Lasagna Rolls Recipe
Make Lasagna Rolls Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Filling
Sauce
Assembly & Finish
Method
Pasta & Filling
- 1
Cook noodles
Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook until just al dente according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking. Drain noodles and immediately lay them flat on a sheet pan or clean towel to cool and avoid sticking—if they curl at the edges, gently press them flat.
- 2
Prepare filling
While noodles cook, combine ricotta, 2 cups shredded mozzarella, 1 cup grated Parmesan, 1 large egg, chopped parsley, chopped basil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Mix until smooth and evenly combined. Taste and adjust seasoning.
- 3
Portion filling
Lay one cooked lasagna noodle on a work surface. Using a spoon or small offset spatula, spread approximately 2–3 tablespoons of the ricotta mixture in a thin, even layer along the length of the noodle, leaving about 1/2 inch clear at each short end. Repeat for each noodle until all filling is used (should make about 12 rolls).
- 4
Roll noodles
Starting at one short end, tightly roll the noodle away from you into a cylinder. Place each roll seam-side down in a prepared baking dish (see Assembly & Finish).
Sauce
- 5
Make sauce
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add finely chopped onion and sauté until soft and translucent, about 5–6 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Stir in 28 oz crushed tomatoes, 2 tablespoons tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust salt/pepper.
Assembly & Finish
- 6
Prepare pan
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or 1 tsp olive oil. Spoon about 1/2 cup of the prepared tomato sauce evenly across the bottom of the dish to prevent sticking.
- 7
Arrange rolls
Place each lasagna roll seam-side down in the baking dish in a single layer. If necessary, trim a bit from the ends of noodles to make them fit comfortably without crowding. Spoon remaining sauce over the top of the rolls, using about 2 to 2 1/2 cups total sauce to cover them evenly.
- 8
Top with cheese and bake
Sprinkle the assembled rolls with the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan. Cover the dish tightly with aluminum foil (tent slightly so cheese doesn't stick to foil). Bake in the preheated oven for 20 minutes. Remove foil and bake an additional 8–10 minutes until cheese is bubbly and golden at the edges.
- 9
Rest and serve
Remove from oven and let rest 5 minutes to set. Garnish with fresh basil leaves if using. Serve 2 rolls per person (or adjust to preferred portion).