Spinach Beef Lasagna Rolls

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Spinach Beef Lasagna Rolls packed with lean ground beef, spinach, and mushrooms are the perfect healthy, portion controlled way to enjoy lasagna. Jump to Recipe keyboard_arrow_down

263 CALORIES 30g CARBS 8g FAT 18g PROTEIN
7
Freestyle™ SmartPoints™ New!
(7 Old SmartPoints™)
(7 PointsPlus®)

Spinach Beef Lasagna Rolls make the perfect individual servings of lasagna, are packed with all the classic flavors you love, and only clock in at 260 calories each so you can enjoy them without guilt.

I absolutely love lasagna but for years I saved it for holidays and big gatherings since I only knew how to make a gigantic tray of it that would have fed an army. Then I learned about lasagna rolls and have been making them ever since. They are individually portioned, can be frozen for up to 3 months, and can be filled with all your favorite lasagna toppings. Plus with just a few adjustments, they are a relatively healthy meal packed with veggies, lean protein, and whole grains. We love them.

This version is one of my favorites and uses a combination of lean ground beef, spinach and crimini mushrooms. All this is rolled into cooked whole wheat lasagna noodles with ricotta cheese and fresh basil. Pour some marinara sauce on top and bake and you have delicious lasagna. Top it with Parmesan cheese or mozzarella and dinner is ready. You could also use ground turkey, ground sausage, and even cottage cheese in place of the ricotta. And when it comes to veggies, pretty much anything will work.

Recipe Ideas for Spinach and Beef Lasagna Rolls

  • Once you get the hang of this recipe, you can switch out the veggies and try different combinations. We love the recipe with broccoli, cauliflower, zucchini, kale, and butternut squash,
  • Any mushroom will work and you can swap crimini mushrooms for what you have on hand. Try portabella mushrooms, white button mushrooms, or shitake mushrooms.
  • Instead of spinach you can use another green like kale, Swiss chard, or even cabbage. And if you don't love green leafy veggies, use zucchini or summer squash instead.
  • Since the marinara sauce is a major part of this recipe, make sure to choose one with really good flavor or make your own. We love Rao's sauce and it has no added sugar.
  • If you don't like the nuttiness of whole wheat lasagna noodles, you can use a regular or high fiber noodle.
  • To lower the calories (and points), you can use lean ground turkey or chicken. You could also use turkey sausage for some additional flavor. 
  • For a vegetarian option, just leave out the ground beef or use canned white beans instead.

How to Make Lasagna Rolls

Lasagna noodles are basically just a rolled up version of lasagna, using the noodle as the roll. Here's how to make them.

  1. Start by cooking your lasagna noodles until they are al dente. Remove them from the water and drain. Make sure they are dry.
  2. Lay them out flat on a baking sheet or in your cooking dish. If you roll them right in the cooking dish, make sure to add a layer of sauce first.
  3. Add a thin layer of your filling. Normally about 1/3 of a cup of filling total per noodle. It is usually easier to mix your filling ingredients together than create multiple layers of cheese, meat, and veggies.
  4. If you like your lasagna with lots of sauce, add a thin layer of sauce on top of the filling. Just a tablespoon or two.
  5. Then roll up the lasagna rolls, like you would a jelly roll. 
  6. Add a layer of sauce to your baking dish and place the lasagna rolls, seam side down, into the baking dish. Cover the rolls with sauce and top with cheese, if desired.
  7. Cover lightly with foil (it shouldn't touch the cheese) and bake at 350 degrees for 30-40 minutes until the sides are bubbling.

Can I freeze lasagna rolls?

This is a great recipe to prep ahead of time and freeze. Simply create the lasagna rolls and cover in sauce. Then freeze in an airtight container. When ready to bake, let them defrost in the refrigerator overnight. Then add the cheese on top, cover loosely with foil, and bake at 350 degrees for 35-45 minutes until bubbling.

Can you make these ahead of time?

This is a great recipe for meal prep. Simply prep the dish and store it in the fridge until you are ready to bake it. Add 5-10 minutes to the baking time and cook until baked through and bubbling.

The Recipe

Spinach Beef Lasagna Rolls

PREP TIME: 30 Min
COOK TIME: 30 Min
TOTAL TIME: 1 Hours
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Ingredients

US METRICS
  • 6 U whole wheat lasagna noodles
  • 2 tsp olive oil
  • 1/2 lb 95% lean ground beef
  • 1/2 lb crimini mushrooms, roughly chopped
  • 2 U garlic cloves, minced
  • 5 oz fresh baby spinach
  • 1/2 cup part skim ricotta cheese
  • 1/4 cup basil, chopped
  • 3 tbsp grated Parmesan cheese
  • 16 oz marinara sauce

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Instructions

(Hide Photos)
1

Cook lasagna noodles according to package directions, then drain and rinse the noodles and drain them well again. (I used the Barefoot Contessa method: soaking them in really hot water until tender enough to roll, about 30 minutes.) Preheat the oven to 350F degrees. Coat a 9-inch square baking dish with cooking spray.

2

Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the beef, mushrooms, and garlic. Cook, breaking up the beef and stirring occasionally, until the mushrooms are tender, about 10 minutes.

3

Add the baby spinach and cook, stirring constantly, until the spinach begins to wilt, about 2 minutes.

4

Transfer the beef mixture to a bowl and let it cool slightly then add the ricotta, basil, and 2 tablespoons of Parmesan and stir until well mixed.

5

Spread 1/2 cup marinara sauce over the bottom of the prepared baking dish. Place the cooked noodles on a flat surface, making sure they're nice and dry. Spread the beef mixture evenly over the noodles. (There should be about 1/3 cup for each noodle.) Beginning with a short end, carefully roll each one up like a jelly-roll and place in the baking dish, seam side down. Pour the remaining marinara sauce evenly over the lasagna rolls. Loose cover with foil and bake until hot and bubbly, about 30 minutes.

6

Sprinkle with the remaining 1 tablespoon of Parmesan and serve. You can also prepare the rolls, cover and then place them in the refrigerator for up to 4 days or in the freezer for up to 3 months before baking. If frozen, thaw in the refrigerator overnight before baking.

Nutritional Facts
Serving Size: 1 roll
Amount Per Serving
Calories 263
Calories from Fat 55
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
14%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 34mg
11%
Sodium 445mg
19%
Total Carbohydrate 30g
10%
Dietary Fiber 5g
19%
Sugars 6g
Protein 18g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Martha Mckinnon
Martha is a lifetime WW committed to balancing her love of food and desire to stay slim while savoring life. Her blog, Simple-Nourished-Living.com, is a popular resource for easy healthy recipes, success stories and weight loss tips to help you eat great and lose weight. A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you'll find her helping beginners over the age of 50 discover the powerful benefits of yoga.  Learn More
Spinach Beef Lasagna Rolls
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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