Lasagna Rolls

Short Description

Lasagna rolls are a fun and delicious twist on the classic Italian dish. Instead of layering noodles, sauce, and cheese in a baking dish, I roll up each lasagna noodle with a rich, cheesy filling and smother them in marinara sauce. They are easy to serve, perfectly portioned, and packed with flavor.

this Recipe

Why You’ll Love This Recipe

• Perfect for meal prep and easy to reheat
• Customizable with different fillings and sauces
• Less messy than traditional lasagna
• Great for portion control
• A fun and elegant way to serve a classic dish

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lasagna noodles
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Egg
• Spinach (optional)
• Ground beef or Italian sausage (optional)
• Marinara sauce
• Garlic
• Italian seasoning
• Salt and pepper
• Olive oil

Directions

1. Preheat the oven to 375°F (190°C). Boil the lasagna noodles according to the package instructions, then drain and lay them flat on a clean surface.
2. In a bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. If using spinach, chop and mix it in.
3. If using meat, cook the ground beef or Italian sausage in a pan with olive oil until browned. Drain any excess grease and mix it into the cheese filling or layer it separately.
4. Spread a layer of filling evenly over each lasagna noodle and roll them up tightly.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the lasagna rolls seam side down in the dish.
6. Cover with the remaining marinara sauce and sprinkle extra mozzarella cheese on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
8. Let them cool for a few minutes before serving.

Servings and Timing

• Servings: 4-6
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Vegetarian: Skip the meat and add more vegetables like mushrooms or zucchini.
• Spicy: Add red pepper flakes to the cheese mixture or use spicy Italian sausage.
• Alfredo Style: Swap marinara for a creamy Alfredo sauce.
• Protein Boost: Use cottage cheese instead of ricotta for extra protein.
• Gluten-Free: Use gluten-free lasagna noodles.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze assembled but unbaked rolls in a covered dish for up to 3 months. Bake straight from frozen, adding extra baking time.
• Reheating: Microwave individual portions or reheat in the oven at 350°F (175°C) until warmed through.

FAQs

How do I keep the lasagna noodles from sticking together?

I recommend adding a little olive oil to the boiling water and stirring occasionally to prevent sticking.

Can I make lasagna rolls ahead of time?

Yes, I assemble them ahead of time and refrigerate or freeze them until ready to bake.

What can I use instead of ricotta cheese?

Cottage cheese or a mix of cream cheese and Parmesan works well as a substitute.

Can I use no-boil lasagna noodles?

No-boil noodles don’t roll as easily, so I prefer traditional boiled noodles for this recipe.

How do I prevent the rolls from falling apart?

Make sure to roll them tightly and place them seam side down in the baking dish to keep them secure.

Conclusion

Lasagna rolls are a delicious and easy way to enjoy the flavors of classic lasagna in a fun, individually portioned dish. They are simple to make, versatile, and perfect for any occasion. Whether I make them for a family dinner or prep them for the week, they always turn out amazing!

Lasagna Rolls

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• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings
• Category: Dinner
• Method: Italian
• Cuisine: Italian

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Description

Short Description Lasagna rolls are a fun and delicious twist on the classic Italian dish. Instead of layering noodles, sauce, and cheese in a baking dish, I roll up each lasagna noodle with a rich, cheesy filling and smother them in marinara sauce. They are easy to serve, perfectly portioned, and packed with flavor.

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Ingredients

• Lasagna noodles – 12 wide pasta sheets, cooked according to package instructions
• Ricotta cheese – 1 ½ cups, creamy and full-fat for best flavor
• Mozzarella cheese – 1 ½ cups, shredded, plus extra for topping
• Parmesan cheese – ½ cup, grated for a rich, nutty flavor
• Egg – 1 large, helps bind the cheese filling together
• Spinach (optional) – 1 cup, fresh or frozen (thawed and drained), finely chopped
• Ground beef or Italian sausage (optional) – ½ pound, cooked and crumbled
• Marinara sauce – 2 cups, homemade or store-bought
• Garlic – 2 cloves, minced for extra flavor
• Italian seasoning – 1 teaspoon, to enhance the Italian flavors
• Salt and pepper – to taste
• Olive oil – 1 tablespoon, for sautéing the meat (if using)

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Instructions

1. Preheat the oven to 375°F (190°C). Boil the lasagna noodles according to the package instructions, then drain and lay them flat on a clean surface.
2. In a bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. If using spinach, chop and mix it in.
3. If using meat, cook the ground beef or Italian sausage in a pan with olive oil until browned. Drain any excess grease and mix it into the cheese filling or layer it separately.
4. Spread a layer of filling evenly over each lasagna noodle and roll them up tightly.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the lasagna rolls seam side down in the dish.
6. Cover with the remaining marinara sauce and sprinkle extra mozzarella cheese on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
8. Let them cool for a few minutes before serving.

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Notes

• Be sure to cook the lasagna noodles until just al dente, as they will continue cooking in the oven.
• If using frozen spinach, squeeze out excess water to prevent a watery filling.
• Let the lasagna rolls rest for 5 minutes after baking to help them hold their shape when serving.
• Use freshly shredded cheese for the best melting and texture.
• If making ahead, assemble and refrigerate up to 24 hours before baking.