Homemade lasagna rolls are a meal that everyone in the family will enjoy. They provide a comforting meal, fresh from the oven and you can sneak in some extra vegetables. They can also be made in a way that is allergy friendly. If you are looking for a new meal to add to your meal planning rotation, I would recommend giving this one a try!
Batch Cooking
This is a meal that I like to double so I have an extra pan of lasagna rolls to put in the freezer for another day. When you have a busy night of activities with your family, you can easily take it out and have a delicious homemade meal to enjoy. I would recommend defrosting it in the fridge overnight before baking. You can also freeze it in individual portions.
Hidden Veggies
This recipe allows for some great opportunities for hidden veggies! Along with adding spinach, you could also easily add shredded zucchini, carrots, and cauliflower rice. The flavors in the meat and cheese overpower the vegetables and it will allow your entire family to get the benefits of these vegetables without even realizing it. You can find instructions on how to wash and store these veggies in my eBooks here.
Allergy Friendly Substitutions
These lasagna rolls can be made allergy friendly by using a gluten free noodle alternative and ensuring that the seasonings are all gluten free.
Lasagna Rolls
Equipment
- Measuring Spoons
- Large Spoon
- Mixing Bowl
- Aluminum Foil
Ingredients
- 16 oz. Lasagna noodles
- 1 lb. Italian sausage
- 1 Onion, chopped
- 2 c. Spinach, chopped
- 1 c. Basil, chopped
- 1 lb. Mozzarella, shredded
- 32 oz. Ricotta cheese
- 1 T. Italian seasoning
- 1 T. Garlic & Herb seasoning
- 2 c. Marinara sauce
- Parmesan cheese, grated (optional)
Instructions
For the Filling:
- Brown 1 lb. of sausage with onion. After browned, add 2 cups of spinach and 1 cup of fresh basil to the meat and onion mixture in a glass mixing bowl.
- Add mozzarella and ricotta cheese and seasonings, mix well.
Assemble the Rolls:
- Parboil lasagna noodles for 3 minutes. Lay a noodle flat on a cutting board and add ¼ cup of the filling mixture to the noodle. Spread the filling 75% of the way down the noodle.
- Preheat the oven to 375℉.Add about a cup of marinara sauce to the bottom of the casserole dish.Roll the noodle and place it with the seam down in a 9” x 13” casserole dish.
- Add a spoonful of sauce on top of each roll up and use the back of the spoon to spread the sauce.
- Bake in the oven for 40 minutes.If they start to brown too much, cover loosely with foil.
- At about the 30-minute mark, top with grated parmesan cheese and bake for the remaining 10 minutes.
Video
Notes
- You can use pesto or alfredo sauce for a different spin on this classic meal.
- You can make this an allergy-friendly meal by using gluten-free noodles.
- The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
Nutrition
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