Skinny Lasagna Rolls
There’s something deeply comforting about a dish that feels indulgent but is actually light enough to enjoy any night of the week. These Skinny Lasagna Rolls take all the cozy, cheesy goodness of classic lasagna and turn it into neat little rolls that are easier to portion and lighter on calories. Using whole wheat noodles, a lean mix of cheeses, and a generous helping of spinach, this recipe is a winner for busy weeknights and small dinner parties alike.
These rolls are built for simplicity: a jar of no-sugar-added marinara, quick-cooked whole wheat noodles, and a flavorful, protein-rich filling that stays moist thanks to a combination of ricotta and small-curd cottage cheese. A hint of oregano and fresh garlic brings a homey Italian aroma, and a light sprinkle of Parmesan on top gives that golden, savory finish. The result is a bright, satisfying baking dish where every roll holds together beautifully and slices cleanly for serving.
Why you’ll love these Skinny Lasagna Rolls
- Portion-friendly: Each roll is a complete serving, which helps control portions and reduces waste.
- Big on greens: Six cups of chopped baby spinach fold into the ricotta mixture for color, nutrients, and moisture.
- Lower-fat cheeses: A mix of low-fat ricotta and cottage cheese keeps things creamy without being heavy.
- Whole grain noodles: Whole wheat lasagna noodles add fiber and a nutty flavor that pairs well with robust marinara.
- Simple prep: Short cook time for noodles and an easy assembly process make this weeknight-friendly.
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
Equipment
- Large pot for boiling noodles
- Large skillet or sauté pan
- Mixing bowl
- 9×13 or similar baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
Prep and timing
Active time: about 30 minutes. Total time including baking: about 60–70 minutes. Plan to have everything prepped before you begin assembling the rolls so the noodles remain pliable and easier to roll.
Step-by-step directions
Follow these clear steps to make perfectly portioned Skinny Lasagna Rolls.
- Preheat and prepare the baking dish. Preheat your oven to 375°F (190°C). Pour about 1 cup of the marinara sauce into the bottom of a 9×13 baking dish and spread it evenly to create a thin sauce layer that will keep the rolls from sticking.
- Cook the whole wheat lasagna noodles. Bring a large pot of salted water to a boil. Add the 10 whole wheat lasagna noodles and cook them for about 8 minutes, until al dente. Drain the noodles well and lay them flat on a clean towel or baking sheet to cool slightly and prevent sticking.
- Sauté the garlic and spinach. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the 2 minced garlic cloves and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Add the 6 cups of chopped baby spinach and sauté until wilted and any excess moisture has mostly evaporated, about 3–4 minutes. Remove from heat and let the spinach cool slightly.
- Make the cheese filling. In a mixing bowl, combine 1 cup low-fat ricotta cheese, 1/2 cup low-fat small-curd cottage cheese, and 1 egg white. Add 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and salt to taste (start with a 1/4 teaspoon, then adjust after tasting). Fold in the cooled spinach and 1/2 cup of the shredded part-skim mozzarella. Stir until evenly mixed and smooth. This mixture should be moist but not runny; if it seems too loose, add a tablespoon more ricotta.
- Fill each noodle and roll. Lay a cooked whole wheat noodle flat on your work surface. Spoon about 1/8 to 1/4 cup of the cheese and spinach filling lengthwise across one end of the noodle (enough to create a thin but even layer). Starting at the filled edge, gently roll the noodle up into a tight cylinder. Place the roll seam-side down into the prepared baking dish on top of the thin layer of marinara. Repeat with the remaining noodles and filling, arranging each roll side by side in the dish.
- Top with sauce and cheese. Once all the rolls are arranged, pour the remaining marinara sauce evenly over the rolls so each one has a light coating. Sprinkle the remaining 1 cup shredded mozzarella over the top, then finish with the 1/4 cup grated parmesan. The cheese will melt into a golden, slightly bubbly topping during baking.
- Bake the rolls. Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake an additional 10–15 minutes, or until the cheese on top is melted and starting to turn golden. The exact time will depend on your oven; you want the rolls heated through and the top bubbly.
- Rest and serve. Remove the dish from the oven and let the rolls rest for 5–10 minutes. This helps them set and makes them easier to serve. Use a spatula to transfer each roll to plates, spooning any extra sauce from the baking dish over the top as desired.
Taste and texture notes
Each Skinny Lasagna Roll should have a tender whole wheat noodle exterior with a creamy, lightly textured filling. The small-curd cottage cheese adds a gentle curd contrast to the smooth ricotta, while the egg white helps bind the filling so it slices cleanly. The spinach gives a fresh, slightly earthy note and keeps the flavor balanced so the dish never feels heavy.
Variations and tips
- Add fresh herbs: Stir in a tablespoon of chopped fresh basil or parsley to the filling for a brighter flavor.
- Spice it up: Add a pinch of red pepper flakes to the marinara or the filling for a little heat.
- Make ahead: Assemble the rolls and cover the dish tightly, then refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the covered baking time to ensure they heat through.
- Freezing: Assemble rolls and freeze them in the baking dish (covered tightly) for up to 2 months. Thaw overnight in the fridge before baking, and increase baking time until heated through.
- Serving suggestions: Serve with a crisp green salad and a simple vinaigrette or a side of roasted vegetables for a balanced meal.
Nutrition highlights
Thanks to whole wheat noodles and low-fat cheeses, these Skinny Lasagna Rolls deliver fiber and protein without excess saturated fat. The spinach boosts vitamins A and K, and the small-curd cottage cheese contributes extra protein and a pleasant texture contrast. Using a no-sugar-added marinara keeps the dish focused on savory, satisfying flavors.
Final thoughts
These Skinny Lasagna Rolls are a reminder that comfort food doesn’t have to be heavy to be delicious. The technique of rolling lasagna transforms a large, family-sized casserole into tidy, elegant portions that reheat beautifully and travel well for potlucks. Whether you’re cooking for two or serving a crowd, this recipe is flexible, forgiving, and easy to make your own.
Enjoy these rolls warm, topped with extra grated parmesan if you like, and savor the balance of lightness and comfort in every bite.
Skinny Lasagna Rolls
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Pour 1 1/4 cups of the marinara sauce into a 13 x 9-inch (2-inch deep) casserole dish and spread to coat the bottom.
- Heat the olive oil in a large skillet over medium-low heat. Sauté the minced garlic until fragrant, about 1 minute.
- Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl combine the cooked spinach and garlic with ricotta, 1 cup of shredded mozzarella, cottage cheese, egg white, dried oregano, salt to taste, and black pepper; mix until evenly combined.
- Lay the cooked lasagna noodles flat on a work surface lined with parchment. Place about 1/4 cup of the cheese and spinach mixture along the end of each noodle, spreading evenly but leaving a small margin at the far edge.
- Starting at the end closest to you, roll each noodle tightly and place seam-side down in the prepared casserole dish, arranging rolls so they are close but not touching.
- Evenly pour 1 cup of the remaining marinara over the rolls, then sprinkle the remaining shredded mozzarella and the grated Parmesan over the top.
- Cover the dish with aluminum foil and bake for 20 minutes, until the cheese is hot and bubbly. Remove foil for the last 2–3 minutes if you want the top more browned.
- Let the rolls rest a few minutes before serving. Serve with additional warmed marinara if desired.
Notes
- Cook noodles to al dente so they hold together when rolled.
- Drain cooked noodles well to avoid watery filling.
- Use part-skim cheeses to keep the dish lighter.
- Egg white helps bind the filling without adding fat.
