1/2 teaspoon minced garlic. Whisk egg into ricotta cheese and stir in fresh spinach. Preheat the oven to 400 degrees. Cover and bake for 40 minutes at 375 degrees. 1 15 ounce container fat free ricotta cheese. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Only 224 calories per roll! Add onion, eggplant, and garlic; season with salt and pepper. Healthy Spinach Lasagna Rolls - easy, healthy, and filling! 9 lasagna noodles, cooked. Instructions. Pour a little sauce in the bottom of a greased 9×13 pan. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese. Repeat placing the lasagna sheets, filling and ricotta step. Spinach and ricotta rolled up in cooked lasagna noodles. Top with 3 more lasagna sheets, remaining filling and top with mozzarella mixture. 1/2 cup grated Parmesan cheese.

In a large skillet, heat the oil over medium heat.

Bake for 30 minutes. 1 10 ounce package frozen chopped spinach thawed and completely drained. In a 9x13 ovenproof dish, place 3 lasagna sheets, one third of lasagna filling and half of ricotta in small clumps. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Add the onion and red pepper and sauté until softened, about 3 minutes.