Pizza Lasagna Rolls

0 from 0 votes

Pizza plus lasagna, minus the calories!

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.

0 from 0 votes

Pizza Lasagna Rolls

This recipe combines our favorite Italian dishes into one fabulous bite.
Yield 10 people
Serving Size 1 roll
Course Dinner
Cuisine Italian

Ingredients

Sauce (optional: use 1 (24-ounce) jar marinara instead of homemade sauce)

  • 2 garlic cloves minced
  • 1 tablespoon extra virgin olive oil
  • 28 ounces diced tomatoes cans, with liquid
  • 1 1/4 teaspoons dried oregano
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Lasagna

  • 1/2 cup parmesan cheese grated
  • 2 cups part-skim mozzarella shredded
  • 1/2 cup ricotta cheese
  • 1/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 10 whole-grain lasagna noodles boiled according to package

Instructions

  • 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.

Nutrition Information

Serving: 1roll | Calories: 232kcal | Carbohydrates: 19g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 573mg | Fiber: 3g | Sugar: 1g |
SmartPoints (Freestyle): 7
Keywords Kid-Friendly, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

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

Don’t miss out on the latest from Skinny Ms. Make sure you subscribe to our newsletter.

Check out our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena

24 Comments

  1. 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?

    1. 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. 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?

    1. 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.

  3. 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.

    1. 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. 🙂

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

    Thanks!

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

  5. 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?

    1. Joy,

      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.

  6. 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.

    1. 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. 🙂

  7. 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).

    1. 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!

  8. 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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating