I love how a tray of Tomato Basil Lasagna Roll-Ups looks like it took all afternoon, yet it comes together quickly and feeds a crowd. These roll-ups combine bright tomato, fresh basil, creamy ricotta, and melty mozzarella in tidy, individual portions that reheat beautifully. After testing this version several times, I tuned the filling and baking time so the noodles stay tender and the centers stay creamy.
Why Make This Recipe
- Big flavor in every bite: fresh basil and tomato keep the dish bright while ricotta and mozzarella add comforting creaminess.
- Great for company: the individual rolls look elegant and serve easily without cutting a lasagna slab.
- Make-ahead friendly: assemble ahead and bake when guests arrive or freeze for later.
- Balanced meal option: pair with a simple salad and you have a complete dinner.
- Personal note: I love this recipe because rolling the noodles feels like a small, satisfying kitchen ritual that rewards patience with perfect cheesy pockets.
I often pair it with a light soup like my creamy tomato basil soup for an extra cozy meal.
Recipe Overview
- Prep time: 25 minutes (including boiling noodles)
- Cook time: 30–35 minutes (bake at 375°F / 190°C)
- Total time: ~55–60 minutes
- Servings: 6 (two roll-ups per person)
- Difficulty: Medium — basic techniques (boiling, mixing, rolling) and tidy assembly
- Method: Boil lasagna noodles until al dente, spread ricotta-basil filling, roll each noodle, nest in a sauced baking dish, top with cheese, then bake covered and finish uncovered for light browning.
This approach borrows the same efficient roll-and-bake idea used in other lasagna roll recipes like the roasted garlic butternut squash lasagna roll-ups.
My Experience Making This Recipe
When I first made these, the biggest challenge was overcooked noodles that fell apart during rolling. I fixed that by cooking them to just al dente (about 9–10 minutes) and rinsing briefly under cold water to stop cooking. I also discovered that a thin layer of sauce under the rolls prevents sticking and keeps the bottoms moist.
How to Make Tomato Basil Lasagna Roll-Ups
Start by boiling 8–10 lasagna noodles in generously salted water until al dente (9–11 minutes depending on brand). While the noodles cook, mix 15 oz (425 g) ricotta, 1 cup (100 g) grated Parmesan, 1 cup chopped fresh basil, 1 egg, 1/2 tsp salt, and 1/4 tsp black pepper. Spread about 1/4–1/3 cup of filling evenly on each noodle, roll up tightly, and place seam-side down in a 9×13-inch baking dish with 1–1 1/2 cups marinara spread thinly across the bottom. Cover with 1–1 1/2 cups shredded mozzarella, tent with foil, and bake at 375°F (190°C) for 20–25 minutes; remove foil and bake 5–10 minutes more to brown lightly. Let rest 5 minutes before serving so the filling firms slightly for clean slices.
Expert Tips for Success
- Cook noodles al dente and rinse under cold water to stop cooking; this keeps them workable and prevents tearing.
- Use room-temperature ricotta and mix the filling gently to avoid a grainy texture; whisk the egg in first for a smooth bind.
- Salt your pasta water like the sea — about 1–2 tablespoons for a large pot — so the noodles get seasoning from the inside out.
- Use a rimmed 9×13 dish and spread a thin layer of sauce under the rolls to prevent sticking and add moisture. For crisp edges, bake uncovered the last 5–10 minutes.
- For even baking and easy cleanup, line a rimmed baking sheet with foil underneath the dish to catch any bubbling sauce; alternatively, try the same basil-and-tomato toppings on a sheet pan pizza with basil and tomatoes for a faster weeknight option.
How to Serve Tomato Basil Lasagna Roll-Ups
- Serve two rolls per person with a simple arugula or mixed green salad dressed in lemon vinaigrette for brightness.
- Add roasted vegetables (zucchini, bell peppers) or garlic green beans for color and texture on the plate.
- For a summer-friendly combo, serve alongside a lentil tomato basil summer salad for extra protein and freshness.
- Presentation tip: garnish with a few whole basil leaves and a light drizzle of extra-virgin olive oil just before serving.
Storage and Reheating Guide
- Refrigerate: Cool to room temperature, cover tightly with plastic wrap or transfer to an airtight container, and store up to 3–4 days.
- Freeze: Assemble the roll-ups in a freezer-safe dish, wrap tightly with foil and plastic, and freeze up to 3 months. Bake from frozen at 375°F (190°C) covered for 35–45 minutes, then uncover for 10–15 minutes until heated through and bubbly.
- Reheat (from fridge): Cover and heat in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions for 1–2 minutes, finishing with 30 seconds to 1 minute on high to melt the cheese and warm the center without drying it.
Recipe Variations
- Gluten-free: Use gluten-free lasagna noodles or thin gluten-free pasta sheets; watch cooking time as GF noodles can cook faster.
- Dairy-free: Substitute dairy-free ricotta and shredded plant-based mozzarella; add 1 tbsp nutritional yeast to the filling for savory depth.
- Meat option: Mix 1/2 lb (225 g) Italian sausage (cooked and drained) into the ricotta filling for a heartier roll-up.
- Greens boost: Stir 2 cups finely chopped spinach or kale (sautéed and squeezed dry) into the ricotta for added color and nutrition.
Nutritional Highlights
- Good source of calcium and protein from ricotta and mozzarella, and lycopene from cooked tomatoes.
- Can be moderate in sodium and fat; use part-skim cheeses and low-sodium marinara to reduce those.
- Allergen info: contains dairy and wheat (gluten); adaptations above address gluten-free and dairy-free needs.
- Portion guidance: plan on two roll-ups (~1 to 1 1/2 cups total) per adult for a balanced main course with sides.
Troubleshooting Common Issues
- Noodles tearing during rolling: cook slightly less (al dente) and handle with wet hands or a thin brush of sauce to prevent sticking.
- Dry centers after reheating: reheat covered in the oven with a splash of water or extra sauce to restore moisture.
- Soggy bottoms: don’t overload the sauce under the rolls; a thin, even layer prevents a soggy underside while keeping moisture balanced.
Frequently Asked Questions
Q: Can I assemble these ahead of time and bake later?
A: Yes — assemble, cover tightly, and refrigerate up to 24 hours before baking. Bring the dish back toward room temperature for 20–30 minutes before baking to ensure even cooking; add a few extra minutes to the bake time since the dish starts colder.
Q: How do I prevent the filling from leaking out while baking?
A: Use a firm but not over-wet filling (squeeze excess moisture from any added greens and use a binding egg). Roll tightly and place seam-side down in the dish; the thin sauce layer underneath helps keep them in place.
Q: Can I use no-boil lasagna noodles?
A: You can, but trim cooking time: soak no-boil noodles briefly in hot water until pliable, then roll and bake. They often need a bit more sauce to hydrate fully during baking, so use a slightly wetter marinara.
Q: What’s the best way to reheat individual portions for work lunches?
A: For microwave reheating, cover loosely and heat 90–120 seconds on high depending on power; add a teaspoon of water or sauce and let rest 1 minute to distribute heat. For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes.
For a quicker weeknight tomato-basil pasta that shares these flavors, see this 20-minute tomato basil pasta recipe.
Tomato Basil Lasagna Roll-Ups
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Individual lasagna roll-ups filled with a creamy ricotta and fresh basil blend, topped with marinara and mozzarella, making for an elegant and comforting dish.
Ingredients
- 8–10 lasagna noodles
- 15 oz (425 g) ricotta cheese
- 1 cup (100 g) grated Parmesan cheese
- 1 cup chopped fresh basil
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1–1 1/2 cups marinara sauce
- 1–1 1/2 cups shredded mozzarella cheese
Instructions
- Boil lasagna noodles in salted water until al dente (about 9–11 minutes).
- In a bowl, mix ricotta, Parmesan, basil, egg, salt, and pepper.
- Spread 1/4–1/3 cup of filling evenly on each noodle.
- Roll up the noodles tightly and place them seam-side down in a greased 9×13-inch baking dish.
- Spread a thin layer of marinara sauce on the bottom of the dish.
- Top the rolled noodles with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake at 375°F (190°C) for 20–25 minutes.
- Remove the foil and bake for an additional 5–10 minutes until cheese is lightly browned.
- Let rest for 5 minutes before serving.
Notes
For best results, cook noodles al dente and use room temperature ricotta. Can be assembled ahead of time and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg