Lasagna Rolls

Hi y’all happy Tuesday! πŸ˜€ I should’ve actually posted this recipe yesterday as a Monday quickie, but it’s a good fit for any week nite cause it’s SUPER easy!


I’ve made these lasagna rolls many times, and I think I’ve actually come to prefer them over standard lasagna, mainly because I don’t love the ground beef or sausage in a traditional one and these rolls are a meatless version. They’re also great to make ahead as they freeze very well.


Start by boiling your lasagna noodles. Use a large pot of salted water. I also like to drizzle in a little bit of olive oil, just because I hate it when they stick together. You want nice whole pieces of lasagna for making your rolls. You can cook it to al dente, not totally soft as they’ll be baked later on still too.


While your noodles are boiling,  you can start combining all of your “filling” ingredients. You’ll need a large (32 oz.) size tub of ricotta cheese, a cup of shredded Mozerella, 1/2 c. Parmesan cheese, 3 eggs, 2 Tbsp. Italian seasoning, 1 tsp. dried parsley, and salt and fresh cracked pepper. Just mix that all up and set it aside.


When your lasagna noodles are done, drain them well. Then lay them all out on a clean surface. I sometimes will also pat them dry with paper towels as it’s hard to get the filling to stay put if they are not completely dry.


Now all you have to do is fill ’em and roll ’em up! Put a heaping spoonful of the filling mixture at one end of each noodle. I spoon it all out across each noodle before I begin rolling any, just so you make sure each one gets the same amount and you have enough to fill all twelve.


Once your filling is divided spread it down the rest of the noodle as in the previous picture, then GENTLY roll them up. You do not want to wrap them tightly and squeeze the cheese out when they cook. Place them in a baking dish seam side down.


Top with half of the jar of marinara sauce and the remaining cup of Mozerella cheese. As you can see, I only have 6 lasagna rolls in my baking dish… I like to make one batch to eat that night, and freeze a second batch of 6 for another time. It’s a great idea if you’re only cooking for 1 or 2. Cover with foil and bake at 375 for 40 min. Uncover and bake an additional 15-20 min, allowing the cheese to brown slightly on top.


Cool slightly. I like to serve with some of the remaining tomato sauce on the plate and over the top of the roll, and of course some Parmesan cheese! Hope you enjoy these quick lasagna alternatives! πŸ€—βœŒοΈ

#WhatIveGotCookin

Lasagna Rolls

  • 12 lasagna noodles, cooked
  • 32 oz. ricotta cheese
  • 2 c. shredded Mozerella cheese, divided
  • 1/2 c. grated Parmesan cheese, plus more for serving
  • 3 eggs
  • 2 Tbsp. Italian seasoning
  • 1 tsp. dried parsley
  • Salt & fresh cracked pepper
  • 28 oz. jar spaghetti sauce
  1. Boil lasagna noodles in a large pot of salted water until al dente. Drain well and lay out on countertop. Pat dry with paper towels.
  2. Combine ricotta cheese, 1 cup of the Mozerella, Parmesan, Italian seasoning, parsley, and salt and pepper, to taste.
  3. Spoon filling mixture in equal amounts onto one end of each lasagna noodle. Spread filling to cover entire noodle evenly.
  4. Roll the noodles up gently and place in a baking dish, seam side down. Top with half the jar of sauce and remaining cup of Mozerella cheese.
  5. Cover with foil and bake in preheated oven at 375 degrees for 40-45 min. Uncover and bake an additional 15-20 min, until center is warm and cheese on top is slightly browned.
  6. Allow to cool a little. Spoon a small amount of remaining sauce on plate, place down lasagna roll and top with a little more sauce and Parmesan cheese, if you like.

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