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Being part Italian, I’m a big fan of lasagna; however, I find it to be difficult to serve. Lasagna rolls make serving easier, and they look really nice when plated. Out of all the Italian dishes I do well, lasagna was never one of them. It always seemed messy and ugly, but I loved the taste. I also had trouble with manicotti, since they’re a pain to stuff. Lasagna rolls seemed like the perfect middle ground.
What You’ll Need:
4-5 cups pasta sauce (home made or premade)
1 1/2 boxes lasagna pasta (18 pieces)
32 oz part-skim ricotta cheese
3 cups shredded mozzarella
3 cups grated Parmesan
parsley, black pepper, garlic powder, paprika, Italian seasoning
In a large bowl, mix ricotta, 2 cups mozzarella and 2 cups Parmesan. Add parsley, black pepper, garlic powder, Italian seasoning and paprika to taste. I use about 1 ½ tbsp each Italian seasoning and parsley, 1 tsp garlic powder and ½ tsp each of paprika and black pepper, but you can use as much or as little as you like. Set aside in the fridge.
Cook your lasagna pasta. You’ll need 18 whole pieces, so you might want to throw a few extra in the pot just in case some tear. If you want a tip on cooking the pasta perfectly, read my article on cooking lasagna pasta. Once it’s cooked, rinse the pasta just until it’s cool enough to handle.
Pour 2 cups of sauce in the bottom of a 9×12″ baking dish. Place a sheet of aluminum foil or waxed paper on your counter. Lay out one piece of pasta. Place one slightly heaping tablespoon full of cheese mix about 1″ from the end. Spread another tablespoon of cheese down the length of the pasta. Begin rolling around the heap of cheese, and then continue rolling toward the other end. Place the completed roll into the baking dish, with the end facing down to hold the roll shut. Continue the process until you fill the pan. Pour on the rest of the sauce, top with the remaining cheese.
Cover the baking dish with aluminum foil and bake at 350 degrees for 40 minutes. Remove the foil and allow to cool for 5 minutes before serving. Serves 6
You can easily freeze any leftovers and heat them up later. I suggest adding a little sauce to the container when you freeze, as the pasta will continue to absorb liquid until it is completely frozen.