Skinny Lasagna Rolls With Spinach and Mushrooms

Name: Skinny Lasagna Rolls
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Ingredients: 12-14 Lasagna noodles (from a 1 lb box); 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); 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)

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Recipe Cost $15.65

Recipe Serving Cost $1.95

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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.

An overhead picture of a pan of the finished Skinny Lasagna Rolls garnished with fresh basil.

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.

A spatula picking up a finished lasagna roll up.

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.

A close up picture of the finished Lasagna Rolls in a baking dish.

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

How many calories are in a lasagna roll?

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.

What goes well with 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.

A close up picture of a Spinach Lasagna Roll on a white plate with sauce.

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