Skinny Lasagna Rolls

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Skinny Lasagna Rolls are filled with delicious, traditional Italian ingredients including flavorful herbs and spices. This healthy alternative to traditional lasagna is low-calorie, making it easier than ever to stick to the fitness plan. Make this tasty dish ahead of time, and keep them in the freezer for a healthy recipe that pleases the whole family.

Did you know that Skinny Lasagna Rolls won the Joyful Cook-Off on the Today Show’s Kathie Lee & Hoda! Gale Compton created this recipe to encourage others to eat healthier and smaller portions, while at the same time enjoying the taste of traditional lasagna.

Skinny Lasagna Rolls

A low-calorie skinny version of the Italian favorite, these lasagna rolls will be a hit at the dinner table.
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Budget-Friendly, Kid-Friendly, Vegetarian
Servings: 10 people
Calories: 240kcal
Author: SkinnyMs.


  • 10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
  • 24 ounces marinara sauce jar, no sugar added
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 6 cups baby spinach loosely packed and chopped well
  • 1 cup ricotta cheese low-fat
  • 1 1/2 cups mozzarella part-skim, shredded
  • 1/2 cup cottage cheese low-fat, small curd if possible
  • 1 egg white
  • 1 teaspoon dried oregano
  • kosher or sea salt to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup parmesan cheese grated


  • Preheat oven to 425 degrees. Add 1 1/4 cups marinara to a 13" x 9" x 2" casserole dish.
  • In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute. Add chopped spinach and saute until wilted, about 3 minutes.
  • In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.
  • On a work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesan.
  • Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly. If desired, serve rolls with additional heated marinara.


Serving: 1lasagna roll | Calories: 240kcal | Carbohydrates: 25g | Protein: 15g | Fat: 8.5g | Saturated Fat: 3.5g | Cholesterol: 18mg | Sodium: 460mg | Fiber: 5g | Sugar: 4g
SmartPoints (Freestyle): 7

Have you tried these skinny lasagna rolls yet? If so, what did you think?! Did you love it as much as we do? If you haven’t tried it yet, you’re definitely going to want to add them to this weeks menu!

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87 Comments on "Skinny Lasagna Rolls"

  1. Niki D.  January 14, 2013

    I can't wait to try this one out! How do you calculate the nutritional info? For instance, I'd use Smart Balance spray for the garlic, instead of the olive oil. How would I recalculate the recipe's nutrition info?

  2. gky  January 14, 2013

    This recipe is so yummy and easy! Family loves pasta!

  3. CJN  January 15, 2013

    Mine is in the oven right now. It actually made about 12 rolls for me. I was able to make 3 little pans of 4 so 2 pans are in the freezer for a busy night. Awesome!

  4. Jericha  January 16, 2013

    Delicious! One of the rare dishes everyone in the house can agree on. We froze the leftovers individually, and they make wonderful quick, single-serving meals! Will be making again!

  5. Meghan Meierdiercks  January 28, 2013

    Made these for dinner tonight. They turned out awesome! Yummmm

  6. Cindy Wilson Hall  February 17, 2013

    Have not made this yet but they look yummy and I definitely will!

  7. Amy Santana Singletary  February 17, 2013

    Easy to make and yummy to eat. Love it!

  8. SusieQ  February 17, 2013

    The first time I made these, they were better the 2nd night, as most pasta dishes are. So when I made them for lunch last week, I prepped them the night before. So easy and everyone loves them. I don't care for spinach, but love this recipe. The kids have no idea they are getting a good dose of veggies in this dish. 😉

  9. Rebekah  February 24, 2013

    i would like to leave out the spinach. what could i use instead, broccoli?

    • Skinny Ms.  February 25, 2013

      Rebekah, Sure, broccoli, (cooked) ground turkey or just about any veggie. I would recommend first chopping any veggie very finely. Keep us posted, can wait to hear the results! 🙂

  10. Kimberly  March 9, 2013

    I changed a few things for our family. I knew my kids wouldn't touch it with spinach so I just left it out. Also used my spaghetti sauce recipe instead of marinara. It was really good and the kids liked it, too. When I entered it into myfitnesspal, it came out to significantly lower than what you have posted here. I wish I had cooked more noodles because I still had filling left over. Not sure what I'll do with that.

  11. Carla  March 11, 2013

    I am making this tonight for my family with spinach and mushrooms. We are trying to eat cleaner than we have in the past… but its a slow process to adjust everyone's tastes. For example, I bought our usual spaghetti sauce instead of the no sugar added or making it at home. Thankfully, I can individualize to everyone's tastes by adding more veggies as I go and can add more veggies! Thanks for the great idea/recipe!!

  12. Jericha  March 15, 2013

    A house favorite! I just made a double batch so there would be several to grab and microwave or a quick, easy lunch or dinner later on.

  13. Tonya  April 11, 2013

    Would these freeze ok? I'd like to make a batch a stick them in my freezer for after our new baby arrives.

    • Skinny Ms.  April 13, 2013

      Tonya, A lot of people report they work great after being frozen.

    • Kate  July 21, 2013

      I have made these before and frozen them individually without sauce. Then I put them in a gallon freezer bag and take them out as needed depending on how many people I am feeding that night. You can just put them in a dish frozen, pour sauce on top, and bake!

      • Shannon  July 22, 2019

        Do you freeze them before or after you cook these??
        I’m so excited to try this awesome, smart thinking recipe!!

        • Nichole Furlong  July 24, 2019

          No need to freeze these before cooking unless you’re prepping them to use at a later time.

  14. Jenn  May 15, 2013

    What if you take out the cottage cheese? What can you substitute for that?

    • Skinny Ms.  May 16, 2013

      Jenn, Sub with additional low-fat ricotta or mozzarella.

  15. holly  May 19, 2013

    What are the nutrition facts on this? It looks delicious!!

  16. Cindy Smith  May 20, 2013

    made these tonight and they were fabulous! I'll be putting them into our dinner rotation! just yummy

  17. Frances  May 31, 2013

    If you freeze these, how long do they need to cook?

    • Skinny Ms.  June 1, 2013

      Frances, The same amount of time because it’s best to allow them to thaw out before cooking. Just transfer to the refrigerator the day before cooking to allow time to thaw.

  18. DAS  June 5, 2013

    Says 10 servings, but no indication of how much one serving is.

    • Skinny Ms.  June 5, 2013

      DAS, One roll is a serving.

    • SkinnyMs  March 4, 2014

      A serving is one roll.

  19. nicola  June 25, 2013

    so is it 240 cal per serving? right?

  20. Jen  June 27, 2013

    We don't like ricotta cheese. Can I just use more cottage cheese?

    • Skinny Ms.  June 28, 2013

      Jen, Definitely…that’s also yummy! Sometimes I use only cottage cheese.

  21. Melissa  July 11, 2013

    This was fantastic! Even my husband enjoyed it – who isn't the most excited about meatless Mondays. Also, we used arugula instead of spinach and it was so good!

    • Skinny Ms.  July 12, 2013

      Melissa, Thanks so much for letting us know. Substituting with arugula is a great idea. 🙂

  22. Shannon  July 29, 2013

    What about using eggplant instead of lasagna noodles to make a rolitini?

  23. mary  August 28, 2013

    Made this for summer tonight, never had any diet food that tasted so good

  24. SkinnyMs  March 6, 2014

    You're welcome! Great ideas!

  25. Dorothy Wu Nelson  April 11, 2014

    What are the directions from heating them after they've been frozen?

    • SkinnyMs  April 23, 2014

      You would heat them the same way but reduce the cooking temperature by 25 degrees and cook for about 15 to 20 minutes longer.

  26. Sharon  September 7, 2014

    Does substituting ground turkey or chicken for the ricotta cheese change the pts value per serving?

    • SkinnyMs  September 10, 2014

      Sharon, Yes that will add 1 pt to the points value.

  27. Katie  September 11, 2014

    Do I cook them thoroughly and then freeze or freeze before cooking??

  28. DeAnne  October 2, 2014

    You can substitute shredded zucchini for the spinach.

  29. Gigi K.  January 2, 2015

    This recipe is a keeper, they turned out great. First I made a batch for my 8 year old and she loved it. I made two more batches to give my folks for Christmas gifts (I froze it after cooking).

  30. Barbara  January 5, 2015

    You lost me at Ragu.

  31. Karey2019  January 7, 2015

    Made this tonight, and both my husband and 17 year old son approved! I am looking forward to trying more of your recipes.

  32. Larissa  April 30, 2015

    I made them and I love it

  33. Lauren  July 8, 2015

    If I want to make a bigger batch and freeze some, do I put it in the oven and cook fully then freeze or freeze right before I would put in oven?

    • SkinnyMs  July 8, 2015

      Bake the larger batch, and then set aside the rolls you want to freeze. Wrap each serving in plastic wrap and place in a layer in a resealable freezer bag or airtight, freezer-safe container. They are already in individual portion sizes, which means they can be unwrapped and put straight into the oven from the freezer, in a baking dish. They should heat evenly and won’t take too long to warm up. You can also reheat in the microwave.

  34. Margi  January 3, 2016

    It says to be sure & watch the video. Where do I see it?

    • Gale Compton  January 3, 2016

      Hi Margi,

      It’s my video, just below the recipe.

  35. hanne matter  March 29, 2016

    thank you for a nice dish, what can i use instead of ricotta

    • Gale Compton  March 30, 2016

      I would use 1 1/2 cups cottage cheese if you prefer not to use ricotta. 🙂

  36. Cheryl  April 7, 2016

    This was delicious! I used plain yogurt instead of cottage cheese and just a little ricotta cheese. I also added 99% lean ground turkey to add more protein. Because I could not find whole wheat lasagna I used whole wheat linguine and it became more like a traditional lasagna…I had two layers of sauce, linguine then cheese. It stayed together perfectly. My husband and I both loved it and now we have dinner for the next couple nights!

    • SkinnyMs.  April 7, 2016

      Thanks so much for sharing! We’re happy you enjoyed the recipe. 🙂

  37. Sue  April 26, 2016

    On Weight Watchers how many smart points would this recipe have in it?

    • SkinnyMs.  April 27, 2016

      This recipe is worth 9 SmartPoints. SmartPoints are listed as part of our nutritional data on each recipe.

  38. Michelle  June 6, 2016

    I’ve got this all ready to rock and roll for the week – can’t wait! I’ve made the Skinnytaste version a few times but always sub some of the ricotta for cottage cheese because I find low/no fat ricotta to be grainy and depressing. I love that you’ve incorporated whole wheat noodles, fresh spinach, cottage cheese and mozzarella cheese to the goodness inside!

    • Kym Votruba  June 7, 2016

      We think you’ll love them, Michelle! Please let us know what you think. 🙂

  39. Emily  November 11, 2016

    Can’t wait to try these this weekend! Do you think they could be assembled the day before and kept in the pan in the refrigerator and then baked the next day?

  40. Casey  May 25, 2017

    I absolutely LOVE these lil guys! So easy to make (and fun!) and even my meat-loving boyfriend says it’s one of his favorite dinners I make. Dare I even say they’re even yummier out the freezer!? Thanks for this awesome recipe!!

    • Gale Compton  May 25, 2017

      Casey, GREAT! Thanks so much for the nice comment. 🙂

  41. Georgia  June 19, 2017

    Deelish! My finicky 14 year old loved the recipe and just informed me that he doesn’t really like meat lasagne anyway! I’ve always made it just for him,lol! I have to admit, even though I’m a pretty good cook, I made the filling too loose and I was afraid it wouldn’t stay in place when I “rolled”, so I resorted to a lasagne tray. All’s well that ends well! It was a most delicious lasagne! Thank you so much for sharing!

    • Gale Compton  June 20, 2017

      Georgia, Thanks so much for the feedback, happy your family enjoyed the recipe. 🙂

  42. Cara  July 5, 2017

    Could you replace noodles with slice of zucchini or squash?

    • Emilia Horn  July 5, 2017

      Sure, Cara! Zucchini, squash, or eggplant should work.

  43. Cat  August 19, 2017

    Can these be frozen and reheated at a later time?

    • Nichole Furlong  August 19, 2017

      Hi Cat, you could definitely freeze and re-heat the lasagna rolls! I would recommend slightly under cooking them and reheating in a 400 degree preheated oven for about 20 minutes or until hot.

  44. Leila  November 12, 2017

    I made these in my dorm room and cooked them in the toaster oven. They were great! So easy to make and much more filling than I would have imagined
    Froze half of them for later

  45. Joyce  May 23, 2018

    These are delicious. I also make them with eggplant (aubergines) Just as yummie. Using eggplant you can skip the fiddly bits and make an eggplant lasagne.

    • Gale Compton  May 24, 2018

      Joyce, Thank you so much for the suggestion. Your version is on my menu for the weekend. 🙂

  46. Kathy  September 17, 2018

    These are delicious! I have made this 3 times for the same people in my neighborhood, and they always love them. Lots of oohs and awws when eating them. I follow the recipe but choose not to include garlic. I do have a pot of marinara sauce to put on top of the rolls. I usually add some sausage to the extra sauce . These are wonderful because they are small and easily seen as a portion per roll. Most people serve themselves 2 rolls. So, when I am feeding 6 people, I double the recipe or increase everything by 1.5 so everyone can have 2 rolls. Plus, I will have a few to send home with people.

    This is absolutely delicious and you can not tell it’s “skinny” at all. Even the biggest eaters love these.

    I use one large organic container of fresh spinach . This amount easily make 15-20 rolls.

    • Gale Compton  September 19, 2018

      Kathy, Thank you so much for the feedback and tips for serving more people. So happy you enjoyed the recipe. I love it too! 🙂

  47. Elizabeth  September 21, 2018

    This is a good recipe. My question, can you put it all together in the morning refrigerate all day then bake later in the day for dinner.? Thanks

    • Gale Compton  September 23, 2018

      Elizabeth, You sure can, I do it all the time. 🙂

  48. Melissa G.  November 11, 2019

    One roll doesn’t seem like enough to be filling. What would you serve this with?

    • Nichole Furlong  November 17, 2019

      Any green vegetable on the side would be delicious!

  49. Helene  August 28, 2020

    This was excellent for a “skinny recipe”. I added a block of frozen spinach Instead of using fresh spinach. It reminded me more of my manicotti recipe than my lasagne recipe though and so much easier. What a great idea to freeze individual portions and take out as needed. Thanks for sharing.

    • Nichole Furlong  August 29, 2020

      We’re glad you enjoyed the recipe!

  50. AMH  September 3, 2020

    Could this be done in an instant pot or slow cooker? What adjustments would be needed?

    • Gale Compton  September 4, 2020

      Hmmmm…you could, but it would only take a couple of minutes in the instant pot and maybe 15 in the slow cooker.


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