***EDS NOTE: THIS MAY NOT BE THE FINAL VERSION OF THIS DISH.*** Mini Lasagna Rolls are displayed, as seen on Let's Eat, Season 1.
Recipe courtesy of Jamika Pessoa

Mini Lasagna Roll-ups

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 16 to 20 servings



  1. Preheat the oven to 350 degrees F. Coat an 8-inch oval baking dish with cooking spray and set aside.
  2. Mix together the ricotta, spinach, Parmesan, Italian seasoning, onion powder, salt, pepper, garlic, egg and lemon juice in a large bowl.
  3. Lay out the cooked noodles and cut each one in half widthwise. Spread about 2 tablespoons of filling on each noodle. Tightly roll the filling in the noodle and place seam-side down in the prepared baking dish. Arrange the rolls in a row and top each with a spoonful of sauce and sprinkle of mozzarella.
  4. Bake until the filling is warm and the cheese is melted, 15 to 20 minutes. Serve the rolls on toothpicks with any remaining tomato sauce on the side for dipping.

Cook’s Note

For browned cheese and crispy lasagna edges, place under the broiler until the desired color is reached.