Lasagna Roll Ups
Delicious lasagna roll ups stuffed with a creamy ricotta-parmesan filling, topped with marinara sauce and bubbly mozzarella, perfect for family dinners or potlucks.
Ingredients
Pasta
- 12 noodles lasagna noodles
Filling
- 2 cups ricotta cheese whole-milk ricotta yields richer texture; part-skim works to cut calories
- 2 cups shredded mozzarella cheese divided (1 cup in the filling, 1 cup for topping)
- 1 cup grated Parmesan cheese
- 1 each egg helps bind the filling
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Topping
- 2 cups marinara sauce store-bought or homemade
- Fresh basil for garnish optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until al dente. Drain and spread flat on a sheet pan to cool.
- In a bowl, stir together ricotta, 1 cup shredded mozzarella, Parmesan, the egg, Italian seasoning, and a pinch of salt and pepper until smooth.
- Pour a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish.
Assembly
- Lay one noodle flat and spread about 1/4–1/3 cup of the cheese mixture down the center, leaving the ends clear. Roll the noodle tightly from one short end to the other and place seam-side down in the baking dish.
- Repeat until all 12 noodles are filled and arranged snugly in the dish.
- Spoon the remaining marinara over the top of the rolls and sprinkle with the remaining 1 cup of mozzarella.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly and edges are slightly golden.
- Let sit for 5 minutes before serving. Garnish with chopped fresh basil if desired.
Notes
Cool to room temperature before refrigerating for up to 3–4 days. Freeze assembled roll ups for up to 3 months and bake from frozen.