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!
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings (2 halved rolls per person)
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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


  1. 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.
  2. Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.
  3. 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.

Cook’s Note

The roll-ups can also be served at room temperature with warm marinara.