Mitzi Dulan – America's Nutrition Expert
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Skinny Caprese Lasagna Roll Ups
by Mitzi Dulan, RD, America’s Nutrition Expert®
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Most people don’t think of lasagna as a healthy food, but if you make it with whole wheat pasta and light marinara sauce, pack it with Walmart’s “Great for You” Roma tomatoes, and then use one of the best cheeses you can eat…ricotta, the part-skim variety is a smart choice for these perfectly portioned rolls of deliciousness. Using these ingredients make this a healthy and affordable recipe for your family. I’m grateful to work with the folks at Walmart and all of my ingredients were bought in their grocery aisles for only $1.08 per serving! Note: I did use basil from my own basil plant. You can buy your own basil plant at Walmart, too.

As a busy working mom, these yummy lasagna roll ups are so simple, nutritious, and affordable. Bonus: they are kid tested and nutritionist approved! Please try and let me know what you think!

Perfectly portioned Caprese Lasagna Rolls Ups.

Perfectly portioned Skinny Caprese Lasagna Rolls Ups.


Rolling up lasagna noodles before placing in baking dish.

Rolling up lasagna noodles before placing in baking dish.

Skinny Caprese Lasagna Roll Ups


8 whole wheat lasagna noodles, uncooked
14 oz freshly shredded, Great Value low-moisture part skim Mozzarella cheese, divided
3/4 cup Great Value part skim ricotta cheese
1 large Great Value Organic egg white
1/3 cup Great Value finely shredded Parmesan cheese
4 medium “Great for You” Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish

1 3/4 cups light marinara sauce


Preheat oven to 350 degrees. Cook pasta according to package directions. Drain  (Do not rinse with water). Place lasagna noodles in a single layer on a large sheet wax paper. In a mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Add 12 oz mozzarella cheese. Evenly spread 1/4 cup of the cheese mixture over each lasagna noodle. Place 4 thinly sliced tomatoes over cheese mixture. Sprinkle fresh basil on top. Tightly roll lasagna noodles to opposite end. Spread about 1/3 cup pasta sauce in the bottom of an 9 x 12 baking dish. Place lasagna roll ups seam side down in dish. Top each roll up with about 3 T of pasta sauce making sure to cover edges to avoid getting too dry while baking. Sprinkle top with remaining 2 oz shredded mozzarella. Bake 30 minutes. Garnish with remaining basil.

What do you think?

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