Lasagna Roll-Ups

This is the quick and lunch-friendly version of lasagna. Try tucking in a couple pieces of pepperoni for an easy variation. And be sure[ to cook an extra noodle in case one tears!]

Total Time:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings (2 halved rolls per person)
Level:
Easy

Ingredients
  • Kosher salt
  • 8 lasagna noodles
  • Olive oil, for tossing noodles
  • 1 1/2 cups part-skim ricotta
  • 3 tablespoons grated Parmesan
  • 5 sun-dried tomatoes packed in oil, finely chopped
  • 1 cup loosely packed fresh basil leaves, torn
  • 24 pepperoni slices, optional
  • 1 cup marinara sauce, for serving
Directions
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. You may want to cook an extra noodle or 2 in case they rip. Drain and toss with some oil. Drape the noodles over the edge of the pot, without overlapping, to cool.

  • Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.

  • Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using. Roll up and cut each roll in half to make 16 cylinders. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: The roll-ups can also be served at room temperature with warm marinara.


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    This recipe is featured in:

    Cooking with Kids