So how are y’all liking the new changes to my blog??  I absolutely love makeovers {of all kinds} and have been wanting to give my bloggy a lil facelift for awhile now, so I’m pretty happy with how it turned out!
So many exciting things are going on this week, not just with my blog.  For one, this is a 3-day work week for me AND it’s the final week in our current office.  My commute won’t change too much, but I am getting a bigger office with a fresh new paint job hehe.  So we’re spending the entire week moving stuff, which is less than thrilling, but at least that means less real work to do!
As for what we ate this weekend, these lasagna roll-ups are a MUST try!!!  I love this recipe because not only is it a great twist on classic lasagna, but you can serve them in perfect little portions so you don’t over indulge.  These were so easy to make and tasted so good.  I especially loved the chunks of zucchini and fresh tomato it called for, yum!  I must admit though, the leftovers were definitely my favorite part!  They’re also the perfect week night meal as you can make these ahead of time, freeze them and then just pop them in the oven when you’re ready to eat.
Easy peeeeasy.


Three-Cheese Lasagna Roll-Ups

Recipe adapted from Good Housekeeping

Yield: 10 servings 1x


  • 1/2 package (16 oz) curly lasagna noodles (about 10 noodles)
  • 2 cans (14 oz each) stewed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 container (15 oz) part-skim ricotta cheese
  • 1 1/2 cups (6 oz) part-skim mozzarella cheese, shredded
  • 3 Tbsp freshly grated Parmesan cheese
  • 1/2 tsp. coarsley ground black pepper
  • 1/4 cup chopped fresh basil
  • 2 tsp. olive oil
  • 1 small onion, chopped
  • 1 small zucchini, diced
  • 1 small tomato, diced
  • 1 Tbsp capers, drained and chopped


  1. Preheat oven to 375 degrees F.
  2. Prepare lasagna noodles according to package.
  3. Drain and rinse with cold running water. Return noodles to sauce pot with cold water to cover. Meanwhile, in a 3-quart glass or ceramic baking dish, combine stewed tomatoes and tomato sauce, breaking up tomatoes with the back of a spoon.
  4. Prepare filling: In a large bowl, mix all cheeses, pepper and 3 tablespoons chopped basil.
  5. Arrange lasagna rolls, cut side down, in sauce in baking dish and cover loosely with foil. Bake for about 35 to 40 minutes.
  6. To prepare topping, heat oil over medium heat in nonstick skillet and cook onion until tender and translucent. Add diced zucchini and cook until tender. Stir in diced tomatoes, capers and remaining tablespoon of basil and spoon over lasagna rolls. Enjoy!


Serving Size: 2 roll-ups • Calories: 385 • Fat: 14 g • Carbs: 43 g • Fiber: 0 g • Protein: 24 g • WW Points+: 10 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

Hope everyone is having fun gearing up for Thanksgiving, I know I am!  I have so much baking to do tomorrow, excited to show y’all my festive turkey cookies 🙂
What are you making for this Thanksgiving??