involtini con tonno e stracchino augusto tocci

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned sardines are often less expensive and still provide omega-3s.

Preheat oven to 375°F.

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

In a skillet, heat olive oil over medium heat; add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

In a bowl, combine canned tuna, ricotta cheese, half of the mozzarella cheese, egg, spinach, black pepper, salt, basil, and oregano; mix well.

Spread a layer of marinara sauce on the bottom of a baking dish.

Take a cooked lasagna noodle, place a portion of the tuna mixture on one end, and roll it up tightly; place seam-side down in the baking dish.

Repeat with remaining noodles and filling, arranging them side by side in the dish.

Top the rolled noodles with remaining marinara sauce and sprinkle with remaining mozzarella and parmesan cheese.

Cover the dish with foil and bake for 25 minutes.

Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let cool for 5 minutes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens