Cheesy Lasagna Rolls Recipe

I’ve been so over my boring dinners that I decided to whip up these lasagna rolls by just mixing some ricotta, mozzarella, Parmesan, an egg, garlic, basil, and then smothering them with marinara, and honestly, every bite felt like a total game changer even if it wasn’t perfect.

I love making Cheesy Lasagna Rolls by combining uncooked lasagna noodles with full-fat ricotta, shredded mozzarella and even grated Parmesan. I mix in a beaten egg, minced garlic, fresh basil and marinara sauce.

I think these rolls give a solid kick of protein and calcium for a hearty meal.

Ingredients

• Lasagna noodles: They offer good carbs, giving energy and a hearty base for the roll.
• Ricotta cheese: A rich protein source that brings creaminess and a smooth, indulgent feel.
• Mozzarella cheese: Melts perfect making a gooey, stretchy texture while adding protein.
• Marinara sauce: Provides tangy acidity, antioxidants and a naturally vibrant flavor.
• Fresh basil: Infuses a herbal lift with vitamins and a burst of fresh aroma.
• Egg: Binds the filling ingredients giving extra protein and moist texture.
• Olive oil: Adds richness and moisture, enhancing flavors with its natural healthy fats.
• Parmesan cheese: Adds sharp, salty taste, intensifying flavors with a unique texture.

Ingredient Quantities

• 12 lasagna noodles (uncooked)
• 15 oz ricotta cheese (full-fat is best)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat your oven to 375°F and lightly oil a baking dish.

2. Cook the lasagna noodles in salted water until they are al dente then drain and lay them on a flat surface so they dont stick.

3. In a large bowl, mix together the ricotta cheese, 1 cup of the mozzarella, grated Parmesan, the egg, minced garlic, chopped basil, and a pinch of salt and pepper.

4. Spread a thin line of the cheese mixture along each noodle.

5. Roll up each noodle carefully and place the rolls seam side down in the prepared dish.

6. Pour the marinara sauce evenly over the lasagna rolls.

7. Sprinkle the remaining mozzarella cheese on top.

8. Drizzle the olive oil over everything for extra flavor.

9. Bake in the preheated oven for 30 to 35 minutes until the sauce is bubbly and the cheese is nicely melted.

10. Let the rolls cool for a few minutes before serving so they’re easier to eat.

Equipment Needed

1. Oven – used to bake the dish at 375°F
2. Baking dish – lightly oiled before assembling the rolls
3. Large pot – for cooking the lasagna noodles in salted water
4. Colander – to drain the noodles after cooking
5. Flat work surface – to lay out the noodles so they dont stick
6. Large mixing bowl – for combining the ricotta, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper
7. Measuring cups and spoons – to measure out cheeses, sauce, and olive oil
8. Knife and cutting board – if you need to chop garlic or basil before mincing or adding into the bowl
9. Spatula – useful for stirring the cheese mixture and spreading it along the noodles

FAQ

• Q: Can I use no-boil lasagna noodles instead of the uncooked ones?
  A: Yes, you can use no-boil noodles but just be sure to add a little extra sauce since they need more moisture to cook properly.
• Q: Can I substitute part-skim ricotta cheese for full-fat?
  A: You can do that, but full-fat ricotta really gives the rolls a creamier texture so you might miss a bit of richness with the lower fat version.
• Q: Is it possible to make these lasagna rolls ahead of time?
  A: Definitely, you can prepare the rolls up to the point of baking. Just cover them and store them in the fridge, then bake when you’re ready to eat.
• Q: Can I freeze the cheesy lasagna rolls for later?
  A: Yup, they freeze well! Just make sure to let them cool completely before freezing and to cover them tightly so they don’t dry out.
• Q: Do I have to use fresh basil or can I use dried?
  A: Fresh basil gives a brighter flavor but if you only have dried, use about one third of the amount since its flavor is more concentrated.

Cheesy Lasagna Rolls Recipe Substitutions and Variations

• Ricotta cheese: You can swap the ricotta for cottage cheese or mascarpone if you want a different taste.
• Mozzarella cheese: Try using Monterey Jack or provolone instead of mozzarella for a slightly different flavor.
• Marinara sauce: If you don’t have marinara on hand, a tomato basil sauce will work just fine.
• Egg: If you’re out of eggs or need a vegan alternative, mix 1 tbsp ground flaxseed with 3 tbsp water to replace one egg.

Pro Tips

1. First, make sure you cook the noodles right. Boil them in salted water until they are al-dente (not too soft, not too hard) then drain them and lay them out on a clean surface so they dont stick on each other.

2. In a big bowl, mix your ricotta, 1 cup of shredded mozzarella, Parmesan, one large egg, the minced garlic, chopped basil and a pinch of salt and pepper. Try not to overmix it, you still want little pockets of flavor in there.

3. Spread a thin line of that cheese mix along each noodle and then roll ’em up carefully. Place the rolls seam side down in a lightly oiled baking dish so they keep their shape.

4. Pour 2 cups of marinara sauce evenly over the whole dish then sprinkle the rest of the mozzarella cheese on top. Drizzle a bit of olive oil over everything.

5. Bake at 375°F for 30 to 35 minutes until the sauce is all bubbly and the cheese is deliciously melted. Let the rolls chill out a few minutes before serving so they dont fall apart when you pick ’em up.

Pro Tip 1: If you really wanna avoid sticky noodles, you can toss them in a little olive oil as soon as you drain them

Pro Tip 2: Before mixing your cheese, let the ricotta come to room temperature. It mixes in better and makes the filling extra creamy

Pro Tip 3: For an extra boost of flavor, consider sprinkling a pinch of red pepper flakes into your marinara sauce if you like a little spice

Pro Tip 4: If your cheese rolls seem too loose, try chilling them in the fridge for about 15 minutes before baking. This helps them hold together more when you add the sauce and cheese on top