Three-Cheese Lasagna Roll Ups
These cheese-filled lasagna rolls are quicker to prepare, easier to serve, and just as delicious as traditional layered lasagna.
Servings 6
Ingredients
For marinara sauce:
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 28- oz can crushed tomatoes
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and pepper to taste
For lasagna rolls:
- 1¼ cups ricotta cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 large egg
- Salt and pepper to taste
- 12 lasagna noodles cooked and drained
- Fresh basil and grated Parmesan cheese for serving
Instructions
- Preheat oven to 375F.
- In a medium saucepan, heat oil over medium high heat and cook onions until softened. Add garlic and cook for one minute. Stir in crushed tomatoes, basil, and oregano. Simmer, stirring occasionally, until the flavors meld, about 15 minutes. Season with salt and pepper to taste.
- In a large mixing bowl, combine ricotta, 1 ½ cups mozzarella cheese, Parmesan, egg, salt, and pepper.
- Spread a heaping spoonful of cheese filling on a piece of cooked lasagna noodle then roll it up. Repeat with the rest of the noodles.
- Spread one cup of marinara sauce onto the bottom of a 13” x 9” baking dish, and arrange lasagna rolls seam side down over the sauce. Top with remaining sauce and remaining shredded mozzarella.
- Bake for 45 minutes or until cheese is melted and bubbly. Serve with fresh basil and Parmesan if desired.
Notes
*To lighten up the dish, use part skim ricotta cheese and mozzarella cheese.
