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
Scale
- 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