Time to share another old-ish WFTW recipe in an attempt to clean up my recipe pages and make my blog a little easier for you all to navigate! Since this one has been hidden on my Lunch & Dinner recipe page for a while, it may be new to some of you!
First I want to talk a little bit about what’s going on in my life, because lots of exciting things have been happening recently! If you follow me closely on Instagram then you probably already know about all of it, and if so, I apologize for repeating myself. Anyway, I am finally officially an AUNT! My sweet little baby niece was born on 1/18/18, and her name is Sierra Grace. She is absolutely perfect and it’s insane how much I already love her. I can’t imagine what it’s going to be like to have one of my own someday, but for now I’m perfectly content with loving on her, spoiling her and handing her over to her parents when she has a poopy diaper. ; ) But in all seriousness, this has been a super exciting time for my family. Sierra and her momma (and her dad, my big brother) are all doing great, for which I am extremely thankful.
Since getting a new niece didn’t seem like enough excitement for one week, Ethan and I decided to finally bite the bullet on buying me a new car! I have been driving my 2005 Ford Escape since I was 15 years old, so I was a little attached to it, to say the least. But it was getting old, and I decided I was ready to let her go and upgrade to a car with a few more (okay, like 100 more) bells and whistles. I ended up getting a white 2014 Ford Escape — I feel loyal to Ford and Escapes after all these years — and I could not be happier with our purchase. Escapes are safe and reliable cars, and the Titanium models are fully loaded! Navigation, moonroof, seat heaters, Bluetooth to sync your phone, power lift gate. The works. So that has been a new, exciting addition to our family as well! : )
Okay, that’s enough about me for now. Let’s talk about this recipe.
Lasagna is one of Ethan’s favorite foods. However, I never really ate lasagna growing up, because it just wasn’t something that my mom made on a regular basis. Truth be told, my brother and I were super picky eaters when we were young, and wouldn’t eat anything with red sauce in it. (Sorry, Mom.) As I got older, I continued to avoid it due to the fact that it’s typically not the healthiest dish out there. But once I started dating Ethan, he begged me to make some lasagna for us, so I decided to start hunting for a recipe that I could feel good about eating. I’m all for eating super rich, decadent dishes every now and then, but who truly feels good after eating a pound of cheese? Not I. After indulging in something like that, I’m usually ready to change into sweatpants and relax on the couch, when I’d rather feel satisfied, well-nourished and ready to tackle the rest of my day.
These whole wheat lasagna roll-ups are the answer. As the name states, we are using whole wheat lasagna noodles, so you’ve got your whole grains. Then, they are filled with lean sources of protein, like lean ground chicken (you can also use ground turkey) and Greek yogurt, along with a variety of cheeses of course, because hey, it’s still lasagna, you guys. I even snuck some veggies in there, in the form of spinach and onions. Both of these veggies blend in very nicely and you can barely taste them, so if you have anyone in your family who is opposed to either of those (or veggies in general), have them try it anyway! Even though this is a healthified version of lasagna, Ethan absolutely loves it! Success.
You could even get fancy and make your own homemade marinara sauce. I have never done that before, but it is definitely on my list of things to make! If anyone has any awesome recipes for homemade pasta sauce, send them my way! 🙂
I will admit, this recipe is a little bit more labor intensive than others I’ve shared. I’m not saying it’s difficult, but it has a few more steps to it, and things do get a little messy. I love to cook — and make a mess in the kitchen — so I personally think it’s super fun to make. Grab a friend or your significant other and whip it up together! That makes cooking so much more fun, and definitely speeds up the process!
Whole Wheat Lasagna Roll-Ups
A healthy spin on a traditional, Italian favorite; these healthy whole-wheat lasagna roll-ups will be a hit with the whole family!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Serving Size: 2 roll-ups
Credit: Wellness For The Win
- 10 whole wheat lasagna noodles, cooked
- 1 cup frozen chopped spinach, thawed and drained well
- 1 medium white onion, finely chopped
- 1 cup part-skim ricotta cheese
- 6 oz plain, non-fat Greek yogurt
- 1/2 cup grated or shredded Parmesan cheese
- 1 package 95% lean ground chicken, cooked (or lean ground turkey)
- 1 whole egg
- 32 oz spaghetti sauce of choice
- 1/2 tsp minced garlic
- 1/2 tsp dried Italian seasoning, additional for topping
- Black pepper to taste
- Cook ground chicken in a large skillet on the stovetop over medium heat. Drain any fat. Set aside.
- Cook whole wheat lasagna noodles until tender. Drain, transfer noodles back to the pot and cover with cold water (so the noodles don’t dry out). Set aside.
- Preheat oven to 350 F.
- Cook the frozen spinach in a medium sized skillet over medium heat until cooked through. Transfer to a fine mesh strainer and drain well. Press down using a paper towel to drain liquid as much as possible.
- In the same skillet, cook chopped onion until translucent, about 3-4 minutes.
- Combine the cooked spinach, onion, ricotta, Greek yogurt, Parmesan, garlic, Italian seasoning, pepper, egg, and cooked chicken in a large bowl. Stir to combine.
- Pour about 1 cup of marinara sauce and spread evenly on the bottom of a 9 x 13 pan. (Note: 8 roll ups will fill in the 9×13 pan; you will need an additional small pan for the 2 extra rolls, as pictured above. Pour about 1/2 cup of sauce on the bottom of smaller pan.)
- Lay a large piece of parchment paper out on the counter and spread out a few lasagna noodles at a time, patting them dry on both sides using a paper towel. Spoon some of the chicken and cheese mixture (~1/3 cup) onto the noodles and spread evenly. Leave a little space on the ends so the filling doesn’t ooze out the sides.
- Roll the noodles up and place one at a time into your prepared pans, seam side down.
- Once the rolls are in the pans, spoon some sauce (1-2 Tbsp) on top of each one and top with about 1 Tbsp of shredded mozzarella cheese (or desired amount).
- Cover pan(s) tightly with foil and place in oven for 40 minutes or until cheese is melted.
Serving suggestion: serve along with roasted veggies or a side salad.
Bon appetit! 😉 As always, tag me in your creations @wellnessforthewin on IG if you try out this recipe!
Have a great weekend!
Shanna, RD LD