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 easy, 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 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.
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.
- 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.
- 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.
- 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. 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!
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Lasagna Rolls
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 easy, comforting, and so delicious!
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.
Notes
- 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
Serving: 1/7, Calories: 427kcal, Carbohydrates: 29g, Protein: 33g, Fat: 20g, Cholesterol: 97mg, Sodium: 737mg, Fiber: 4g, Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve always wanted to make lasagna rolls! They’re so cute and individually portioned! Yours look just beautiful.
Oi Olivia, this is so delicious and easy to make, tomato sauce is one of my favourites with pasta!
Yum! I love the looks of these! So delish!
Why have I never thought of making lasagna rolls?! This is awesome Olivia!
I love that you made this pasta skinny! I could seriously eat pasta almost every day of the week.
Now this is one delightful way to serve lasagna, looks so yummy. I find it hard to photograph dishes like this, but you nailed it. Looks screen licking good. 🙂
This is my kind of comfort food. Baked dishes are just so tempting this time of year,.
Nothing screams delicious like lasagna rolls do! These look crazy good Olivia! x
I Looooooove lasagna and it’s been ages since I’ve made it! I am always up for a good lasagna roll-up, and your recipe looks so delicious and fun to make. Thanks for inspiring me to get back on the lasagna wagon!
These lasagna rolls look amazing, Olivia! I love that you lightened them up too! This is the perfect comfort dish!
Yum! Lasagna rolls are such a fun twist to regular lasagna. These look fantastic!
Wow this seems so easy and comforting. I need to try this soon for sure. My kids would love this recipe. Great pictures!
I’m such a sucker for lasagna! And I LOVE lasagna rolls! These look so comforting and delicious!
What is the green in the ricotta? You left that out of the recipe. Basil, parsley?
Sorry about that, Heather. It is 2 tbsp chopped parsley. I’ll correct it on the ingredients.
With start of school coming up soon, this is the perfect healthy lasagna to make ahead for the week.
How many calories are in one?
This recipe is truly going to depend on each individual brand of product you use, measure and weigh on a food scale in addition to scan to calculate everything via y fitness pal or spark people to obtain the calories. I have a 2qt (8″×11″) baking dish and this what I did using these products and cutting back on some sauce and cheese.
8 lasagna noodles (golden grain)
18.81 fl oz sauce (bertolli organic / tomato basil)
15 oz part skim ricotta (galbani)
5 oz low moisture-part skim mozzarella (kraft)
.39 oz parmesan (Sargento hard grating)
1 extra large egg (size I had on hand)
I used 1/2 cup sauce to coat my dish, put the 3 tbsp of ricotta on each noodle, but only 1 tbsp of sauce to spread inside each. I added 1 tbsp to the interior of each also. After I rolled them a added 2 tbsp of sauce to the top of each and the remainder of the mozzarella ounces I had weighed on top of all the rolls. I did not add additional parmesan. Based on what I used, the addition of 1 more lasagna noodle and cutting back a ton on cheese and a bit of sauce I got 294 calories per each roll-up.
Obviously the more cheese you use, the more calories. So hope this helps. My family truly enjoyed the recipe, even with modifications
Thanks a lot for your comment, Ivy. You are totally right. The amount of calories will depend on each individual brand of product you choose to use. I am glad you calculated the calories for this recipe and I am very happy to know that you and your family loved this recipe 😉
How many calories do you think one roll is?
225Kcal
What’s up,I check your blog named “Skinny Lasagna Rolls – Primavera Kitchen” on a regular basis.Your humoristic style is awesome, keep doing what you’re doing! And you can look our website about proxy list.
Quick and easy. My family loves it. It’s a go to meal for us now.
Amazing!
Is there a way to tell me the saturated fat for a serving? Trying to calculate weight watchers freestyle points! Thanks!
Just added this information for you. Thanks for your question 😉