Lasagne Rolls

These Lasagne Rolls offer all the comforting flavors of traditional lasagna in a convenient, handheld bite. The filling combines creamy part-skim ricotta, a binding egg, and aromatic herbs like oregano and fresh basil for a bright, savory profile. Rolled tightly and baked until bubbly, they develop a delightful texture with a soft interior and slightly crisp edges. This dish is perfect for weeknight dinners when you crave Italian comfort food without the hassle of layering a full casserole. It pairs beautifully with a simple marinara sauce and a side salad, making it a satisfying meal for the whole family that feels both homemade and elegant.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 142.0

Dietary: Vegetarian

Description

These Lasagne Rolls offer all the comforting flavors of traditional lasagna in a convenient, handheld bite. The filling combines creamy part-skim ricotta, a binding egg, and aromatic herbs like oregano and fresh basil for a bright, savory profile. Rolled tightly and baked until bubbly, they develop a delightful texture with a soft interior and slightly crisp edges. This dish is perfect for weeknight dinners when you crave Italian comfort food without the hassle of layering a full casserole. It pairs beautifully with a simple marinara sauce and a side salad, making it a satisfying meal for the whole family that feels both homemade and elegant.

Ingredients

1/2 cup Part-skim ricotta cheese
1 Egg
1 ounce Mozzarella cheese, shredded
2 tablespoon Parmesan cheese, grated
1/8 teaspoon Dried oregano
1/8 teaspoon Fresh basil leaves, chopped

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C) and lightly grease a baking dish.
2
Cook lasagna noodles according to package directions until al dente, then drain and lay flat on a clean kitchen towel.
3
In a small bowl, combine the ricotta cheese, egg, half of the shredded mozzarella, grated Parmesan, oregano, and chopped basil. Mix until well blended.
4
Spoon a generous tablespoon of the cheese mixture onto one end of each noodle.
5
Carefully roll up each noodle from the end with the filling and place seam-side down in the prepared baking dish.
6
Top the rolls with the remaining shredded mozzarella cheese.
7
Bake for 20 minutes, or until the cheese is melted and bubbly and the rolls are heated through.
8
Let stand for 5 minutes before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 142.0kcal

% Daily Value *
Total Fat 10.8g17%
Saturated Fat 6.5g33%
Cholesterol 81.2mg28%
Sodium 197.0mg9%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.1g1%
Sugars 1.3g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using no-boil lasagna noodles, follow package instructions for soaking or preparation before rolling.

Serve with your favorite marinara sauce on the side or drizzled over the top before baking.

For added protein, consider mixing cooked Italian sausage or ground beef into the ricotta filling.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Keywords: lasagna, rolls, ricotta, cheese, italian, vegetarian, baked, pasta, main, dinner, easy, comfort, herbs, basil, oregano

Read it online: https://www.chefs-mate.com/recipe/lasagne-rolls-2/