Lasagna Roll Ups 9

Yes, Thanksgiving is right around the corner and all I am seeing is Thanksgiving recipes and I promise I have some great ones coming, but until then we still need to feed our families and they don’t want turkey.  So, this is a great quick, easy, hearty dinner to put on the table during this crazy season.  By the way, how the hell did we get to November?  The middle of November no less! I am trying to wrap my head around all that I need to do in the next 6 weeks and it just makes me want to pour a glass of wine and get into a hot bath and go into denial mode!

But, since Mom and Dad don’t get to rest here is a great recipe the whole family will love.  It is just an easy version of lasagna-I’m sure you picked that up in the title, but just in case… Serve this with a side salad and dinner is DONE!

One thing to make this even easier or quicker, I should say, is using “fresh” lasagna noodles.  I have seen them in most grocery stores.  But, if you can’t find them then just use regular lasagna noodle and boil them a couple minutes shy of done.  They will cook more in the oven and you don’t want mushy noodles.

Another note-you can use jarred marinara or you can make your own bolognese sauce with the recipe here

Hope you enjoy!

Lasagna Roll Ups 8

Lasagna Roll Ups

Lasagna in individual portions! No more trying to get squares out of the pan. 

Servings 6


  • 1 large jar Marinara or bolognese sauce
  • 1- 15oz tub ricotta cheese
  • 1 egg
  • 6-12 fresh (6 sheets cut in half) or cooked lasagna noodles (cook according to package directions but take out of water 2 minutes early)
  • 3 Tablespoons fresh chopped parsley
  • 2 1/2 cups shredded mozzarella
  • 3/4 cups grated Parmesan cheese
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 375 degree. Line a baking sheet with parchment paper for the lasagna noodles. Spray a 13"x9" baking dish with cooking spray. 

  2. In a large bowl, combine ricotta cheese, egg, 1/2 teaspoon Kosher salt. 1/4 teaspoon black pepper, parsley, 2 cups mozzarella (save 1/2 cup for topping), 1/2 cup Parmesan cheese (save 1/4 cup for topping). Mix well. 

  3. If cooking noodles drain them from the water and lay on the parchment line baking sheet.  If using fresh cut the sheets in 1/2 long way.  Place on parchment lined baking sheet. 

  4. Spread about 1/3 cup of marinara or bolognese sauce on the bottom of the baking dish. 

  5. Spread about 1/4 cup of cheese mixture onto each lasagna noodle. Then spread a large spoonful of sauce over cheese. 

  6. Roll each noodle up like a jellyroll. Arrange seam side down in the baking dish. 

  7. Spoon remaining sauce over rolled noodles. Top with remaining cheese.

  8. Spray a large sheet of foil with cooking spray.  Place the sprayed side down on baking dish and cover dish tightly.  This will help with the foil sticking to the cheese. 

  9. Bake 30-35 minutes or until bubbly. Remove from oven and serve.  Garnish with parsley. 

Recipe Notes

Fresh lasagna noodles normally come in sheets.  You will need 6 (cut into half).

Needed Items