Clean Eating Pizza Lasagna Rolls

• Produce

  • 2 cloves Garlic
  • 2 1/4 tsp Marjoram, dried
  • 2 (14-ounce cans Tomatoes with liquid

• Pasta & Grains

  • 10 Lasagna noodles, whole grain

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 1/2 cups Mozzarella, part skim
  • 1/2 cup Parmesan cheese, grated

• Other

  • 1/2 teaspoon kosher or sea

Found on skinnyms.com

Description

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 2 (14-ounce) cans diced tomatoes with liquid
• 1 1/4 teaspoons dried oregano
• 1/2 teaspoon kosher or sea
• 1/4 teaspoon black pepper
• 1/2 cup parmesan cheese, grated
• 2 1/2 cups shredded part-skim mozzarella
• 1/4 teaspoon pepper
• 1 teaspoon dried oregano
• 10 whole grain lasagna noodles, boiled according to package

Directions

• Over medium heat, in a saucepan with extra-virgin olive oil, sautè the garlic for 1 minute. Add the canned tomatoes, bring to a boil then lower the heat to a simmer. Season with salt, pepper, and dried oregano then simmer for 15 - 10 minutes.
• Preheat the oven to 375 degrees F.
• Pour 1 cup sauce in the bottom of a 13 x 9-inch casserole pan, set aside.
• Combine cheeses, pepper, and oregano. Evenly spread cheese mixture over each lasagna roll, retaining 1/2 cup for the top. Drizzle 1 tablespoon sauce over cheese. Roll to close, then place on the baking dish, seam side down.
• Pour 1 1/2 cups sauce over the top and sprinkle on remaining cheese mixture. Serve any remaining sauce with rolls. Loosely cover with foil and bake in the preheated oven for 25-30 minutes or until cheese is completely melted.
• Let the rolls rest for a few minutes before serving.