Low-Fat Spinach Lasagna Rolls

You can use fresh spinach in this recipe instead of frozen. Use 4 cups of fresh spinach if you plan to make this substitution. Frozen spinach is very dense, which is why this recipe only calls for 1 cup.

Serves: 6Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 1 clove garlic, peeled and minced
  • 1⁄2 tsp. all-purpose seasoning
  • 1⁄2 cup grated reduced-fat Parmesan cheese
  • 1 cup shredded fat-free mozzarella, divided
  • 1 1⁄2 cups fat-free ricotta cheese
  • 1 cup frozen spinach, thawed and drained
  • 1 cup diced tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1⁄4 tsp. ground nutmeg
  • 1 tsp. sugar
  • 6 lasagna noodles, cooked
  • 1 cup marinara sauce


  • Coat a 9-by-13-inch baking dish with nonstick spray.
  • Mix garlic, all-purpose seasoning, Parmesan cheese, 1⁄2 cup mozzarella cheese, tomatoes, oregano, basil, nutmeg, and sugar. Set aside. Mix ricotta and spinach. Set aside.
  • Cut each lasagna noodle in half lengthwise. Place 2 tablespoons of each mixture on one end of lasagna noodle. Roll noodle around mixtures and place in dish. Repeat for all noodles. Top with marinara sauce and remaining mozzarella cheese.
  • Cover with foil and bake at 375°F for 25 minutes.