7 years ago

Lasagna Rolls

The next time you’re in the mood for lasagna, don’t layer it – just roll it! This family-friendly dinner comes together in about an hour.

6-8 servings
Preparation time: 1 hour


  • 1 box lasagna noodles
  • 1 jar Lunds & Byerlys Marinara Sauce
  • 4 tablespoons extra virgin olive oil, divided
  • 1 pound ground beef
  • 1 small onion, diced
  • 2 small zucchini, diced
  • 3 small portabella mushrooms, diced
  • 1 pound ricotta cheese
  • 2 eggs
  • 6 basil leaves
  • 1 cup mozzarella, shredded
  • Salt and black pepper to taste


  1. Heat oven to 375 F.
  2. Cook pasta according to package directions.
  3. Drain and toss pasta with 1 tablespoon olive oil and lay flat on a sheet tray.
  4. Meanwhile, in a skillet sauté ground beef until fully cooked.
  5. Add sauce and ½ cup water; bring to a simmer.
  6. In another skillet, sauté onions in remaining olive oil about 3-4 minutes, then add zucchini and mushrooms and sauté another 2 minutes until browned.
  7. In a large bowl, stir veggies into the ricotta cheese and fold in eggs and basil.
  8. Spread cheese filling onto the 16 lasagna sheets and roll them up.
  9. In a 13” x 9” dish add 1 cup of meat sauce and spread evenly.
  10. Add lasagna rolls and cover with remaining sauce and cheese.
  11. Bake covered with foil 25 minutes.
  12. Remove foil and cook 5 additional minutes, until cheese is brown.
  13. Remove from oven. Let rest 15 minutes before serving.

Recipe adapted from Barilla.