The only baked pasta casserole that rivals classic lasagna? Lasagna roll ups. These rolled lasagna packages are filed with the same ooey-gooey flavor as the traditional baked dish, but they’re much more fun to serve.
Avoid mushy pasta that unrolls before plating by cooking your lasagna noodles until al dente. You can also substitute sautéed mushrooms or spinach for the recipe’s canned artichokes, though we enjoy the heft they have in the lasagna filling. A trio of cheese ensures there will be more than enough melted comfort in every bite of this casserole, though you can always add more or less on top if you’d like.
Whether you opt to make it ahead to keep in the freezer for a mid-week meal or serve a slice the next time you host supper club, these cheesy Lasagna Roll Ups deserve a spot in your regular cooking routine.
How to Make It
Step 1
Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
Step 2
Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
Step 3
Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
Step 4
Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
Chef's Notes
We tested with Classico Tomato & Basil pasta sauce.
Nutritional analysis is per serving (not including toppings).
