I love pasta as much as the next person. But I just can’t eat it often unless I’m willing to gain weight at an alarming pace. And I’m not! That’s why I LOVE this Skinny Lasagna Rolls recipe.

My cute husband, on the other hand, would eat pasta several times a week if I served it that often. Usually I make zucchini pasta, which he tolerates. But recently, I just wanted to bless him with the real deal. This Skinny Lasagna Rolls recipe was simply perfect! He got his pasta, and I got to enjoy it too, but limited my portion to one roll. That’s what I call a win/win!

This recipe is super easy to make, and, if you are cooking for two-four, you’ll have plenty of leftovers. (Or you can freeze half to heat up another day).

Skinny Lasagna RollsIngredients

  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and drained
  • 15 oz fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 32 oz spaghetti sauce
  • 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded


  1. Preheat oven to 350°.
  2. In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt and pepper.
  3. Spoon about one cup sauce on the bottom of a 9 x 12 baking dish (or use mini baking dishes if you want to freeze or share.
  4. Place a piece of wax or parchment paper on the counter and lay out lasagna noodles.

You can find complete recipes of this Skinny Lasagna Rolls in tablerpartyoftwo.com

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