Viewers’ Choice Lasagna Rolls

Yup. Viewers’ Choice. Sounds legit, right? I didn’t know what to title this post, and “Lasagna Rolls” looked all lonesome and boring. I also was not going to post this recipe, because there is no recipe. It’s just a bunch of stuff thrown together. So, this is a special blog-by-request post.

I had a huge hankerin’ for lasagna, so I made lasagna rolls instead of the usual stacked kind. I don’t think I’ll ever make regular lasagna again! Rolls come out so much prettier and are easier to serve (portion control!). A bunch of sweet folks on social media requested the recipe, so I’m gonna do my best to explain it. It’s a simple ingredient kind of recipe, but I’m not gonna lie, it can be a hassle preparing and assembling everything.

This pic that I posted on social media is the reason for this post.
The Instagram pic responsible for this post.

P.S. thanks for all your likes and lovely comments ♥

 Lasagna Rolls


  • Want to make your own ricotta? Try this recipe from Bon Appetit: Fresh Ricotta
  • Veganize this lasagna with faux ricotta (In El Paso, Sprouts carries it & probably Cielo Vista Market) or make your own. I have a recipe that I adapted from Chef Tal that can be found here: Spinach “Ricotta” Filling.
  • Shredded Cheese- omit it or use vegan cheese…and/or spoon this vegan Alfredo sauce over the top.
  • Sorry guys, I don’t measure the spices for the ricotta filling below. It’s maybe a few sprinkles or about ½ a teaspoon of each: dried oregano, dried basil, dried rosemary, fresh cracked black pepper. The secret ingredient is freshly grated nutmeg, maybe about 5 gratings.  I also add red pepper flakes- about a pizza packet’s worth. Adjust seasonings to your taste.


8 uncooked lasagna noodles, regular or whole wheat (you might want to boil extra in case some break, or just make deconstructed lasagna out of them)
1 16-oz. container of ricotta
1 jar of your favorite spaghetti sauce
shredded cheese
Optional ingredients: 1 cup or more of frozen spinach, spice blend as noted above, and choice of veggies (I sauteed thinly sliced zucchini and chopped mushrooms in Earth Balance butter, dried thyme, salt & pepper for about 5 minutes)


  1. Boil the lasagna noodles according to the package directions.
  2. While the noodles cook, prepare the spinach and veggies. Cook the frozen spinach, unless you had the foresight to thaw it the night before. Drain and squeeze some of the excess moisture out.
  3. Make the ricotta filling by mixing the spices into the ricotta. Fold in the spinach and season if necessary.
  4. Preheat the oven to 350°.
  5. Spread a thin layer of spaghetti sauce in a 13″ by 9″ baking dish.
  6. On a plate or cutting board: lay down a lasagna noodle, spread a thin layer of ricotta over the entire length of the noodle, top with veggies, and sprinkle a bit of shredded cheese. Carefully roll, place in baking dish, and repeat.
  7. Pour the rest of the sauce over the rolls (I ended up not using the entire jar, but it’s up to you). If using cheese, sprinkle desired amount over rolls.
  8. Cover with foil and bake for about 30 minutes or until they’re heated through and sauce is bubbling.
  9. Prepare a salad and/or garlic bread to prevent yourself from digging in and burning your mouth!
The other pic I almost posted.
The other phone pic that didn’t make it to Instagram.




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