Look! Oh, look. The lasagna has shrunk into Tiny Lasagna Bites! Eating lasagna in one huge piece can be daunting. It can be quite a burden on the carbohydrates eaten. But, if you consume these Tiny Lasagna Bites you will be saving your body’s figure while putting a fun spin on a classic Italian dish!



More to love:  Delicious Dill Dip Recipe

Prep Time

30 minutes

Cook Time

15 minutes


8 gluten free lasagna noodles, follow directions

½ cup shredded parmesan

1 teaspoon no sugar spaghetti sauce

1 egg white

1 teaspoon garlic powder

15 ounce container part skim ricotta

5 ounces frozen spinach, thawed and squeezed

2/3 cup garlic dressing & marinade

¾ cup shredded dairy free mozzarella


Preheat oven to 350°F.

More to love:  Sweet & Sour Polish Kielbasa Skewers Recipe

Follow noodle directions.

Drain and lay flat on a baking sheet.

Dry with paper towels.

In metal bowl, mix together the spinach, garlic powder, spaghetti sauce, parmesan, ricotta, and egg white.

Place 1 lasagna noodle on your cutting board.

Love festivals and food & wine events? Visit our Events Calendar!

Cut the noodle in half-longways.

Spread 2 tablespoons of the filling on a noodle half, to prevent filling from going onto baking pan 1/2 inch of the edge should stay empty.

More to love:  7 World Foods Virtual Cooking Classes

Carefully slice the roll-up in half so you now have 2 mini roll ups.

Place on a greased baking sheet.

Cover and bake for 15 minutes.

Once you have all the mini roll ups completed, top each with 1 teaspoon of garlic dressing and some mozzarella.

Then broil without seal for 3 minutes, until cheese is bubbly and begin to brown.

Serve with extra sauce for dipping if desired.