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Easy Lasagna Roll Ups Recipe with Creamy Ricotta and Mozzarella

Easy Lasagna Roll Ups Recipe

Tender lasagna noodles are spread with a seasoned ricotta and mozzarella filling, rolled, covered in marinara, and baked until hot and bubbly. This cheese-filled recipe makes 12 roll-ups, or about 6 servings.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 noodles Dried lasagna noodles
  • 24 ounces Marinara or tomato-basil pasta sauce, divided
Cheese Filling
  • 15 ounces Whole-milk ricotta cheese
  • 1 egg Large egg
  • 1 cup Shredded mozzarella cheese
  • 1/2 cup Grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Topping
  • 1 1/2 cups Shredded mozzarella cheese
Garnish
  • optional Fresh parsley or basil, chopped

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9 x 13-inch baking dish.
  2. Boil the lasagna noodles in salted water until just al dente, usually 1–2 minutes less than the package directions. Drain, rinse with cool water, and lay the noodles flat on a lightly oiled sheet pan or parchment.
  3. In a bowl, stir together the ricotta, egg, 1 cup mozzarella, Parmesan, Italian seasoning, garlic powder, kosher salt, and black pepper.
  4. Spread about 1 cup of marinara sauce over the bottom of the prepared baking dish.
  5. Spread approximately 3 tablespoons of the cheese mixture over each noodle, leaving a small strip clear at one end. Roll each noodle snugly from one short end to the other and arrange the rolls seam-side down in the dish.
  6. Spoon the remaining marinara over the roll-ups, then sprinkle the remaining 1 1/2 cups mozzarella over the top.
  7. Cover the dish tightly with foil and bake for about 25 minutes. Remove the foil and continue baking for 10–15 minutes, until the sauce bubbles and the cheese is melted and lightly browned.
  8. Let the lasagna roll-ups rest for 5–10 minutes before serving. Garnish with chopped fresh parsley or basil if desired.

Notes

Cook the noodles only to al dente so they remain sturdy while rolling and baking. For make-ahead preparation, assemble and refrigerate the covered dish for up to 24 hours, then add approximately 5–10 minutes to the covered baking time.