I make these skinny chicken lasagna roll ups when I want comfort that fits a light day. Thin pasta sheets hold a soft chicken ricotta mix. A bright tomato layer covers everything. The pan goes in the oven and the house smells like home. This meal works for busy nights and calm weekends. It lands near 200 Calorie Dinner ideas if you keep sides simple. It also slides into plans for 250 Calorie Meals and 300 Calorie Meals. Fans of Baked Chicken Breast Recipes enjoy the same clean flavor here. Air fryer recipes chicken lovers can adapt the bake to their machine. Boneless Skinless Chicken Breast Recipes keep the texture lean and tender. On Elena Cooks I share food that feels friendly. We keep steps short. We keep flavors clear. You roll the noodles. You tuck in the filling. You pour sauce. Dinner shows up without fuss and the table stays happy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Skinny Chicken Lasagna Roll Ups Recipe
- 3) Ingredients for Skinny Chicken Lasagna Roll Ups
- 4) How to Make Skinny Chicken Lasagna Roll Ups
- 5) Tips for Making Skinny Chicken Lasagna Roll Ups
- 6) Making Skinny Chicken Lasagna Roll Ups Ahead of Time
- 7) Storing Leftover Skinny Chicken Lasagna Roll Ups
- 8) Try these pasta mains next
- 9) Skinny Chicken Lasagna Roll Ups
- 10) Nutrition
1) Key Takeaways
I keep dinner light and cozy with lasagna rolls that pack tender chicken and soft ricotta. Low Calorie Chicken Recipes guide the flavor and the portions. Low Calorie Chicken Recipes fit busy nights and calm weekends. The method stays simple and steady.
Each roll uses lean meat, bright sauce, and a warm bake. The texture stays soft inside and a touch crisp on top. The pan leaves the oven and the table fills fast. Kids smile. Grown ups relax.
This dish travels well for meal prep. The rolls reheat without drying out. A green salad finishes the plate. I share the full walk through on Elena Cooks at https://www.elenacooks.com where I write as Elena and test the steps until they feel right.
2) Easy Skinny Chicken Lasagna Roll Ups Recipe
Low Calorie Chicken Recipes help me plan fast dinners with clean flavor. I make these rolls when I want comfort that still cares about balance. The first bite tastes like a hug and the second bite proves the meal stays light. I repeat the process often and the results stay steady.
We cook noodles, we mix a smooth filling, we spread sauce, we roll, we bake. Nothing fussy sits in the list. Time stays friendly. Gear stays basic. A sheet pan or a small casserole both work.
Readers ask for low calorie chicken dinners that still feel like a treat. This fits the plan. It slides into a week plan with ease. It scales well for guests. It travels in a lunch box with no mess.
3) Ingredients for Skinny Chicken Lasagna Roll Ups
Lasagna noodles I choose flat wide noodles that cook to tender with a little bite. I like eight pieces for four people. The shape rolls well and holds filling without breaks.
Cooked chicken breast I shred boneless skinless breast by hand for small strands. The mild taste lifts the cheese and herbs. Leftover baked chicken works well and keeps waste low.
Ricotta I reach for part skim ricotta. It feels creamy yet light. It binds the filling and keeps the roll soft. Cottage cheese can stand in when the fridge runs lean.
Baby spinach I chop it fine so it wilts and blends. The color looks bright in each slice. The greens add body without heaviness. Dry leaves matter for a neat roll.
Egg I beat one egg and mix it in to hold the filling. The texture sets in the heat and stays tender after a rest. The slice cuts clean on the plate.
Garlic and onion powder These pantry players bring steady flavor. The taste stays gentle and even. They mix in fast and keep prep easy on a weeknight.
Dried oregano and crushed red pepper I like a little lift from herbs and a soft spark from the pepper. The heat stays mild and pleasant. Skip the flakes if small kids sit at the table.
Kosher salt and black pepper I season the water and the filling. Small pinches stack up to clear taste. The sauce needs less salt when the pasta water starts right.
Low fat mozzarella I grate it so it melts quick and clean. A light hand still gives a good pull. The cheese browns at the end and makes a neat top.
Light marinara I use a no sugar jar or a quick pot on the stove. The sauce should taste bright and simple. A thin layer under the rolls keeps sticking away.
Parmesan A little grated cheese on top adds a salty edge. The finish tastes sharp and nutty. It plays well with the mild chicken and the sweet tomato base.
4) How to Make Skinny Chicken Lasagna Roll Ups
Step one Heat the oven to three seventy five F. Spray a small casserole with oil. Set a pot of salted water on the stove and bring it to a strong boil.
Step two Boil the noodles until just tender. Drain them and set each sheet flat on parchment. Keep the sheets from touching so they do not stick.
Step three Stir chicken ricotta spinach egg garlic onion oregano flakes salt and pepper in a bowl. The mix should feel thick and spreadable. Taste for salt.
Step four Spread a spoon of marinara in the dish. Lay one noodle on the board. Spread a strip of filling from one short edge to the other. Roll it up and place the seam down in the dish.
Step five Repeat with the rest. Spoon the remaining sauce over the rolls. Sprinkle mozzarella and a dust of parmesan on top for a light crust.
Step six Cover with foil and bake for fifteen minutes. Remove the foil and bake ten minutes more until the cheese bubbles and spots of brown appear. Rest five minutes and serve.
5) Tips for Making Skinny Chicken Lasagna Roll Ups
Dry greens lead to a neat roll. I squeeze chopped spinach in a clean towel. Water leaves. Filling stays firm. The slice holds shape on the plate.
Season pasta water well. Two good pinches of kosher salt in a small pot make a big difference. The noodle tastes alive before it meets the sauce. Less salt goes in later.
Want a faster route. Use leftover baked chicken breast. Fans of Baked Chicken Breast Recipes will like the clean taste here. Air fryer recipes chicken fans can bake the rolls inside a snug pan in the basket and get a gentle crisp.
6) Making Skinny Chicken Lasagna Roll Ups Ahead of Time
I prep the dish in the morning. I wrap the pan and chill it. The noodles sit fine and the filling stays set. At dinner I bake straight from the fridge and add five extra minutes.
For packed lunches I bake the full tray and cool it. I box two rolls per serving. The reheat stays kind. The cheese melts again and the filling keeps moisture.
Low calorie chicken meal plans need flexible parts. These rolls behave well on a tight schedule. They stack in the fridge without mess. They leave few dishes in the sink.
7) Storing Leftover Skinny Chicken Lasagna Roll Ups
Leftovers rest in a sealed box for three days. I add a spoon of sauce on top before the lid. The roll stays moist in the chill and warms up smooth in the oven or microwave.
For the freezer I set rolls on a tray to firm up then move them to a bag. I thaw in the fridge for a day and bake with fresh sauce. The texture comes back close to day one.
These fit with 250 Calorie Meals and even with 300 Calorie Meals when sides stay simple. A small salad or steamed greens round out the plate. The balance feels easy and calm.
8) Try these pasta mains next
9) Skinny Chicken Lasagna Roll Ups
Low Calorie Chicken Recipes Skinny Chicken Lasagna Roll Ups
Ingredients
- 8 lasagna noodles uncooked
- 2 cups cooked chicken breast finely shredded
- 1 cup part skim ricotta
- 1 cup baby spinach chopped
- 1 egg lightly beaten
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper optional
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 cup low fat mozzarella shredded
- 2 cups light marinara sauce no sugar added
- 2 tablespoons grated parmesan
Instructions
- Heat oven to 375 F. Spray a small casserole with oil.
- Boil noodles in salted water until just tender. Drain and lay flat on parchment.
- Stir chicken ricotta spinach egg garlic powder onion powder oregano red pepper salt and black pepper in a bowl.
- Spread a thin line of marinara in the casserole.
- Divide the chicken mix across the noodles. Roll each noodle from short end to short end. Place seam down in the dish.
- Spoon the rest of the marinara over the rolls. Sprinkle mozzarella and parmesan on top.
- Cover with foil. Bake 15 minutes. Remove foil and bake 10 minutes more until bubbly.
- Rest 5 minutes. Serve two rolls per person with a green salad.
10) Nutrition
Two rolls make one serving. Calories sit near three ten with a light sauce. Protein lands near twenty seven grams. Fat stays modest near nine grams. Carbs reach the low thirties. Sodium stays near six twenty milligrams. Fiber reaches around three grams. Numbers shift with the sauce or cheese you pick.
For a two hundred Calorie Dinner target I plate one roll with a large salad and lemon. For workout days I add another roll or some roasted veg. Readers who love Boneless Skinless Chicken Breast Recipes will like this range.
Low calorie chicken ideas feel more fun when the meal tastes like comfort. This one does. On Elena Cooks I keep sharing small tweaks that bring steady progress and full flavor.
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