Lasagna Roll Ups


The only baked pasta casserole that rivals classic lasagna? Lasagna roll ups. These rolled lasagna packages are filled 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.  

Hands On Time:
35 mins
Total Time:
1 hrs 35 mins
10 servings


  • 10 uncooked lasagna noodles

  • 1 cup finely chopped sweet onion

  • 2 tablespoons olive oil

  • 3 garlic cloves, minced and divided

  • 1 (24-oz.) jar tomato-and-basil pasta sauce

  • 1 1/2 teaspoons sugar

  • 1/4 teaspoon dried crushed red pepper

  • 1 cup low-fat ricotta cheese

  • 2 ounces 1/3-less-fat cream cheese, softened

  • 1 (14-oz.) can baby artichoke hearts, drained and quartered

  • 1 large egg white, lightly beaten

  • 1/4 cup torn fresh basil

  • 1/4 cup (1 oz.) freshly shredded Parmesan cheese


  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.

  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.

  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.

  4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

    Tomato-Basil Lasagna Rolls
    Hector Sanchez; Styling: Lydia Degaris Pursell

Chef's Notes

We tested with Classico Tomato & Basil pasta sauce.

Nutritional analysis is per serving (not including toppings).

Nutrition Facts (per serving)

190 Calories
5g Fat
28g Carbs
9g Protein
Nutrition Facts
Calories 190
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 11mg 4%
Sodium 590mg 26%
Total Carbohydrate 28g 10%
Protein 9g
Calcium 120mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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