Light Lasagna Roll Ups


Hey all!

How’s the weather in your area?  Reno is FREEZING although I guess it is a lot colder than it normally is in October.  But I’m not complaining!  Bring on the snow.  Bring on the comfort food!

Which brings me to this post.  How is Italian food not comforting?  Especially lasagna.  It’s da best (in my personal opinion).

These are boyfriend approved (Brandon loooooved these) so that’s a bonus  Another one?  They take 30 minutes to prepare.  Another one?  They’re a lightened up version of lasagna.  Niiiiiice.

That’s a lot of bonuses.  Hollah.

Is it lame to say “hollah”.  Is that how you spell it?  Too bad.  I’m using it anyways.

Lasagna will do that to a person.


8 lasagna noodles

1 recipe tomato sauce (try my spicy marinara sauce)

1/2 lb. turkey sausage or ground sausage (I did not use, but probably will next time)

7.5 ounces reduced fat ricotta

1/4 c. part skim Mozzarella (plus 1/4 c. for the top)

2 Tbs. Parmesan (plus 2 Tbs. for top)

1 egg

1/4 tsp. salt

1/2 tsp. parsley flakes (plus more for the top)

3/4 c. spinach (optional)

Preheat the oven to 350* F.  Boil lasagna noodles for 6-7 minutes.  We want them to be a little firm, because they will be baked in sauce later.

Meanwhile, mix together ricotta, Mozzarella, Parmesan, egg, salt, parsley flakes, and spinach if using.  Spread about 3 Tbs. of mixture onto each lasagna noodle and roll up.  Set aside.

Spread about 1/4 c. tomato sauce on the bottom of a greased casserole dish.  Line each lasagna roll next to each other.  Top with the rest of the tomato sauce.  Sprinkle the tops with extra Mozzarella, Parmesan, and parsley flakes.  Bake for 20 minutes or until cheese is melted and bubbly.

I served mine with green beans!  We were two very happy peeps.


I mean, look at those.  How could you not be?


These are also really good warmed up the next day after all the flavors meld together.


Does staring at all these pictures of lasagna roll ups make you want lasagna roll ups?  (Because this is working for me).


  • Vegetarian:  This is vegetarian if you make it how I did!
  • Vegan:  Use crumbled tofu or cauliflower (see below) in place of ricotta.  Leave out the rest of the cheese.
  • Gluten Free:  Use eggplant, zucchini, or gluten free lasagna noodles in place of regular noodles.
  • Paleo:  Replace noodles with eggplant or zucchini.  Replace ricotta with cauliflower (steam and then blend in a blender or food processor with garlic and Italian spices).  Leave out Mozzarella and Parmesan.  Add meat.

Have a great rest of your week!



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