Ricotta Lasagna Rolls Recipe

Name: Ricotta Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lasagna; 0.5 (16 ounce) package lasagna noodles, cooked and drained; 8 ounces cream cheese, softened; 1/4 cup butter or 1/4 cup margarine; 1 egg, slightly beaten; 1 lb ricotta cheese (we use cottage for price reasons); 1/4 cup chopped parsley; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 lb mozzarella cheese, sliced into thin strips; 1/4 cup grated parmesan cheese; Sauce; 1 lb ground beef; 2 (6 ounce) cans tomato paste; 3 cups water; 2 tablespoons chopped parsley; 1 1/2 teaspoons salt; 1 teaspoon sugar; 1/2 teaspoon oregano; 1/2 teaspoon sweet basil (I use the regular basil); 1/8 teaspoon pepper

Servings: persons

Lasagna
0.5 (16 ounce) package lasagna noodles, cooked and drained
8 ounces cream cheese, softened
1/4 cup butter or 1/4 cup margarine
1 egg, slightly beaten
1 lb ricotta cheese (we use cottage for price reasons)
1/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 lb mozzarella cheese, sliced into thin strips
1/4 cup grated parmesan cheese
Sauce
1 lb ground beef
2 (6 ounce) cans tomato paste
3 cups water
2 tablespoons chopped parsley
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon sweet basil (I use the regular basil)
1/8 teaspoon pepper

1
Brown ground beef. Drain and rinse.
2
In saucepan, combine sauce ingredients and ground beef, stirring to blend well. Simmer for 20 minutes, stirring occasionally.
3
While sauce is cooking, prepare lasagna rolls.
4
Cream together cream cheese and butter or margarine.
5
Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly.
6
Spread 2 to 3 tablespoons of filling on each piece of lasagna.
7
Starting at narrow end, lightly roll up each piece.
8
Place rolls, seam side down, in greased shallow baking pan.
9
Pour sauce over rolls; top with Mozzarella and Parmesan cheeses.
10
Bake, uncovered, at 350 degrees F for 50 to 60 minutes.
11
Refrigerate any leftovers.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Lasagna, 0.5 (16 ounce) package lasagna noodles, cooked and drained, 8 ounces cream cheese, softened, 1/4 cup butter or 1/4 cup margarine, and more.

Yes, Ricotta Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta Lasagna Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions