how to make lasagna rolls
Do you normally make lasagna where you lay out the lasagna noodles in strips and in layers? I do too. But when I’m trying to take it up a notch, I will make lasagna rolls for special occasions with family and friends.
When you make lasagna rolls, its like each noodle becomes a portion. This recipe will make an entire 9×13 pan of lasagna.
You can do what we do, make the entire batch, and then have one for now, and one for later and freeze it. This helps with us not tossing out leftovers.
15 ounces ricotta cheese
8 oz bag mozzarella cheese (use half bag for cheese mix)
1/2 cup shredded Parmesan cheese
1/2 teaspoon parsley
1 box lasagna noodles
1 lb browned ground beef
24 ounce jar of your favorite tomato sauce
1 teaspoon oregano or Italian seasoning
how to assemble the lasagna rolls
Preheat the oven to 375 degrees.
Put the Lasagna noodles in a big enough pan so that they can be submerged in water. Do not break them. Cook them until they are flexible, but not fully cooked (some call this aldente)
In a bowl, mix together the eggs, ricotta cheese, half bag of mozzarella, Parmesan cheese and parsley.
Cook the ground beef and add the jar of tomato sauce and oregano/Italian seasoning and allow to heat up. Mix up the sauce mix and bring to simmer, remove from heat.
Drain the water off the lasagna noodles when they are done.
In your baking pan, put down a layer of meat sauce on the bottom (to keep the noodles from sticking)
Take a noodle and lay flat on a cutting board. Take about 2 tablespoons of the cheese mixture and spread it on the noodle.(use less to stretch the cheese mixture to make more, or just make more cheese mix!)
Roll the noodle up so it looks like shredded wheat or a round bale of hay.
Place the noodle into the pan and repeat until all the lasagna noodles are filled or you run out of space or cheese mix. Push the noodles together more if you run out of space.
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Take the meat sauce and pour it on top of the noodles evenly to keep them moist while cooking.
Take left over cup of mozzarella cheese and spread it on top of the sauce.
You can spread the Italian blend of cheese on top.
Cook for 30-35 minutes until the cheese is melted to a golden brown.
Lily Kwan says
This recipe looks very tasty. Thanks for sharing!
I hope you give it a try Lily!
These look awesome. I usually make pan lasagna and my kids love it as well.
I hope your family loves the recipe Christy!
Yum, this looks fantastic! Thanks for the recipe.
You are welcome Cody!
Lasagna rolls are perfect for portion control.
You don’t have to make a huge pot of it and you can eat half and leave the other for later.
You said it perfectly! Great for portion control indeed!
Oh my gosh! I haven’t eaten yet and those look so good!! I don’t think I’ve tried lasagna rolls before. We’ll have to try them soon. Thanks for sharing!
It was really good Michelle and when you roll it up it’s easier to have a portion control or count of how much each person might eat.
Dominique Goh says
I love lagsana but have yet to successfully make it at home. Will try out your recipe once I get all the ingredients.
Keep trying, I like mine with lots of cheese. You’ll get it right!
Courtney Pies says
This is super easy to make and we have everything except for the ricotta cheese, but you could use cottage cheese instead – so we may be trying this this week! 🙂
Thanks for sharing!
You are welcome! You can definitely use cottage cheese in place of the ricotta!