For my first ever rendition of Healthyish pantry pasta, I decided to make lasagna roll-ups. They are easy to make, filling and delicious. Plus, they’re made from simple ingredients that you can find in your refrigerator or pantry. After all, what’s better than a tasty plate of cheesy pasta after a long week? This lasagna recipe is definitely the perfect way to get the weekend started.
About these Lasagna Roll-Ups
What I love about these lasagna roll-ups is that they are easy to make and fully customizable. Dan decided last minute that he wanted some ground beef in his roll-ups. So, I simply browned ground beef in a pan, drained the grease and added the beef to half of the cheese mixture. The other half was plain cheese.
When I made these roll-ups, I used my quick homemade red sauce. But store-bought sauce will work perfectly too. Whatever is easiest after a long week. The goal of this meal is keeping it simple, so no pressure to make a homemade sauce.
When prepping the pasta, be sure to cook it al dente. The pasta will continue to cook in the oven, so you do not want to overcook it. Once the pasta is cooked, lay the lasagna sheets out flat and fill them with the ricotta cheese mixture. Roll them up and place them in a prepared baking dish. Be sure to line the dish with some sauce before adding the roll-ups. Top with more sauce, mozzarella cheese and cove with foil. Bake for 25-30 minutes. Let the roll-ups stand for 10-15 minutes before serving.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until heated through. This recipe makes 18-20 roll-ups. Please see below for nutritional information.
Looking for more pantry pasta ideas? Try my baked macaroni and cheese with roasted tomatoes or my creamy penne with seared scallops.
- 1 lb. lasagna sheets
- 1 cup mozzarella , shredded or sliced will work. This goes on top of the pasta before it bakes.
- 3 cups red sauce, jarred is fine
- 2.5 cups ricotta cheese, part skim
- 2.5 cups shredded mozzarella
- 1 cup grated parmesan cheese
- 1 egg plus 1 egg yolk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons oregano
- fresh chopped parsley
- red pepper flakes
- cracked black pepper
- pasta pot
- sauce pot
- baking dish 9 x 13
- baking tray
- mixing bowl
- Preheat the oven to 350 degrees.
- Gently spray a 9×13-inch baking dish with baking spray. Set it aside.
- Boil a pot of water and cook the pasta according to the package. Al dente is best.
- Once the pasta is cooked, drain it using a colander and drizzle the sheets with olive oil to prevent sticking. Set aside.
- Heat your pasta sauce in a small sauce pot. Stir occasionally.
Prepare the Cheese Filling.
- In a large mixing bowl, combine ricotta cheese, shredded mozzarella, parmesan cheese, 1 egg and 1 egg yolk, garlic powder, onion powder, salt, pepper, and oregano. Stir until well combined.
- Grab your prepared baking dish and add 1-2 ladles of the sauce to the bottom. Spread it out across the bottom of the dish.
- Next, line a baking tray with a 4-5 cooked pasta sheets. Using a spoon, smear a good amount of cheese filling on the pasta. Roll the pasta up and place it in the baking dish. Repeat.
- I was able to make 20 roll-ups. I had three rows of five roll-ups on the bottom of the baking dish; but had to stack the last five roll-ups on top of the center row.
- Top with more sauce, about 2 ladles and sliced mozzarella. Bake covered with foil for 25-30 minutes. Remove the foil and broil for 2-3 minutes until the cheese gets extra bubbly and lightly browned.
- Let the lasagana roll-ups stand for 10 minutes before serving. This will help prevent the cheese from running out of the sides.
- Serve and enjoy!