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!
Check out our top rated recipes and fitness workouts:
- Skinny Mini Quinoa Almond Joy Bars
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Made this tonight, and both my husband and 17 year old son approved! I am looking forward to trying more of your recipes.
I made them and I love it
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?
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.
It says to be sure & watch the video. Where do I see it?
Hi Margi,
It’s my video, just below the recipe.
thank you for a nice dish, what can i use instead of ricotta
I would use 1 1/2 cups cottage cheese if you prefer not to use ricotta. 🙂
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!
Thanks so much for sharing! We’re happy you enjoyed the recipe. 🙂
On Weight Watchers how many smart points would this recipe have in it?
This recipe is worth 9 SmartPoints. SmartPoints are listed as part of our nutritional data on each recipe.
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!
We think you’ll love them, Michelle! Please let us know what you think. 🙂
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?
Emily, Definitely! 🙂
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!!
Casey, GREAT! Thanks so much for the nice comment. 🙂
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!
Georgia, Thanks so much for the feedback, happy your family enjoyed the recipe. 🙂
Could you replace noodles with slice of zucchini or squash?
Sure, Cara! Zucchini, squash, or eggplant should work.
Can these be frozen and reheated at a later time?
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.
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
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.
Joyce, Thank you so much for the suggestion. Your version is on my menu for the weekend. 🙂