Spinach Lasagna Rolls

Enjoy lasagna rolled up into fantastic spinach lasagna rolls! This dish is light and hearty all at the same time and one of my kids’ favorites. 

Spinach Lasagna Rolls

Sometimes I have a really hard time getting my kids to eat veggies. This is one of those recipes that I secretly do my evil laugh while they eat it. Full of veggies, low in calories, and so full of flavor they have no idea they’re eating something healthy. It’s a beautiful thing! Each lasagna roll has 224 calories and 6 Weight Watchers points. Can’t beat that!

Spinach Lasagna Rolls

Yield: 9 lasagna rolls

Serving Size: 1 lasagna roll

Calories per serving: 224


  • 9 lasagna noodles, cooked
  • 1 (10 oz) package frozen chopped spinach, thawed and completely drained
  • 1 (15 oz) container fat free ricotta cheese
  • 1/2 c. grated Parmesan cheese
  • 1 egg
  • 1/2 tsp. minced garlic
  • 1/2 tsp. dried Italian seasonings
  • salt and fresh pepper
  • 1 chicken breast, cooked and diced (omit for vegetarian option)
  • 32 oz. spaghetti sauce
  • 9 Tbsp. part skim mozzarella cheese, shredded


  1. Preheat the oven to 350°F.
  2. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken (if using), and salt and pepper in a medium bowl. Pour about 1 cup of the spaghetti sauce on the bottom of a 9×13 glass baking dish.
  3. Place a piece of wax paper on the counter and lay out the lasagna noodles. Make sure they are dry by patting them with a paper towel. Take 1/3 cup of the ricotta mixture and spread evenly over a noodle.
  4. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  5. Ladle sauce over the noodles in the baking dish and top each one with 1 Tbsp. of mozzarella cheese. Cover the baking dish tightly with aluminum foil and bake for 40 minutes, or until the cheese melts. Serve hot.


6 Weight Watchers points


adapted from Skinny Taste

Kitchen tools and gadgets needed for this recipe:

Spinach Lasagna Rolls

Don’t miss some of my other favorite low-cal meals!

Slow Cooker Ham and Potato Soup

Slow Cooker Ham and Potato Soup

 Grilled Chicken Tortellini

Grilled Chicken Tortellini


    • Alli says

      The rest of the sauce is used to ladle over the top of each roll. They won’t all be completely covered and it won’t be used when rolling up each roll. Just to ladle on top of each individual roll.

    • says

      Actually I wasn’t talking about the sauce. The recipe says to use 1/3 of the ricotta mixture on 1 piece of lasagna. While I was typing this note I realized my mistake. It says 1/3 CUP not 1/3 of the ricotta mixture. Thank you for answering so quickly. I figured I’d leave the part of the note I was typing so you could plainly see MY error. Thanks..

  1. Terri MacKay says

    I’m not a big spinach fan, so I used kale. I chopped it into small pieces and steamed it down and used it in place of the spinach. DELICIOUS!!!

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