Lasagna Rolls Recipe

Lasagna Rolls Recipe

Lasagna rolls are a fun and delicious twist on classic lasagna. They’re easier to assemble and perfect for portion control. This recipe makes enough for a 9×13 inch baking dish.

Ingredients:

• For the noodles:
  • 12 lasagna noodles
• For the ricotta filling:
  • 15 oz ricotta cheese
  • 1 egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For the meat sauce (optional):
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Marinara sauce (optional)

Cooking Guide:

1. Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente (slightly firm to the bite). Drain the noodles and rinse with cold water to stop the cooking process. Lay them flat on a clean kitchen towel.

2. Make the ricotta filling: In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well and set aside.

3. Prepare the meat sauce (optional): If using, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.

4. Stir in crushed tomatoes, tomato sauce, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. Taste and adjust seasonings as needed.

5. Assemble the lasagna rolls: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of marinara sauce (optional) on the bottom of the dish.

6. Place a cooked lasagna noodle on a flat surface. Spread a generous amount of ricotta filling (about 2-3 tablespoons) over the noodle, leaving a 1-inch border at the top. Roll up the noodle tightly, starting from the short end. Repeat with remaining noodles and filling.

7. Arrange the lasagna rolls seam side down in the prepared baking dish. Pour the remaining meat sauce (if using) over the rolls, or spoon marinara sauce over them. Sprinkle with mozzarella and Parmesan cheese.

8. Bake: Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly. Let cool slightly before serving.

Tips:

• For a vegetarian option: Skip the meat sauce and add chopped spinach or other vegetables to the ricotta filling.
• Make it ahead: You can assemble the lasagna rolls and refrigerate them for up to 24 hours before baking. When ready to bake, preheat the oven and bake for an additional 10-15 minutes, or until heated through.
• Leftovers: Lasagna rolls store well in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Use no-boil noodles: If you’re short on time, you can use no-boil lasagna noodles. However, they may not hold their shape as well as traditional noodles.