Sunday, April 1, 2012

Light & creamy Lasagna Rollups!

These are my 'Thinny Roll-ups', I was really in the mood for something rich and creamy, but also didn't want to have a 1,000 calorie dinner! These came out great and the whole family loved them, nobody could tell they were a 'Thinny' Recipe! That was the point, flavor without all the bad stuff, but still not tasting like rabbit food! 

15 oz low fat ricotta
1 egg
Hand full of chopped Chives
9 lasagna noodles
2 packages of mushrooms(baby ports or white) Sliced.
Salt &Pepper
1-2 minced garlic clove

Fresh herbs from my garden, Oregano and chives!

Step 1
Sauté mushrooms in a little olive oil and salt-set aside and let them cool down.

Step 2
Combine Ricotta cheese, 1 egg, cooled sautéed Mushrooms, chopped chives, minced garlic cloves, blend it well, add a bit of salt and pepper. 

Step 3
*Cook Lasagna noodles in a pot of boiling water till soft. let it cool off before rolling, put a bit of olive oil on a baking sheet,(very shallow layer, just enough so that the noodles don't stick) lay one noodle at a time on the baking sheet that you will be using, and spread the filling evenly over the noodle (not thick, but a nice layer of mushroom filling) Roll it up, loosely; seam side down, repeat until all Noodles are rolled. Cook for about 30 minutes in a preheated 350 degree oven.  Check on it after 25 minutes, because some ovens cook faster, you don't want the noodles to crisp up, unless that's how you like it! 

Pre oven Roll-Ups
*Right out of the oven*
White sauce
Shallow layer of Olive oil (for the pan)
5 cloves fresh minced garlic
Bunch of Fresh chopped oregano (but dry can be used)
Juice of 1 Lemon
Salt & Pepper
1/2 cup (frozen) cooked peas
1 larget tomato, diced and drained-Or, if you must- italian style diced tomato can drained
1/2 bar Neufchatel cheese, that's 6 Tbsp. cubed (1/3 less fat Philly cream cheese is what I used, if I had organic cheese I would have used that)

*Take your pan and put it on a medium heat with the olive oil, once the oil is hot, throw in minced garlic cloves, the cubed cheese, chopped Oregano, diced tomato and peas- Stirring gently till it's nice and smooth. Adjusting heat accordingly. Once that's warm and smooth, turn the heat off and add the juice of 1 lemon, salt and pepper to taste,  stir till well blended, pour 1 rounded Tbsp. of warm sauce on finished rollups! Great Served with a side of roasted Asparagus, and a fresh green salad!



  1. A great low fat version!! I love all the veggies.

  2. What a great recipe! They look yummy!

  3. Thank you, Daksha and Medeja for your kind words! :)

  4. Replies
    1. Thanks Kaitlin! It has become a family favorite! :)

  5. this looks awesome and oh how I love mushrooms!

    1. Hi shannon! I love mushrooms also, a lot! lol Thanks :)

  6. YUM! These is really delicious & what great flavors! :)

  7. This looks amazing! I've got to try this out!

  8. From one Kathleen to another lol..THANKS! they were pretty good :) hubby wants me to make them again soon.