These yummy Lasagna Rolls are a lightened-up version of the classic comfort food. They feature three different kinds of cheese, homemade tomato sauce, and whole wheat pasta. This recipe is healthy, comforting, and so delicious!
My family loves pasta for dinner, and lasagna is one of our all-time favorites. I’ve made tons of different varieties, like Zucchini Lasagna, Eggplant Lasagna, and even Lasagna in the Slow Cooker. These hearty Lasagna Rolls are another variation of the traditional recipe with a fun and healthy twist!
This recipe uses really simple ingredients, so it’s super versatile and family friendly. I like to add meat, veggies, or fresh herbs to the lasagna rolls, depending on what I have on hand. So, feel free to customize the recipe to fit your family’s preferences.
How To Make Lasagna Rolls
Ingredients
- Lasagna noodles — I use whole-wheat lasagna noodles but feel free to use whatever type you prefer.
- Cheese — If you love cheese, you’ll love this recipe! It has part-skim ricotta, part-skim mozzarella, and freshly grated Parmesan cheese.
- Parsley — I like to add fresh parsley for extra flavor and color. Fresh basil would also be a good option.
- Egg — The egg helps the filling ingredients bind together.
- Tomato Sauce (marinara sauce) — I highly recommend making this flavorful homemade tomato sauce. Of course, you can also use your preferred store-bought sauce.
Instructions
- Before you begin, preheat the oven to 375°F.
Prep the lasagna noodles and filling:
- Bring a large pot of salted water to a boil over medium-high heat. Once the water is boiling, add the lasagna noodles, and cook according to the package instructions.
- Drain and rinse the pasta, then transfer it to a bowl and set aside.
- In a medium bowl, mix the ricotta cheese, parsley, egg, and parmesan cheese. Then, stir well to combine.
Assemble the lasagna rolls:
- Before you start assembling the lasagna rolls, place wax paper, aluminum foil, or a clean cutting board on your work surface. Then, lay the lasagna noodles out flat.
- To fill the noodles, spread about 3 tablespoons of the ricotta mixture first, and then 2 tablespoons of sauce over each noodle. Then, top each one with mozzarella cheese.
Layer the baking dish:
- Before you place the lasagna rolls in the baking dish, ladle about 1 cup of tomato sauce or pasta sauce into the dish and spread it evenly.
- Carefully roll up the filled lasagna noodles and place them into the baking dish seam-side down in rows.
- Spoon the remaining tomato sauce on top, then sprinkle on the Parmesan and mozzarella cheese in an even layer.
Cover and bake:
- Cover the baking dish with foil and place it into your preheated oven for approximately 30 minutes.
- At this point, remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is nice and melted.
- Allow the lasagna rolls to cool slightly before serving, and garnish with fresh parsley, if desired.
Expert Tips
- I highly recommend shredding your own cheese! Store-bought shredded cheese comes coated with a powder to prevent it from clumping, which can make the cheese grainy when it’s melted.
- Be careful not to add too much filling to the noodles or you’ll have trouble rolling them.
- I suggest cooking an extra noodle or two in case they break while you work with them.
- Don’t forget that the noodles will cook more when they bake in the oven. I only cook them until they’re al-dente, or else they’ll be too soft.
- You can also make this recipe with a large skillet that is oven-safe.
How To Store Leftovers
- To Store: Allow the leftovers to cool and cover your baking dish tightly with plastic wrap, then put in the refrigerator for up to 4 days. You can also transfer the leftovers to an airtight container. I recommend a good glass container to prevent stains from the tomato sauce.
- To Freeze: This is a fantastic make-ahead recipe! Place the leftovers in an airtight, freezer-safe container and freeze for up to 3 months. If you plan to freeze the entire dish, I recommend baking it in an aluminum pan, as they’re lighter and easier to freeze.
- To Reheat: For a small serving, I typically reheat the leftovers in the microwave. Otherwise, I’ll place them in a 300°F oven until they’re completely warmed through.
What To Serve with Lasagna Rolls
- Warm garlic bread: Cheesy lasagna rolls with warm garlic bread – what an irresistible combo! You can make your own with just a fresh baguette, homemade garlic butter, and a sprinkle of parmesan cheese.
- A fresh salad: I love to pair this dish with a fresh, veggie-packed salad. This easy Mediterranean salad or shaved Brussels sprouts salad are both so delicious!
- Roasted veggies: For a quick and easy side, roast some veggies while the lasagna rolls cook. I love these garlic parmesan roasted Brussels sprouts, but you also can’t go wrong with simple roasted green beans or asparagus.
Recipe Variations
- Add some protein: This is a meatless recipe, but feel free to add your choice of protein. My homemade meat sauce made with lean ground beef is SO good in this! You could also add ground turkey, shredded chicken, or Italian sausage.
- Load it with vegetables: Add fresh veggies to the mix for extra flavor and nutrition. I like to add finely chopped kale, like these lasagna roll ups. Spinach, mushrooms, or zucchini would all be great additions, too.
- Low-carb lasagna rolls: Make a low-carb version of this recipe with fresh zucchini instead of noodles. Check out my zucchini lasagna roll recipe or my skillet lasagna for instructions and expert tips!
Recommended Tools
- Medium bowl: I use a medium glass mixing bowl to prepare the cheese mixture.
- Baking dish and foil: For the best results, I cook this in a large baking dish covered with foil.
- Large pot: To boil the lasagna noodles, I recommend using a large pot with plenty of room for them to fit.
Frequently Asked Questions
This recipe is a healthier, lightened-up version of a classic lasagna recipe. To reduce the fat, I use part-skim milk ricotta and mozzarella, and I use whole-wheat lasagna noodles for extra protein and fiber. Even better, these lasagna rolls are made without sacrificing any flavor!
You certainly can – this is a great meal prep recipe! I recommend baking it in an aluminum pan, so all you have to do is cover it and freeze for up to 3 months. I also like to portion out the leftovers for easy, satisfying lunches throughout the week.
I don’t recommend baking these without a foil cover, at least for the first 30 minutes. Otherwise, the noodles can dry out and the edges will become too hard.
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Lasagna Rolls
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Ingredients
- 7 whole-wheat lasagna noodles
- 15 ounces part-skim ricotta
- 2 tablespoons parsley chopped
- 1 large egg
- ¼ cup freshly grated Parmesan cheese
- 16 ounces part-skim mozzarella cheese shredded
- 4 cups homemade tomato sauce or any tomato sauce of your preference
Instructions
- Bring a pot of salted water to a boil over high heat. Once the water is boiling, add the lasagna noodles, and cook for the time indicated on the package. Drain the pasta, rinse, and transfer to a bowl.
- Preheat oven to 375°F.
- In a medium bowl, mix the ricotta cheese, parsley, egg, and Parmesan cheese. Stir well.
- Ladle about 1 cup of homemade tomato sauce into a baking dish, and spread it well.
- Start assembling your lasagna rollups by placing wax paper, aluminum foil, or a clean cutting board on the counter, and lay out lasagna noodles.
- Spread about 3 tablespoons of the ricotta mixture first and then 2 tablespoons of the homemade tomato sauce over each individual lasagna noodle. Then, sprinkle with some mozzarella cheese.
- Carefully roll up and place the seam side down in rows in the baking dish.
- After that, use the remaining tomato sauce to top the lasagna rolls. Sprinkle with Parmesan and mozzarella cheese.
- Bake covered with foil for approximately 30 minutes. Remove the foil, and bake for 15-20 minutes more until the cheese is melted.
Tips
- Shred your own cheese! Store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted.
- Careful not to add too much filling to the noodles or you’ll have trouble rolling the noodles.
- Cook an extra noodle or two in case they break while you work with them.
- Only cook the noodles until they’re al-dente, or else they’ll be too soft.
- To store: Store leftover lasagna rolls in the fridge for up to 4 days.
- To reheat: Reheat leftovers in the oven or microwave.
- To freeze: Once cooled, tightly wrap the lasagna roll ups and freeze for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Michele says
My family loved it! Delicious with a salad and bread.
Olivia says
Cool. Thanks for stopping by 😉
Christine says
Since I don’t really make pasta-type dishes (to try to stay healthy) my husband was stoked when I made these lasagna rolls! As an Italian girl, I can definitely tell the difference from the real thing (full fat yuminess)…hehe but an awesome substitute when you’re having a craving! Yum yum! Question: has anyone tried this without the parsley? Maybe I didn’t chop it up fine enough but I didn’t care for the flavor or texture of it in with the cheese. Thanks! 🙂
Olivia says
Yes, this is a great recipe when you’re craving pasta, but still want to eat something healthier. For the parsley I would suggest you to chop it very well. Thanks for taking the time to write this review 😉
Kelly says
Hello! We have this on our menu a few times a month, its SOOOO good!! Was wondering though, if I can make and freeze? Not sure howd that work out, was seeing if you have or what your thoughts were on doing so. Thank you!!
Olivia says
I believe you can freeze, but I’m not sure just because I’ve never frozen this recipe.
Silvia says
This lasagna looks awesome! I am going to make it soon for Ron and I
Olivia says
Hope you liked it 😉