Why It Works

These Lasagna Rolls are a playful, convenient twist on classic lasagna. Each roll is an individually portioned serving, making them ideal for weeknight dinners, lunchboxes, or meal prep. Packed with creamy ricotta, melty mozzarella, pasta, and nutritious veggies like spinach or broccoli, they’re a balanced, family-friendly meal that’s fun to make and even more fun to eat.

Recipe

Ingredients

• 9–12 lasagna noodles, cooked al dente (cook a couple extra in case of tearing)
• 1½ cups ricotta cheese (part-skim works)
• 1 large egg
• ½ cup grated Parmesan cheese (divided: ¼ cup for filling, ¼ cup for topping)
• 1 cup shredded mozzarella cheese (½ cup for filling, ½ cup for topping)
• 1 tsp Italian herbs (oregano, basil, thyme)
• 1 tsp salt (or to taste)
• 1 cup cooked, chopped spinach or broccoli
• 1¼ cups marinara sauce (jarred or homemade)
• Optional: cooked chicken, turkey, sausage, or ground beef for added protein

Instructions

1. Preheat & Cook Pasta
   Preheat oven to 375°F. Cook lasagna noodles in salted water 2 minutes less than package directions. Drain and rinse with cold water.
2. Prepare the Filling
   In a mixing bowl, combine ricotta, egg, ¼ cup Parmesan, Italian herbs, salt, ½ cup mozzarella, and spinach or broccoli. Mix until smooth.
3. Prepare the Baking Dish
   Spread ¼ cup marinara sauce evenly across the bottom of a 9×11-inch baking dish.
4. Fill the Noodles
   Spread about ⅓ cup of the ricotta mixture over each noodle, covering the surface evenly.
5. Roll the Noodles
   Roll each noodle tightly (like a jelly roll) and place seam-side down in the prepared baking dish.
6. Top & Bake
   Spoon remaining marinara sauce over the rolls. Sprinkle with ½ cup mozzarella and ¼ cup Parmesan. Cover with foil and bake for 30 minutes.
7. Finish Baking
   Remove foil and bake an additional 15 minutes until cheese is golden and bubbly. Let rest a few minutes before serving.

Storage & Freezing

• Refrigerate: Store cooked rolls in an airtight container for up to 4 days. Reheat in microwave or oven.
• Freeze Unbaked: Assemble, cover tightly, and freeze up to 3 months. Bake from frozen at 375°F for 45 minutes covered, then 15 minutes uncovered.
• Freeze Baked: Cool completely, wrap well, and freeze up to 2 months. Reheat covered in the oven until warmed through.

Tips & Tricks

• Prevent sticking: Lay noodles flat on parchment paper or a lightly oiled baking sheet before rolling.
• Even portions: Use a cookie scoop or measuring cup for the ricotta filling.
• Classic variation: Layer noodles, ricotta mixture, and sauce in a 9×11-inch dish instead of rolling. Bake 30 min covered, 15 min uncovered.

Getting Kids Involved

• Let kids help spread the ricotta filling on noodles.
• They can help roll the noodles and arrange them in the baking dish.
• Encourage them to sprinkle the cheese topping — it makes dinner prep fun and interactive.

These Lasagna Rolls combine all the cheesy, comforting goodness of classic lasagna with portion-friendly convenience, making them a go-to for busy weeknights or meal prep success.

Lasagna Rolls

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Print Recipe

These cheesy Lasagna Rolls are baked as individual servings, making them fun for kids and perfect for weeknight dinners or meal prep. Filled with creamy ricotta, tender pasta, flavorful marinara, and nutritious spinach or broccoli, they deliver all the comfort of classic lasagna in an easy, portion-friendly format.

There’s something extra satisfying about serving lasagna in neat little rolls instead of layered slices. They’re easier to portion, quicker to bake, and just as comforting as the traditional version. Whether you’re feeding a family or planning ahead for busy days, these Lasagna Rolls are a dependable favorite.

Ingredients

Scale 1x2x3x

• 9 lasagna noodles (cook 1–2 extra in case of tearing)

• 1 egg

• 16 ounces ricotta cheese (part-skim works well)

• 1/2 cup parmesan cheese, divided

• 1 teaspoon Italian herbs

• 1 teaspoon kosher salt

• 1 cup cooked and finely chopped spinach and/or broccoli

• 1 1/2 cups marinara sauce

• 1 cup shredded mozzarella cheese, divided

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Instructions

• Step 1: Cook the Noodles

  Cook lasagna noodles in salted water 2 minutes less than package directions. Drain and rinse with cold water to stop the cooking process.

  Step 2: Preheat the Oven

  Preheat oven to 375°F.

  Step 3: Prepare the Filling

  In a large bowl, whisk together the egg, ricotta, 1/4 cup parmesan, Italian herbs, salt, 1/2 cup mozzarella, and chopped spinach or broccoli until well combined.

  Step 4: Prepare the Baking Dish

  Spread 1/4 cup of marinara sauce evenly across the bottom of a 9×11-inch baking dish.

  Step 5: Fill and Roll

  Spread about 1/3 cup of the ricotta mixture evenly over each noodle. Roll each noodle up tightly (jelly-roll style).

  Step 6: Assemble

  Place rolls seam-side down in the baking dish. Top with remaining marinara sauce, 1/2 cup mozzarella, and remaining 1/4 cup parmesan.

  Step 7: Bake

  Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until cheese is golden brown and bubbly.

  Allow to cool slightly before serving.

Notes

Storage and Freezing

Refrigerate:
Store cooked lasagna rolls in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.

Freeze Unbaked:
Assemble rolls, cover tightly with foil or plastic wrap, and freeze for up to 3 months. Bake from frozen at 375°F for 45 minutes covered, then 15 minutes uncovered until hot and bubbly. No need to thaw.

Freeze Baked:
Let rolls cool completely, wrap well, and freeze for up to 2 months. Reheat covered in the oven until warmed through.

• Author: Miks