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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- Skinny Mini Quinoa Almond Joy Bars
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made these tonight and they were fabulous! I'll be putting them into our dinner rotation! just yummy
If you freeze these, how long do they need to cook?
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.
Says 10 servings, but no indication of how much one serving is.
DAS, One roll is a serving.
A serving is one roll.
so is it 240 cal per serving? right?
Nicola, Yes, one roll is 240 calories.
We don't like ricotta cheese. Can I just use more cottage cheese?
Jen, Definitely…that’s also yummy! Sometimes I use only cottage cheese.
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!
Melissa, Thanks so much for letting us know. Substituting with arugula is a great idea. 🙂
What about using eggplant instead of lasagna noodles to make a rolitini?
Shannon, Go for it! 🙂
Made this for summer tonight, never had any diet food that tasted so good
You're welcome! Great ideas!
What are the directions from heating them after they've been frozen?
You would heat them the same way but reduce the cooking temperature by 25 degrees and cook for about 15 to 20 minutes longer.
Does substituting ground turkey or chicken for the ricotta cheese change the pts value per serving?
Sharon, Yes that will add 1 pt to the points value.
Do I cook them thoroughly and then freeze or freeze before cooking??
Katie, Bake them first, cool to room temperature and then freeze. You can find the exact directions for how to freeze Skinny Ms. Lasagna Rolls in this article: https://skinnyms.com/30-recipes-that-freeze-fabulo…
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???
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.
You can substitute shredded zucchini for the spinach.
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).
You lost me at Ragu.