Here’s a delicious, fun twist on classic lasagna—Lasagna Rolls! They’re easier to serve, perfect for portion control, and just as cheesy and comforting as traditional lasagna.
Ingredients (Serves 4)
For the Filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: chopped spinach, cooked mushrooms, or cooked sausage
For the Sauce:
- 2 cups marinara or tomato pasta sauce
- 1 teaspoon olive oil (if using jarred sauce, optional)
For the Pasta:
- 8–10 lasagna noodles, cooked according to package instructions
Instructions
1. Preheat Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish.
2. Make the Filling
- In a bowl, mix ricotta, half the mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
- Stir in any optional vegetables or cooked meat.
3. Assemble the Rolls
- Lay a cooked lasagna noodle flat on a surface.
- Spread about 2–3 tablespoons of the cheese filling evenly along the noodle.
- Roll the noodle tightly from one end to the other.
- Repeat with remaining noodles and filling.
4. Bake
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Place the rolls seam-side down in the dish.
- Spoon remaining sauce over the top and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
5. Serve
- Garnish with fresh basil or parsley and serve hot.
Tips
- You can prep these ahead of time and refrigerate before baking.
- For extra flavor, add garlic or sautéed onions to the filling.
- Use no-boil noodles for a quicker version.
If you want, I can also give a “meat-lover’s lasagna roll” version with layers of sausage, beef, and extra cheese—it turns this dish into a real showstopper.
Do you want me to do that?