Cheese Lasagna Rolls
Tender lasagna noodles rolled around a creamy ricotta filling, baked in marinara sauce and topped with melted mozzarella. A comforting, cheesy dinner that's easier than traditional lasagna.
- Total time
- 45 min
- Servings
- 6
- Calories
- 480
- Protein
- 28g
Ingredients
- 12 noodles lasagna noodles
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 large egg
- 3 cups marinara sauce
- 1 tsp dried oregano
- ½ tsp salt
Instructions
- 1
Preheat oven to 375°F. Spread 1 cup of the 3 cups marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- 2
Cook the 12 lasagna noodles in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse with cool water; lay flat on a baking sheet.
- 3
In a medium bowl, mix the 15 oz ricotta, 1 cup of the 2 cups mozzarella, 0.5 cup parmesan, 1 egg, 1 tsp oregano, and 0.5 tsp salt until well combined.
- 4
Spread about 2 tablespoons of the ricotta mixture onto each noodle, covering evenly. Roll each noodle up tightly and place seam-side down in the prepared baking dish.
- 5
Pour the remaining 2 cups marinara sauce over the rolls, covering them completely. Sprinkle the remaining 1 cup mozzarella on top.
- 6
Bake uncovered until the sauce is bubbly and the cheese is melted and lightly golden, about 25-30 minutes. Let rest for 5 minutes before serving.
- 7
Serve hot, spooning extra sauce from the dish over each roll.
Tools you’ll need
- 9x13 inch baking dish
- Large pot
- Colander
- Mixing bowl
- Baking sheet
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