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Chicken and Spinach Lasagna Roll Ups

I was so excited when I discovered this healthier take on lasagna! These roll ups are protein-packed and we are even sneaking in a vegetable! These reheat beautifully and freeze well. Enjoy!


  • 1 package whole wheat lasagna noodles (you'll use about 12 noodles)

  • 10 oz. package frozen spinach, thawed and drained

  • 15 oz. low fat 2% cottage cheese

  • 1/2 c. grated Parmesan cheese

  • 1 egg

  • 1 tsp. minced garlic

  • 1 tsp. Italian seasoning

  • 1 lb. chicken breast, cooked and diced (I boiled mine, but you could also use rotisserie)

  • 24 oz. pasta sauce (I used about 3/4 of the jar)

  • 12 tbsp. finely shredded mozzarella cheese

  • salt and pepper, to taste


  1. Preheat the oven to 350 degrees. Combine the well drained-spinach, cottage cheese, Parmesan cheese, egg, minced garlic, Italian seasoning, chicken, salt, and pepper in a medium-sized bowl.

  2. Pour about 1 cup of the sauce in the bottom of a 9 x 13 baking dish. Spread evenly.

  3. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure the noodles are completely dry.

  4. Scoop about 1/3 c. of the filling and spread evenly over each noodle. Roll carefully and place seam-side down into the baking dish. Repeat with remaining noodles.

  5. Ladle more sauce over each noodle and top with 1 tbsp. of mozzarella cheese on each roll up.

  6. Cover baking dish with aluminum foil and bake for about 40 minutes or until the cheese completely melts.


*Makes 12 roll ups.
Per roll up: 239 calories; 24g Carbs, 5g Fat, 28g Protein


If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: