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Lasagna Rolls

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Lasagna rolls are a practical and delicious twist on traditional lasagna, where lasagna noodles are filled with a creamy cheese mixture, rolled up, and baked in marinara sauce with melted cheese on top. They’re easy to serve, perfect for portion control, and just as comforting as classic lasagna.

Ingredients

  • 8 lasagna noodles, cooked until al dente
  • 1 ½ cups ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 2 tbsp chopped fresh parsley or basil
  • 1 ½ cups shredded mozzarella cheese, divided
  • 2 cups marinara sauce (homemade or store-bought)
  • Optional fillings: cooked spinach (well‑drained), cooked ground beef or Italian sausage, sautéed mushrooms or zucchini

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Cook lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean surface to cool slightly.
  3. In a bowl, mix ricotta, egg, Parmesan cheese, garlic powder, chopped herbs, salt, and pepper until smooth.
  4. Spread a thin layer of the ricotta mixture over each noodle, then sprinkle a little mozzarella on top. Add any optional fillings if using (spinach, meat, veggies, etc.).
  5. Carefully roll each noodle up and place seam‑side down in the prepared baking dish over a layer of marinara sauce.
  6. Spoon remaining marinara sauce over the rolls, then sprinkle with the remaining mozzarella cheese.
  7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, until cheese is melted and bubbling and edges are lightly golden.
  8. Let rest for 5 minutes before serving to help the rolls set slightly.

Notes

  • You can make these ahead of time: assemble, cover, and refrigerate up to 24 hours before baking.
  • To freeze: assemble the rolls, cover tightly, and freeze. Bake from frozen — you may need to add 10–15 extra minutes.
  • For a lighter filling, substitute part or all of the ricotta with cottage cheese.
  • For a gluten‑free version, use gluten‑free lasagna noodles, or substitute with thin zucchini or eggplant slices.
  • Be sure not to overcook noodles — they should be al dente to prevent tearing when rolling.

Nutrition

Find it online: https://recipesbyliza.com/lasagna-rolls/