Best 5 Lean Lasagna Rolls Recipes

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**Lean Lasagna Rolls: A Guilt-Free Twist on a Classic Italian Dish**

Indulge in a lighter version of the classic lasagna with our lean lasagna rolls. These delicious and nutritious rolls are perfect for health-conscious individuals and those seeking a healthier alternative to traditional lasagna. Made with lean ground turkey, low-fat ricotta cheese, and whole-wheat lasagna noodles, these rolls are packed with flavor without compromising on dietary goals. Whether you're a vegetarian, following a low-carb diet, or simply seeking a healthier lifestyle, our lean lasagna rolls have something for everyone. With three variations - classic, vegetable, and spinach - you can customize your rolls to suit your preferences. Discover a new favorite lasagna recipe that's not only delicious but also guilt-free.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNA ROLL UPS II



Lasagna Roll Ups II image

Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!

Provided by GNelson

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 9

Number Of Ingredients 13

1 pound ground beef
¼ white onion, chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
3 tablespoons white sugar
18 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
¾ cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese, or as needed
¼ cup grated Parmesan cheese

Steps:

  • Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
  • Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 47.9 g, Cholesterol 98.3 mg, Fat 22 g, Fiber 2.9 g, Protein 34.6 g, SaturatedFat 11.2 g, Sodium 898.3 mg, Sugar 9.9 g

LASAGNA ROLLS



Lasagna Rolls image

My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. -Mary Lee Thomas, Logansport, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

6 lasagna noodles
1 pound ground beef
1 jar (14 ounces) spaghetti sauce
1 teaspoon fennel seed, optional
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

LASAGNA ROLLS



Lasagna Rolls image

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Steps:

  • To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450 degrees F.
  • Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

LASAGNE ROLL-UPS RECIPE BY TASTY



Lasagne Roll-Ups Recipe by Tasty image

Here's what you need: lean beef, onion, canned chopped tomato, garlic, dried oregano, dried basil, salt, pepper, ricotta cheese, grated mozzarella cheese, parmesan cheese, fresh parsley, egg, lasagna sheet

Provided by Tasty

Categories     Dinner

Yield 4 roll-ups

Number Of Ingredients 14

½ lb lean beef, minced
½ onion, chopped
1 can canned chopped tomato
1 clove garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt, to taste
pepper, to taste
½ cup ricotta cheese
¾ cup grated mozzarella cheese
2 tablespoons parmesan cheese, plus more to top the lasagne with
1 sprinkle fresh parsley, chopped
1 egg
2 sheets lasagna sheet, fresh

Steps:

  • Brown off the minced beef in a pan then add the onions.
  • Cook this through for a minute or so then add the tomatoes, garlic, oregano and basil, then season with a little bit of salt and a good bit of pepper.
  • Stir it all together and allow to simmer for a few minutes until the sauce has reduced slightly and everything is cooked well then set aside.
  • In a mixing bowl, add the ricotta, grated mozzarella, parmesan, parsley and egg. Season with salt and pepper. Mix this all up until it's well combined.
  • Preheat oven to 180°C (350°F) Gas mark 4.
  • Cut the lasagne sheets in half length ways and put them onto a baking tray.
  • Put a few tablespoons of the tomato and beef mixture all the way down the sheet, leaving a bit of space on each end to help when you roll it. Don't overfill this here, otherwise it'll get messy!
  • Place a layer of the cheese mixture on top of the beef mixture in the same way.
  • Roll the lasagne sheets up to form little cylinders full of lovely stuff, if the filling spills out, just shove it back in.
  • Top each roll-up with another tablespoon of both the beef and cheese then sprinkle a tablespoon of parmesan over all of it.
  • Bake in the centre of the pre-heated oven for 12-15 minutes until the cheese mixture on top has browned slightly.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 15 grams, Fat 15 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams

BEEFY LASAGNA ROLL-UPS



Beefy Lasagna Roll-Ups image

I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.

Provided by Jenny

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 12

6 lasagna noodles
1 pound extra-lean ground beef
1 small onion, finely diced
1 (28 ounce) jar pasta sauce
1 tablespoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried chives
⅛ teaspoon dried oregano
1 pinch ground nutmeg
2 cups shredded yellow and white marbled Cheddar cheese, divided
1 (8 ounce) package light cream cheese, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 and pat noodles dry with paper towels.
  • Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
  • Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
  • Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
  • Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 40.5 g, Cholesterol 115.5 mg, Fat 30.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 15.8 g, Sodium 980.3 mg, Sugar 15.8 g

Tips:

  • Lasagna sheets can be a bit delicate when wet, so handle them with care when assembling the rolls.
  • To make the filling, you can use any type of ground meat, such as beef, pork, or turkey. You can also use a combination of meats.
  • If you want a more flavorful filling, you can add some cooked vegetables, such as diced onions, carrots, or celery, to the meat.
  • Be sure to season the filling well, using a combination of salt, pepper, garlic powder, and Italian seasoning.
  • When rolling up the lasagna rolls, be sure to tuck in the ends of the lasagna sheets so that the filling doesn't leak out.
  • You can bake the lasagna rolls in a single layer in a baking dish, or you can stack them in the dish. If you stack them, be sure to separate the layers with a layer of sauce.
  • Serve the lasagna rolls hot, with your favorite sauce and toppings.

Conclusion:

Lasagna rolls are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for a weeknight meal or a special occasion. With a few simple tips, you can make lasagna rolls that are sure to impress your family and friends.

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