These lasagna roll ups are a fun and unique pasta dish that comes together much quicker than traditional lasagna. Your kids will love these cute lasagna rolls!
TIP: To make these vegetarian, use regular marinara sauce.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
425.25g
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
20g
grated or shredded parmesan cheese
240g
shredded mozzarella cheese
1.2 liters
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
15 ounces
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
¼ cup
grated or shredded parmesan cheese
3 cups
shredded mozzarella cheese
5 cups
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
Utensils
Medium Bowl
Step 1
Preheat oven to 375°F.
Step 2
In a medium bowl, mix together ricotta, parmesan, herbs, garlic powder, salt and pepper to taste.
Step 3
Lay out lasagna sheets on a clean cutting board. Spread a layer of ricotta mixture evenly across the pasta sheet. Then sprinkle with an even layer of shredded mozzarella.
Step 4
Roll the layered pasta sheet into a log. Cut in half, so that you have two pinwheels. Repeat with remaining pasta and cheese mixture.
Step 5
Ladle three cups of prepared meat sauce into the Ninja 3qt sauté pan to cover the entire bottom of the pan. Lay pinwheels cut side up, into the pan until the dish is full. Add dollops of any remaining ricotta mixture and top with remaining sauce.
Step 6
Cover top with remaining shredded mozzarella cheese. Cover the pan with lid and bake for 25 minutes.
Step 7
Remove lid and broil top for 3-5 minutes until golden brown. Top with fresh parsley.
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
425.25g
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
20g
grated or shredded parmesan cheese
240g
shredded mozzarella cheese
1.2 liters
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
15 ounces
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
¼ cup
grated or shredded parmesan cheese
3 cups
shredded mozzarella cheese
5 cups
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
Step 2 of 7
In a medium bowl, mix together ricotta, parmesan, herbs, garlic powder, salt and pepper to taste.
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
425.25g
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
20g
grated or shredded parmesan cheese
240g
shredded mozzarella cheese
1.2 liters
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
15 ounces
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
¼ cup
grated or shredded parmesan cheese
3 cups
shredded mozzarella cheese
5 cups
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
Step 3 of 7
Lay out lasagna sheets on a clean cutting board. Spread a layer of ricotta mixture evenly across the pasta sheet. Then sprinkle with an even layer of shredded mozzarella.
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
425.25g
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
20g
grated or shredded parmesan cheese
240g
shredded mozzarella cheese
1.2 liters
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
15 ounces
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
¼ cup
grated or shredded parmesan cheese
3 cups
shredded mozzarella cheese
5 cups
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
Step 4 of 7
Roll the layered pasta sheet into a log. Cut in half, so that you have two pinwheels. Repeat with remaining pasta and cheese mixture.
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
425.25g
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
20g
grated or shredded parmesan cheese
240g
shredded mozzarella cheese
1.2 liters
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
15 ounces
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
¼ cup
grated or shredded parmesan cheese
3 cups
shredded mozzarella cheese
5 cups
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
Step 5 of 7
Ladle three cups of prepared meat sauce into the Ninja 3qt sauté pan to cover the entire bottom of the pan. Lay pinwheels cut side up, into the pan until the dish is full. Add dollops of any remaining ricotta mixture and top with remaining sauce.
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
425.25g
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
20g
grated or shredded parmesan cheese
240g
shredded mozzarella cheese
1.2 liters
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
15 ounces
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
¼ cup
grated or shredded parmesan cheese
3 cups
shredded mozzarella cheese
5 cups
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
Step 6 of 7
Cover top with remaining shredded mozzarella cheese. Cover the pan with lid and bake for 25 minutes.
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
425.25g
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
20g
grated or shredded parmesan cheese
240g
shredded mozzarella cheese
1.2 liters
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
15 ounces
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
¼ cup
grated or shredded parmesan cheese
3 cups
shredded mozzarella cheese
5 cups
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
Step 7 of 7
Remove lid and broil top for 3-5 minutes until golden brown. Top with fresh parsley.
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
425.25g
ricotta cheese, at room temperature
2 tablespoons
dried Italian herbs
1 tablespoon
garlic powder
20g
grated or shredded parmesan cheese
240g
shredded mozzarella cheese
1.2 liters
prepared tomato meat sauce
Kosher salt and ground black pepper, as desired
chopped parsley (optional)
2 boxes
ridged lasagna noodles, cooked to al dente (or 2 lbs. fresh pasta sheets from local restaurant/grocery)
