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Lasagna Rolls with a Pomodoro Sauce

A pan of lasagna is too much for two people. These are easy, perfectly portioned, cheesy, veggie-filled rolls, with all of the great flavors of your traditional vegetarian lasagna.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 393kcal


  • 8 uncooked whole wheat lasagna noodles
  • 4 cloves garlic
  • 1 tsp extra virgin olive oil
  • 1/8-1/4 tsp crushed red pepper
  • salt & pepper to taste
  • 1/2 tsp dried oregano
  • 10 oz bag frozen chopped spinach
  • 1 red pepper
  • 1 red onion
  • 1 cup low fat ricotta cheese
  • 1 cup shredded mozzarella cheese or a 3 cheese blend
  • 2 jars marinara sauce - I like Muir Glen's Organic Sauces


  • Cook noodles according to package directions, drain and lay out the noodles flat (on foil or parchment paper) so they don't stick together.
  • Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and the red pepper - sauté 5 minutes or until tender. Add the spinach and all of your spices. Simmer for 10 minutes.
  • Add one of the jars of sauce to your veggie mixture - simmer for 5 minutes.
  • Mix the ricotta and mozzarella cheese in a bowl. You can either add the cheese directly into the pan with the veggie mixture or keep the two separate (depending on what you prefer). I kept the two separate. To assemble, place cooked noodles on a flat surface. Spread 1/8 cup cheese and 1/8 cup veggie mixture over each noodle.
  • Roll up the noodles, jelly-roll fashion, starting with the short side. Place the rolls, seam sides down, in a small baking dish that has been smeared with 1/4 cup of sauce. Pour the remaining sauce over each roll and top each roll with 1 Tbsp shredded mozzarella cheese.
  • Bake at 450 degrees for 10 minutes, or until the cheese on top has melted and is golden brown.


Adapted from CookingLight


Serving: 2rolls | Calories: 393kcal | Carbohydrates: 58.3g | Protein: 19g | Fat: 11.7g | Sodium: 924mg | Fiber: 10g