This perfectly proportioned pasta dish will make your taste buds sing!
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
Ingredients
- 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
Instructions
- 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.
Nutrition Information
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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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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.
Kathy, Thank you so much for the feedback and tips for serving more people. So happy you enjoyed the recipe. I love it too! 🙂
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
Elizabeth, You sure can, I do it all the time. 🙂
One roll doesn’t seem like enough to be filling. What would you serve this with?
Any green vegetable on the side would be delicious!
This looks yummy!
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.
We’re glad you enjoyed the recipe!
Could this be done in an instant pot or slow cooker? What adjustments would be needed?
Hmmmm…you could, but it would only take a couple of minutes in the instant pot and maybe 15 in the slow cooker.
I have been making these for about 4 years and am so thankful for the recipe! Here are some things we’ve learned making this over the years:
To add more protein we will occasionally add ground beef or ground turkey. I’ve also made a chicken Alfredo version with white sauce over top and chicken within the rolls.
I also sometimes add veggies to the inside, usually sautéed bell pepper or mushroom.
These are great for parties or large dinners.
We like to cook our rolls “touching” instead of spaced out.
I add fresh basil on top at the end.
Remember to oil your water and oil your lasagna noodles because they will stick together terribly in the smallest amount of time.
I add Italian seasonings to my cheese mixture.
Susan, Thank you so much for the feedback and tips for other readers. Please leave a review if possible.
Recipes look great!
This was a winner !! My husband and daughter say 11 out of 10 ! It will now be in regular rotation here !
Thank you so much for the feedback.
amazing!
Really tasty!!! I will definitely be making this again!!!
Loved this recipe! A great take on lasagna and very easy to make.
Thanks for the feedback, Mandy! We’re glad you enjoyed it 🙂
We love making these! My 12 yo helps roll them up 😊 I’ve made this several times now and the whole family (including our 6 yo) loves them! Thanks for the recipe ❤️
YEAH! Thanks for the feedback.
Made this for the first time and it was delicious!!! I added mushrooms in addition to spinach and hubby loved it!! So easy but oh soo good!! Definitely will make again soon!!!
Maria, YEAH! I love getting feedback. I’m so happy hubby loved it too. Also, thank you for the mushroom idea. 🙂