Lite Lasagna

These lasagna roll-ups flip the script on heavy, layered lasagna. Each noodle gets spread with a ricotta filling loaded with broccoli, spinach, and scallions, then rolled up tight and baked under tomato sauce and mozzarella. Same comfort food satisfaction, way less heaviness.

Part-skim ricotta keeps the filling creamy without the fat of the full-fat version, and the vegetables add bulk so the filling feels generous even though the portions are controlled.

Rolling instead of layering is the clever part. Each person gets their own neat roll-up with filling sealed inside, so the ricotta stays creamy and doesn’t dry out the way it can in a flat layered lasagna where the edges are exposed.

Pat the cooked noodles dry before filling. Wet noodles dilute the ricotta and make the rolls slippery and hard to keep together.

Pro Tips

• Spread the filling evenly and not too thick. Overstuffed rolls burst open during baking and the filling leaks out.
• Use fresh raw spinach, not frozen. Frozen spinach holds too much water and makes the filling soggy even when squeezed.
• Chop the broccoli florets fine so they blend into the ricotta. Large pieces poke through the noodle and tear it when rolling.
• Place the rolls seam-side down in the baking dish. The weight of the roll and the sauce on top keep them sealed shut.

Variations

• Add mushrooms: Fold in sauteed diced mushrooms for extra savory depth.
• Meat version: Brown some Italian sausage and mix it into the ricotta filling alongside the vegetables for a heartier roll.
• Pesto drizzle: Skip the tomato sauce and use basil pesto thinned with a little pasta water for a completely different flavor profile.