Lasagna Rolls are a fun take on a classic lasagna! Everyone in the family loves when I make these because having your own roll is like having your own personal cheesy, saucy and delicious lasagna!

Growing up, one of my favorite recipes of my mother's was her lasagna. It was always a special dinner when she made it. Now that I'm a mom, I love making lasagna for my own family. It's a hearty and healthy dish that turns any meal into a special occasion. Recently, I wanted to send the kids to school with some for lunch. I decided to play around a bit and make these lasagna rolls. 

They're really fun for kids because the lasagnas are individual portions and kids feel special when they get anything that is their "own". They're also great for mom and dad because they fit snugly in your little one's lunchbox with out making a mess. The best part about this dish? It's got a carbohydrate, vegetable, protein and dairy so you know your family is eating a balanced meal all in one dish!

Of course, this recipe can also be made into a classic layered lasagna instead of rolls. More detailed instructions are below, but essentially instead of rolling you just layer the lasagna sheets. It's super simple and a fun cooking activity do you with your kids whether you make rolls or layered!

I love this recipe too because it includes a veggie in it, and I'm always trying to get vegetables in my kids' diets. This lasagna is a great way to do it! You can use cooked spinach, broccoli or even zucchini! Have your little ones help you rolls up the lasagna sheets and make their "own" meal. They'll be so excited when it comes out of the oven!

If you looking for other kid-friendly pasta dishes, try out my Puttanesca recipe or Pasta Mama. And as always, let me know what you think of these Lasagna Rolls and tag me on social media if you make them!

comment on this post

Lasagna Rolls (Serves 6-8)

Prep Time: 10 mins Cook Time: 45 mins

nut free

Ingredients

  • 9 lasagna noodles (I cook 1 extra in case they tear while boiling)
  • 1 egg
  • 16 ounces ricotta cheese (I used part skim ricotta)
  • 1/2 cup parmesan cheese, divided
  • 1 teaspoon Italian herbs
  • 1 teaspoon kosher salt
  • 1 cup cooked and finely chopped spinach and/or broccoli
  • 1 1/2 cups marinara sauce
  • 1 cup shredded mozzarella cheese, divided

Preparation

1. Cook lasagna noodles in salted water 2 minutes less than package directions call for and rinse with cold water.

2. Preheat oven to 375 degrees.

3. In a bowl whisk the egg, ricotta, 1/4 cup parmesan, italian herbs, salt 1/2 cup mozzarella and broccoli or spinach to combine.

4. Place 1/4 cup of the marinara sauce on the bottom of a 9×11 inch baking dish.

5. Spread 1/3 cup of the ricotta mixture on each lasagna noodle, covering the sheet and roll up jelly roll style.

6. Place the lasagna rolls seam side down in the baking dish and top with remaining marinara sauce and 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.

7. Cover the dish with foil and bake for 30 minutes.

8. Uncover and continue to cook until cheese is golden brown and bubbly, about 15 minutes.

9. Serve.

* You can also prepare the dish through step 6, cover and freeze. When ready to eat, bake for 45 minutes covered and 15 minutes uncovered.

** To prepare as a baked lasagna, following directions through step 4. Layer sheets of lasagna in a 9x11 inch pan followed by 3 sheets of lasagna, ricotta mixture alternating using all of the ingredients and topping with marinara. Top with mozzarella and bake covered for 30 minutes and uncovered for 15 more minutes until golden and bubbly. Allow to rest for 5 minutes and cut into squares.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

leave a comment

24 comments

  • Angela

    I was making these lasagna rolls tonight and I was wondering what do you do with the other 1/4 cup of Parmesan Cheese? It doesn't mention it again!

    leave a comment

    • Catherine

      Sorry sprinkle the rest on top :)

      leave a comment

  • Lori

    Oh my goodness! We made these tonight and they were so good!!!!! Actually, only the adults the ate them, as my boy was asleep before they were ready...I miscalculated my timing :) There was this beautiful sweetness in the aftertaste, that I assume came from the agave in the Weelicious Marinara sauce (that I also made!!). Thank you! Now just need to figure out how to get my super fussy toddler to eat any of the food I make!

    leave a comment

  • Lori

    Oh my goodness! We made these tonight and they were so good, and used broccoli instead as I forgot to thaw the spinach!!!!! Actually, only the adults the ate them, as my boy was asleep before they were ready...I miscalculated my timing :) There was this beautiful sweetness in the aftertaste, that I assume came from the agave in the Weelicious Marinara sauce (that I also made!!). Thank you! Now just need to figure out how to get my super fussy toddler to eat any of the food I make!

    leave a comment

  • Vanessa

    Okay, so I don't want to sound like a dork, but is this not done in layers right? I will be rolling them and placing them side by side in baking dish?

    leave a comment

    • Catherine

      yes :)

      leave a comment

  • Sophie

    can i use farmer's cheese instead of the ricotta?

    leave a comment

  • Vanessa

    I really want to make this for a christmas potluck but I will need to double maybe triple the recipe, would it be easier just to do it in layers? how would I layer it? can you please help me!!!, also if i have frozen spinach, after it thaws do I have to steam it still? sorry I know I'm being such a pain:/

    leave a comment

    • Catherine

      Just layer the pasta and put a layer of the stuffing then repeat :) put cheese on top and melt. You do not have to steam the frozen spinach :)

      leave a comment

  • Alicia

    If I wrap and freeze these individually, how long would you think I'd need to bake, if it's just one at a time? TIA :)

    leave a comment

    • Catherine

      Just bake 10 minutes covered and 10 minutes uncovered.

      leave a comment

  • Jellyjello

    perfect recipe once again! just made this for my family and a friends family just enough for two dishes! and so delicious! my daughter had fun rolling them up! =)

    leave a comment

  • Jellyjello

    just realized i had a zucchini n whipped up zucchini coins as a side! thanku weelicious!

    leave a comment

  • Acm

    would love to see a real picture, rather than the generic lasagna photo you have here...

    leave a comment

  • Lauren

    Yum! I used fresh spinach and added fresh basil to the filling! My 3 yo LOVED rolling them up!

    leave a comment

  • Menu Plan Monday: Week Of April 29th

    [...] – spinach lasagna, purple lettuce salad [...]

    leave a comment

  • Recipe: Vegetarian Spinach Lasagna One Mama's Daily Drama

    [...] create this recipe, I was inspired by this one from Weelicious for spinach lasagna rolls. I love this meal because it can be made from scratch or simplified with a few prepackaged [...]

    leave a comment

  • Marlana

    Damn everyone here is a busy parent cooking for their kids and I'm just a hungry teenager lying in my bed looking at food porn I feel out of place

    Why did I feel the need to share that

    leave a comment

  • HopefulSoul

    Yummy! I didn't have ricotta but cottage cheese worked in a pinch.. My toddler loved it, nothing made it to the floor, that's the sure sign it was a success!

    leave a comment

  • Alison

    This is a great make ahead meal even if you don't want to freeze. I cooked the pasta and assembled everything this afternoon and put it in the fridge. That way all I have to do tonight is bake in the oven. Kids are excited. :)

    leave a comment

  • Teresa

    These were really good! My husband and I loved them, our six-year-old loved them, and our three-year-old ate half of one before declaring that he didn't like them because of the broccoli. But at least he ate half of one! :)

    leave a comment

  • MT

    I love making this! I made it with broccoli and I used spinach lasagne sheets. Yum, yum, lip-smacking good!

    leave a comment

  • Menu Plan Monday: Week Of April 29th One Mama's Daily Drama

    […] – spinach lasagna, purple lettuce salad […]

    leave a comment

  • Shannon

    [Comment awaiting moderation]

    leave a comment