Lasagna Rolls are simple, adorably delicious, and easy to serve on any night of the week. This recipe makes eight generous portions and turns out perfectly cheesy and saucy. If you’re anything like me and can’t seem to make beautiful lasagna that cuts perfectly into neat little squares and serves up with equal parts cheese, to sauce to noodle mixture than look no further.
This recipe is for you.
For a quick meal, this can be made ahead of time, frozen, and baked whenever you’re in need of a quick fix. Just add garlic bread, a side salad and plenty of good Italian red wine.
Wine Pairing Recommendations: Lasagna always pairs with Tuscany wine. Pair with a Chianti Classico.
Lasagna Rolls
Add veggies of your choice, make with a white sauce, or try using thinly sliced zucchini ribbons in place of the noodles for a carb-less meal.
Ingredients
- 1 box {16 ounces} Lasagna Noodles
- 2 tablespoons Extra Virgin Olive Oil
- 15 ounce container Ricotta
- 2 tablespoons Parsley
- 2 whole Eggs
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- 1 cup Parmesan Cheese, grated
- 2 tablespoons Extra Virgin Olive Oil
- 1 pound Ground Italian Sausage
- 1 whole Onion, chopped
- 2 cloves Garlic, minced
- 1 jar {24 ounces} Marinara Sauce
- 2 cups Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- 1 tablespoon Parsley, chopped for garnish
- Basil, chopped for garnish
Directions
- Step 1 Preheat your oven to 350 degrees F.
- Step 2 Cook your lasagna noodles to al dente, about 6-8 minutes {they’re slightly under cooked, but still pliable.} Drain well and toss in olive oil, let cool while you prepare everything for assembly.
- Step 3 In a bowl mix together ricotta, parsley, eggs, kosher salt and ground black pepper, and Parmesan cheese. Set aside for assembly
- Step 4 In a large shallow pan heat olive oil over medium high heat. Add ground Italian sausage and cook while breaking up into little pieces with the back of a wooden spoon. Cook until sausage is browned, about 7-8 minutes. Add chopped onion and stir to combine, cook for 3 minutes while stirring to soften and slightly brown the onion. Add minced garlic and stir while cooking until fragrant, about 30 seconds. Turn heat down to low and stir in the jar of marinara sauce, simmer for 5 minutes. Season with a pinch of kosher salt and ground black pepper. Remove sauce from heat.
- Step 5 Grease a shallow casserole dish with nonstick cooking spray. Spread half of the sauce in the bottom of the casserole dish. Set up a assembly station on a large cutting board. Lay one noodle down spread about 2 tablespoons of ricotta mixture evenly on the noodle, lay another noodle flat on top, and spread 2 more tablespoons of ricotta mixture on top. Roll the noodles up and lay the rolled up lasagna in the pan seam side down. Repeat until pan is full, should be enough room for 8 complete lasagna rolls. Spoon the remaining sauce on top. Sprinkle the shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly on top. Garnish with chopped parsley
- Step 6 Spray a sheet of aluminum foil with nonstick cooking spray to cover the casserole dish with greased side down. {This allows cheese to melt without sticking to the foil.}
- Step 7 Bake in preheated oven for 30 minutes. Remove foil and bake for an additional 10-15 minutes until top is slightly brown. Remove and allow to cool slightly before serving.
- Step 8 Garnish with chopped basil. Serve and enjoy!
Savor and Enjoy!
