Lasagna Rolls

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 7 people

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!

A casserole dish of lasagna rolls with chopped parsley on top.

Photo of Olivia in her kitchen, founder of Primavera Kitchen

Olivia’s Personal Note

My family absolutely loves lasagna from Zucchini Lasagna, Zucchini Lasagna Rolls and Eggplant Lasagna to regular lasagna.

My husband is Canadian, but his father is from Italy, so he grew up eating a lot of traditional Italian dishes, especially lasagna. Because of that, I truly love making lasagna for him; it feels like a small way to honor those food memories while bringing my own touch to the table. These lasagna rolls have quickly become a favorite in our house.

This recipe uses really simple ingredients, which makes it super versatile and family-friendly. I like to add meat, veggies, or fresh herbs depending on what I have on hand, so it’s easy to customize for your family’s tastes. Think of it as a flexible, fun version of lasagna that works for busy nights and happy dinners alike. 🍝💛

Key Ingredients You’ll Need

Lasagna Noodles — I usually use whole-wheat lasagna noodles, and I’ve tested this recipe with them many times. They hold up really well when rolled and give the dish a little extra heartiness. That said, I’ve also made this with regular lasagna noodles and it turns out just as delicious. So use what you have.

Cheese (Ricotta, Mozzarella & Parmesan) — If you love cheese, this recipe is for you. I’ve made this recipe many times and this trio always wins. The ricotta keeps everything creamy, the mozzarella gives that gooey melt we all want, and freshly grated Parmesan adds so much flavor. Trust me, grating it yourself makes a difference.

Tomato Sauce (Marinara) — I’ve made these lasagna rolls with both homemade and store-bought sauce, and both work great. When I have the time, I love using my homemade tomato sauce because the flavor is incredible. But on busy nights, a good-quality jarred marinara totally does the job. Also feel free to add your choice of protein. My homemade meat sauce made with lean ground beef is SO good in this too!

Small bowls of pre-measured ingredients.

Instructions To Make Lasagna Rolls

Before you begin, preheat the oven to 375°F.
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.

Left: lasagna noodles in a colander. Right: cheese mixture in a bowl.

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.

Left: two lasagna noodles laid flat. Center: cheese and sauce added. Right: mozzarella added.

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.

Left: baking dish with sauce only. Center: lasagna rolls added. Right: mozzarella sprinkled on top.

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.

A casserole dish of lasagna rolls with a spoon dishing a serving out.

Pin Print

Lasagna Rolls

3.49 from 37 votes

Author: Olivia Ribas

people

1 10

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.