OK, everyone is making Lasagna Rolls. A quick search on Pinterest turns up dozens of recipes. I don’t often make Lasagna because it seems like a lot of work for not much satisfaction. Over-cooked edges and watery centers: no, thank you. This Lasagna Roll recipe is unlikely to cause a revolution in the food world, however it may have caused one in this house for the following reasons. And because they were super delicious.
Sara’s issues with regular Lasagna:
- It is hard to get individual servings out of the dish.
- There are not enough corner pieces and the center is a sea of mush.
- Lasagna is a cheese and carb overdose.
- Lasagna is for Sundays, holidays, and buffets.
How Lasagna Rolls fix everything:
- Each roll is a serving, and because they are rolled (not stacked), they hold together perfectly coming out of the pan.
- The exposed frills of the lasagna edges get cheesy-crunchy while the touching sides keep the centers of the rolls moist. There is no rush for the corners because every piece is like a tiny lasagna, with all of its corners, just for you.
- If you stick to just one serving—good luck with that—and round out your meal with a healthy salad, the cheese and carb OD is basically counteracted. (Right??)
- You don’t have to make a huge pan of Lasagna. You could very easily just make two or four rolls at a time for a simple, elegant dinner for two. You could even make a whole bunch and freeze them individually until needed!
As with regular Lasagna, you can pretty much put anything you want in your rolls. You can use your own favorite homemade or store-bought sauce; I used my Slow Chunky Tomato Sauce. For more inspiration, check out some of the other Lasagna Roll recipes included at the bottom of this post.
- 3 & 1/2 cups Tomato Sauce
- 9 lasagna noodles, cooked to package directions
- cooking spray or butter
- 12 ounces ricotta cheese
- 1 large egg, beaten
- 2 cups grated mozzarella cheese (divided into 1 & 1/2 and 1/2 cups), about 8 ounces total
- 1 cup grated Parmesan cheese (divided into 3/4 and 1/4 cups)
- 8 basil leaves, chopped fine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cook the lasagna noodles according to package directions and lay them out flat on a lightly greased baking sheet (grease with a small amount of butter or cooking spray–I used a bit of butter and you could definitely taste it in the final dish; it was surprisingly decadent). Preheat the oven to 350 degrees.
Combine egg, 1 & 1/2 cup mozzarella, 3/4 cups of Parmesan, chopped basil, salt, and pepper in a large bowl and mix well. Combine remaining mozzarella and Parmesan in a small bowl and set aside. Scoop 1 cup of tomato sauce in to the bottom of the baking dish and spread evenly so it coats the entire bottom of the dish. I used my Le Creuset square dish, it’s 8.5×8.5″.
Spread 1-2 tablespoons of cheese filling along each noodle, then spread 1-2 tablespoons of tomato sauce along each noodle. Then quickly and gently roll each noodle and place it seam-side down in the baking dish. You want to roll the noodles so there is minimal air inside the roll, but not so tightly that the cheese and sauce ooze out the side. Pack the rolls close together in the dish, the sides should touch each other, the frilled edges don’t need to touch. Dot any remaining cheese filling equally on top of each roll, pour any remaining sauce evenly over the rolls. Top with the remaining mozzarella and Parmesan.
Bake on a middle rack, uncovered, for about 30 minutes. Then turn up the oven to 400 degrees and continue baking until a nice crust forms on top (5 to 10 more minutes). Allow the lasagna to rest at least 10 minutes before serving. We served ours with a side of Caesar salad and a glass of Beaujolais.
Other Good-Looking Lasagna Roll Recipes
A Study in Mushrooms and Cream by Burghilicious (Lasagna Rolls with Three Mushrooms, Four Cheeses and Sage Bechamel)