Skinny Lasagna Rolls

4.37 from 49 votes

This perfectly proportioned pasta dish will make your taste buds sing!

easy meals to prep for the week: skinny lasagna rolls

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.

4.37 from 49 votes

Skinny Lasagna Rolls

A low-calorie skinny version of the Italian favorite, these lasagna rolls will be a hit at the dinner table.
Yield 10 people
Serving Size 1 lasagna roll
Course Dinner, Main Course
Cuisine Italian
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.

Nutrition Information

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
Keywords Budget-Friendly, Kid-Friendly, Vegetarian

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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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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale


  1. 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. 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!

  3. 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!

  4. 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. ๐Ÿ˜‰

    1. 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! ๐Ÿ™‚

  5. 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.

  6. 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!!

  7. 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.

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

    1. 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!

      1. Do you freeze them before or after you cook these??
        Iโ€™m so excited to try this awesome, smart thinking recipe!!

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

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

    1. 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.

  10. 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!

    1. Melissa, Thanks so much for letting us know. Substituting with arugula is a great idea. ๐Ÿ™‚

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

      1. It is not clear how to freeze and then reheat. 1) do you bake and cool and then freeze; 2) do you need to thaw in fridge overnight; 3) do you reheat in the oven, if so what temp snd for how long; 4) do you cover with foil when reheating???

        1. Karen, I recommend preparing the recipe then freezing. You’ll want to defrost in the fridge before baking. You can reheat in the over. I reheat at 350 degrees for about 15 minutes.This is, of course, if they have already been baked once.

  11. 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).

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

  13. 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?

    1. 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.

  14. 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!

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

  15. 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!

  16. 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?

  17. 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!!

  18. 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!

    1. 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.

  19. 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

  20. 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.

    1. Joyce, Thank you so much for the suggestion. Your version is on my menu for the weekend. ๐Ÿ™‚

  21. 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.

    1. Kathy, Thank you so much for the feedback and tips for serving more people. So happy you enjoyed the recipe. I love it too! ๐Ÿ™‚

  22. 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

  23. This was excellent for a โ€œskinny recipeโ€. 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.

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

  24. I have been making these for about 4 years and am so thankful for the recipe! Here are some things weโ€™ve learned making this over the years:
    To add more protein we will occasionally add ground beef or ground turkey. Iโ€™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 sautรฉed bell pepper or mushroom.
    These are great for parties or large dinners.
    We like to cook our rolls โ€œtouchingโ€ 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.

  25. This was a winner !! My husband and daughter say 11 out of 10 ! It will now be in regular rotation here !5 stars

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