These skinny lasagna rolls deliver all the cheesy, comforting flavor of classic lasagna in a lighter, perfectly portioned form. Made with lean ground turkey or chicken, part-skim ricotta, and light mozzarella, this healthier lasagna roll-ups recipe is ideal for weeknights, meal prep, and freezer-friendly dinners.
Ingredients
- Main Ingredients
- 10 lasagna noodles cooked al dente
- 1 lb lean ground turkey or chicken
- 1 cup part-skim ricotta cheese
- Flavor Base
- 2 cups marinara sauce low-sugar preferred
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Pantry Staples
- Olive oil or cooking spray
- Salt and black pepper to taste
- 1 cup shredded light mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional
- Fresh basil or parsley chopped
Instructions
- Preheat & Prep
- Preheat oven to 375°F (190°C).
- Lightly coat a baking dish with cooking spray or olive oil.
- Cook lasagna noodles until just al dente, drain, and lay flat on parchment paper.
- Cook the Meat
- Heat a skillet over medium heat.
- Cook ground turkey or chicken until fully cooked.
- Add garlic, Italian seasoning, salt, and pepper; stir to combine.
- Prepare the Filling
- In a bowl, mix ricotta cheese with Parmesan and a pinch of salt.
- Assemble the Rolls
- Spread a thin layer of ricotta mixture over each noodle.
- Spoon a small amount of meat mixture evenly over ricotta.
- Roll noodles tightly from one end to the other.
- Bake
- Place rolls seam-side down in the baking dish.
- Spoon marinara sauce over rolls and sprinkle with mozzarella.
- Bake uncovered for 25–30 minutes, until bubbly and heated through.
- Rest & Serve
- Let rest for 5 minutes before serving.
- Garnish with fresh herbs if desired.
Notes
- Avoid overfilling to keep rolls intact.
- Use just enough sauce to coat—too much can make rolls watery.
- Whole wheat or gluten-free noodles work well in this recipe.