Pizza Lasagna Rolls

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When you think of the most decadent of traditional Italian meals, what comes to mind? Some of us love the gooey, warm, creamy lasagna our grandmothers made. Others crave a hot slice of pizza, just out of the oven. You can enjoy pizza and lasagna in one single bite with these delicious lasagna rolls, flavored with classic Italian pizza flavor, a combination of good quality tomato sauce mixed with cheese, herbs, and extra virgin olive oil.

Make your own tomato sauce in minutes by combining sauteed garlic with tomato puree and oregano. Add three popular Italian cheeses, mozzarella, ricotta, and parmesan. Mozzarella gives a mild, mellow flavor and a gooey texture, ricotta adds the creamy texture, while Parmesan adds a salty bite that combines with tomato to create a classic flavor.

Pizza Lasagna Rolls

Pizza Lasagna Rolls

Yields: 10 rolls/ 10 servings | Serving Size: 1 roll | Calories: 232 | Total Fat: 11 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 25 mg | Sodium: 573 mg | Carbohydrates: 19 g | Dietary Fiber: 3 g | Sugars: 1 g | Protein: 14 g | SmartPoints (Freestyle): 7 |


    Sauce (optional: use 1 (24-ounce) jar marinara instead of homemade sauce)
  • 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 cups shredded part-skim mozzarella
  • 1/2 cup ricotta cheese
  • 1/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 10 whole grain lasagna noodles, boiled according to package


  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. Pour 1 cup sauce in the bottom of a 13 x 9-inch casserole pan, set aside.
  4. 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.
  5. 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.
  6. Let the rolls rest for a few minutes before serving.

Check out our amazing clean eating pasta recipes:

Sicilian ‘Cart Drivers’ Pasta

Mozzarella and Penne Pasta Bake

Pasta Salad with Grilled Vegetables

Pasta with Cauliflower and Raisins

Mediterranean Penne with Sun-dried Tomatoes

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24 Comments on "Pizza Lasagna Rolls"

  1. Nikki  May 24, 2015

    I have a question, the ingredient list calls for 10 sheets of lasagna, but the recipe states that it only yields 4 rolls. Should I be using more than one sheet per roll? If not, should I just up the other ingredients if I want to make all ten sheets?

    • SkinnyMs  May 26, 2015

      Nikki, Yes the nutrition data was supposed to read 10 rolls. There is enough filling for all of the rolls and this has been corrected. Thank you!

  2. Rachel  January 24, 2016

    Why can’t I see this recipe anymore??

    • Gale Compton  January 24, 2016

      Rachel, Please check now. We had some website issues but it’s finally fixed. 🙂

  3. Amy  April 16, 2016

    I made this and ran out of sauce. What did I do wrong? How much sauce should be put on the bottom of the pan? How much sauce in the noodles? Also, what size pan should you use?

    • Gale Compton  April 17, 2016

      Amy, Just enough sauce to cover the pan…a very thin layer is fine. Add remaining sauce to the top of the rolls. For 10 rolls, use
      a 9×13-inch casserole pan.

  4. Laura  July 26, 2016

    I ran out of sauce; I barely glazed the seven noodles I wound up using. There would have been no harm in using double the tomatoes. No extra cheese for melting either.

    • Gale Compton  July 27, 2016

      Laura, I remade the recipe and greatly simplified it. Also, now you’ll notice plently of sauce and extra cheese for sprinkling on top. Thanks so much for the feedback. Let us know how you like the updated version. 🙂

  5. kara  January 3, 2017

    my fitness pal, with all intgredients matched exactly, has this recipe at 440 per serving. How do you determine your calorie count?


    • Kym Votruba  January 3, 2017

      We use Edamam Nutrition Wizard to calculate our data. We just double-checked and the data for this recipe is accurate.

  6. Joy  April 18, 2017

    I was confused for a long minute because it recipe said to spread the cheese over the lasagna roll, but the noodles have not been rolled yet, then later on says to roll them. How I am understanding this is that the initial “roll” is the open noodle that will eventually become the roll?

    • Gale Compton  April 19, 2017


      The recipe is called “Clean Eating Pizza Lasagna Rolls” and each lasagna noodle will be rolled after they have been cooked and the cheese and sauce is spread on.

  7. Nancy Kozich  January 28, 2018

    You say you add three Italian cheeses, but recipe only lists the two?

    • Gale Compton  January 28, 2018

      Nancy, Please include 1/2 cup ricotta…see updated recipe.

  8. Becky B.  January 29, 2018

    Looking forward to trying this, I’m going to add some spinach leaves to up the nutrition!

  9. Rolonda  February 8, 2018

    Can you substitute cottage cheese instead of the ricotta?

    • Gale Compton  February 8, 2018

      Definitely! Love cottage cheese with these rolls.

  10. Michelle  May 30, 2018

    FINALLY…! Lasagna without the guilt. It’s super simple to prepare and yields 10 meals. Reheats well after freezing. I did the calculations myself based on the brand of ingredients I used and calories per roll are 173; fat 5.9g; protein 12g. I am thinking of adding ground turkey to the sauce to “up” the protein content.

  11. Addison  July 29, 2018

    Do you know how long it normally takes to make this

    • Gale Compton  July 30, 2018

      Addison, It depends. If you use already made sauce, about 15 minutes. If you decide to make the sauce in the recipe, closer to 30 minutes. 🙂

  12. Erin  May 17, 2019

    Has anyone tried adding chopped spinach? I thought I’d add some to the ricotta mixture but thought I’d see if anyone had tried it yet and how it turned out (i.e., does it make it soggy).

    • Nichole Furlong  May 20, 2019

      Spinach would be delicious! I would recommend cooking it a little and squeezing out as much liquid from the spinach before adding it to the ricotta. That will keep anything from becoming soggy!

  13. Kristen  February 6, 2020

    I have a question about the weight watchers points, I am on the blue plan, how many points is this one exactly? Trying to accurately track it 🙂

    • Gale Compton  February 14, 2020

      Kristen, We use calculate for FreeStyle SmartPoints.


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