Skinny Lasagna Rolls



So, it turns out that having a food blog and going through finals week in a masters program, are really not two activities that coincide very well. Surprise, surprise!

Like every finals period, when the crazy weeks of studying, reading, writing papers, copious amounts of caffeine, and minimal amounts of sleep roll around, my eating habits go down the drain. Again, surprise, surprise!

As soon as finals were over, in addition to actually exercising, sleeping, and doing laundry, one of the first things I wanted to do was cook! I was craving a real, healthy, warm homemade meal- one that I could share with someone, one that I could eat slowly.

As a result, I have made several new dishes over the last week to make up for my absence, that I am very excited to share with you all, including these delicious lasagna rolls!

They are delicious, healthy, easy to make, and excellent as leftovers. Give em’ a try, and come back soon! More yummy vegetarian recipes coming your way, from my little kitchen to yours 🙂

Happy Holidays, and Happy Cooking!




  • 10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes), well drained
  • 1 (24 ounce) jar marinara sauce (no sugar added, I like Ragu Lite or Amy’s Pasta Sauce)
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 cups baby spinach, loosely packed and chopped well
  • 2 cups kale, loosely packed and chopped well
  • 1 cup low-fat ricotta cheese
  • 1 ½ cups part-skim, shredded mozzarella
  • ½ cup low-fat cottage cheese (small curd if possible)
  • 1 egg white
  • 1 teaspoon dried oregano
  • Kosher or sea salt to taste
  • ½ teaspoon black pepper
  • ¼ cup grated parmesan cheese


  1. Preheat oven to 425˚F.
  2. Prepare a 13 x 9 inch casserole dish, by spreading 1 ¼ cups marinara sauce evenly over the bottom.
  3. In a large skillet, heat the oil over medium low heat. Once warm, add the garlic and sauté for one minute, or until fragrant. Add the chopped spinach and continue sautéing about 3 minutes, or until spinach is wilted.
  4. In a large mixing bowl, toss together the garlic, wilted spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper. Stir well.
  5. On a clean work surface, lay out a large piece of parchment paper, and arrange each noodle to lay flat. Spread ¼ cup of the cheese and spinach mixture on each noodle, and then slowly roll the noodle into a pinwheel, careful not to press out the cheese mixture while rolling.
  6. Arrange the noodles, seam side down, in the casserole dish, so that the noodles are not quite touching. Spread 1 cup of marinara over the lasagna rolls and sprinkle with the remaining mozzarella and parmesan.
  7. Cover the dish with aluminum foil and bake for 20 minutes, or until the cheese is hot and bubbly.


Notes and Tips!:

  • Source:
  • Instead of 4 cups spinach and 2 cups kale, you can also use 6 cups pure spinach, as desired.
  • Like this recipe? Try these other delicious pasta recipes from A Rented Kitchen! (Recipe links found below!):

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