Kate Lee Cooks Make-Ahead Lasagna Rolls at Home | What Would Katie Eat? | Food Network

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and still nutritious.

Preheat the oven to 375°F (190°C).

In a skillet, heat olive oil and sauté onion and garlic until translucent.

Add chopped zucchini and squash to the skillet; season with salt and pepper and cook until softened.

Let the cooked vegetables cool down while preparing the cheese mixture.

Prepare a resealable bag for easier filling of lasagna noodles.

Fill the lasagna noodles with the cheese mixture and roll them up.

Spray two 8x8 baking dishes with nonstick spray and spread a little sauce on the bottom of each.

Place the rolled lasagna noodles seam-side down in the baking dishes.

Top the noodles with jarred tomato sauce and sprinkle with mozzarella and parmesan cheese.

Bake in the oven for 35-40 minutes until the cheese is golden brown and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens