Cheesy Lasagna Rolls

For this simple twist on vegetarian lasagna; make a simple ricotta and Parmesan cheese filling, roll it into cooked lasagna noodles, nestle into tomato sauce in a baking dish, and bake.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 1 container (16 oz.) ricotta cheese
  • 1⁄4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1⁄2 tsp. garlic powder
  • 1 tsp. dried Italian seasoning
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 8 lasagna noodles, cooked
  • 1 jar (24 oz.) chunky marinara sauce
  • 2 cups mozzarella cheese


  • Preheat oven to 350°F. Grease a medium baking dish with olive oil.
  • In a large bowl, mix ricotta, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper.
  • Arrange noodles on work surface. Spread each with 1⁄4 cup of the ricotta mixture and roll up, starting with short end.
  • Spoon half of the sauce into the prepared baking dish and nestle filled noodles, seam-side down, into sauce. Pour remaining sauce over rolls; sprinkle with mozzarella cheese.
  • Bake for 40 minutes or until casserole is bubbling. Let sit 10 minutes.