Skinny Lasagna Rolls

Bright, comforting, and lighter than traditional lasagna, these Skinny Lasagna Rolls are the kind of weeknight meal that feels indulgent without weighing you down. Lean on simple pantry staples — whole wheat noodles, a vibrant marinara, and a trio of cheeses — and a skillet full of garlicky spinach to make an easy, family-friendly dinner. The presentation is lovely too: individual rolls make portion control effortless and plating pretty. Below you’ll find everything you need: a complete ingredient list, make-ahead tips, and crystal-clear, step-by-step directions to get perfectly rolled, cheesy lasagna each time.

Why you’ll love these Skinny Lasagna Rolls

• Lower in calories and carbs than traditional layered lasagna thanks to whole wheat noodles and lean cheeses.
• Simple to make: cook the noodles, sauté the spinach with garlic, mix the cheeses, roll, bake, and enjoy.
• Great for batch-cooking and freezing—make a pan now, bake later.
• Family-friendly and customizable: add herbs, swap cheeses, or stir-ins like cooked lean ground meat if desired.

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
• Mixing bowl
• 9×13-inch baking dish (or similar)
• Spatula or wooden spoon
• Aluminum foil (optional)

Prep tips before you begin

Read through the full directions so everything moves smoothly. Bring your egg white to room temperature for easier mixing, and preheat your oven while you’re assembling to save time. Make sure to chop the spinach finely so it blends well with the cheeses for a smooth filling that’s easy to spread and roll.

Step-by-step directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Bring a large pot of salted water to a boil. Cook the 10 whole wheat lasagna noodles for about 8 minutes until al dente. Stir gently during boiling to prevent sticking. Drain the noodles well and lay them flat on a clean surface or baking sheet to cool slightly so they are easy to handle.
3. While the noodles cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and sauté for about 30 seconds to 1 minute, just until fragrant; do not let the garlic brown.
4. Add the 6 cups chopped baby spinach to the skillet. Sauté the spinach with the garlic until it wilts and any excess moisture evaporates, about 3 to 5 minutes. Remove the skillet from heat and let the spinach cool slightly.
5. In a mixing bowl, combine the cooked spinach with 1 cup low-fat ricotta cheese, 1/2 cup low-fat small-curd cottage cheese, 1 1/2 cups shredded part-skim mozzarella, 1 egg white, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and salt to taste. Mix thoroughly until the cheeses and spinach are evenly distributed and the mixture is cohesive. Reserve 1/4 cup grated parmesan cheese for sprinkling on top later.
6. Spread about 1/2 cup of the 24 ounces marinara sauce in the bottom of the prepared baking dish to prevent sticking and create a saucy base.
7. Place one cooled lasagna noodle on a clean surface. Spread approximately 1/6 to 1/4 cup of the cheese-and-spinach filling evenly along the length of the noodle, leaving about 1/2 inch at each short end to prevent filling from spilling out when rolled. Repeat for each noodle until all 10 noodles are filled. You should have a thin, even layer of filling on each noodle that can be rolled without tearing.
8. Roll each noodle gently but firmly from one end to the other to create a tight roll. Arrange each roll seam-side down in the prepared baking dish on top of the marinara layer. Pack them snugly in a single layer so they support one another while baking.
9. Pour the remaining marinara sauce evenly over the top of the arranged rolls, making sure each roll gets sauced. Sprinkle the reserved 1/4 cup grated parmesan evenly over the sauced rolls.
10. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly golden.
11. Remove the dish from the oven and let the rolls rest for about 5 minutes before serving. This short rest time helps the rolls hold their shape when plated.
12. Serve warm, spooning a little extra sauce from the pan over each roll and adding an optional sprinkle of extra parmesan or a pinch of dried oregano to finish.

Serving suggestions

These Skinny Lasagna Rolls pair beautifully with a crisp green salad dressed in lemon vinaigrette, steamed green veggies like broccoli, or a simple roasted vegetable medley. For a heartier meal, add a side of garlic bread or whole grain rolls.

Make-ahead and storage

• Make ahead: Assemble the rolls in the baking dish, cover tightly, and store in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from chilled.
• Freeze: Assemble the rolls in a freezer-safe dish, cover with plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator and then bake as directed. If baking from fully frozen, add approximately 20–30 minutes to the covered baking time, then uncover and finish baking until bubbly.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until heated.

Tips for success

• Do not overcook the noodles. Cook to al dente (about 8 minutes) so they are pliable but still hold up when rolled.
• Thoroughly drain noodles and allow them to cool slightly to avoid tearing when spreading the filling.
• Chop the spinach well after wilting so the filling spreads easily and creates a uniform texture.
• Spread sauce in the bottom of the pan first to prevent sticking and to create moisture that helps the rolls finish tenderly.
• Be gentle but firm when rolling the noodles so they hold together; avoid overstuffing a single noodle.

Variations

• Protein option: Stir in cooked, seasoned lean ground turkey or shredded cooked chicken into the spinach-cheese mixture for added protein.
• Veg-packed: Fold in roasted vegetables like zucchini, bell peppers, or mushrooms into the filling for extra color and nutrition.
• Herb boost: Add fresh basil or parsley to the filling for brighter herb flavors.
• Cheese-free swap: Use a dairy-free ricotta alternative and dairy-free mozzarella for a plant-based version while keeping the same quantities and format.

Nutrition notes

Using whole wheat noodles and low-fat cheeses reduces overall calories and increases fiber compared with a standard lasagna. The spinach contributes vitamins, iron, and additional volume without many calories, making these rolls a nutrient-forward choice for busy nights.

Final thoughts

These Skinny Lasagna Rolls hit the sweet spot between comfort and lightness. They’re approachable to make, friendly for weeknight kitchens, and impressive enough to serve guests. The method is forgiving: even beginner cooks can get great results by following the step-by-step directions above. Keep a jar of no-sugar-added marinara on hand, and you’ll be a roll-making pro in no time.

Happy cooking — and enjoy every cheesy, spinach-packed bite!