marinara sauce in the bottom of a 2.5 quart baking dish.

On a clean cutting board, lay out one noodle at a time and spread a generous ¼ cup of the filling on the noodle.   Roll up the noodle and place, seam side down, on top of the marinara in the dish.  Continue until all eight noodles are in the dish.  Top with the remaining marinara sauce and then the remaining mozzarella and parmesano-reggiano.  Bake for 45 minutes at 350 degrees. 

Spicy Marinara Sauce

Olive Oil

2 Cloves garlic
1 box Pomi tomatoes
Tube Chilies or red pepper flakes
Fresh basil

In a large skillet heat a tablespoon or so of olive oil (always Extra Virgin).  Peel and chop the garlic and add to the olive oil and sauté for 1 or 2 minutes without browning the garlic.  Over browning the garlic will make it bitter and ruin your sauce.  Add a generous squirt of tube chilies or red pepper flakes and sauté a minute or so.  Add the box of Pomi chopped tomatoes and check for seasoning, adding kosher salt to taste.  Simmer for about 10 minutes on low to allow the flavor to develop.  Add a generous handful of shredded fresh basil. 

So there you go, lasagna craving knocked out without a bit of guilt!