Skinny Lasagna Rolls are packed with mushrooms and spinach and smothered in a vibrant homemade sauce. Come find out the secret to cutting fat without cutting flavor!
In a large saucepan over medium-high heat, add olive oil. When shimmering, add onions and cook, often stirring, until translucent and edges start to brown, about 4-5 minutes.
Add garlic and constantly stir until fragrant, about 1 minute.
Stir in tomatoes and oregano and bring to a bubble. Reduce heat, cover, and simmer for 10 minutes.
Stir in basil, cover, and simmer for 10 more minutes. Season with salt and pepper.
COOK LASAGNA NOODLES:
While sauce simmers, cook noodles as per package instructions until al dente. Drain noodles and transfer them to pieces of parchment paper.
PREPARE FILLING:
While noodles cook, preheat large nonstick skillet over medium heat. Add mushrooms and pinch of salt. Sauté, stirring often, until mushrooms release their moisture, about 2 minutes.
Continue cooking mushrooms over medium heat, occasionally stirring, until moisture has evaporated and mushrooms have darkened, about 5-8 minutes longer. Transfer mushrooms to a large bowl.
Pulse crackers in a food processor until finely ground. Add cottage cheese, 1 cup mozzarella, Parmesan, basil, garlic, and ½ teaspoon salt and process until smooth.
Transfer mixture to bowl with mushrooms, add spinach, and stir everything together to combine; set aside.
PREPARE PANS AND OVEN:
Move the oven rack to the middle position and preheat to 375° F. Lightly spray two 9x13-inch pans with nonstick cooking spray.
Spread 1 cup of sauce into the bottom of each pan.
ASSEMBLE:
Spread about ¼ cup of filling onto each noodle.
Roll noodles up, and nestle 6-7 rolls into each pan. Divide the remaining sauce over the top.
BAKE:
Bake 15 minutes. Remove the pans from the oven, sprinkle the rolls evenly with the remaining 1 cup of cheese, and bake for 10 more minutes.