- Mitzi Dulan, America's Nutrition Expert - https://nutritionexpert.com -

Skinny Caprese Lasagna Roll Ups

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” [1] 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. [2]

Perfectly portioned Skinny Caprese Lasagna Rolls Ups.


Rolling up lasagna noodles before placing in baking dish. [3]

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.