I've been dying to try lasagna rolls ever since I first saw them on Pinterest. I love lasagna but I don't love all the

calories and extra carbs from the whole box of lasagna noodles.. plus if I make a whole pan, I'm very likely going

to eat the whole thing! So instead, I made these perfectly portioned chicken and spinach lasagna roll ups!

This was 400 calories for 2 rolls, and I served with a side salad.

 

Here's what you'll need: 

1 chicken breast

Whole grain lasagna noodles

1/2 c. spinach, chopped into small pieces

1 roma tomato, chopped into small pieces

Fat free ricotta cheese

Mozzarella, about 1/4 c. grated, for topping

Clean eating Alfredo Sauce (recipe below)

 

Cook your chicken however you like to cook chicken - I seasoned mine with Italian seasonings and threw it in the oven

for 15 minutes at 350 degrees. Then I took it out and once cooled, shredded it. I think shredding is best so the

pieces can be really small to roll up. 

Cook your noddles to package directions, drain and lay out flat on a baking sheet.

Spoon 1 tbsp. ricotta cheese onto each noodle and spread it out. 

Then add the chicken, spinach, and tomatoes, and roll up. 

It should look like this before rolling:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll them up and top with 1 tbsp. of alredo sauce to each roll, then a pinch of the mozzarella cheese. 

Bake in a preheated 350 degree oven for 10 minutes, or until cheese is melted and rolls are warm.

Take out of the oven and serve.

 

Here is how I made the alfredo sauce: 

1 c. cottage cheese, 1/4 c. grated parmesan cheese (fresh, not the kind in the green can), 

1 tbsp. garlic powder, 1/4 c. unsweetened coconut milk

Thow all of the ingredients into a blender and blend until smooth.

Pour into a small pot and heat to medium, when it's warm it's ready! 

 

Enjoy!