Lasagna Rollups
These lasagna rollups feature layers of ricotta, mozzarella, and Parmesan cheese wrapped in thin pasta, baked in marinara sauce until bubbly; a neater, faster serving alternative to traditional lasagna.
Ingredients
Pasta and Base
- 9 pieces lasagna noodles Use regular or no-boil noodles according to package directions.
Cheese Filling
- 15 oz ricotta cheese Whole-milk ricotta is creamier; part-skim works to lower fat.
- 2 cups shredded mozzarella cheese, divided 1 cup goes in the filling, the other for topping.
- 1 cup grated Parmesan cheese Plus extra for sprinkling if desired.
- 1 large egg Omit for a looser filling.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste Salt and freshly ground black pepper
Sauce
- 2 cups marinara sauce Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package directions until they’re pliable but not falling apart. Drain and lay them flat to cool.
- In a bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, and a pinch each of salt and pepper. Stir until smooth.
- Spread about 1/4 cup of marinara sauce into the bottom of a 9x13-inch baking dish.
Assembly
- Spread a thin layer of the ricotta mixture over each noodle, leaving a border.
- Roll the noodle up tightly and place it seam-side down in the dish.
- Repeat until all noodles are filled and snugly arranged.
- Spoon the remaining marinara over the top and sprinkle with the remaining mozzarella.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Let the rollups rest for 5 minutes before serving.
Notes
Serve with a salad, garlic bread, and a medium-bodied red wine. Store leftovers in an airtight container for up to 3–4 days, or freeze unbaked for up to 2 months.