Skinny Lasagna Rolls are packed with mushrooms and spinach and smothered in a vibrant homemade sauce. Come find out the secret to cutting fat without cutting flavor!
This meal serves eight and costs about $15.65 to make. Therefore, the cost per serving is $1.95.
In addition to these Skinny Lasagna Rolls, two of my favorite healthier recipes to make are these Stuffed Shells without Ricotta and this Healthier Chicken Cacciatore.
Lasagna Roll Ups
These Skinny Lasagna Rolls are perfectly proportioned. It is like eating an individual size vegetarian lasagna all for yourself! Each roll is filled with a meatless filling and then covered in sauce and mozzarella cheese.
Skinny Lasagna Rolls are a great way to get more spinach in your diet without the kiddos complaining!
This lasagna roll ups recipe is my new favorite recipe to serve while entertaining, for family Sunday dinners, or for potlucks. These are vegetarian, packed with bright vibrant flavors, and made skinny.
This means I’ve cut the fat without cutting flavor! I accomplished this by replacing whole milk ricotta with fat-free cottage cheese.
I gave the cottage cheese some body by adding crushed saltine crackers to them and mixing it all together in a food processor. As a result, these lasagna roll ups are every bit as creamy and delicious as the full-fat version.
I also made these lasagna roll ups skinny by replacing meat with sautéd mushrooms. Consequently, you still get great meaty flavor without the added fat and calories from ground beef.
Ingredients and Estimated Cost
Per Serving Cost: $1.95
Recipe Cost: $15.65
- 12-14 Lasagna noodles – $0.78
- 1 Tablespoon olive oil – $0.14
- 1 cup onion – $0.35
- 2 large garlic cloves – $0.10
- 28 oz can crushed tomatoes – $0.87
- 2 teaspoons dried oregano – $0.20
- ¼ cup fresh basil – $0.50
- 1 Tablespoon olive oil – $0.14
- 16 ounces button mushrooms – $3.98
- 15 saltines – $0.15
- 3 cups fat-free cottage cheese – $1.98
- 2 cups shredded part-skim mozzarella cheese – $4.29
- ½ cup grated Parmesan cheese – $0.99
- 2 tablespoons fresh basil – $0.25
- 2 garlic cloves – $0.10
- 10 oz box frozen spinach – $0.83
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Lasagna Roll Ups
- First, using a large saucepan, heat the olive oil and then add the onions to cook for about 4-5 minutes. Add the garlic and cook for another minute.
- Next, add in the tomatoes and oregano. Bring it to a bubble then reduce the heat, cover, and simmer for ten minutes.
- Then, stir in the basil and simmer for another ten minutes. Season as needed with salt and pepper.
- Cook the lasagna noodles per the package instructions while the sauce simmers. Drain the noodles and transfer them to pieces of parchment paper.
- Next, preheat a large skillet over medium heat. Add the mushrooms and salt.
- Saute for about two minutes. Place the mushrooms in a large bowl.
- Pulse the crackers in a food processor until finely ground.
- Add the cottage cheese, mozzarella, parmesan, basil, garlic, and salt to process until smooth.
- Add the mixture to the bowl with the mushrooms and add in the spinach. Stir together until well combined.
- Preheat the oven to 375 degrees F and spray 2 9×13-inch pans with nonstick cooking spray.
- Then, spread one cup of sauce into the bottom of each pan. Spread ¼ cup of filling onto each noodle.
- Then, roll the noodle up and set it in the pan.
- Finally, bake for fifteen minutes.
- Then sprinkle the tops of the pans with the remaining cup of cheese and bake for ten more minutes before serving.
***For complete recipe instructions, see the recipe card below.
Recipe Variations
- Don’t worry if some of the noodles are torn. You won’t be able to tell once they’re rolled up and smothered in sauce.
- If you don’t want to use mushrooms, you can leave them out.
- If you’d like to add some meat to this meal, you can add ½ pound of browned turkey to the filling.
Storage and Serving Tips
SERVE: As with most recipes with dairy products, you shouldn’t leave this out for longer than 2 hours.
STORE: Place leftovers in an airtight container and store the lasagna roll ups in the refrigerator for 3-4 days.
FREEZE: Follow the lasagna roll-ups recipe up until baking. Then, cover tightly with two layers of plastic wrap and foil. Freeze for 3-4 months. To bake, discard foil and plastic wrap, and bake at 375 degrees F for 50 minutes, then top with the remaining 1 cup of mozzarella cheese and bake an additional 10 minutes. Top with chopped basil and serve.
MAKE AHEAD: Follow the lasagna roll-ups recipe up until baking. Then cover with plastic wrap and refrigerate for up to 24 hours. To finish, discard plastic wrap, bake at 375 degrees F for 25 minutes, then top with the remaining 1 cup of mozzarella cheese, and bake an additional 10 minutes. Top with chopped basil and serve.
Cook’s Tools
- Large saucepan
- Pasta Pot
- Parchment paper
- Large skillet
- Large bowl
- Food processor
- 2 9×13-inch pans OR disposable pans for freezing
Recipe FAQ’s
There are about 435 calories in almost 2 lasagna rolls. Compare this to traditional Lasagna which has 487 calories per slice. When you compare the two, you can see why these Skinny Lasagna Rolls are a great healthy alternative to classic Lasagna.
Whether you are making these Skinny Lasagna Rolls or traditional Lasagna, a simple side salad and bread are the perfect complement to the dish. I love making this Italian Salad and these Garlic Cheese Breadsticks to complete my meal.
More Italian Recipes
- Classic Chicken Parmesan
- Lobster Alfredo
- Tomato Basil Pasta
- Classic Shrimp Scampi
- Italian Salad
- Three Cheese Calzones
- Christmas Lasagna
- Baked Three Cheese Manicotti
- Citrus Cream Pasta
- Slow Cooker Baked Ziti
Skinny Lasagna Rolls
Ingredients
- 12-14 Lasagna noodles from a 1 lb box
SAUCE:
- 1 Tablespoon olive oil
- 1 cup chopped onion about 1 small
- 2 large garlic cloves minced
- 28 oz can crushed tomatoes
- 2 teaspoons dried oregano
- ¼ cup chopped fresh basil
- salt and pepper to taste
FILLING:
- 1 Tablespoon olive oil
- 1 lb button mushrooms cleaned and sliced
- pinch salt
- 15 saltines broken into pieces
- 3 cups fat-free cottage cheese
- 2 cups shredded part-skim mozzarella cheese divided
- ½ cup grated Parmesan cheese plus more for garnish
- 2 Tablespoons chopped fresh basil plus more for garnish
- 2 large garlic cloves minced
- 10 oz box frozen spinach thawed and squeezed of excess liquid
Instructions
MAKE SAUCE:
- In a large saucepan over medium-high heat, add olive oil. When shimmering, add onions and cook, often stirring, until translucent and edges start to brown, about 4-5 minutes.
- Add garlic and constantly stir until fragrant, about 1 minute.
- Stir in tomatoes and oregano and bring to a bubble. Reduce heat, cover, and simmer for 10 minutes.
- Stir in basil, cover, and simmer for 10 more minutes. Season with salt and pepper.
COOK LASAGNA NOODLES:
- While sauce simmers, cook noodles as per package instructions until al dente. Drain noodles and transfer them to pieces of parchment paper.
PREPARE FILLING:
- While noodles cook, preheat large nonstick skillet over medium heat. Add mushrooms and pinch of salt. Sauté, stirring often, until mushrooms release their moisture, about 2 minutes.
- Continue cooking mushrooms over medium heat, occasionally stirring, until moisture has evaporated and mushrooms have darkened, about 5-8 minutes longer. Transfer mushrooms to a large bowl.
- Pulse crackers in a food processor until finely ground. Add cottage cheese, 1 cup mozzarella, Parmesan, basil, garlic, and ½ teaspoon salt and process until smooth.
- Transfer mixture to bowl with mushrooms, add spinach, and stir everything together to combine; set aside.
PREPARE PANS AND OVEN:
- Move the oven rack to the middle position and preheat to 375° F. Lightly spray two 9×13-inch pans with nonstick cooking spray.
- Spread 1 cup of sauce into the bottom of each pan.
ASSEMBLE:
- Spread about ¼ cup of filling onto each noodle.
- Roll noodles up, and nestle 6-7 rolls into each pan. Divide the remaining sauce over the top.
BAKE:
- Bake 15 minutes. Remove the pans from the oven, sprinkle the rolls evenly with the remaining 1 cup of cheese, and bake for 10 more minutes.
TO FINISH:
- Garnish with chopped basil and serve.
Mirlene says
These lasagna rolls are absolutely delicious and is exactly what my family want all the time.
Liz says
I love lasagna!! These skinnier roll ups are perfect for a quick and healthy dinner!
Emily Liao says
Loved the mushroom and spinach filling in this! Perfect way to break it up from meat this time. Everyone loved it!
Jenn says
I love this recipe, and I love that it tastes indulgent while being better for you! Great way to sneak veg into the kids, too!
Judee says
The mushroom and spinach filling sound delicious . Thanks for the recipe Visiting from Gluten Free A-Z blog
veenaazmanov says
Thanks for such a BUDGET friendly recipe and so much of detailing. Looks super delicious and yum. Weekend surely perfect.
Tara says
As a meat eater, I did not miss it at all in this dish! Perfect for dinner and so, so tasty.
Anita says
I love making lasagna. It takes a bit of time to prep, but totally worth it. My family gobbles it up in no time.
Tayler Ross says
We had these lasagna rolls for dinner tonight and OMG were they delicious! Thanks so much for sharing the recipe!
Seema says
The lasagne rolls up are so delicious. Infact less messier than the regular versions, so love it
Jillian says
Seema, so glad you love this recipe! 🙂