Lasagna Roll Ups are everything you love about lasagna in an easy to make and serve roll up. Each individual portion is layered with a ricotta parmesan cheese mixture, marinara sauce and mozzarella cheese. It is rolled and placed in a baking dish and more marinara sauce, parmesan cheese and mozzarella are added on top.
Cheesy and comforting, Lasagna Roll Ups are a great vegetarian meal. If you like baked pasta dishes with these ingredients check out Ricotta Stuffed Shells.
If you are a fan of lasagna, you might also like Pesto Chicken Lasagna and Vegetable Lasagna.
Lasagna Roll Ups
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Ingredients
- 8 dried lasagna noodles
- 2 cups ricotta cheese, whole or skim will work
- ½ cup grated parmesan cheese, divided
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
- 1 large egg, beaten
- 3 cups marinara sauce, 24 ounce jar
- 2 cups mozzarella cheese, grated
Instructions
Bring a large pot of water to a boil. Add the lasagna noodles and cook them according to the package for al dente. You want them to be firm as they will continue to cook during the baking process.
While the noodles are cooking combine the ricotta cheese, ¼ cup of the parmesan cheese, parsley and egg in a large bowl. Stir together well.
When the noodles are finished cooking. Drain and rinse them. Line them up on a board or cookie sheet.
Preheat the oven to 350 degrees
Spread 1 cup of the marinara sauce evenly over the bottom of a 9 x 13″ baking pan.
Scoop out ¼ cup of the ricotta mixture for each noodle. Spoon it down the center of the noodle, leaving ½ inch on the ends of the noodle plain.
Spoon 3 teaspoons of the marinara sauce over the ricotta on each noodle, making sure it is evenly covering the ricotta.
Sprinkle 2 tablespoons of the shredded mozzarella evenly over the marinara sauce.
Starting at the bottom of the noodle, gently roll the noodle upwards over and over until you reach the top.
Place a spatula under the roll to lift it and place it into the prepared baking dish.
Repeat the process until you have completed the 8 rolls. There will be enough room in a 9 x13″ pan so that the rolls will not need to touch.
When all the rolls are in the pan, spoon 1½ tablespoons of marinara sauce over the top of each roll, spreading to make sure that it is covered.
Sprinkle the remaining ¼ cup of parmesan cheese evenly over the tops of the rolls.
Sprinkle the remaining mozzarella cheese evenly over the tops of the remaining rolls.
Bake, uncovered for 35-40 minutes. The cheese should be melted and lightly browned and the sauce on the sides should be bubbly.
If the quantity here is more that you need, you could easily freeze half. Place the rolls that you want to freeze on a baking sheet. Once frozen, you should remove them to a freezer safe container or bag. When you want to serve them, defrost them and add them to a baking dish with the sauce, mozzarella and parmesan cheese.
The lasagna noodles are laid out on a board. They are then spread with the ricotta mixture, marinara sauce, and mozzarella cheese.
