Healthy Spinach Lasagna Rolls

These Spinach Lasagna Rolls are perfectly portioned and have all the flavors of lasagna I love. These are 6 WW points plus and 224 calories per roll. I added one some garlic and Italian seasonings to the mix which shouldn’t change the points. I used some spaghetti sauce I had on hand also added one diced chicken breast to add a little protein so if you add that you will need to adjust your points according to those.

I was amazed that my boys ate the spinach part without even flinching. Of course my husband had just taken them for a round of golf so they were starving!

healthy spinach lasagna rolls 1

Roll ’em up.

Serves: 9 lasagna rolls


  •  9 lasagna noodles, cooked
  •  1 (10 ounce) package frozen chopped spinach, thawed and completely drained
  •  1 (15 ounce) container fat free ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • ½ teaspoon minced garlic
  • ½ teaspoon dried Italian seasonings
  • salt and fresh pepper
  • (optional) 1 chicken breast, cooked and diced
  • 32 oz tomato sauce (I used spaghetti sauce)
  • healthy spinach lasagna rolls 29 Tablespoons part skim mozzarella cheese, shredded


Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take ⅓ cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.


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