Lasagna Rolls

I recently came across another food blog in which the author mentioned that the recipes presented in her blog were not the dishes that she cooked on a daily basis.They were dishes that might intrigue or inspire, but the food cooked at home did not make it onto the blog.She also mentioned that the recipes and dishes posted on the blog were often never made again. 

I thought that was interesting, (and totally cool, by the way), but it got me to thinking that I wanted you to know that the recipes here on the Circle B Kitchen blog are exactly what I cook every day.  This is a collection of my recipes and what I cook for breakfast, lunch or dinner on any given day.  Of course there are a few recipes that I might reserve for special occasions, but for the most part, this is the food we love and the food I love to cook.

And speaking of things I love to cook... that brings me to today’s installment of one of the Circle B Kitchen’s favorite recipes…. Lasagna rolls!

Lasagna rolls may or may not be easier to make than one big lasagna, but they’re certainly easier to serve; they’re a fun departure from the traditional and just different enough to make it a great dish to serve to guests or if you want lasagna for just one or two people.

The ingredients are more or less the same as traditional lasagna, but this is how we assemble it…

Just spread each cooked lasagna noodle with the ricotta cheese mixture,

Then top it with some cooked Italian sausage and a little more grated cheese and roll it up.

Place each roll in a baking pan that has been coated with a little marinara sauce.Top each roll with a little more sauce and grated cheese and bake until heated through and bubbly.

If you’re only serving a few people, you can do these in individual gratin dishes, or easily fill a large baking dish for a crowd.

So there you have it, people…. Easy to make, easy to serve and incredibly luscious lasagna rolls. Here's the recipe...


Click here for a printable recipe

These are very simple to put together and a fun way to serve lasagna without worrying about whether it will fall apart when you cut into it.  You can easily leave out the Italian sausage if you would like to make this a vegetarian main course.  Because of its simplicity, be sure to use high quality ingredients.  I like to use Trader Joe’s Quattro Formaggio cheese blend and of course, some homemade marinara sauce.  Enjoy!

Serves 5-6

10-12 lasagna noodles

16 oz ricotta cheese

1 egg, beaten

12 oz Italian cheese blend (see headnote)

1 lb. bulk Italian sausage (or remove from the casings), cooked and crumbled

2 – 3 cups marinara sauce

Cook the lasagna noodles according to the package directions (I cook them just a little under that) in boiling, salted water to which a little olive oil has been added.  Drain the noodles and rinse with cold water.

Mix together the egg, the ricotta cheese and grated cheeses and set aside.

To assemble, spread a little marinara sauce in the bottom of your baking dish.

Working with one lasagna noodle at a time, spread enough of the cheese mixture the length of the noodle, up to about one inch at the end.  Top that with a sprinkling of the cooked Italian sausage and then a little grated cheese.  Working from the cheesy end, roll the noodle up over the filling and place in your baking dish, seam side down.  Continue with the rest of the noodles.

Top the filled noodles with marinara sauce and a sprinkling of the grated cheeses and bake at 350 degrees for 20 to 30 minutes, or until bubbly and heated through.

Let sit for at least 5 minutes before serving.

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