There’s something so cozy about a tray of lasagna—melty cheese, tangy sauce, and a forkful that ties it all together. These Skinny Lasagna Rolls capture that comfort in a lighter, streamlined format: whole wheat noodles rolled around a creamy, veggie-forward filling and baked in a simple marinara. The result is satisfying, family-friendly, and perfect for weeknights when you want cozy food without the heaviness of a traditional layered lasagna.

This version prioritizes bright flavors and leaner dairy while keeping the textures we love: the chew of al dente noodles, the creaminess of ricotta and cottage cheese, and the pull of melted mozzarella. It comes together quickly and makes excellent leftovers—the rolls hold their shape and reheat beautifully.

Why you’ll love these rolls

Easy to portion: individual rolls make serving simple and reduce waste.
Veggie-packed: six cups of chopped baby spinach add color, nutrients, and moisture to the filling.
Lean dairy swap: a mix of low-fat ricotta and cottage cheese keeps the texture lush without excess richness.
Simple prep: no need to layer a deep pan—just spread, roll, and bake.

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
Skillet for wilting spinach
Large bowl for mixing filling
9×13-inch baking dish or similar
Spatula and wooden spoon
Measuring cups and spoons

Taste and texture notes

The filling is creamy but not heavy: ricotta and cottage cheese provide a silkiness that becomes slightly denser after baking. Mozzarella gives that classic stretch, while parmesan adds a salty, nutty finish. The spinach keeps every bite bright and moist, and the oregano threads an herbaceous note through the mixture. Use the marinara you love—its acidity balances the dairy perfectly.

Step-by-step instructions

Follow these steps in order to make the recipe exactly as written. The directions below have been rewritten into clearer, step-by-step wording while keeping ingredient amounts and the overall order the source provided.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or set a thin layer of marinara in the bottom so the rolls won’t stick.
Bring a large pot of salted water to a rolling boil. Add the 10 whole wheat lasagna noodles and cook until al dente, about 8 minutes. Stir occasionally to prevent sticking. When the noodles are cooked through but still slightly firm, drain them well and lay them flat on a clean kitchen towel or sheet of parchment to prevent sticking while you prepare the filling.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the 2 minced garlic cloves and sauté for 30–45 seconds until fragrant, taking care not to brown them.
Add the 6 cups chopped baby spinach to the skillet with the garlic. Sauté, stirring frequently, until the spinach has wilted and any excess moisture has mostly evaporated—this should take 2–4 minutes. Remove the skillet from the heat and allow the spinach to cool slightly so it won’t scramble the cheese when mixed.
In a large mixing bowl, combine the cooled spinach and garlic with 1 cup low-fat ricotta cheese, 1/2 cup low-fat cottage cheese (small curd if available), 1 egg white, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and salt to taste. Stir until the mixture is evenly combined and spreadable. Taste and adjust seasoning—add a pinch more salt if needed.
Stir in 1/2 cup of the shredded part-skim mozzarella into the filling mixture to help bind the filling and add creaminess. Reserve the remaining 1 cup of shredded mozzarella for topping the rolls after they are assembled. Also fold in 1/4 cup grated parmesan cheese into the filling for added savory depth.
Spread about 1/2 cup of the 24 ounces marinara sauce in the bottom of the prepared baking dish so the rolls will sit on a thin saucy layer while baking.
Lay one cooked whole wheat lasagna noodle on a clean surface. Spoon roughly 1/8 to 1/4 cup of the spinach-ricotta filling along one long edge of the noodle, spreading it into a strip about 1–1 1/2 inches wide and leaving a small border at the edges to make rolling easier. Repeat with the remaining noodles and filling until you’ve used all of the filling—this recipe should make about 10 rolls, one per noodle.
Carefully roll each noodle lengthwise to enclose the filling and place the rolls seam-side down in the prepared baking dish, arranging them in a single layer. Pack them snugly but don’t crush them; they’ll hold together while baking.
Pour the remaining marinara sauce over the top of the assembled rolls, using enough to coat and cover the rolls so they stay moist while baking. Sprinkle the reserved shredded mozzarella evenly over the sauced rolls.
Sprinkle a light dusting of extra grated parmesan on top if you like a golden finish. Cover the baking dish loosely with foil to keep moisture in, and bake in the preheated 375°F oven for 20 minutes.
After 20 minutes, remove the foil and continue baking for an additional 5–10 minutes, or until the cheese is melted, bubbly, and lightly golden on top. If you prefer a crispier top, broil for 1–2 minutes at the end—but watch carefully to avoid burning.
Remove the dish from the oven and let the rolls rest for 5 minutes. This short rest helps the filling set and makes the rolls easier to serve. Garnish with an extra pinch of dried oregano or a little more parmesan, if desired.
Serve the Skinny Lasagna Rolls hot, straight from the baking dish. They pair well with a simple green salad and a squeeze of lemon on the side to brighten the plate.

Mistakes to avoid

Overcooking the noodles: cook to al dente so they hold their shape during rolling.
Skipping the moisture squeeze for spinach: if you leave too much liquid in the greens, the filling can become watery.
Under-seasoned filling: taste before assembling—low-fat cheeses can be mild, so a little extra salt and pepper can make a big difference.

Make-ahead and storage

These rolls are ideal for prepping ahead. Assemble the rolls in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge, let sit while the oven preheats, and bake as directed (you may need to add a few extra minutes to account for the chilled dish). Leftovers keep well in the refrigerator for 3–4 days; reheat covered in a 350°F oven until warmed through or microwave individual portions for a quicker option.

Variations and swaps

Add-ins: Fold finely chopped roasted red peppers or sautéed mushrooms into the filling for extra flavor.
Herb swap: Use fresh basil or parsley instead of dried oregano—about 2 tablespoons chopped—to brighten the filling.
Cheese-free option: Omit the mozzarella and parmesan and increase ricotta slightly for a dairy-light version; note that texture will change.

Serving suggestions

Serve these rolls with a crisp green salad tossed with a tangy vinaigrette, crusty whole grain bread, or a side of roasted vegetables. A light drizzle of extra virgin olive oil and a squeeze of lemon over the top brings everything together and cuts the richness.

Recipe summary

These Skinny Lasagna Rolls are a smart, simple twist on classic lasagna. Using whole wheat noodles, a spinach-rich ricotta filling, and lean cheeses, they deliver all the cozy comfort with less heaviness. The recipe makes roughly 10 rolls and bakes in just over half an hour once the noodles are cooked. They’re perfect for weeknights, meal prep, and feeding a crowd with minimal fuss.

Enjoy the way the melted mozzarella and savory parmesan complement the garlicky spinach filling and bright marinara. Whether you’re serving family dinner or packing lunches for the week, these rolls are proof that lighter can still be wonderfully comforting.

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Skinny Lasagna Rolls

A lighter take on classic lasagna: whole wheat noodles rolled with a spinach-ricotta filling and baked in marinara.

Prep Time15

Cook Time20

Total Time35

Servings: 10 servings

Ingredients

10 whole wheat lasagna noodles cooked to al dente (about 8 minutes), well drained
24 ounces marinara sauce jar, no sugar added; divided (1 1/4 cups for dish + 1 cup over rolls)
1 tablespoon olive oil
2 cloves garlic minced
6 cups baby spinach loosely packed and chopped well
1 cup ricotta cheese low-fat
1 1/2 cups mozzarella part-skim, shredded; divided (1 cup in filling, remaining for topping)
1/2 cup cottage cheese low-fat, small curd if possible
1 large egg white
1 teaspoon dried oregano
kosher or sea salt to taste
1/2 teaspoon black pepper
1/4 cup Parmesan cheese grated

Instructions

Preheat the oven to 425°F (220°C). Spread 1 1/4 cups of the marinara sauce evenly in a 13x9x2-inch casserole dish.
Bring a large pot of salted water to a boil and cook the whole wheat lasagna noodles to al dente (about 8 minutes). Drain well and lay noodles flat on parchment or a clean work surface.
Heat 1 tablespoon olive oil in a large skillet over medium-low. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 3 minutes. Transfer to a bowl to cool slightly.
In a large mixing bowl, combine the sautéed garlic and spinach with 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup cottage cheese, the egg white, dried oregano, salt to taste, and 1/2 teaspoon black pepper. Stir until evenly mixed.
Spoon about 1/4 cup of the cheese-and-spinach mixture onto one end of each lasagna noodle and spread evenly, leaving a small border. Roll each noodle up from the filled end and place seam-side down in the prepared casserole, arranging rolls so they are not quite touching.
Pour or spoon 1 cup of marinara sauce evenly over the assembled rolls. Sprinkle the remaining 1/2 cup shredded mozzarella and the 1/4 cup grated Parmesan over the top.
Cover the dish with aluminum foil and bake for 20 minutes, or until the cheese is hot and bubbly. Remove foil for the last few minutes if you want the top more browned. Serve with extra warmed marinara if desired.