Skinny Lasagna Rolls

These Skinny Lasagna Rolls taste delicious and are perfect for portion control!

I love pasta as much as the next person. But I just can’t eat it often unless I’m willing to gain weight at an alarming pace. And I’m not! That’s why I LOVE this Skinny Lasagna Rolls recipe.

My cute husband, on the other hand, would eat pasta several times a week if I served it that often. Usually I make zucchini pasta, which he tolerates. But recently, I just wanted to bless him with the real deal. This Skinny Lasagna Rolls recipe was simply perfect! He got his pasta, and I got to enjoy it too, but limited my portion to one roll. That’s what I call a win/win!

This recipe is super easy to make, and, if you are cooking for two-four, you’ll have plenty of leftovers. (Or you can freeze half to heat up another day).

Okay… here’s how you make these rolls of goodness!

Skinny Lasagna Rolls
Skinny Lasagna Rolls


  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and drained
  • 15 oz fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 32 oz spaghetti sauce
  • 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded


  1. Preheat oven to 350°.
  2. In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt and pepper.
  3. Spoon about one cup sauce on the bottom of a 9 x 12 baking dish (or use mini baking dishes if you want to freeze or share.
  4. Place a piece of wax or parchment paper on the counter and lay out lasagna noodles.
  5. Make sure noodles are dry.

You can find complete recipes of this Skinny Lasagna Rolls in

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