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Lasagna Roll-Ups

These Lasagna Roll-Ups put a healthy spin on a traditional, Italian favorite; filled with lean protein, veggies and whole grains, they are sure to be a hit with the whole family!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: healthy lasagna, lasagna, lasagna roll ups, whole wheat lasagna
Servings: 7 servings
Calories: 436kcal


  • 10 lasagna noodles whole wheat, cooked
  • 1 lb ground turkey or ground chicken, cooked
  • 1 cup frozen chopped spinach thawed and drained well
  • 1 medium white onion finely chopped
  • 1 tsp minced garlic
  • 1 cup ricotta cheese
  • 6 oz plain Greek yogurt
  • 1/2 cup Parmesan cheese grated or shredded
  • 1 egg
  • 32 oz marinara sauce no sugar added
  • 10 Tbsp Mozzarella cheese
  • 1/2 tsp dried Italian seasoning additional for topping
  • Black pepper to taste


  • Cook ground turkey (or ground chicken) in a large skillet over medium heat. Drain any grease. Set aside.
  • Cook whole wheat lasagna noodles until tender. Drain, transfer noodles back to the pot and rinse with a small amount of cold water (so the noodles don't dry out). Set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • Cook the frozen spinach in a small skillet over medium heat until cooked through. Transfer to a fine mesh strainer and drain well. Press down using a paper towel to drain liquid as much as possible.
  • In the same pan, cook chopped onion and garlic for about 4-5 minutes.
  • Add the cooked spinach, onion, garlic, ricotta cheese, Greek yogurt, Parmesan cheese, Italian seasoning, black pepper, egg, and cooked chicken to a large bowl. Stir well to combine.
  • Pour about 1 cup of marinara sauce into the bottom of a 9x13 and spread out using a spatula. (Note: 6-8 roll-ups will fill the 9x13 pan; you will need an additional small pan for the 2-4 extra rolls. Pour about 1/2 cup of sauce on the bottom of smaller pan.)
  • Lay a large piece of parchment paper out on your counter and spread out a few lasagna noodles at a time, patting them dry on both sides using a paper towel. Spoon some of the chicken and cheese mixture (~1/3 cup) onto the noodles and spread evenly. Leave a little space on the ends so the filling doesn't ooze out the sides.
  • Roll the noodles up and place one at a time into your prepared pans, seam side down.
  • Once the rolls are in the pans, spoon 1-2 Tbsp of sauce on top of each one and top with about 1 Tbsp of shredded mozzarella cheese (or desired amount).
  • Cover pan(s) tightly with foil and place in oven for 35-40 minutes or until cheese is melted.
  • Serve hot. Store in airtight container in the refrigerator for up to 3 days.


Serving size varies. Ethan typically eats 2 roll-ups; I usually eat 1-1.5 roll-ups. Serve alongside a side salad or roasted vegetables. 


Calories: 436kcal | Carbohydrates: 41g | Protein: 37g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 1013mg | Potassium: 859mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1368IU | Vitamin C: 12mg | Calcium: 332mg | Iron: 3mg