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Lasagna Roll Ups
Lasagna is a delicious Italian favorite, but usually only comes in one size: large. Instead, this recipe makes eight individual sized lasagna rolls using lighter ingredients and tasty ricotta cheese.
1 box of Lasagna Noodles (You will need 8)
12 oz. Part Skim Mozzarella Cheese
¾ cup Low Fat Ricotta Cheese
1 medium Egg
½ cup Romano Cheese (or Parmesan)
2 medium Roma Tomatoes
2 cups Marinara Sauce (or any Tomato Sauce)
Basil & Pepper
Preheat the oven to 350 degrees.
Spray a large glass baking pan with cooking spray, set aside.
Fill a 4 qt. pot with water, place on the stove top and bring to a boil.
Cook the lasagna noodles as directed by the packaging, for around 8 to 10 minutes. No-bake noodles would be a great substitute normally, but prevents the whole roll-up concept form happening.
Carefully remove the noodles from the water, and set aside on wax paper.
For the filling, in a medium-large bowl, whisk the ricotta cheese and egg thoroughly. Gradually add the grated cheese, and shredded mozzarella cheese into to mix. Add a dash of ground pepper for taste. It should create a thick paste that is easy to spread!
Next, cut the tomato into 16 thin horizontal slices
To create the roll up, each lasagna noodle will get ¼ cup of cheese filling, spread across just one half of the noodle.
Next, add two slices of tomato on top the cheese of each noodle.
Cover the tomatoes with any extra filling - I had extra.
Sprinkle basil on each noodle before rolling up. Roll up so that the open seam is sealed on the bottom and prevents leaking.
Dump and spread ⅓ cup sauce evenly across the bottom of a 8 inch, or larger, cooking pan.
Place however many rolls you would like to make in the pan, snugly against each other. There’s no need to bake all 8 at once, just be sure to safely wrap and store the unbaked lasagna roll ups for later.
Cover the lasagna rolls with remaining sauce. This will keep the noodles from getting dry in the oven.
Top each roll with extra mozzarella cheese, and add additional basil for garnish.
Bake for 30 minutes at 350 Fahrenheit.
While baking, I recommend cleanup- it makes washing dishes after eating much simpler!
Carefully plate, let cool and settle for 3-5 minutes and enjoy!