Spinach Lasagna Roll Ups

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These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It's also a great way to get your kids to eat spinach and no one will miss the meat! #lasagna #lasagnarollups #spinachlasagna #vegetarianlasagna

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals.

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It's also a great way to get your kids to eat spinach and no one will miss the meat!
Spinach Lasagna Roll Ups

Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It’s also a great way to get your kids to eat spinach and no one will miss the meat!

I personally find one to be filling enough for me, served with a crisp green house salad on the side (the House Salad with Love from my first cookbook is my go-to!). My husband can easily eat two or three, so be sure to make enough!

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It's also a great way to get your kids to eat spinach and no one will miss the meat!These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals.

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It's also a great way to get your kids to eat spinach and no one will miss the meat!

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It's also a great way to get your kids to eat spinach and no one will miss the meat!

Spinach Lasagna Roll Ups Video

How to freeze lasagna rolls:

These are also freezer-friendly and easy to make ahead for the week for batch cooking. You can freeze them individually or casserole style. A great dish to bring to new Moms!

  • Individually frozen – Follow the assembly directions but instead of preparing it in a 9×13 pan, skip to assembling the rolls and then flash freeze them on a cookie sheet. Once they are mostly frozen (30 minutes to 1 hour), place them gently in a freezer bag and freeze. To serve: Place 1 cup of tomato sauce in the bottom of a 9×13 pan (or adjust if making a smaller portion), place frozen lasagna rolls in the dish. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake at 350F for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
  • Casserole-style freezing – Follow the assembly directions completely but do not preheat the oven. Once covered with foil, instead of baking the dish, place it in the freezer to freeze. To serve: Thaw in the refrigerator for 36-48 hours before serving, and follow the baking directions exactly. OR leave frozen and bake dish for 60 minutes (1.5x the originally listed bake time), or until cheese melts.

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These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It's also a great way to get your kids to eat spinach and no one will miss the meat!

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It's also a great way to get your kids to eat spinach and no one will miss the meat!
Print WW Personal Points
4.90 from 127 votes
Did you make this recipe?

Spinach Lasagna Rolls

253 Cals 14.5 Protein 28 Carbs 8 Fats
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Yield: 9 rolls
COURSE: Dinner
CUISINE: Italian
These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.


  • 2 cups homemade marinara sauce, plus more for serving
  • 9 uncooked lasagna noodles, wheat or gluten-free
  • 10 oz package frozen chopped spinach, thawed and squeezed well
  • 15 oz part skim ricotta cheese, I like Polly-o
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • kosher salt and fresh pepper
  • 9 tbsp about 3 oz part skim mozzarella cheese, shredded


  • Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
  • Cook noodles according to package directions, then drain.
  • Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
  • Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  • Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish 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.



Serving: 1roll, Calories: 253kcal, Carbohydrates: 28g, Protein: 14.5g, Fat: 8g, Saturated Fat: 4.5g, Cholesterol: 28mg, Sodium: 285mg, Fiber: 2g, Sugar: 1g
WW Points Plus: 6
Keywords: lasagna, lasagna recipe, lasagna roll ups, spinach lasagna roll ups, spinach lasagna rolls, vegetarian lasagna rolls

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Individual vegetarian lasagnas filled with spinach and cheese are family-friendly, satisfying and perfect for portion control. It's also a great way to get your kids to eat spinach and no one will miss the meat!

Photo credit: Laura A Beautiful Plate

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  1. Loved this recipe! Made one great addition, I chopped up Portobello mushroom and sautéed it in red wine, small amount of butter and olive oil. I added some of the tomato sauce, then placed some on top of the cottage cheese and spinach. I doubled the tomato sauce filling, so you have some for the bottom on the pan and some for inside and a little for on top. Great recipe! Used for lunches and dinner, served with a salad. Yum!

  2. Will these work with fresh spinach?

  3. Love this have made several times.  Great freezer meal.  Very flexible with the individual servings. Family fave!

  4. This was great!

    I made the following modifications: 1. added half lb. browned Italian turkey sausage, roasted garlic cloves and fresh basil to 24 oz. Rao’s marinara 2. was able to get 10 total rolls and froze half (prior to baking) 3. baked for 35 min. covered with foil and then broiled until cheese was brown. Easy!

  5. These were wonderful! I loved the cheesiness and so easy to make! My husband loves meat for each dinner, so I added three fourths pound of lean ground beef and they were great. I could have used half a pound easily. I will make these again 

  6. If we are a white sauce people, how would you suggest making that sauce instead?

  7. Excellent recipe enjoyed by everyone who has tried it. It’s very adaptable and in our meal rotation.  The last time I made it, I only had fresh spinach. So, I sautéed onions and garlic with the spinach to cook it down. Added nice flavor to already great recipe!

  8. Note that the vast majority of parmesan isn’t vegetarian (uses animal rennet). So if you are serving this to a vegetarian, check to see if they are opposed to eating cheeses made with animal rennet. Kosher cheeses are vegetarian.

    Excellent recipe. It is time-intensive but several steps can be done ahead of time.

  9. Can I use cream cheese instead of the egg

  10. I made this tonight but used a 24 oz jar of Rao’s Italian Sauasage and Mushrooms sauce instead of regular marinara sauce. My 10 month old baby and I loved it but my 3 year old (who usually eats literally anything) did not like the filling. I think next time I would try and see if I can add the sauce inside too cause I also found it lacking flavor if you didn’t get a bite of sauce with it.

    Overall, a good recipe and will make again with a few tweaks!

  11. These were so good! I was making lasagna this weekend (I divide it into 2 takeout aluminum pans so I can freeze one). My daughter is vegetarian so I wanted to make something for her too at the last minute. I ended up using whole milk ricotta and had some fontina because that’s what I had in the fridge. I could see using gruyere for these if you didn’t have mozzarella handy.

    It made enough for 11 lasagna noodles, but that’s probably because I didn’t precisely measure out the cheese. I baked 4 rolls and froze the rest per your instructions, which were also perfect.

    My kiddo is a super active teen who definitely doesn’t need to diet, so this was perfect.

    I added a dash of nutmeg and a dash of garlic powder to the spinach mixture and used store bought marinara sauce, as I was already making homemade bolognese sauce for the lasagna.

    The rolls were so much fun to make! They’d be fun to make with kids.

    Thank you so much for this recipe! I’m definitely coming back for more recipes.

  12. This was absolutely AMAZING!!!!! However, after cooking all of them, making 10 instead of 9, there are a lot leftover. Ideas on how to freeze once cooked and cooled?? Thank you.

    • Just use 2 pans 5 & 5 when preparing.  Put together as instructed bake one pan and place plastic wrap and then tin foil over the one you are not cooking and place in freezer to cook another day.    
      The other option is once you have to rolls rolled up and before you put in pan with sauce, place on cookie sheet and  freeze for 2 hrs.  Once frozen. Put in freezer zip lock bag and keep in freezer making only the amount you need after that.  

    • I have cooked them all and then frozen the leftovers, which I then thawed and reheated.  Quite good but not quite as good as freezing some uncooked, then cooking them from frozen for time and a half. 

  13. Did not make the sauce myself but did all else exactly as written and they were amazing!

  14. Absolutely delicious and super easy!

  15. I made these and they were absolutely delicious. To the sauce I added some cut up yellow squash, zucchini and sweet peppers. I will definitely be making these again. Thank you for sharing this recipe.

  16. Made these tonight – they were delicious! added a tad more cheese in the spinach mix, but overall followed recipe as written. Definitely a keeper! yum yum.

  17. These were awesome! I added 1/2 lb. of lean ground beef and some steak spice. I will definitely be making these again.

  18. Excellent and easy. So so good.

  19. I used the no-boil noodles but I made it like a traditional lasagna. It was a lazy cheat. Just be sure to follow the cooking directions for the no boil noodles on the box. It is typically hotter and longer than the receipe states.

  20. I swapped out cottage cheese for ricotta to save a few calories, and this was DELICIOUS! Served it in a bed of fresh sautéed spinach and WOW – so good. My husband was worried it wouldn’t fill him up, but he was wrong. We each ate 1 1/2 rolls and froze the rest. Can’t wait for next week to eat it again.

  21. WOW! I just made these and I have to stop myself from eating the whole pan!
    I read through the comments below and based on them, I lightly sprayed the wax paper with Pam before I put the noodles down, I added 2-3 cloves minced garlic, about 3 tsp of Italian seasoning, and sprinkled some crushed red peppers in the sauce before I put the rolls in. I also cut chunks of fresh mozzarella off of a block of cheese I had instead of shredded. I will definitely be making these again! (I am going to try freezing a couple of the cooked rolls for future dinners.)

  22. This recipe is so delicious! Can the mix be made ahead of time (same day) or does it have to be made right before spreading on the noodles? 

  23. Super easy to make! I added extra mozzarella on top and they were SO cheesy! They were a hit and I will 100% be making them again!

  24. These were so tasty! I used jarred marinara sauce and added some garlic and onion powder to the ricotta mix as well. Will definitely be making these again

  25. These were absolutely delicious- will be making again!

  26. If I freeze these, how long should I bake? From frozen or take out night before to thaw?

  27. Your recipes look delicious, I can’t wait to try them!!!

  28. I started Noom in September of 2020 and have lost 41 lbs. by this writing on Feb. 5, 2021, largely with the help of Skinnytaste.com. The recipes are FABULOUS and all the nutritional info and WW points are SO HELPFUL. In fact, for my birthday, I asked for and received 2 of your cookbooks (“Meal Prep” and “Fast and Slow”). I finally commenting after making these lasagne roll-ups. You’re a genius! Of course, every cook adjusts or makes changes (in this case, I used cottage cheese instead of ricotta) but every Skinnytaste recipe I’ve made (and I’ve made quite a few) rock as is, or leave themselves open to a personal tweek. I’m so grateful for your work and really can’t wait to tear into those cookbooks! (I just got them yesterday). Thank you!!!!!

  29. Delicious!  Made ahead and froze. Baked later in the week.  Will definitely make it again!

  30. This dish was excellent! Made tonight. love your sauce and do all the time but tonight I opened a jar of my favorite pantry backup marinara. Sonoma Gourmet Creamy Tomato with Basil. Jar is 2 cups so perfect! Had gluten free lasagna, and everything so made and it was wonderful. Will make again.I have your Skinny taste book and love and use all the time. xoxoxoxo

  31. I wish this recipe specified how much sauce was needed. I had over 2 cups but it wasn’t nearly enough sauce. The ratio was off. I think it needed at least 4 cups, maybe more. Also, after making these I realized regular lasagna works nicely because the sauce it integrated into the dish. This makes for a pretty pinterest, but the flavor is not as good as regular lasagna.

    Your sauce recipe is great! I added red pepper flakes and fennel seeds to the sauce and it was delicious.

  32. I’m not one to repeat recipes EXACTLY, or really, at all.  I enjoy menu planning, grocery shopping and sharing a meal with family/friends.  Now -I’ve made this recipe several times and LOVE it!  Thank you for inspiring me with this.  My friends are making it too!

  33. Can you make this without the egg? If so, is there something you would replace the egg with? 

  34. Why can’t I use regular  cheese and regular  ricotta  Instead of skim?

  35. Do ya get full off one for 6 points ?

    • i thought the same thing. when i did the recipe creation myself (and added ground turkey) i got 13 points for 2. this recipe may not happen for 13 points…

      • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

        The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  36. This is on weekly or bi-weekly rotation in my house. It’s so easy and so delicious! To note, I usually use a bag of spinach from my refrigerator (not freezer as it calls for) and I always add some minced garlic 🙂

  37. Excellent!  Will definately be on repeat.   Thanks

  38. A tried and true favorite!!! We sub the ricotta with cottage cheese and add minced garlic the filling!! Loved by my husband (who hates lasagna) and my lasagna loving children!!!

    Thank you Gina!!

  39. Do you think I can use fresh spinach chopped in food processor instead of frozen?

  40. One of my favorite ST recipes.  Made it several times, exactly a written.  Serving this dish for dinner tonight  to friends who are in our “pod.”  I use Rau’s pasta sauce because I’m too lazy to make my own and it’s really delicious sauce!  

  41. Can these be formed the night before and stored in fridge uncooked?

  42. The spinach ricotta lasagna roll up
    Your the BEST
    So easy to follow
    no problem video was great

    Will use your site for future
    Recipes thank you for posting

  43. The spinach ricotta lasagna roll up
    Your the BEST
    So easy to follow
    no problem video was great

  44. Made this recipe today to share and post with some WW friends and Whoa and behold, WOW. Very good, simple & easy to prepare and provides lots of deliciousness. Add a side salad to compliment the meal and your golden on your WW points journey. Thank you!

  45. Great recipe! I have made these and used the whole wheat lasagna noodles.- whole family LOVES them. One great tip instead of boiling them, you place piping hot water into a 9×13″ pan and lay raw noodles into pan. Pour more hot water on top. After 5-6 minutes, drain, noodles are pliable enough to roll. Easier for me than boiling large pot of water and then laying noodles out on foil to prevent sticking. Works like a charm! Thank you for your amazing recipes!

    • Just wanted to comment to add that I tried this method which seemed much easier than boiling, but I ended up breaking my noodles because they weren’t nearly done after 10 minutes. Had to go back and boil them anyways! 

  46. Its in the oven! cant wait!

  47. Just tried this recipe tonight and added cooked ground beef to the marinara sauce to appease my hubby. He was so happy he said “This is a keeper.” I suggested we could give a couple of the extras to our friends and he stopped smiling. He truly loved your recipe and I did too. Thanks Gina!

  48. I wondering if I could substitute chopped broccoli for the spinach….my family would come more near to eating it that way…..I really would like to try the recipe…looks yummy

  49. So yummy!

  50. This is so delicious. I added red pepper flakes (as another comment stated).  I also added shredded roast chicken that I had in the fridge.  I took the foil off and browned the cheese under broil for a few minutes. So good!  Thank you.  

  51. I added turkey Italian sausage to the base sauce, to appease my meat-craving husband (he has no clue that it’s turkey). Also sautéed some left-over mushrooms that were going to waste away in my fridge and added them to the sausage and sauce. Very good recipe!

  52. Absolutely delicious!!

  53. How can we change the number of servings in a recipe.

  54. How long are these good in the freezer?

  55. These are very tasty. I did substitute tofu for the ricotta to cut 2 points (WW) from the meal.  I also added some Italian seasoning and garlic to the filling mix. Will make again!

  56. Hi Gina, I love your recipes! I do have a question about this one. I’ve made it before, and plan to make it for dinner this week. Do you think if we froze rolls individually they could be reheated in the air fryer, and if so, what temperature and time would you recommend for one roll?

  57. Delicious!  I made my tonight and my daughter and husband love it…. I just added pepper flakes to the sauce. 

  58. Delicious!  Made for Mother’s Day dinner. Added one piece of thinly sliced zucchini to each roll up.. Sneaking in some extra veggies.  Combo of these and lasagna zucchini roll ups.  Loved by all!  

  59. I have the dish in the oven as I write this. However, I did not have the ingredients for the marinara sauce, so i had to use Classico Tomato and Basil Spaghetti Sauce. I hope it comes out okay.

  60. If you accidentally buy the no boil noodles like me, boil for 5 minutes until they are pliable, and it works perfectly! They were a big hit.

    • Oh my goodness-THIS WAS ME! Thank you for your hint!!!! Here I was thinking the no boil would be so convenient!!!!!🤷🏻‍♀️
      And thank you Gina for all of the knockout recipes!👌🏻👌🏻

  61. Super tasty.  I used homemade lasagne noodles and was able to use them without pre-boiling.  I did make the dish saucier, using a meat sauce,  than called for in order to ensure the noodles cooked in the oven.  Everything else was done as written.  It was a hit the first night AND we ate the left overs with gusto.  (That’s the sign of a winner, if we actually look forward to the leftovers)

  62. Very delicious, even your marinara sauce was great Thanks 🙂

  63. One of our family favorites ! I double the recipe as it’s perfect for entire box of noodles and large ricotta container. 

  64. I have this in the oven as we speak. It was so easy to make and smells delicious. As for ww points, it says 6 but I entered the nutritional information in my app and it is giving me 8 points for blue plan. 

  65. I made this for the second time and each time I followed your recipe exactly. It is utterly DELICIOUS!!! Thank you for such an amazing recipe!

  66. This recipe is soooo good.  I also get the ITALIAN mild sausages and take out of casting and sauté before adding to the Marinara sauce.

  67. Hi, if I don;t have the frozen chopped spinach but, have fresh spinach , like for a salad, can I subsitute that instead of frozen??? Thks You Kim

  68. Just made this today… yum!! Delicious!! My family loved it! Even mu 5yo!! <3 **5 stars! 

  69. Made it today and I used steamed fresh spinach instead of frozen. Tasted awesome!

  70. Would love to make this…how would I do it with fresh spinach? Do I need to cut it up first and then freeze it?

    • Hi…I just made this last night with fresh spinach. I took out the stems and chopped it up. I eyeballed the consistency when mixing it with the ricotta cheese. Didn’t use the entire 10 ounce bag of the fresh spinach. Turned out very good!

  71. Love, love this recipe!!!  

  72. Loved by my picky kids as well as my husband and me!!!  Great for lunch the next day too…

  73. Can these be made a day or 2 ahead and kept in refrigerator?

    • Hi! I haven’t tired it yet as before I would like to ask, if you could please tell me the measure of each roll? I think that I cannot buy that kind of pasta in Copenhagen so I was thinking to make the pasta myself. Which I guess would be great too 🙂

      Kind regards

      • This is one of our favorite dishes! Made as is per your recipe. Thank you Gina! My hubby and I are your recipe groupies!!!

      • I just found this recipe and hope that someone else has already answered your question. A typical lasagna noodle is approximately 2.25 inches by 10 inches (or 5.715cm x 25.4cm).
        Hope that helps you.

    • I made mine ahead and they came out great! I just assembled the rolls and didn’t put the sauce and cheese on the top until right before I was going to put them in the oven. 

    • I made mine a day ahead and they came out great! I just assembled the rolls and didn’t put on the sauce or cheese on top until right before I put them in the oven.

  74. Does anyone else’s come out really dry? Trying to figure out what’s going wrong. 

  75. Had to get on here because this is a family favorite!!! Perfect recipe! We add some garlic to the ricotta mixture. Best easy dinner!

  76. These are super good! Will definitely make them again.

  77. Game changer!!!

    My husband and I loved this.  Served it with a kale salad, for a great dairy meal.  Was quite surprised that I was definitely satisfied with only one, and that there are 14.5 grams of protein in each serving.  I added a little red pepper flakes to the marina sauce to give it a little heat.  Your directions are excellent, and I really appreciated the suggestion of a little oil on the noodles to prevent sticking.  I assembled them in the early afternoon, but didn’t bake them until dinner time.  This is definitely going to be a go-to recipe for all sorts of occasions.  Thanks, Gina.  I will be looking for more of your recipes.

  78. If I make this in the early afternoon, should I wait until just before dinner to finish it off.  I’m up to the part where the rolls are assembled.

  79. Made this today – sooo delicious!! Thanks 🙂

  80. I love your recipes, and this one looks amazing as well. Is it possible to make this in the air fryer or slow cooker? The gas in my building has been out for months, so no oven 🙁 However I do have an air fryer and a slow cooker…

  81. This was amazing!! I definitely had more spinach than called for and I put in half a cup more of parm.  So good. And warmed up nicely for lunch the next day too. 

    Question:  For freezing to make at a later date. DoEd it have to be frozen prior to baking? Or do you think it can be frozen after baking, and taken for lunch a few days later (reheating in the microwave)??

    Again love your site!! Recipes are super easy to make when I get home late from work. 

  82. Hello! I’m so thrilled to have found your site. I was creating your recipes in my tracker and they are coming out with higher points than you have. Am I doing something wrong?

  83. Perfect for portion control, and delicious as well!

  84. Can I prepare this a day ahead of time and then cook it the day of?

  85. Instead of merinara sauce i did a white sauce and it tasted just as good

  86. Are you able to use ready to bake lasagna sheets? I wasn’t sure if those would roll?

  87. I made this tonight and it was fabulous!

  88. What cookbook is the recipe for lasagna spinach rolls in? This is the one I want to buy first?

  89. SO good!!! Perfect for entertaining, everyone likes lasagna!

  90. I fought with those lasagne noodles to get them to not break apart. Would fresh pasta sheets cut down work?

  91. Excellent! Made for 60 people, (froze ahead). I also added garlic powder to the cheese mixture. Perfect, a hit!!

  92. This was delicious, easy and I had most of the ingredients ! I made one addition, I added cooked shredded chicken it was wonderful !

    • I had not thought about using shredded chicken and a precooked rotisserie chicken would be very simple to prepare. Did you put the chicken in the roll-ups o add it to the sauce? I added ground turkey breast and a couple of Italian turkey sausages (casing removed and crumbled) to the sauce and it was delicious. Not as low in fat nor calories, but tasty nonetheless.

  93. How would I go about cooking a single roll in a microwave? Would like to use these for meal prep for my 12 hour shifts…

  94. This is by far – my favorite skinnytaste recipe! I didn’t have enough time to make homemade sauce, so I used La Famiglia Del Grosso Chef John’s Tomato Basil Masterpiece (26 oz). I used the entire 26 ounces. I loved everything about this recipe! It was simple yet fun to make. 

  95. Can i use fresh spinach i bought that instead also do i need to cook first and drain before i put it into mixture ?

  96. These were delicious!
    Easy enough to do after working all day! A fussy , pasta loving ,hubby loved it too and made sure he had some for leftovers!
    Thank-you for this tasty recipe! I only added 2 toes of garlic & used cottage cheese ( curds reduced in food processor)instead of ricotta.
    No time for making home made Marinara, but a jarred one came in handy! ( amped up, of course).
    Will definitely make many times over !

  97. Wow absolute perfection!! I added ground beef and onion into this recipe and it turned out amazing!! I’m making it again for dinner tonight! 😊

  98. Hi, I don’t like spinach, or ricotta, just wondering if I could make this with ground Turkey 99% minced, but what would I put in place if ricotta?? Cottage cheese? I know it won’t be meat free, but would this still be low calorie? Any ideas on how to adapt the recipe & calories or points?

    • With turkey I’d skip the ricotta and add some tomato sauce while cooking the turkey, kinda like a bolognese sauce? 
      Leave the mozzarella on top and it should be like lasagna bites 🙂 

  99.  Made this tonight and it came out excellent! A couple tips:
    1.  Easier to roll the noodles out on tinfoil than wax paper in my opinion.
    2. I added a little bit of mozzarella to the mixture you stuff the noodles with to make it a little cheesier.
    3. I removed the foil with five minutes left and set my oven to the broil setting.  This made the cheese brown up nicely.

  100. Quick question: you said it was 6 points.  I read through the the recipe and I wonder if I missed it somewhere how many rolls are 6 points ?  

  101. This was excellent, made just as directed, including the marinara sauce. I think next time I will make excepts sauce because it was so good in its own right. Thank you!

  102. I just made this tonight and it was awesome! Even my two picky girls ate it all up. I used low fat Cottage Cheese instead of the ricotta and got 9 rolls. This will be a regular at our house.

  103. I used 6 noodles and layered like a lasagna because I’m lazy at times. I also added some garlic to the cheese mixture. Will make again.

  104. Where can I buy lasagna noodles like this in UK please?

  105. Making these tomorrow? Instead of frozen spinach would sauteed spinach work? Or should I use fresh chopped spinach instead?

  106. These were just delicious!  I did add some garlic for a little more flavor. I also made a double batch of the filling and got 11 rolls out of it.  I’m sure that these cheesy, gooey delectable rolls of goodness were more WW points than quoted but they were worth each point. I only cooked 4. I did the flash freeze of the rest as instructed and put two rolls in a food saver sealed bag and froze them. Can’t wait to eat them again.  Thank you for sharing.  I’m a huge fan of your site. Keep up the good work. 

  107. Love these so much!! I used trader Joe’s Lasagna noodles which are shorter and wider, but they turned out wonderful!! Any tips on how to keep the noodles from sticking together while cooking??? Otherwise easy  and delicious recipe.  I always use GIada’s simple tomato sauce recipe and had some in the freezer which was great with this. This recipe is going in my favorites book for sure!! Thanks Gina for another great recipe!

  108. Very good. My wife and I love these. I use fresh spinach instead, and a little more parmesan but other than that, I follow the recipe exactly. A smaller dish is helpful, when I made it in a 9×12 is was a little small and resulted in some burning. 9×9 seems to work better for me. But I’m sure it depends on your noodle size. Anyways, thank you for the recipe! We love it!

  109. Can I freeze this after baking?

  110. Can you cook these in the instant pot?!

  111. I added feta cheese to the filling. Yum.

  112. I love this recipe and have been making it for at least 4 years now.  I use fresh spinach and saute with fresh mushrooms.  I also add a few red pepper flakes to the mixture for a little kick!  Thank you Gina for all of the great recipes…I use your website for meal planning more than any other.

  113. thank you gina for ur recipe! made this for the christmas party at my job. what a hit!!! everything was gone by 3pm and gave them the recipe. i make my own meat sauce and also included shells (stuffed them also) with the roll ups! wow, wow, wow!!!

  114. Deeelish!! Will definitely make these again!

  115. These are amazing! I forgot the egg and didn’t even notice it in the look or taste. Only realize when I looked at the ingredients. Added a little italian seasoning on top. So good and easy!

  116. Disappointed that it made only 5 rolls, not 9. Followed the recipe to a tee. Glad I wasn’t making it for quest. The were good however. 

    • Mine made only 7 using exactly 1/3c per noodle. It worked out because 2 of my noodle tore, but I’m not sure how people are stretching it to 9 portions.

  117. One of our favorites. We always make a pan for dinner and freeze another for later. So quick and easy.

  118. Well, Gina, you did it again!!! This recipe was amazing!!! I made for a dinner party last night and was a little nervous as it was a new recipe for me, but WOW was it amazing!!!! I have lots of leftovers and can’t wait to have more:) . I also added some spiced up FF ground turkey for a little protein and that was a nice addition. Your marinara sauce was excellent too!! You make it SO easy to eat healthy, THANK YOU!!!

  119. Does the nutrient information for the actual “spinach lasagna” account for the marinara used or do we need to add the nutrition information for that separately? 

    • Yes, the nutrition info includes everything from the ingredients listed. Here I used my homemade marinara sauce. If you are using a store bought marinara, it may be a bit different. You can click the link under ingredients to compare nutrition facts.

  120. I tried this recipe last night it was amazing! I even added some meat for my boyfriend and he loved it. However its 8 sp w/o the meat. 🙂

  121. Love this recipe.

  122. How far in advance can you make this and can you freeze it?

  123. These were surprisingly easy to make with a beautiful presentation and tastes devine!  The entire family raved about them. It’s hard to have just one but I’m looking forward to my lunch today! 🙂 

    Note: I added a bit of garlic and onion powder for additional seasoning as I was concerned about them being bland. It was a good add. 

  124. Has anyone substituted the ricotta for low fat cottage cheese?

    • I haven’t for this recipe, but always sub out the ricotta for FF cottage cheese in my regular lasagna and its delicious. I would be curious to know about this as well as that would cut some calories/fat/points off!!

  125. I’ve made this many times. Easy and yummy. The quick marinara is my go to, too!

  126. These are amazing.  Im doing my daughters wedding, and thought these would be a great touch.  So I made a batch and wanted to freeze the leftovers ( to see if they would still taste good, and if I could make them up ahead of time, for the wedding). I froze them in two batches.  One we had in two weeks, the other in two months. I added more sauce before heating them up, and they tasted just like I made them that day! Excellent  recipe!

  127. Hi, Gina! I love all of your recipes! I make them almost every night of the week! I would love to try this or many of your other Italian recipes but my husband is lactose intolerant. Do you have a suggestion for a substitute for the ricotta? I’ve heard cottage cheese but he can’t eat that. Would cream cheese work? Same ratio? Thanks!

    • I think that would still have lactose. Perhaps a vegan ricotta cheese? https://simple-veganista.com/2012/10/cashew-ricotta-cheese.html

  128. I’ve made these many times over the years but am just now making a big batch to freeze extras. I’m wondering if I can vacuum seal the rolls after flash freezing or if I should just stick to a freezer bag?

  129. Delicious!
    Made the noodles myself as we don’t have these beautiful lasagna noodles you used.
    I cooked them for about a minute and did the rest as mentioned in the recipe.
    Juicy, hearty, flavourful, brilliant!

  130. I have made these with grated zucchini and with chard and we love both kinds. This is a great technique and I love the versatility. Will be trying this next with arugula from my garden. Thanks, Gina!

  131. delicious! Will make again.

  132. This recipe was delicious! I added about a tablespoon of Italian seasoning and a 1/2 tsp garlic powder to the spinach/cheese mixture. Will definitely make again!

  133. My first recipe from skinnytaste….Loved it! Am doing Weight Watchers so LOVE that WW points are included. Made two other skinnytaste recipes that were also awesome Love that I have found this site full of woinderful, healthier recipes. Cant wait to try more. Family enjoyed it and asked to put it on the make again list!

  134. I love this recipe! The fact that you can freeze for later lunch or dinner and using spinach that I love!

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  136. We love making these lasagna rolls! They are delicious and make great leftovers!

  137. Absolutely loved this recipe.  Made them the night before and let them sit in the sauce and baked them the next night.  I think it worked better leaving them in the fridge overnight because it ensured the rolls wouldn’t come apart.  I will definitely make this again!

  138. I made a variation on these with pesto mixed with ricotta (since I didnt have spinach on hand) and WOW they were amazing! Another great recipe!

  139. This recipe is delicious and so easy to make. I will probably add more sauce next time I make them but that is my only tweak. Thanks for a great recipe!

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  141. Pingback: Recipe of the Week: Spinach Lasagna Rolls – Kendra's Blog

  142. yumola!

  143. This is phenomenal! I substituted sour cream for ricotta since I’m not a fan of ricotta’s texture and used fresh spinach since that’s what I had. I blanched it in hot water and chopped. I also used jarred sauce. For a meatless dish this is truly fantastic!

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  145. What brand of wheat lasagna noodles do you use? The only wheat I could find were so small! Had to make 12 small rolls and they are 5pts each. 

  146. Delicious!  I calculated this at 8 WW Freestyle Points

  147. delicious recipe! simple, and doesn’t require a lot of time….thank you for sharing, we just love your recipes!!

  148. These were super good, and easy to make!

  149. These were supper good, and easy to make!!!

  150. I made this years ago and loved it but now have a family member with egg allergy to contend with. Would the filling hold together ok without the egg?

  151. Delicious! Easy to make, though time consuming. I forgot the egg (oops) and it turned out just fine. I also added a little ground pork that had been stuck in our freezer. I don’t think the pork added much to the dish and overall wasn’t worth the calories. There also wasn’t a overbearing spinach flavor which happens frequently with frozen spinach. You should totally give it a try!

  152. Can you use no boil lasagna noodles?

  153. Oh my goodness. These are absolutely delicious. I don’t even like Ricotta, but I used it and combined with fresh mozzarella instead of pre-schredded and hand grated parmigiano regguano. And, I made my usual home-made marinara sauce. Amazing with a salad for dinner. Thank you for reimagining food to be so tasty with less calories.

  154. Just made this recipe tonight & loved it! My first Skinnytaste recipe and I’ll definitely be trying others!

    Only thing is when I inputted the nutrition info in the WW app, it came out to 8 points.

  155. I have made these before in the oven and they are YUM. But now I am making and freezing them, and trying to adapt it to make individual servings in the air fryer for myself. Any suggestions on temp and time for the air fryer? I want to make EVERYTHING in my air fryer now! Thanks!

  156. Super easy & delish

  157. I’m planning on making these tonight. When I put the nutrition facts into my weight watchers app it comes up 8 points but you have it listed at 6. Just wanted to let you know.

    • Are you using the recipe builder?

      • I get 8 points as well when I plug it into the recipe builder. Only way to get it down to 6 is to use fat free ricotta and fat free mozzarella. I compromised and kept the part skim ricotta but used fat free mozzarella to bring it down to 7. Sister made these last night and raves about them. Can’t wait to try it out tonight!

  158. Made them last night…added cooked and chopped chicken breast which now that chicken is 0 WW Freestyle points now it doesn’t add anything to the already low points per roll…so delicious!

  159. Has anyone used FF ricotta?

  160. I made this recipe but i substituted the ricotta with 93% lean hamburg, mixed with spinach and mozzarella.. I also made my own sauce, didnt just jar sauce,,, brought points down to 2 pts per roll.. it was great

  161. I’m assuming that if you can freeze these it’s ok to make these the night before and keep in the fridge to pop in the oven the next day??

  162. These are a huge favorite in our house as they are easier to portion than regular lasagna. I usually add sausage & mushrooms to the sauce.

  163. My wife made these for dinner Friday night.  Delicious.  Great leftovers too!

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  166. Great recipe! Easy to make, and delicious. Will make again!

  167. Another 5/5!!!! Even my picky husband who despises everything green ate 4 roll ups!! Thank you Gina!

  168. I made this recipe for dinner tonight and the Spinach Lasagna Rolls are indeed delicious, but I would take issue with the all caps word “EASY.” After more than an hour of prep time (including thawing, draining, and drying the frozen spinach) I finally put them in the oven for 40 minutes’ baking time. My idea of an “easy” recipe for weeknights is something that requires 30-45 minutes  start to finish. I wondered if there is a way to use fresh spinach instead? I also used Paul Newman marinara sauce from a jar, which my family thinks is just as tasty as homemade sauce.
    I use Skinnytaste recipes often, and this is my first review. I had enough left for another meal, so perhaps the “EASY” description will come into play when I reheat or microwave the remaining rolls!

  169. This recipe is fantastic and perfect if you are mealpreppnig for the week. It’s time consuming but the yummy-ness that comes from all that hard work is well worth it!

  170. These are the best! I make them almost weekly and they are delicious and filling.

  171. Delicious!

  172. I make this but i roll them in roasted Eggplant and Zucchini, So delicious

  173. Had this tonight and as always with Gina’s recipes, I was blown away!  This is so delicious and I did not miss the meat at all.  Very happy to add this to my list of go to’s and even happier that it is meatless.  Thanks again Gina – another hit! 

  174. Excellent 
    Very easy !

  175. This recipe is so easy and results are fabulous. Followed it exactly. No need to deviate. Used jar sauce that did not list sugar as an ingredient and had the same calories as Gina’s home made sauce. I would even cut the noodles in half before stuffing and rolling them for a wonderful appetizer. Just GREAT, would definitely make again and again. P.S. I am a real Italian who is very familiar with great home cooking. Plus, Dad was a chef. Can’t go wrong with this one.

  176. Can I make these ahead of time and stick them in the fridge until ready to bake?

  177. SO amazing! This 100% filled my lasagna-craving. I added a little bit of lemon into the filling to see how it would go and I was a fan! Thanks Gina!

  178. I forgot to put egg in my mixture. Will it become runny?

  179. We’ve been making this a few years, always a hit!

  180. Sounds delish for this weekend. Can I use fresh spinach?

    • I’ve done it with both, and both work, but frozen spinach is a lot easier. You would need to cook and chop the fresh spinach to get the same texture as the frozen.

    • I’ve used the Pampered Chef chopper to finely chop fresh spinach spinach for this recipe and it works great.

  181. How do you roll an uncooked lasagna noodle?

  182. I would love to freeze these, but can already thawed spinach be refrozen without being cooked? Or should I use fresh spinach if I want to freeze them.

  183. Pingback: Spinach Lasagna Rolls – Voyager’s Cove

  184. These look wonderful, will be making soon. Can you tell me what kind of plate you are using? I would love to replace mine as they are all scratched. Thanks!

  185. Pingback: Spinach Lasagna Rolls | get in the best possible shape

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  188. Pingback: Spinach Lasagna Roll Recipe | Skinnytaste | Foodies Blog

  189. I can’t wait to make these! Can they be assembled a couple of hours before cooking? Thanks!

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  191. Can I make this without the egg? My daughter is allergic

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  193. Hello! Can these be made ahead of time (night before)!?


    • Can anyone answer this…whether or not these can be made the night before?

      • You should be able to make them the night before then reheat and serve!  They may even be better as lasagne seems to always be better the next day as flavors blend and become richer. 

  194. Have you ever frozen these?  Think it would work?

  195. Sounds delicious! I am planning on making it this week!

  196. Pingback: Italian Weight Watchers Recipes - Food Fun & Faraway Places

  197. Sodium? I have high blood pressure.

  198. Pingback: Recipe of the Week: Spinach Lasagna Rolls – VEGETARIAN VIRGIN

  199. These were amazing! I did add a sprinkle of parsley on top to add some more color! Super delish! Definitely a keeper. ?

  200. Pingback: Vegetarian Freezer Meals

  201. Hi Gina! Can these be made the night before, placed in the fridge and baked the next night? Thanks in advance. I’m baking this for my coworker’s birthday! Yum 

    • I’ve made a variant of these my entire cooking life so I feel I can answer this. Yes, you can absolutely prep everything, leave them in the fridge and then cook the next day.

  202. Pingback: May Monthly Menu Ideas - Our Kerrazy Adventure

  203. This was so good! And easy to make. Thanks Gina!

  204. Great recipe! I added minced iltalian flavored chicken sausage to the sauce since my husband requires meat and it was delicious! I also used our regular spaghetti sauce with some Italian seasoning added.  I will be making this again with an extra dish to freeze. 

  205. I used whole grain lasagne noodles and it was perfect.  I also used fresh spinach and  added 3 garlic cloves.  Perfect!

  206. I cannot eat spinach. What would you suggest as a substitute?

  207. If I wanted it a little crisper… take the aluminum foil off and cook for how long? TIA 

  208. I am on WW , and I was putting this recipe in to see how many points it has. I’m having trouble with some of these because they don’t have all of the nutrition values. For example, sugars and saturated fat. Is there a way that I can find out about this information?

  209. Pingback: What can You Serve With Your Lasagna? Read On To Find - FamilyNano

  210. Second recipe this week from Gina and second huge hit. These were amazing as is. Now I also have all sorts of seasonings and other flavors in my head I want to play around with. Can’t wait to try the lasagna roll with the butternut squash sauce. Thank you!!

  211. Can these be made a day ahead and kept in the fridge until the filling day to be cooked? Thinking how I could meal prep this for quicker turn around time after work. 

  212. So grateful for this vegetarian recipe! Lasagna has always intimidated me but this looks simple enough for me to try out. The only question I had was if you had a good substitute for the egg. Some of my friends don’t eat eggs, so if I could replace it it would be awesome!

    Thank you again for the amazing inspiration!!

  213. Pingback: Skinnytaste Dinner Plan (Week 52) – Easy Low Cal Recipes

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  215. Would it be okay to make the lasagna noodles and roll the mixture up beforehand and store in the fridge until ready to bake?

  216. Supplemented the noodles for Eggplant cut lengthwise to make gluten free. Soooo delicious and a little more low carb

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  218. Pingback: Easy Cheesy Spinach Rolls – The Sassy Sunflowers

  219. Hi I’m on the new WW plan and was wondering if you have recalculated the points for the new plan.



  220. Another yummy dinner from Gina. I skipped the egg in the cheese mix and everything tasted delicious and stayed together all the same!! Can’t wait for leftovers tonight 

  221. Hi Gina, can you please post the new smart points for this recipe? Thanks! This is one of my favorites!

  222. The first time I made this, I knew it would be good, so I doubled the recipe. This time, I quadrupled the recipe. None of it is going in the freezer. Thanks Gina!!!!!

  223. Has anyone tried to freeze these? I'd like to make them for a friend who is going to have surgery soon.

  224. Tha easy canelloni. Great idea. Thanks a lot.

    Print friendly didn't work for me?!!!?

  225. Ok what if it's fresh spinach? Do I cook it first or put it in freesh??

  226. These were absolutely delicious and surprisingly quick/easy to make. Thanks Gina!

  227. I loved this! We served it with the turkey meatballs and marinara found on this site (because my family doesn't consider it dinner unless there is meat). This was a hit even with the kids. Thanks!

  228. Gina – can these be made a day ahead, kept in fridge then baked? If so what differences in oven temp/time baked/other is needed? Cold oven or pre-heat?

  229. I've made this twice! Love it. I'm also very grateful that you list the WW points! Thank you. By the way, I've substituted the ricotta with cottage cheese and the mozzarella with parm.

  230. I love getting on your site and picking out dinner, always a hit in my house and this recipe was fantastic!! I made extra so my husband could have a great lunch during the week. Thinks Gina keep up the great work!!

  231. I made these last night, they were good.

  232. Sooooo Good!!!…. Used FF Cottage Cheese instead (not a Ricotta fan). Made homemade sauce from canned whole tomatoes and because I do the Simply Filling I used whole wheat lasagna. Did not altar the taste at all!!!! AWESOME recipe hun 🙂

  233. Made this today for dinner – delicious! And lots of leftovers! Will make this again in the future 🙂

  234. This is the first recipe I've tried of yours, as I just discovered your page a week ago and it was absolutely delicious! They're the perfect portions, they heat up nicely, they're easy to prepare and best of all, they're not super high in calories! Thanks to you, my boyfriend and I now have a new favorite meal! We'll definitely be trying more of your recipes soon! Thanks Gina!

  235. I made this last night and added shredded shrimp. It was amazing !!!!

  236. I made this tonight and found one to be very filling! It was a great recipe! My family and I loved it.

  237. I love this recipe! Instead of frozen spinach, I have been using fresh spinach that I toss in a pan with a some chopped garlic…..super yummy 🙂

  238. Mmmm, these look so good! I want to make some for a friend who just had a baby, do you know if they freeze well? I was thinking I could make and freeze them and she can just defrost the rolls that she is going to eat and save the rest.

  239. The egg cooks?

  240. I absolutely LOVE this recipe! I've made it so many times since you posted it originally. It's s uch a nice presentation for bringing it to a friend's house, as opposed to a 9×13 dish covered in a cream sauce or cheese layer! I've done a bunch of variations also- I've added ground italian sausage, ground beef, left out the spinach, etc. One thing I do add everytime- and that's way more seasoning to the filling. To me, the spinach/ricotta mix can be a little bland, so I add a good bit of garlic, basil and oregano. Or just an italian seasoning mix. Either way- this one is a lifer!

  241. made this for a weekend family dinner. the ricotta was homemade from the night before [though it probably would have tasted just as good with the store bought]. the recipe was pretty quick and easy…WAY easier than regular lasagna. to fill a 9×13 casserole dish though i used 10 noodles but i really probably needed at least 12 [possibly even 15…if i could fit another row]. will DEF make again…in fact [unless i'm using a lot of roasted veggies or something] i may never make a 'regular lasagna' again! 😉

  242. I want to try this recipe one night, but my dear husband has to have meat with his meals. Do you have any suggestions on what would work best in the roll ups? Thank you!!

  243. I made this but did a few changes. I didn't have lasagna noodles so I cook some spaghetti also I used kale ( that's what I had ) I steamed the kale while the pasta cooked. I mixed the ricotta mix with the pasta and kale and added some trader joes sauce. I put it in a casserole dish and sprinkled the cheese on top and bake it 40 min. It was so good !!!!!

  244. I am writing a blog on why you should incorporate spinach into your diet for all it's beneficial properties. I shared your recipe on my website. Thank you for posting this great recipe. Debbie @ www.debbieshomecooking.com

  245. Thank you for this recipe! I am doing a class on $5 freezer meals and I was able to use this one by cutting half the ricotta, lasagna from the bulk section, and using a can of tomato sauce with 1Tbs onion powder, 1tsp garlic powder, and 1 Tbs oregano for the marinara sauce. Huge success…everyone loves it!

  246. Love this recipe….I add lots of garlic! And sometimes I use half ricotte half cottage cheese….or ever all cottage cheese….great recipe and I have made it many times!

  247. Have made these twice before. Made again today but substitued sauted zuchinni with spinach since my boyfriend can't eat spinach. It was still delicious!

  248. Just made these and ate them – FANTASTIC! and easy. I was kind of intimidated by making lasagna (I am a university student kind of new at cooking) so this was a great way to approach the beast. Thank you!

  249. I think I love you! your recipes are -AHmazing!

  250. I made this last week and it was a huge hit! My very picker eater husband and my 14 month old daughter even loved it!

  251. so I just made this recipe. I wasn't a fan. the spinach was too strong of a taste and I even used more cheese then the recipe asked for just incase. the only thing I did wrong was my mother bought me canned spinach instead of frozen. not too sure if that makes a huge deal.

  252. This has evolved into one of my favorite veggie recipes to make and to freeze to eat later, as well. My advice is to amp up the seasonings in the riccota filling. I add sauteed mushrooms to bulk up the filling and serving size. I add garlic as well. If I have parsley or fresh basil, that goes in, too! I had very good fortune freezing individual portions after backing off the dish. It's really almost better reheated. And there is no need to ever think about buying frozen-prepared entrees for a quick lunch at work if you have these made ahead and frozen. Great for a buffet or potluck too, because it serves so neatly and easily.

  253. Made this tonight, and it is delish, even my picky 16 year old liked it!! I like the idea of basil in this, next time, thanks Gina!!

  254. I have a lot of fresh spinach laying around, can I just layer some in each? or frozen is the only way? Sorry if this was answered, just so many responses to go through, not enough time lol

  255. I accidentally bought oven ready lasagna noodles. Can I still use? Do I just wet them?

  256. It is actually a nice and useful piece of information. I'm glad that you simply shared this helpful info with us. Please keep us informed like this. Thanks for sharing.
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  257. I love recipes with kale. It's a superfood that i don't get enough of in my diet. This was an excellent tasting recipe. I used full fat ricotta and extra cheese because i really like cheese.

  258. I feel kind of dumb asking this, but is that 31.5 total carbs or 31.5g? Thanks!

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  260. I've made these a few times now, they're fantastic! Last time I made the, I did a double batch and froze half. Well I made the frozen batch tonight. Just as great as if I'd made them today. I took them out and defrosted for 3min in the microwave. Heated the oven to 375 and baked covered with foil for 35min. Uncovered and added shredded mozzarella and cooked another 5min. Perfect! So anyone looking to use this as a freezer meal, I say go for it!

  261. We made these last night using jarred sauce and with the addition of a small can of mushrooms. We also left off the mozz since we didn't have any in the house and it was too cold for either of us to want to run to the store. ^_^ We did sprinkle a little more parmesan on top to make up for that.
    These were great and really hit the spot with side salads and some french bread. I ate one and was perfectly happy while my husband ate two. My husband has liked every recipe so far that I've made from your site, I think! Looking forward to the leftovers!

  262. can you use fresh spinanch

  263. Can you use powdered Parmesan instead? Because, do to shopping error, thats what ah got….

  264. I have mozzeralla, ricotta, (for no reason, Cheddar) and the DRY parmesan (forgot to mention I wanted the real parmesan)

    Can i use those instead, or powder parmesan is ok to use? THANKS! Love these recipes here!

  265. My son and I made this dish tonight. They were a hit! We used whole wheat pasta and added basil, garlic, and oregano to the cheese mixture. Other than that, made as written. Super easy too.

    Thanks Gina.

  266. Just made – and ate – these for dinner tonight. Absolutely delicious! I love the idea of the lasagna roll up as opposed to a full on lasagna…there's something so intimidating about looking at an entire casserole dish of lasagna! Especially for two. But these were great, and are definitely going to be added to the dinner rotation 🙂

  267. Would this work without the egg? I'm out and dunnot want to go to the store. lol

  268. In the oven as we speak! I decided to use Vodka sauce instead of tomato (just personal preference). They look great and I'm sure they taste amazing! Surprised by calories (in a good way!).

  269. I've made only your recipes for the last week and my family gives you two thumbs up!! This is on tonights menu! Who knew eating healthy could taste so goooood! Yum.

  270. Yummy yummy yummy…It looks so amazing! Thanks for you sharing, I love your website!

  271. I just made these tonight and they are excellent and so filling! I was so surprised that the 1/3 c filling measure was plenty to cover all the noodles (sometimes in lite recipes you'll barely cover the last one!). So tasty, we didn't even miss the meat! Thank you!

  272. I found this recipe probably months ago and have been wanting to try it. I love lasagna but I hate making it because of all the layering. It's a lot of work before you can actually eat it but I loved this recipe. It simple, easy, and very yummy! I had one problem, I don't think I drained the spinach all the way so it was wattery on the bottom of the pan but that didn't change the results. Another recipe added to dinner rotation–Thanks!

  273. Gina, Just wanted to congradulate you on all your great recipes. I see this one is still a favourite amoung your followers and one of my favs too. Thanks for all your great recipes. Sincerely,
    Gail Taylor

  274. Dry "sticky" noodles is the trick! Doubled the recipe and frozen all of them. I personally choose to use Trader Joe's whole milk ricotta cheese. Compared to the Kroger brand which for me is too runny, sweet and kinda nasty. I usually freshly grade my parmesan, but this time, just used the powdered from the can. Turned out just great!

  275. Looks great. Have to give it to the guys at work.

  276. I have these in the oven right now. They smell awesome!

  277. This was so delicious! Thanks for the recipe. Will be making it more often!!!

  278. My family loves this! thanks for sharing!!!!

  279. Gina, this was wonderful, my 7yr old loves it! I ended up putting my own twist on it though…I used fresh spinach instead of frozen, sauteed it with finely chopped cremni mushrooms with fresh garlic, minced onions and fresh basil. So freaking good, lol! My little family enjoys many meals from your site. Keep doing what your doing!!!

  280. I was wondering if this would work with chopped broccoli? my husband really won't eat anything with spinach. I have tried to disguise the taste, but he picks up on it pretty quickly…I LOVE spinach, but he doesnt….such ashame, I know.

  281. I made these on Friday and they were fantastic! My omni husband loved them – how could you not?! I followed your recipe exactly as written except I added some italian seasonings to the cheese/egg/spinach mixture. Perfect!!!

  282. omg! first time i ever cooked something and everyone loved it.. thank you so much for this wonderful recipe.

  283. I made these for dinner tonight and they are fantastic! Your recipes are two-for-two for me; I made the roasted cauliflower this weekend and it was excellent.

    Thank you so much for sharing your wonderful recipes. I really wish I had known about this site a long time ago!

  284. Hi Gina made these tonight. Knew I would love but not sure about husband and son. They are both real meat and potato guys and it's a real fight to get them to eat vegetables. But I recently informed both we were going to try some meatless meals. Both grudgingly agreed. This got a resounding 5 stars (that's the best). Thank you do much for providing these great recipes. I am a WW and use your recipes almost exclusively now. Janice

  285. These are very easy to make and will reheat easily for lunches and quick dinners! I found the spinach too strong tasting so will cut it back slightly next time.

  286. Use "Dreamfields " Lasagna noodles and the carb count goes way down.

  287. Just made this for dinner…easy, fast and awesome!

  288. Just made these – they were ok. Too much spinach. If I was to make them again, I'd add mushrooms, zucchini and maybe some finely chopped carrots. I just found the spinach was overwhelming. I had one and hubby had 1.5.

  289. I made this today and was hoping to freeze it… would I have to cook it first? and can it be frozen in the layer of gravy on the bottom of the dish?

  290. I just had to come comment on this recipe. Absolutely LOVE these! We have made them almost every week since I found this recipe and they just keep getting better. Thanks for posting it!

  291. These rolls are so good! When I rolled them up they did not look big, but after the baking – perfect portions! I had them with a simple salad. I could not find fat-free ricotta cheese and so I used low-fat (I added 1 extra point to one portion, is that enough?). Gina, thank you so much for your recipes. So far I have tried 3 – lasagna rolls, zucchini soup, and turkey chili – all fantastic! I just need to find time to cook and freeze some meals so I can stop eating the frozen stuff from the store:)

  292. These are fabulous! I added (4) softened "Garlic & Herb" Laughing Cow Cheese Wedges to the cheese mixture and used CLASSICO Fire-Roasted Tomato & Garlic Marinara Sauce (1 WW point in 1/2 cup). They were filling, garlicky, and just wonderful!

  293. I just wanted to let you know that I came across this recipes awhile ago and just made it for the first time last night. Everyone in my family of five devoured it and said is was awesome so thanks for sharing!

  294. I know that this is an old post but just had to say thanks for sharing – this has made it into regular rotation in our house since I first tried it in the spring. It one of my 12 yo favourite meals and he requests it often. I love that I can make the rolls up the day before and just cover them in sauce and cheese the next day for a quick after work meal.

  295. seriously delicious!! I think I like it better than my "regular" lasagna recipe. I added kale to the spinach mixture, ground chicken to the sauce, and used brown rice lasagna noodles. One of my new favorite recipes. Great job Gina!

  296. I made large batches of these through college and would freeze them individually on a cookie sheet before wrapping them up in plastic wrap/Ziploc baggies. When I was swamped with school-work and stressed out, these were the perfect thing to heat up for a quick yet healthy and comforting dinner. Thank you!

  297. These were fantastic! I used some fresh chopped spinach since I had that on hand. I live alone, so I froze the rolls. Whenever I'm craving lasagna or need a quick meal, I just pull out a couple and bake them in the oven. It works perfectly! They taste just as yummy! In fact, it's tastier than the frozen lasagnas at the supermarket and way healthier! I love knowing exactly what's in my food. I'll be making this dish over and over 🙂

  298. This was a fantastic recipe! I loved it! I used regular tomato sauce and added in some dried basil to give the sauce a little extra touch of flavor. I love your site and have made one of your recipes each night so far this week and have planned a recipe for the rest of the week as well! Thank you!!!!

  299. I added browned sausage to the original recipe. It is a regular in our menu planning since recipe is easy to freeze. I added chicken and substituted Alfredo sauce for the tomato sauce for a variation. Thank you for the recipe. A favorite.

  300. OH MY this was delizioso!!!!! My new fav!! family was stoked (especially my Sicilian husband). Thanks for the recipe, can't wait to try more of urs!! = )

  301. I can see I'm SUPER late to the conversation – but I just made this dish last night and it was AHH-MAZING! Super delicious! I accidentally forgot the egg, but it was still phenom.

    Thank you so much for sharing!

  302. These were delicious, the only thing I did was add some garlic & basil to the ricotta mix, needed a little seasoning to it. Otherwise, they were awesome and everyone in the house loved them.

  303. gotta tell you, this recipe was AMAZING! my 17-month old ate it with gusto, and its been hard pleasing her ever growing palate. loved them, can't wait to make them again!! thanks for sharing it!

  304. I have celiac disease, and miss my pasta dishes so much! I made this recipe last night, but used Tinkyada gluten free lasagna noodles instead of regular noodles…and it came out great! I would have never known it was gluten free.

  305. Ann Hood said…
    I hate to admit that after 35 years of marriage I have NEVER made any kind of lasagna. I know, how can that possibly be, especially since I am Italian! I guess I've been waiting for the perfect recipe that gives great portion control and this is it! Even my spinach-hating husband loved it and had seconds. I did add a little freshly grated nutmeg and italian spices to the cheese/spinach mixture and OMG it was perfection! Love your website, Gina! Keep up the good work…

  306. This was awesome! Kiser the left over ricotta cheese I had from the chicken rollatini and it was perfect for me!

  307. This is FANTASTIC!!! A winner in my family!! Thank you for this recipe!

  308. I made these tonight! I boiled some chicken breast, shredded it, and put it on top of the ricotta mixture. It was great! That's how my italian mama makes 'em!

  309. I read through all of the comments and I only saw one person who didn't use ricotta. I really do not like ricotta and so I never make lasagna but my Husband really likes lasagna and these look amazing…..is there a substitute for ricotta like cottage cheese? If you think cottage cheese would work, how much should I use?

  310. can u make this ahead of time? like in the morning?

  311. This recipe was simply delicious! 1 roll was so filling me and my roommate couldn't eat another! Great recipe!

  312. yummyyyyyyyyyyyyyyyyyyyyyyyyyyyy. eating it now with one of your cheddar garlic biscuits (which i make ALLLL the time). this is great! and i'm surprised that just one roll is pretty filling. i was kinda afraid i'd need more, lol.

    easy, tasty and pretty recipe!

  313. Made these last night for book club and they were a big hit. Used fresh spinach instead of frozen, added chopped mushrooms and added Italian seasoning to the egg/ricotta mixture. I also removed the foil for the last few minutes of baking just to add some color to the cheese. Next time I would add some fresh basil to the mixture and on top as well.

  314. Thanks for a great recipe. I used fresh spinach and put garlic and other Italian seasonings. It was delicious! I just found your site and am so gald I did!

  315. Hey this may be a stupid question but I'm from Holland and I have some issues with converting the measurements to the measurements we use overhere. I'm assuming that the 350 to preheat the oven is in Fahrenheit because it is a little high to be in Celcius but I'm confused because of the little dot you typed right after 350 because that means Celcius right?

    I'm sorry, my English isn't very good but I hope you'll understand me and I hope that you can help me 🙂

  316. I added mushrooms and it was great. Added some additional texture and flavor. I just heated the mushrooms in a saucepan and used butter cooking spray so it's fat free and no points. 2nd time I've made this. It's great to have for leftovers and freezes really well.

  317. So easy, so delicious, so good as left overs. This is my favourite site for great recipes. Every thing I've made (and I've tried about 15 of them) have amazing flavour and seem more like a splurge than a skinny. Thank you so much for this site!! I'm in the food and wine business and this is what I make when I'm home and often what I bring to work instead of eating restaurant food….I just feel better when I make your food and I don't ever feel like I'm missing out!

  318. Am I suppose to mix the tomato sauce with the ricotta mixture or does the sauce only go at the bottom of the pan and on top of the rolls?

  319. I am going to make this receipe tonight but was going to add some chopped zucchini and brown up a little bit of turkey sausage looking forward to having them tonight for dinner…

  320. Made this for dinner tonight and it was super yummy! Grabbed regular ricotta by mistake, but used whole wheat lasgna noodles, so I had to re-figure the recipe. I think my version came to 7pts instead of 6. I was stuffed after 1 piece – it's heavy but filling and oh so good!

  321. I am going to make this for feezer club – do you have freezer instructions for this recipe?

  322. These are sooo yummy! Made them for dinner last week and I just made them again for lunch today!

  323. This was ah-mazing!!!!I gotta be honest, I'd planned to make this then I visited my mom who was sitting down to a dinner of cabbage, cornbread, roasted potatoes and steak and thought to myself hmmm…"lasagna spinach rolls huh?" I started thinking it was a puny dinner to make for my family of four and especially for my husband who is lean enough. I thought about cooking a chicken breast to go with it! Boy am I glad that I did stuck with the plan. This dish was soooo good. And very filling. It,to us, felt like a restaurant quality meal. Thank you!!!!! I also have to be honest and say that my husband picked up full fat ricotta and I do have 10 pounds to lose so the next time, and there will be a next time, I will make them with low fat ricotta.

  324. This was cute, but we thought it was really bland. I would make it again but next time I would add some garlic, maybe some oregano and fresh basil to the filling and the sauce.

  325. This looks wonderful. I found your blog through Pinterest. Appreciate all the nutritional info!

  326. I made these last night – only thing I added was ground turkey. Wow!! They were yummmm-y and very filling. My hubby and children loved them. I added Garlic bread and Lemonade and dinner was done. Very easy!

  327. Thumbs up!

  328. I made the Asian Chicken last night and it was a hit with my family! I just love your blog! Can't wait to try this recipe tonight.

  329. Gina thank you so much for this site!! I have made the chicken parm, cauliflower fritters, and made the lasagna rolls tonight. They came out soooo good! I added just a touch of ground turkey and omitted the ricotta cheese. You rock!

  330. I just made these tonight,my daughter and her friend loved them! Thank you!!

  331. These were a huge hit at my house!! We LOVED them!! Thank you!!! We love your recipes!!

  332. I made these for dinner tonight and they were delicious!! My entire family loved them!! I followed the recipe but also added some italian seasoning to the ricotta mixture!! I'll definately be making these again!!

  333. I made this tonight and used your "freeze ahead" version for about half the batch. Very easy to assemble and tasted great. I loved that it wasn't nearly as messy as regular lasagna.

  334. I made this for dinner last night and they were yummy and filling! I used whole wheat noodles. This was very easy to make and next time I'll add some italian seasoning to the tomato sauce.

  335. THEY ATE IT!! The two pickiest kids in the universe and their even fussier Dad ATE IT!!! UNBELIEVEABLE!!!!!

  336. This freezes fantastically. I make a whole batch and then pack individual pieces up in my vacuum pack sealer and write the points plus value on it and throw them in the freezer. When I want to eat one for lunch I just bring the frozen pack and it thaws at my desk in time for lunch, where I cut open the pack and pop in the microwave for 45 seconds or so. I swear it tastes even better than when it's freshly made. The only adjustment I have made to the recipe is adding fresh mushrooms that I sauteed and threw in the mix. This is my favorite recipe and I have made it at least 6 times and I never get tired of eating it. It's so handy to have HOMEMADE frozen WW meals. None of those yucky chemicals!

  337. Love your recipes Gina… Ts one is by far my favorite! Only subs/addis I make is I use fresh spinach, I nix the mozzarella and add more parm to top, and I add a few dashes of Nutmeg to cheese mixture…Ty so much for your site!

  338. This recipe was fantastic!! The flavor was great and you couldn't even tell that it was low fat ricotta. My brother loved it and he typically hates diet food. I always make my own sauce but since I was short on time I used Rao's jarred Marinara. Delish!

  339. We're still making this recipe and enjoying it very much! We've had success freezing it (although it takes a long time to reheat from frozen solid, of course), so it is worth for us to spend some extra time to saute onions and mushrooms to add. Thanks for a great recipe/jumping off point!

  340. I tried these tonight with slightly cooked fresh spinach and they turned out GREAT. I did go way overboard on cheese though. All kinds of cheese. Here there and everywhere. But damn, delicious. I used shredded and grated cheeses 😀

  341. I made these for dinner last night and it was DELICIOUS! Best part is I have leftovers for lunch today! Next time I will use the crock pot pasta sauce instead of a jarred one but it was still awesome! Can't wait for lunchtime!

  342. These were really tasty. Next time I'll add some garlic and fresh herbs to the filling mixture. Thanks!

  343. How would you freeze this? Would you just fix/bake it and then put into freezer bags??

    Thanks, I am new to this "cooking" idea. 😉

  344. I love the idea of making it with fresh spinach. Would I still just use 10 oz of fresh spinach? Or a different amount? Thank you so much for your yummy recipes and for replying to our posts with helpful tips!

  345. These are delish! Even my picky husband and two year old son gobbled them up. My husband said he might like a little more seasoning, so next time I might add some garlic and maybe oregano. But they were really good!

  346. IF I used reduced fat ricotta as opposed to fat free, do you know what the points value would be. I mistakenly bought the reduced fat?

  347. Made this tonight and my family LOVED it! Thank you!!

  348. If you wanted to add chicken to this, how much would you add?

  349. I made this last night and it was amazing!!! The portion size was perfect and I felt completely satisfied after one piece! This recipe will definitely be made again! Thank you!!


  351. I just found dinner for tonight!! 🙂 Thank you.

  352. I made this and its is absolutely DELICIOUS. My girls enjoyed it very much… Definitely making this again

  353. These were fantastic! When I announced that I'd be cooking when we had guests, my mom and sister cringed a bit. Not only did these turn out better than expected, this dish got my mother's approval and a compliment on the side!

  354. This was insanely delicious. I, like everyone else on here, love this website. Thank you so much for sharing!

  355. Would this be considered a vegetarian meal? That may sound like a real silly question, but I am having a vegetarian guest over next week and I have NO idea anything about what they eat and then I came across this .. also, if I were to use fresh spinach instead, do I have to do anything to it first? Or just throw it in the bowl? Thanks so much!

  356. This was very easy to make, but a little bland. I would recommend adding some fresh minced garlic to the filling and some spices to the tomato sauce. Other than that, I was very happy with it and have recommended it to my friends and family 🙂

  357. We had these last night and loved them! I used a jar of Ragu Chunky Mushroom instead of plain tomato sauce and low-fat Ricotta instead of ff, but other than that I followed the recipe. We have another winner from your site! 🙂 I have to mention that my 20-year-old brother-in-law was with us, and even though he was surprised that there was no meat involved, he loved these too!

  358. Made this last night and came out really well. But the spinach taste was too strong for me. Will make is with some mozzarella and Italian cheese within the rolls along with the spinach. I also added a lot of sauce on top and lots of cheese before baking it. But the idea is super cute and awesome. Thanks!

  359. This recipe has become a staple in our house. The only change I make is adding a little onion. Thank you so much for posting.

  360. These turned out delicious! I used fresh spinach, wheat lasagna, and added in garlic and onion (I forgot the oregano but w/o the added veggies it may have been kind of bland). My husband didn't pick up fat free cheese and I used too much mozzarella so I know how to bring points down for next time!

  361. Made these for a friend who was having surgery. Thought it would be an easy dish for them to heat up on their own. I saved three rolls for myself, though, and they were delicious. Now that I've read lots of comments, we might spice our next batch up with some red pepper and maybe artichokes, but when making them by the book, they were delicious. Thanks for all your recipes.

  362. Made these last Friday for a meatless meal during Lent. They came out so great!

  363. I made this for dinner last night, and everyone raved about how good it is. I think it's my favorite lasagna recipe so far.

  364. I was finally able to make this and we really liked it. I used cottage cheese instead of ricotta because it's cheaper and I was able to get ten rolls out of one recipe. My boys turned up their noses when they saw spinach but you could see when they bit into it that they liked it! Thanks again for another good recipe.

  365. FYI – This recipe is even better when you use cottage cheese and fresh steamed kale!!!!

    And 6 rolls fit perfectly into a standard loaf pan – perfect for one person. Four Rolls for dinner and 2 for lunch the next day. 🙂

    (Yeah, I'm not on WW or a calorie counter…)

  366. I realized the other day after my mother-in-law made lasagna the reason why I don't love it is because there is usually SO much sauce! I'm wondering if that's because people use the no-boil noodles so they need more liquid. I'm not sure but this looks really good! Some sauce, but not too much! 🙂 Of course I've never been one to pour a ton of sauce on any of my pasta either! I can't wait to try this!

  367. I made this last night and LOVED it! What a fun new way to do lasagna! I did add a package of 96% ground beef and with the added stuffing it was perfect for 12 noodles. With a side of steamed broccoli, one roll was PLENTY for me (I'm sure the meat made it that much more filling). Even my boyfriend who is usually a big eater only had 2. So even with the added meat it was a wonderful low calorie meal for us. And we have lots of leftovers, yum!

  368. Just made these. Doubled the recipe. Will be freezing half for another meal. I always make 2 lasagnas and freeze one so this works well.
    Thanks for all the work you put into the recipies. Yummm

  369. YUM! You never disappoint!

  370. Hello my names Tammy I love your food blog the pictures are beautiful. I have been trying your recipes and following pts. I made your spinich lasagna rolls today after church and they were absolutely deliious thank you so much for the wonderful recipe good thing I saved all my pts for dinner I had allmost 3 of them they were so good 🙂 my mom enjoyed them to it will be made again for sure.. I can't wait to try more of your recipes I think next is your chicken in wine sauce 🙂 Enjoy your day.


  371. Made these last night!! found from pinterest. I am completely obsessed with all of your recipes! also made the brownie bites,but with vegan butter. Turned out perfect! thanks so much 🙂

  372. Found this on Pinterest. Delicious!!!

    Used Ronzini Healthy Harvest Whole Wheat noodles. Subbed fresh spinach and cottage cheese. Did not add any salt as there was plenty in the tomato sauce and cottage cheese. Seriously delightful.

  373. Hi Gina,
    Does your point total include the 2pts for your sauce (Filetto di Pomodoro) which has 2pts value for a cup? BTW, your site is fabulous! I have shared it my family and friends (many of whom are counting points!). We keep trying new recipes and passing them along to eachother! Big favorite is the stuffed cabbage casserole. Thanks again!

  374. I made this today for dinner. It was out of this world! WONDERFUL!

    Thank you

  375. I just made these and YUM! My 2 year old who won't eat anything green cleaned his plate. I should have made a salad because I wound up eating 2. A salad would have prevented that. But, I am so bad at making sides.

  376. Can I use fresh spinach?

  377. Made these on Monday! What a great meal! Not too expensive too – just had to buy the noodles, which was a couple of dollars, the ricotta, which was a couple of dollars and the spinach which was pretty cheap! Tomato sauce was 60 cents a can. I ate a couple of rolls and packed the rest away for meals for the rest of the week.

  378. Planning to make these without the sauce and then freeze individually so my hubby can pop 1 or 2 in the oven with sauce when i'm away at grad school. Great recipe! : )

  379. Made these the other night and it was so phabulous! My boyfriend loved them too! I took leftovers to work and everyone thought they looked awesome and I had to give them the recipe. I love your website!

  380. another winner in our house! Thanks for posting so many wonderful recipes!

  381. Did anyone else have tons of extra ricotta filling? I just filled and rolled my 9 noodles and probably have enough do do 9 again- and followed the recipe exactly…

  382. Just made it tonight and it was DELICIOUS! Thanks for sharing.

  383. I was wondering if you could prepare these ahead of time, freeze them and then pop them in the oven when ur ready? I love these and we are expecting a large amount of company and I though it would be nice to have this done ahead of time. I guess you would thaw them before baking??

  384. Thank you Gina for an amazing recipe. I have lost 34 lbs so far on WW and couldn't have done it without your recipes. I have told every family member and friend about your site. Love you 🙂

  385. Made this amazing recipe for dinner last night. The only change I made was part-skim mozzarella rather than FF. I also topped it with a good amount of the tomato sauce. It is so darn good. I paired it with a spinach salad. Can't wait to have it tomorrow as leftovers. The instructions are perfect and easy to make. I even made the sauce from scratch for this web site. Thanks for a great new addition to my menu.

  386. This was a big hit with my whole family tonight! Everyone loved it…even my really picky 8yo & 14yo. 🙂

  387. I made these tonight for supper and I loved them! I had two – eyes were bigger than my stomach – and I am so stuffed! Great recipe, very easy to make.

  388. OMG! These are so delicious! I think it is the best Italian dish I've ever eaten, and my hubby agrees. I substituted 10oz of fresh spinach (pan sauteed). Plus I added one chopped onion and 2 cloves minced garlic (sauteed before adding to spinach and cheese mixture). This was so YUMMY! Thank you Gina for another fabulous recipe. 😀

  389. This is so good! I made it for the first time last week and my family requested it again tonight. This time, I doubled the recipe so I can freeze some for an extra meal.

  390. I made this recipe this week and we LOVED IT!!! it came out so good I used marinara sauce instead of tomato sauce by mistake but it came out really good. My 4 year old daughter liked them so much that she ate two. (I made so smaller ones for the kids)

  391. made this for my family last nigh and it was a huge success! very easy and filling.

  392. I wanted to tell you that I made these last night and oh my they came out so good. I just had one for lunch and it was so satisfying, I served them with roasted broccoli. I love your recipes.

  393. I made these last night- THEY WERE AMAZING!! Such a good recipe! My brothers loved them too- they're usually sick of my low fat/ low points recipes, but they couldnt even tell they were from the skinnytaste website. highly reccomend these. YUM

  394. This is in the oven now and if it tastes as good as it looks, I will have another Skinnytaste "keeper"! I added some lightly sautéed mushrooms and actually got 10 rolls instead of 9. The 40 minutes needs to pass quickly!

  395. I live in a very small town and i don't think we can get ricotta; im just wondering if it would be ok to use cream cheese? and if so how much would you have to use to make it good; or what else can you substitute?

  396. Making is today for my freezer meal swap group. Very excited to see how it turns out. Our theme this month is "healthy" and this is perfect. Using fresh spinach though!

  397. I don't usually leave comments but these were great! I thought I would have leftovers for lunch but the family ate these up! Even my super picky 4 year old ate some and actually swallowed spinach! Thank you for your wonderful site!

  398. A bit on the bland side but added a lot of garlic and salt which helped. Might try a makeshift veggie salsa like Newmans to add some kick. I am one for tons of flavor beyond just salt.

  399. Absolutely delicious. Been waiting awhile to try this and tonight was the night! The rolls are so cute. I had to stop myself from eating the stuffing before the noodles were done 🙁 so good!

  400. I had to comment on these because they were so easy to make and so good to eat!! Used Paul Newman's Sokarooni for the sauce. MMMMmmmmm Good!!

  401. i make these all the time. my brother who hates spinach will eat them too!

  402. Yummy and fun to make! Added ground turkey to up the protien in the dish. Everyone I served them to enjoyed them!

  403. I made these last night for the first time with two semi-changes (used some whole wheat lasagna noodles for me, and I added some cooked ground turkey I had on hand that I needed to get rid of to the spinach/cheese mixture). I LOVED THEM!!! So easy and delicious. This is a recipe that will be in my rotation for years to come! Thank you, thank you, thank you!

  404. This was fantastic, again another great family pleaser, and I don't say that lightly as I probably have the pickiest daughter alive! Soooo good and one of these was plenty, I was full. But the taste was fantastic I could have eaten another just for the flavor!

  405. That is so sweet Amanda : )

  406. These were amazing! I've made a bunch of your recipes before but this may just have been my favorite. My boyfriend actually told me I'm only allowed to make things from your blog now! 🙂

  407. We just had this meal for dinner tonight and it was great! This recipe is a keeper!

  408. I have made these 3 or 4 times. They are soooo good!

  409. This is Delicious! I used fat free cottage cheese instead of ricotta, which is even better point-wise, although I still counted each one as 4 old WW points. I will definitely make this again. Thanks so much for sharing this, Gina!

  410. I made these tonight and SO YUMMY!!! I'm 19 and in university so quick, easy, healthy recipes on a budget are awesome! I made 11 rolls tonight and I will be able to have them throughout the week. I'm going to try the low cal cookies and mac and cheese next week – I can't wait! I love all your recipes 🙂

  411. We have had these a bunch of times at our house. I don't ever want to make regular lasagna again. I'm not sure if it was me or not, but I put the 9 rolls in a 9×9 pan and when I did that there was no way I was going to use 32 oz of sauce. I only used 16 oz. That left the whole bottom covered and the top had a thin layer over all of it.

  412. I actually swapped out the Lasagna for the Large Shells and it was awesome. I've been looking for Whole wheat shells so if anyone has an idea on stores in California that sell them please let me know.

  413. Yummy, yummy, yummy! I prepared this tonight and it was wonderful! The only change I made to it was a threw some fresh chopped basil in the filling and sprinkled some on top as well! Will definitely make again. Thank you!

  414. I was wondering what kind of parmesan cheese you used? The pre-grated stuff you can buy in the Deli (the grainy powder stuff) or do you buy a chunk of parmesan and grate it? We tend to buy a chunk of parmesan and use a small grater and make tiny shreds. Would it matter much in the recipe for points value? Would you use the same or less using the fresh grated parmesan? Thank you.

    • I buy Locatelli Pecorino Romano or Parmigiano Regianno and grate it myself. Can't stand the powder stuff!

    • I always have a chunk on hand so I can grate it, shave it, etc but I also love Locatelli Pecorino Romano, comes grated for convenience and is delish!

  415. Great recipe Gina! I tried this the other night and it was a huge hit so I had to feature it on my blog. http://east9thstreet.com/2011/09/15/spinach-lasagna-rolls/

  416. Wow! Loved these! I used gluten free rice noodles and it came out amazing. I am really loving this site!!

  417. These sound sooooo good, who doesnt love lasagne noodles stuffed…..wonder how many points using skim ricotta …..i have never used fat free…how is it??? thanks for all your faboulous recipes.

  418. Esther- wheat noodles does not change the points. But use them if you like them, they are better for you!

    I think I would bake it, then divide it into smaller portions and freeze.

  419. Can you freeze unbaked rolls and then pop'em in the oven whenever you want some, or would it be best to bake all of them and then freeze? I only cook for two and 9-12 Rolls will obviously go to waste. Thanks so much for all your fab recipes…I've had multiple, tonight will be the first time I try the Lasagna Rolls and so excited!

  420. What happens if you use wheat noodles? Does it change the points?

  421. Gina,

    The lasagna rolls are delicious! Thanks so much! We accidentally put the mozzarella inside the rolls (instead of on top) and it turned out awesome!!

  422. Just made these for dinner tonight and they were awesome. Great recipe!

  423. Great recipe! Just made this for dinner tonight and my husband gobbled them up. I am still amazed at how he seems to love every one of your recipes even though he claims to detest diet food. LOL. I was a bit lazy and used jarred tomato sauce b/c I was tired after a long day at work. Tasted great but will need to try with homemade sauce next time.

  424. These are absolutely wonderful! Great recipe…thanks for sharing! I just love this website!

  425. Is there any specific reason that frozen spinach is used in many of your recipes? I recently took a course in Organic chemistry and my professor advised us not to consume frozen spinach because oxalates are released which can contribute to the formation of cancer. This COULD just be speculation but I am always cautious to avoid frozen spinach now.

    • This should not be a concern unless you have kidney problems. Breathing oxygen damages your DNA way more than eating frozen spinach once in a while. The difference in oxalate concentration between frozen spinach and fresh is about 0.1%.

  426. These are in regular rotation in my house. YUM!!! I use whole wheat noodles and they are delicious. I also use a low fat/low sodium sauce form Trader Joe's to which I add ground turkey for some lean protein. Sooo filling and good as a leftover as well! Thanks again Gina!

  427. Just made this recipe tonight and it was excellent. I saw a comment from a while back asking about whole wheat noodles… well, I tried it that way and I'll be using regular lasagna noodles next time. These were dry and not ideal for shaping the rolls (edges tore on some). Loved the combination of flavors in the filling and the concept as a whole!

  428. I think you'd be ok putting them in frozen at 350° and just keep an eye on them till they are hot.

  429. I made these a while back and froze the leftovers. Should I thaw them out and stick them in the oven? Should I put them in the oven frozen? What temp and how long should I bake them? Thought they were great the first time and am looking forward to having them again!

  430. Priya- It's fine, I didn't use whole wheat either here.

    Glad you all liked these 🙂

  431. Loved this! My husband always talks about how his mom's lasagna was the best and how he misses it! Now I have a lasagna recipe that he loves just as much!!!

  432. Hi, Gina: I have been waiting and waiting to try some of these recipes (I'm a teacher and had no time to cook a little more elaborately until school ended). I'm making the lasagna rolls right now!!; I sauteed some mushrooms and zucchini to add to the mix (chopped them pretty small in the cuisinart and then threw them in the ricotta mixture). I know this will be a great dish, and I look forward to trying more! I also wanted to say how impressed and appreciative I am that you respond to everyone's questions and comments. You are not only a genius chef, but a very generous person! Thanks for this site!!

  433. Hi, I love this recipe of yours.Its tasty and portioning is easy too.I have a question regarding the noodles though.I use the durum wheat lasagna noodles.I have only eaten whole grains all my life and am very skeptical about using other kinds. I tried, but I could not find whole wheat lasagna. dOes it make a difference points wise or health wise?

  434. these are amazingly rich and delicious. I might even add less ricotta next time to lighten them up a bit (not calorically, but taste-wise). REALLY good and one would never know they are good for you! thanks so much. I adore your site.

  435. Thanks Spicy Meatball!

  436. I made three of your recipes tonight: lasagna rolls, pina colada cupcakes, and cuban mojitos! All were fabulous. Love love love this site.

  437. So happy you all liked these!!

  438. Gina, for real. I'm in love with this recipe, and this site in general. Amazing.

  439. These were sooo good. I followed the recipe exactly (for the most part. I don't measure anything, just eyeball it.) but I added a little minced garlic. Served with a salad and garlic bread. I could only eat one bc they were so filling. I'm glad to know they are pretty healthy too. I'm not on WW and have no idea about the points, but I've always been a pretty healthy eater. I love your website because we have the same style of cooking. You give me the best ideas when I can't figure out what to cook for dinner. Thanks!

  440. great recipe! I used jarred sauce and added some mushrooms. I froze most of it for leftovers.

  441. Made this recipe last night and LOVED it. However, I made 12 roll-ups instead of the 9 that the recipe calls for. Then, I noticed that the photo at the top of the page also has twelve roll-ups too. Twelve fit in the 9×13 pan perfectly. Is the recipe supposed to be for 12 or 9?

  442. Love my ipad in the kitchen!

  443. I've made the lasagna spinach couple weeks ago and it was a big hit, like all your recipes.
    Absolut fantastic. I have the IPad sitting in my kitchen and everyday I check your website for what I am going to cook:)) My family loves you too. Will make the spinach lasagna tonight for guest.

  444. Made these for dinner last night, and they were A-W-E-S-O-M-E ! ! ! Thanks!! Can't wait to try some more of your recipes.

  445. AMAZING!! I had these for dinner they were so good. Everybody loved them thanks so much for your recipes I love your site!!!

  446. Just made these for dinner and OH MY GOSH! So very yummy! I live by myself but I made the whole recipe so I could have leftovers for the next few meals! 🙂

  447. Lasagna noodles should be wide enough, they are usually about 2" wide. You can spread it along On side then roll.

  448. I have a question about the actual lasagna noodles. I have never made lasagna & seems like the noodles are too skinny to put anything on them. Is there a certain noodle I'm supposed to use? Thanks

  449. So good!!!! I've made it twice now and everybody loved, even my very picky brother in law! The second time I added italian seasoned ground turkey for the men that bawk over a vegetarian meal and it still was delish!

  450. Made this last night and it was a HUGE hit. Really had to stretch to get 9 rolls so I think next time I'll double the cheese and spinach and use the whole box of lasagna noodles, and there will definitely be a next time 🙂

  451. We really liked this recipe, but somehow we came up short when it came to the cheese mixture. We used 1/3 cup to measure, but only ended up with 7. Where did we go wrong?

  452. Yum. Just YUM….

  453. Delicious recipe! I made it tonight and almost went back for seconds. I love that it is already portioned controlled. Genius. Thank you so much for this wonderful blog.

  454. Gina, thanks so much for this recipe! This was the first of your recipes that I tried. I made this the other night for my boyfriend and I, we both loved it so much we had seconds (whoops) and then ate the leftovers for dinner two nights later! I posted about this recipe (with a picture) on my blog (found here: http://thisisxmelissa.tumblr.com/day/2011/03/27)

    Thanks again! Can't wait to make more of your recipes!

  455. This was amazing! Can't tell you how hard it was not to have two servings of it tonight at dinner!! Can't wait for leftovers tomorrow, and I hate leftovers! You're recipes are really amazing and helping me so much on my weight loss journey! Thank you Gina!!

  456. made these tonight with whole wheat lasagna, fresh spinach and zucchini! yummy!!

  457. These look delicious! I made Turkey Lasagna Bowls this weekend and posted them today. (I posted recipe as beef, but I used turkey this time)….I used 2% mozzarella and part skim ricotta etc. It was really great and in a smaller portion "bowl".

  458. I just made these tonight. My first recipe of yours! I can't wait to try more 🙂

  459. Amber, you just made me hungry looking at your photo! Thanks for sharing!

  460. Hi Gina!
    Love your website and it is my go-to for new and exciting recipes to add to my routine.
    This recipe was just incredible…I made my own tomato sauce for it which made it even better.
    This recipe was so rich and delicious I couldn't even believe I made it myself! Thanks so much.
    Here is a picture of how it turned out…my presentation of it does not do it justice lol- oh and I had a nice big slice of italian garlic bread (I had a lot of points to burn).

    It was so filling too!

    – Amber


  461. I added balsamic glazed onions and a touch of garlic salt to the spinach mix. Oh my, oh my Soooooooo delicious.

  462. I just love this website! I made these and they were amazing..the whole family liked them! Thank you so much for putting this site together! : )

  463. Made these tonight and OMG I am in love!

    I added chopped onions, minced garlic and mushrooms to the mix as well and used a low point spaghetti sauce as I was out of tomato sauce.

    I am already excited to have leftovers for lunch tomorrow!

  464. Love the idea of artichokes!

  465. I made these last night. My husband and I both approve of this easy recipe. I had some leftover artichokes so I chopped them up and threw them in with the cheese mixture and it was delicious!

  466. Wow! What a very tasty recipe. I really enjoyed it and it was very easy to make. This will definitely be a keeper!! Thanks Gina!!

  467. i made these tonight. they were delicious!!!dd asked if i could make this regularly. thanks again.

  468. This recipe sounds great! I'm making it tonight, but instead of spinach, I plan to use swiss chard since I have a ton of it in my freezer from last summer's garden. Also adding minced garlic and onion to the filling mix.
    Thank you Gina, your recipes are fantastic! 🙂

  469. No, you want them soft when you roll them.

  470. Can you use the precooked lasagna noodles for this receipe?

  471. I made these tonight. One batch just as the recipe says, and another with turkey sausage. (which I am sure raises the points a little) and BOTH were awesome! I made one pan of 6 and one pan of 8 using a double of the recipe, and there are 2 left! SO good.

  472. Made these for dinner tonight and added some minced garlic to the ricotta mixture. Delicious! These were a huge hit with my family. Keep up the great work!


  473. Love these! I have made them many times. I like to add garlic powder to the cheese mixture and use whole wheat noodles to get some more fiber. Your blog is fabulous. I can't pick a favorite recipe!

  474. Not offhand, you'd have to weigh it to see.

  475. Hi gina!

    Just found this–looks great. Do you happen to know how many calories are in the lasagna noodles alone? I see 2 oz is 210 calories, but is just a normal piece 105? Thanks for your help!

  476. Great! What brand of whole wheat lasagna did you use?

  477. Totally yummy! I used whole wheat lasagna noodles and added garlic paste and crushed hot pepper flakes in the mix. Had 2 pieces for dinner…very filling AND only 12 pts for dinner. I usually eat a salad the nite before my morning weigh in, but i still managed to lose 1/2 lb after having this the nite before. Great recipe. Can't wait to try more from this site!

  478. I tried this last night, and it was so good! And, so much easier than regular meat lasagna! I took a shortcut and used a jar of tomato basil sauce (I found a good one that was only 5 points for the entire jar). Both me and my hubby loved it. Thanks so much, and keep the yummy recipes coming!

  479. Im sure they were great with all that spinach!

  480. Delicious! My fiance doesn't like spinach, so I had to find a way to make some with and some without. I ended up making four of them with just cheese, and then adding the spinach for the last five rolls. Mine are super spinachy, but that's fine by me. Thanks for a great recipe!

  481. I remember Giada making this on her cooking show, but before WW changed, I calculated the points to 15-for 1 roll! Way, too much for my taste. It's nice to see something I can splurge on.

  482. Ok, weird, never mind… not sure what happened, but for some reason now my recipe tracker is showing it at 6 pts. most bizarre!!!

  483. whoops my other comment never showed. my "and also" just kind of came out of nowhere then. haha. what i had tried to say before that post was:

    i used FF mozzarella and whole wheat (ronzoni healthy harvest) noodles, and when i calculated it with those two changes, i came up with 4 pts plus?! could it be possible?! i ran with it, and ate two of them for 8. served with a side salad and FF thousand island dressing. YUMMY! hubby thoroughly enjoyed them, as well. he had 3. YUMMY!!

  484. and also, whoops, i totally missed that "tomato sauce" was a link to a separate recipe. had i seen this, i would have just used jarred spaghetti sauce. instead i used canned "tomato sauce" so it may not have as much flavor… whoops! ooh well, i'll still devour it, i'm sure!

  485. Thanks so much for this recipe! it was fantastic!! I love being able to freeze the individual rolls for later on a lunch or quick dinner!!

  486. Donna you are funny! These are great leftovers!

    And juwster, they are more filling than they look, aren't they!

  487. Wow! This one rocks! I have made many of your recipes but I do believe this one has just turned into our favorite. While eating I told my husband I was definately having another one. However, one filled me up so I didn't make it to the second one. lol Thanks for another great new recipe to add to our 'regulars'! You have made cooking fun again!

  488. This was one of the 4 recipes I made this weekend for guinnea pigs…um…I mean guests! They all loved it, despite the fact that I used jarred sauce. I doubled the recipe and cooked one batch. I put the other rollups in the freezer to freeze then removed them and packaged them. Voila, a really easy dinner for a weeknight. Thanks so much!

  489. I made this last night, and it was amazing!!! Love it! I froze all the leftovers and can't wait to have them;)

  490. Made this tonight and my family LOVED it! Hubby wanted to know what the back up was when he heard what we were having…needed no back up, he had seconds!!! Thanks for a great recipe that we will be adding to our favorites!

  491. Gina, this recipe is AMAZING!!!! It's so yummy and filling. Thank you for your recipes and even more for the nutritional info.

  492. I have had a hard time finding Fat Free Ricotta cheese ? I live in Arizona – any ideas ?

  493. THANK YOU!!

  494. Hello Gina,

    I make these a lot and am a current WW member. I plugged in the info and came up with a Points+ value of 6.

    I figured I'd leave this note since you are in the middle of converting all the recipes!

  495. Wooooow this looks sooo good!!!!!!!!

  496. I made this last night for my hubby and I for our date night and they were delicious! I did add some ground beef (the supermarket didn't have turkey) and they were delicious! I even took leftovers for lunch today and they were great! Thank you for having great ideas that even my picky husband will eat! 🙂

  497. I made this recipe today and it was a HUGE HIT! I used whole wheat lasagna noodles as well (by Ronzoni) and they were delicious. Thanks so much for sharing your recipes! I am having fun going through and choosing a new recipe to try each week. Keep 'em coming! 🙂

  498. I made these this past weekend for a get together with friends and it was a HUGE hit! Thank you for the recipe it was delicious! I can't wait to make it again. ~Sarah

  499. Jenn, I would freeze them before baking, I have not tried it so let me know if anyone has success freezing them!

    Thanks Wings, everything is easily customized to suit your taste, that's part of the fun in cooking!

    I'm happy to get your kids to start eating veggies! Just hide it in their favorite meals, they'll never know.

  500. This was wonderful! I made it last night and my kids ate it!! Since I found this blog, my kids have eaten veggies they would have turned down before. Thanks for the wonderful ideas!

  501. i made this last night for my family, had to make a few substitutes because of lack of ingredients, they LOVED it!! my husband said to me
    " thank for cooking healthy for our family" thanks to you Gina for making it so easy and yummy! Joanna

  502. This… was… amazing. Both times. LOL Made it the first time exactly per your recipe. Made it again tonight but added ground turkey (browned with onion and some Herbes De Provence), cut the ricotta in half (low fat instead of fat free), used about 2/3rds of the spinach, and jarred sauce (we have a favorite). Ended up being enough for 12 whole wheat noodles.

    This is why I love your site and your recipes… they're awesome "as is," and easily customized as well to fit personal tastes. You just have no idea how much easier you make it for us to stay "on plan" with Weight Watchers. Thanks so much!!

  503. These were sooo good!!! Can't wait to make them again!!! I am wondering, do you think these would freeze well? Should I freeze them before or after baking?

  504. Love the idea of adding sauteed mushrooms, I'll do that next time I make them!

  505. Thank you so much for your recipes Gina. I just found this website and made these last week and me and my partner loved them! We are "three for three" for your recipes now and I can't wait to try others. The mushroom risotto was also so delicious!

  506. I made this tonight and LOVE it. I had to use part skim ricotta so mine are a little more a serving. I love this one! The kids even loved their own "mini lasagnas"

  507. I made this tonight and it was amazing!! My family loved it! I also added baby mushrooms into the mixture which added even more taste! Thank you for the recipe! I also made the white bean turkey chili and added stewed tomatoes. Another great recipe!! Your recipes make WW so much easier!!

  508. Glad you figured it out!

  509. Oops!! Sorry I didn't realize that you had all the nutritional info posted at the top! I just added 2 grams of fat and the points did come out to 5. Sorry for the silly question and thanks again! 😉

  510. Gina! Just wanted to thank you for all of your amazing recipes! I love them….they have all been so good and so much fun to make! I have a quick question about this one: I can't find fat free ricotta cheese (I just checked two different stores in my area). I did find low fat ricotta cheese….which has about the same calories (50) but 2 grams of fat. Do yo u have any idea how that would change the point total for one spinach roll? I was thinking I'd just add one point, but am not completely sure. Thanks for your help and for the great recipes!!

  511. Good question, I'm not sure! If anyone has frozen this, please let me know.

  512. This is my favorite. Not only are they yummy and low in points but they look so pretty!!! It is actually a great dish to take to a pot luck since they are individual portions and easy to serve. I am also wanting to know if they freeze well.

  513. Looks so yummy!

  514. Made these for a hostess party last night. I also made your Basil Green Goddness dressing to serve with a side salad and it was loved! Thanks for your recipes…they allow me to still have my "diet food scared" friends over for dinner.

  515. Very good! I did add a little bit of onion to the mixture. My 5 year old even gobbled it up and asked for seconds! Thanks!

  516. @Cookieyordon, Great!

  517. I made these on Sunday! Big hit with my family. So glad I found your site. Have lost three lbs. in the last week and three of those days were your recipes.
    Thanks! I am loving cooking low cal.

  518. Just recalculated and still got 4 pts, could be maybe different brands of pasta or cheese may change the points slightly. Calories 224.9, Fat 5.1, Fiber, 3.4.

  519. @Leni- Hmm, not sure, let me recalculate. Maybe I made a mistake. I'm surprised no one's mentioned that 'til now.

  520. Really loved this meal.

    When I calculated the points i totaled 5, how did you get to 4?

  521. Gina, another hit recipe for my family. My husband loved it, my parents said it was delicious and my 2 yr old devoured his…wow! I love your site…thanks so much!
    By the way, I had to use jar sauce cuz I didn't have time to make the good stuff. 🙂

  522. SO GOOD…my boyfriend, who is used to heavy italian food even loved this! Thanks so much for sharing all your recipes!!

  523. @Morgan- I'm sure these were amazing with Bolognese!!!!

  524. I made this tonight for Father's Day and it was such a hit! I used your bolognese sauce instead of plain tomato (lots of meat lovers here!). Great recipes!