I enjoy how this recipe offers all the classic lasagna flavors in a lighter form. Using whole wheat noodles, low-fat cheeses, and spinach creates a balanced dish that still feels rich and comforting.
I also like how the individual rolls make serving simple. Each roll becomes its own portion, which makes dinner easy to plate and visually appealing at the table.
Another reason I appreciate this recipe is how family-friendly it is. The creamy spinach filling and melted cheese create a dish that feels satisfying while still fitting into a lighter meal plan.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 whole wheat lasagna noodles, cooked to al dente and well drained 24 ounces marinara sauce, 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 1 egg white 1 teaspoon dried oregano kosher or sea salt to taste 1/2 teaspoon black pepper 1/4 cup parmesan cheese, grated
Directions
I start by preheating the oven to 425°F. Then I spread about 1 1/4 cups of marinara sauce across the bottom of a 13 x 9 x 2 inch casserole dish.
In a large skillet, I heat the olive oil over medium-low heat and sauté the minced garlic until it becomes fragrant, which takes about a minute. I add the chopped spinach and cook it for around 3 minutes until it wilts.
In a large mixing bowl, I combine the sautéed garlic and spinach with ricotta, 1 cup of the shredded mozzarella, cottage cheese, egg white, oregano, salt, and pepper. I mix everything together until the filling is evenly blended.
Next, I arrange the cooked lasagna noodles flat on a work surface lined with parchment paper. I add about 1/4 cup of the spinach and cheese mixture to each noodle and spread it evenly across the surface.
I begin rolling each noodle from the end closest to me, forming a tight roll. I place the rolls seam side down in the prepared casserole dish, leaving a little space between each one.
After arranging the rolls, I spread 1 cup of marinara sauce evenly over the top. I sprinkle the remaining mozzarella and the grated parmesan over the dish.
I cover the casserole with aluminum foil and bake it for about 20 minutes until the cheese is hot and bubbly. If I like, I serve the rolls with extra warmed marinara sauce.
Servings and timing
This recipe makes about 10 servings (10 lasagna rolls).
Preparation time: about 15 minutes Cooking time: about 20 minutes Total time: about 35 minutes
Variations
I sometimes change this recipe slightly depending on what I have available. One variation I enjoy is adding finely chopped mushrooms to the spinach mixture for extra texture and flavor.
Another option I like is replacing the spinach with sautéed kale or zucchini for a different vegetable base.
When I want a bit more protein, I occasionally mix in cooked ground turkey or shredded chicken with the cheese filling.
For a stronger herb flavor, I sometimes add fresh basil or parsley to the filling before rolling the noodles.
storage/reheating
I store leftover lasagna rolls in an airtight container in the refrigerator for up to 4 days.
To reheat, I place the rolls in a baking dish, cover them with foil, and warm them in the oven at a moderate temperature until heated through. I can also reheat individual portions in the microwave for a quick meal.
For longer storage, I freeze the rolls in a sealed container for up to 2 months. I thaw them in the refrigerator overnight before reheating.
FAQs
Can I make these lasagna rolls ahead of time?
Yes, I often assemble the rolls earlier in the day and refrigerate them until I am ready to bake.
Can I use regular lasagna noodles instead of whole wheat?
Yes, regular lasagna noodles work just as well if whole wheat noodles are not available.
Can I add meat to this recipe?
Yes, I sometimes add cooked ground turkey or lean ground beef to the filling or the sauce.
How do I keep the rolls from falling apart?
I make sure the noodles are cooked just to al dente and roll them gently but tightly so they hold their shape.
Can I use frozen spinach?
Yes, frozen spinach works well. I thaw it first and squeeze out as much excess moisture as possible before adding it to the filling.
Conclusion
I find these Skinny Lasagna Rolls to be a great way to enjoy the comforting taste of lasagna while keeping the meal lighter and balanced. The creamy spinach filling, rich marinara sauce, and melted cheese create a satisfying dish that feels hearty without being heavy. Because the rolls are simple to prepare and easy to serve, I enjoy making them whenever I want a wholesome and flavorful dinner.
The Best skinny lasagna rolls made with whole wheat noodles, creamy ricotta, spinach, and marinara. A delicious lighter version of classic lasagna that’s perfect for a healthy family meal.
Ingredients
10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes) and well drained
24 ounces marinara sauce, no sugar added
1 tablespoon olive oil
2 garlic cloves, minced
6 cups baby spinach, loosely packed and chopped
1 cup low-fat ricotta cheese
1 ½ cups part-skim mozzarella cheese, shredded
½ cup low-fat cottage cheese (small curd preferred)
1 egg white
1 teaspoon dried oregano
Kosher or sea salt, to taste
½ teaspoon black pepper
¼ cup grated parmesan cheese
Instructions
Prepare the Oven and Dish
Preheat the oven to 425°F (220°C). Spread 1¼ cups marinara sauce evenly across the bottom of a 13×9-inch casserole dish.
Cook the Spinach
Heat olive oil in a large skillet over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook for about 3 minutes, until wilted.
Make the Filling
In a large mixing bowl, combine the sautéed garlic and spinach with ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt, and black pepper. Mix until well combined.
Fill the Lasagna Noodles
Lay the cooked lasagna noodles flat on a parchment-lined work surface. Spread about ¼ cup of the spinach cheese mixture evenly over each noodle.
Roll the Noodles
Starting from the end closest to you, roll each noodle tightly. Place the rolls seam-side down in the prepared casserole dish, leaving a little space between each roll.
Add Sauce and Cheese
Spoon 1 cup marinara sauce evenly over the rolls. Sprinkle with the remaining mozzarella and grated parmesan cheese.
Bake
Cover the dish with aluminum foil and bake for 20 minutes, or until the cheese is melted and bubbly.
Serve
Serve warm, optionally with extra heated marinara sauce on the side.
Notes
Whole wheat lasagna noodles add extra fiber and nutrients.
Make ahead: Assemble the rolls and refrigerate for up to 24 hours before baking.
For extra vegetables, add finely chopped mushrooms or zucchini to the filling.
