Name: Lasagna Roll Ups
Ingredients: 12 lasagna noodles (not the no-boil kind – trust me on this); 1 jar (24 oz) marinara sauce (use the good stuff, or make your own if you’re feeling ambitious); 2 cups mozzarella cheese, shredded (pre-shredded works but freshly shredded melts better); 1/2 cup parmesan cheese, grated (the stuff in the green can will work, but real parm is next level); Fresh basil for garnish (optional, but makes it look like you’re a fancy chef); 15 oz ricotta cheese (whole milk, because we’re not here to count calories); 1 large egg (helps bind everything together); 1/4 cup parmesan cheese (yes, more cheese – it’s lasagna, people); 1 tablespoon Italian seasoning (or just oregano if that’s all you’ve got); 2 cloves garlic, minced (or 4 if you’re like me and measure garlic with your heart); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional, but adds a nice kick); 10 oz frozen spinach, thawed and squeezed dry (or 2 cups fresh spinach, wilted); 1 lb ground beef, Italian sausage, or turkey (if you want a meatier situation); 1 medium onion, diced (adds great flavor to the meat); 1 cup mushrooms, chopped (optional, but delicious); 1/4 cup red wine (for the sauce, but also maybe pour yourself a glass while cooking)

Description

So one night I was craving lasagna but absolutely did NOT want to deal with all those layers and the hour-plus of baking time. Plus, my husband always complains that his portion falls apart when I serve it (eye roll). That’s when I had this lightbulb moment – why not roll the noodles instead? These lasagna roll-ups have all the cheesy, saucy goodness of traditional lasagna but they’re way easier to serve, cook faster, and honestly, they look way fancier than they are. They’re basically individual lasagna scrolls that stay perfectly intact when you serve them. Total game-changer for pasta night!

Ingredients

Scale

For the Basics:

12 lasagna noodles (not the no-boil kind – trust me on this)
1 jar (24 oz) marinara sauce (use the good stuff, or make your own if you’re feeling ambitious)
2 cups mozzarella cheese, shredded (pre-shredded works but freshly shredded melts better)
1/2 cup parmesan cheese, grated (the stuff in the green can will work, but real parm is next level)
Fresh basil for garnish (optional, but makes it look like you’re a fancy chef)

For the Ricotta Filling:

15 oz ricotta cheese (whole milk, because we’re not here to count calories)
1 large egg (helps bind everything together)
1/4 cup parmesan cheese (yes, more cheese – it’s lasagna, people)
1 tablespoon Italian seasoning (or just oregano if that’s all you’ve got)
2 cloves garlic, minced (or 4 if you’re like me and measure garlic with your heart)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, but adds a nice kick)
10 oz frozen spinach, thawed and squeezed dry (or 2 cups fresh spinach, wilted)

For Extra Credit:

1 lb ground beef, Italian sausage, or turkey (if you want a meatier situation)
1 medium onion, diced (adds great flavor to the meat)
1 cup mushrooms, chopped (optional, but delicious)
1/4 cup red wine (for the sauce, but also maybe pour yourself a glass while cooking)