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.
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)
Instructions
- 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.
- 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.
- 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.
- Spread a layer of filling evenly over each lasagna noodle and roll them up tightly.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the lasagna rolls seam side down in the dish.
- Cover with the remaining marinara sauce and sprinkle extra mozzarella cheese on top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
- Let them cool for a few minutes before serving.
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.
