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Easy Lasagna Roll Ups Recipe with Creamy Ricotta and Mozzarella

Easy Lasagna Roll Ups Recipe

Tender lasagna noodles are filled with creamy ricotta, Parmesan, mozzarella, and Italian seasoning, then baked in marinara sauce until hot and bubbly. This recipe makes 12 roll-ups, or about 6 servings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 noodles Dried lasagna noodles
  • 24 ounces Marinara or tomato-basil pasta sauce
Cheese Filling
  • 15 ounces Whole-milk ricotta cheese
  • 1 Large egg
  • 1 cup Finely grated Parmesan cheese
  • 2 cups Shredded mozzarella cheese
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder or 1 minced garlic clove
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Garnish
  • 2 tablespoons Chopped fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish and spread about 1 cup of marinara sauce over the bottom.
  2. Cook the lasagna noodles in salted water until just al dente according to the package directions. Drain them and lay them flat on parchment paper or a lightly oiled baking sheet.
  3. Stir together the ricotta, egg, Parmesan, 1 cup mozzarella, Italian seasoning, garlic, salt, pepper, and parsley. If using spinach, squeeze it very dry before mixing it into the filling.
  4. Spread approximately 1/3 cup of the ricotta mixture over each noodle, leaving a small clear edge at the ends. Roll each noodle firmly from one short end to the other.
  5. Arrange the roll-ups seam-side down in the prepared dish. Spoon the remaining marinara over the top and sprinkle with the remaining 1 cup mozzarella.
  6. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 5 to 10 minutes, until the cheese is melted and lightly browned.
  7. Let the lasagna roll-ups rest for 5 to 10 minutes before serving. Garnish with parsley or extra Parmesan.

Notes

Do not overfill the noodles, and squeeze thawed spinach very dry if using it. Cover the dish for most of baking so the pasta stays tender. Optional additions include 5-10 ounces thawed chopped spinach, 1/2 pound cooked ground beef or Italian sausage, or a pinch of red-pepper flakes.