Lasagna Rolls

5 from 2 votes

These cheesy lasagna rolls are made as individual servings, making them fun for kids and perfect for weeknight dinners or meal prep.

Prep Time10

Cook Time45

Total Time55

Course: Main Dish

Cuisine: Italian

Servings:

Calories: 367kcal

Author: Catherine McCord

Ingredients

9 lasagna noodles (I cook 1-2 extra in case they tear while boiling)
1 egg
16 ounces ricotta cheese (I used part skim ricotta)
1/2 cup parmesan cheese, divided
1 teaspoon Italian herbs
1 teaspoon kosher salt
1 cup cooked and finely chopped spinach and/or broccoli
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese, divided

Instructions

Cook lasagna noodles in salted water 2 minutes less than package directions call for and rinse with cold water.
Preheat oven to 375°F.
In a bowl whisk the egg, ricotta, 1/4 cup parmesan, Italian herbs, salt 1/2 cup mozzarella and broccoli or spinach to combine.
Place 1/4 cup of the marinara sauce on the bottom of a 9×11 inch baking dish.
Spread 1/3 cup of the ricotta mixture on each lasagna noodle, covering the sheet and roll up jelly roll style.
Place the lasagna rolls seam side down in the baking dish and top with remaining marinara sauce and 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Cover the dish with foil and bake for 30 minutes.
Uncover and continue to cook until cheese is golden brown and bubbly, about 15 minutes. Allow to cool slightly, then serve.

Notes

Storage and Freezing:

Refrigerate: Store cooked lasagna rolls in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Freeze unbaked: Assemble the rolls, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to bake, cook at 375°F for 45 minutes covered, then 15 minutes uncovered until hot and bubbly. No need to thaw.
Freeze baked: Let cooked rolls cool completely, wrap well, and freeze for up to 2 months. Reheat covered in the oven until warmed through.

Tips:

Prevent sticking: Lay cooked noodles flat on parchment paper or a lightly oiled baking sheet so they don’t stick together before rolling.
Even filling: Use a measuring cup or cookie scoop to portion the ricotta mixture evenly on each noodle.

Classic lasagna variation:

Instead of rolling, layer noodles, ricotta filling, and sauce in a 9×11-inch pan. Top with mozzarella and bake at 375°F for 30 minutes covered and 15 minutes uncovered, then let rest 5 minutes before slicing.

Nutrition

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