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Lasagna Roll Ups

Lasagna was my favorite food for many years as a child. This was a fun way to reimagine it and improve the macro distribution for a healthier rendition.


For The Sauce:
  • 14 oz of diced tomatoes

  • 1/4 c tomato paste

  • 1/2 tablespoon dried basil

  • 1/2 tablespoon Italian seasoning

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon rosemary

  • 1 tablespoon minced garlic

  • 1 small yellow onion

  • 8 oz lean ground turkey

Other Ingredients:
  • 1 package brown rice or chickpea lasagna noodles

  • 2/3 cup cottage cheese

  • 2/3 cup cream cheese (low fat or full fat)

  • 1/4 cup nutritional yeast (optional but great for added protein, B vitamins, and cheesy flavor)

  • 1/2 cup shredded mozzarella


  1. dice onion and add to a frying pan over medium heat

  2. add minced garlic and cook until onions become translucent

  3. add diced tomatoes, tomato paste, salt, pepper, rosemary, Italian seasoning and basil

  4. cook until sauce boils and thickens. crush tomato chunks as they soften for a more consistent texture

  5. In another pan, brown ground turkey

  6. add cooked turkey to tomato sauce

  7. boil a large pot of water and add noodles

  8. cook until softened until malleable but not too soft. If they overcook, they will fall apart easily. Check them often as they cook

  9. soften cream cheese in the microwave

  10. add cottage cheese and nutritional yeast to cream cheese and fold together

  11. drain noodles

  12. one at a time, spread cream cheese mixture across the surface of a noodle and roll it

  13. place in a 9x9 baking dish, repeat with the rest of the noodles or until your pan is full

  14. pour pasta sauce over rolled noodles, sprinkle mozzarella over top

  15. bake for 30-40 minutes or until cheese is melted and noodles are fully softened

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