This Easy Lasagna Rolls recipe is made with lasagna noodles stuffed with two cheeses, garlic and fresh basil. Topped with marinara sauce!
AN EASY DINNER RECIPE
Do you occasionally do meatless meals or meatless Mondays? We are generally a meat and tater family for supper, but the older I get, the more I feel inclined to skip big meaty dinners. Not because I don't love it, it's just I sometimes feel like it leaves me feeling sluggish after I eat. So one night a week or so I like to have a meatless dinner. That usually involves pasta of some sort. However, it can get boring doing the same old thing when it comes to pasta, right?
PERFECT FOR MEATLESS MONDAYS
So, to change it up a bit, I like to make these Lasagna Rolls. You could certainly add some ground beef to the marinara sauce here if you'd like. These are filling, delicious and cheesy and don't skip on the fresh basil - it really gives this a fresh taste that just can't beat. I love to serve this with a salad and some ciabatta bread with garlic butter. Perfect vegetarian/meatless Monday meal!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lasagna noodles
- ricotta cheese
- shredded mozzarella cheese
- minced garlic
- black pepper
- marinara sauce
HOW TO MAKE LASAGNA ROLLS:
Boil lasagna noodles and cook just until soft enough for rolling. While noodles are cooking, mix together ricotta, garlic, basil, black pepper and one cup shredded mozzarella cheese. Remove noodles from water, and lay out side by side on a clean surface.
Spread about ¼ cup of the ricotta cheese mixture on top of each noodle, followed by a small amount of marinara sauce. Roll up each noodle, making sure nothing squishes out in the process. Spread around ¼ - ⅓ cup marinara sauce in the bottom of a casserole dish, then place each roll seam side down on top.
Cover rolls with more marinara, then sprinkle remaining cup of mozzarella cheese.
Bake for 25 minutes at 350 degrees.
When fully cooked, remove from oven and top with fresh chopped basil.
Cook's Note: This recipe will serve 4 people. The video above is showing the recipe cut in half for two people.
CRAVING MORE RECIPES?
Easy Lasagna Rolls (+Video)
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese divided use
- 1 Tablespoon minced garlic
- 2 Tablespoons fresh chopped basil + more for topping
- pinch of black pepper
- 1 cup store-bought marinara sauce + more for topping
- Boil lasagna noodles and cook just until soft enough for rolling.
- While noodles are cooking, mix together ricotta, garlic, basil, black pepper, and one cup shredded mozzarella cheese.
- Remove noodles from water, and lay out side by side on a clean surface.
- Spread about ¼ cup of the ricotta cheese mixture on top of each noodle, followed by a small amount of marinara sauce.
- Roll up each noodle, making sure nothing squishes out in the process.
- Spread around ¼ - ⅓ cup marinara sauce in the bottom of a 9"x9"casserole dish, then place each roll seam side down into the dish.
- Cover with more marinara, then sprinkle remaining cup of mozzarella cheese.
- Bake for 25 minutes at 350 degrees.
- When fully cooked, remove from oven and top with fresh chopped basil.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I usually use my Grandmother's meatless lasagna recipe but stumbled upon this browsing for a different version. My husband & I loved these lasagna roll ups! I did add lean ground beef because we wanted the meaty flavor. I had to skip the garlic as it does not agree with me. I added some parmesan on top of the sauce before adding mozzarella. This recipe is definitely a keeper and must try! Would be great for dinner guests.
I made this recipe for my boyfriends birthday , I used curly edged lasagna noodles and followed Beverlys tip by soaking the lasagna noodles for exactly 20 minutes perfecto! So easy to roll up, and not soggy .. The filling tasted delish and the presentation very festive for his birthday ! I will definitely make again with the exact recipe and tip .. Thank you ! ♡
The photos of the dish are amazing! I will be making this for sure....although my meat-lovin' hubby might turn up his nose at the thought of meatless lasagna rolls. I have a tip for the noodles: run your hot water tap until it gets really hot and fill a large bowl or pot with the water. Put in the noodles and let them sit for at least 20 minutes or so, giving them a "shuffle" now & then. By the time you make your filling, the noodles will be just soft enough for rolling or making a normal lasagna dish. No more boiling over pot or noodles sticking together. I saw this on a cooking show a few years ago and have never boiled a lasagna noodles since.
Thanks for the recipe - looking forward to making it!
Brandie @ The Country Cook
Fantastic tip Beverly!! Thanks so much!!
I love your tip and will be trying it out today. I thought this would be a simple enough recipe to try with my kids and your tip is just perfect. Thank you!
Cam these be made up and then frozen for a quick freezer meal?
I will save this recipe for a Friday evening dinner during Lent next year. Thanks!
Hi Lydia, I think it works a little better with ranchero since ricotta cheese has more liquid and it blends into the marinara making it more of a creamy sauce. It could work and I have tested a similar casserole with ricotta but I prefer the ranchero for the casserole lasagna. I do love ricotta in the regular lasagna since it is in layers and doesn"t blend as much into the marinara sauce.
If there is such a thing as a pretty dinner, this is it! Rolling it up makes it feel a little fancier and more fun!
Brandie @ The Country Cook
Ha! Thanks so much Carlee!!