Healthier Lasagna Rolls

For a very long time I’ve been concerned with making lasagna because it is so “fattening”, so I’ve avoided it until now! Made some changes and substituted ricotta for cauliflower. Cauliflower is a very versatile veggie but still, I’m always concerned to swap it for real cheese, although here, it worked like a charm! Very excited about how this turned out. Delicious and I highly encourage those of you who are wanting to keep the fat and calories “down” but the taste “up”! Time to roll ’em up!


 Serves: 7-8 lasagna rolls 


7-8 lasagna noodles, cooked

  • 1/2 head cauliflower, cooked, roughly blended
  • 1 egg
  • 2 heaping tablespoons of low fat cream cheese
  • 2 heaping tablespoons low fat cottage cheese 
  • 2 tablespoons of shredded mozzarella
  • 2 tablespoons of shredded Parmesan 
  • 2-4 cloves of minced garlic
  • ½ cup chopped red onion
  • ½ teaspoon dried Italian seasonings
  • salt and fresh pepper
  • 32 oz tomato sauce (I used organic tomato sauce)
  • 1 tablespoon of extra Virgin olive oil (EVOO)
  • ½ cup part skim mozzarella cheese, shredded, for sprinkling over the top


  1. Preheat oven to 375°. 
  2. Sauté garlic and onion with EVOO, then add tomato sauce. Season to taste and simmer for 10-15 minutes allowing flavors to marry.
  3. Boil cauliflower until tender. Roughly purée it and combine it with cream cheese, cottage cheese, Parmesan, mozzarella, egg, Italian seasonings, salt and pepper in a medium bowl. 
  4. With drained, boiled water from cauliflower dip lasagna sheets and allow them to soften. 
  5. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
  6. Lay out lasagna noodles on wax paper or chopping block. Make sure noodles are dry by patting them with a paper towel. Take ⅓ cup of mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  7. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 30-40 minutes, or until cheese melts. Makes 7-8 rolls.
  8. To serve, ladle a little sauce on the plate and top with lasagna roll. Serve piece of garlic bread or side salad.


Xo, Ana
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