Lighter Simple Lasagna Roll Ups

Lighter Simple Lasagna Roll Ups

Terri1984 0

"These delicious rolls use low-fat cheeses, egg whites, and whole wheat lasagna noodles to increase their nutrition. The noodles are rolled around a ball of filling, as opposed to spreading the filling over the noodle. The technique is quicker and not as messy and results with nice looking cannoli-type roll."
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1 h 40 m servings 637 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 637 kcal
  • 32%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1281 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
  3. Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
  4. Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
  5. Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
  6. Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
  7. Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.


  • Cook's Note:
  • To divide filling easily, press flat with hands into bottom of bowl. Use a knife to roughly cut filling into 8 'pie slices.' Then take out one section and roll it into a ball.



These lasagna roll ups were quite tasty. Two whole wheat lasagna noodles per serving is a lot, though! Whole wheat lasagna noodles are much "heavier" than regular pasta, so beware! In additio...

I used my own homemade sauce & a full pound of ground turkey. This was the easiest lasagna recipe and really tasty. I served it to guests on the first try and luckily everything turned out!

The taste deserves a five, but there was so much cheese and not any vegetables so it's not very healthy.