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Hey y’all! You’ve stumbled across one of Skinny Mom’s most popular recipes. So popular, in fact, that it made its way into my cookbook, SKINNY SUPPERS: 125 Lightened-Up, Healthier Meals For Your Family, along with 100 other brand-new, exclusive recipes! Click here to learn more about my journey to writing SKINNY SUPPERS. I’m so excited to share my new recipes with you and your families! xo, Brooke

skinny lasagna rolls recipe serves 8 and is low fat low calorie and vegetarian photo of top and inside

This fun twist on a classic lasagna dish does the perfect job of portion control. Each lasagna roll is one serving, so you won’t accidentally over indulge! Plus, it’s an easy recipe to get the kids involved in making.

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Skinny Suppers Cookbook - Convenience

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Cheesy Spinach and Mushroom Lasagna Rolls

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 8 servings

Serving size: 1 lasagna roll, ½ cup of sauce, and 1 tablespoon Mozzarella cheese

Ingredients

  • 8 whole wheat lasagna noodles
  • 1 teaspoon extra virgin olive oil
  • 1 (8-ounce) container baby bella (cremini) mushrooms, sliced
  • ½ small onion, diced
  • 1 tablespoon minced garlic
  • 1 (23.25-ounce) jar Prego® Light Smart Traditional pasta sauce
  • 1 (14.5-ounce) can no-salt-added diced tomatoes (I like Hunt’s®)
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1 (15-ounce) container part-skim ricotta cheese
  • ½ cup grated Parmesan cheese (I like Sargento®)
  • 1 egg, beaten
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 10 ounces frozen chopped spinach, thawed and drained
  • ½ cup shredded reduced-fat mozzarella cheese (I like Sargento®)

Instructions

  1. Preheat the oven to 350° F. Coat an 11x7-inch baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil over high heat. Cook the lasagna to al dente according to package directions. Drain the lasagna noodles and lay them out on a sheet of wax paper. Cover them with slightly damp paper towels until it is time to assemble the rolls.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and cook until the onions and mushrooms have softened, stirring occasionally, 3 to 4 minutes. Set the mushroom mixture aside.
  4. In a large bowl, stir together the pasta sauce, diced tomatoes, basil, and oregano. Set aside.
  5. In a medium bowl, mix together the ricotta, Parmesan, egg, salt, and pepper. Add the spinach and stir to evenly coat the spinach.
  6. Spoon half of the pasta sauce into the bottom of the prepared baking dish.
  7. Spread ⅓ cup of the cheese mixture and 1 tablespoon of the mushroom mixture onto each lasagna noodle. Carefully roll the covered lasagna noodles up and place them seam side down in the baking dish.
  8. Pour the remaining sauce over the rolled lasagna noodles. Sprinkle 1 tablespoon mozzarella over each roll.
  9. Lightly cover the baking dish with aluminum foil (to keep the lasagna moist and cheese from browning) and bake until the cheese is melted, about 30 minutes.

Nutrition Information

Per Serving (1 lasagna roll, ½ cup of sauce, and 1 tablespoon Mozzarella cheese):

Calories: 280

Fat: 9g

Carbohydrates: 35g

Fiber: 6g

Sugar: 11g

Protein: 17g

SmartPoints: 9

http://www.skinnymom.com/skinny-lasagna-rolls/

The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.

Click here to see how Skinny Mom calculates SmartPoints.