Tuesday, October 18, 2011

Lasagna Rolls

I wanted to make classic lasagna, but with just the three of us, we would be eating it for a few days, so I made lasagna roll ups.  They were fast and easy to make.  I made the roll-ups with cheese and made a real meaty sauce to go over them.  Delicious! I made extras and froze them for a fast dinner during the week.  I froze the meat sauce separately, just in case I decided to top them with Alfredo sauce next time.  I also made the bread sticks from scratch.  They were also great.  I will post that recipe soon. 


  • 1 lb. lasagna noodles
  • 32 oz. pasta sauce
  • 2 lb. ricotta cheese(I used cottage cheese)
  • 1 lb. mozzarella cheese, grated or diced small
  • 1/2 C. parmesan cheese
  • 1/4 C. chopped parsley
  • 3 Tablespoons Italian seasoning
  • 2 eggs, beaten


Preheat over to 350 degrees. Cook lasagna noodles in boiling salted water until almost done. Rinse in cold water. In a bowl, combine ricotta, 1 C. mozzarella, 1/4 C. Parmesan, eggs and parsley and Italian seasoning. Spoon some of the ricotta mixture over the lasagna noodles and spread evenly and roll up. In a 9x13-inch baking dish, place 1 C. of sauce on the bottom. Place the roll-ups, seam side down, in the pan on top of the sauce. Top with the remaining sauce and then sprinkle remaining mozzarella and Parmesan over the top.  Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes longer. (I made my sauce a meat sauce with ground beef, onion and garlic)

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