Lasagna Roll-Ups
- Level: Easy
- Yield: 4 servings (2 halved rolls per person)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 406
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 22
- Cholesterol
- 47
- Sodium
- 684
- Total: 25 min
- Active: 15 min
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.
Cook’s Note
The roll-ups can also be served at room temperature with warm marinara.