Let's Be Real: Why Every New Mom (or Anyone, Actually) Needs These Lasagna Rolls
You know when you're so tired you can't even remember if you brushed your teeth this morning? That's when this recipe comes in clutch. I first made these lasagna rolls after my sister had her second baby, and let's just say, I had no idea how much joy a freezer meal could bring to someone's sleep-deprived face. And, honestly, I started stashing them for myself too—because who has time to cook every night? (Not me, that's for sure.)
Okay, confession: The first time I made these, I thought I'd be fancy and use homemade pasta sheets. It was a disaster; flour everywhere, cat tried to eat a noodle (he's fine). So, boxed lasagna noodles it is! Anyway, these rolls are warm, cheesy, and basically taste like a hug—plus, you can freeze them and just bake when the chaos hits. Which is always.
Why You'll Love This (If You're Anything Like Me)
- I make these whenever I know life’s about to get nuts. (Which is, like, every other week.)
- My family goes wild for these—my toddler once tried to eat one cold. I do not recommend that, but hey, do you.
- They’re perfect for those nights when you can barely keep your eyes open but still want real food.
- I always double the recipe because, honestly, the effort's the same and it means I get a backup dinner down the line. Also, try not to stress if your rolls look wonky; mine always do and nobody’s ever complained!
Here’s What You’ll Need (and a Few Substitutes)
- 12 lasagna noodles (the regular old box kind—though sometimes I use the no-boil ones if I’m feeling lazy, with mixed results)
- 2 cups ricotta cheese (I use whole milk, but part-skim works fine; my grandmother swears by Galbani, but honestly, whatever’s on sale)
- 1.5 cups shredded mozzarella cheese (bagged is fine—don’t let anyone guilt you about pre-shredded)
- ½ cup grated Parmesan (sometimes I run out and use pecorino, which gives things a nice little kick)
- 1 egg (or skip it if you’re out—it mostly helps bind, not a deal breaker)
- 2 cups marinara sauce (homemade is dreamy but the stuff in the jar is legit, too; Rao’s is my favorite when I’m feeling flush; otherwise Aldi's works!)
- 1 teaspoon dried Italian herbs (or just a pinch of oregano if that’s all you’ve got)
- 2 cloves garlic, minced (or a big squeeze from a tube; no shame, we’re busy)
- Salt & pepper (I never measure, just a few shakes)
- Optional: A handful of chopped spinach (fresh or frozen; sometimes I sneak it in for the kids and nobody notices)
How to Actually Make These (No Stress)
- Boil the noodles – Cook your lasagna noodles in a big pot of salted water until they’re bendy but not falling apart. I usually set the timer for 8 minutes, but sometimes I wander off and forget. As long as they’re still together, you’re good. Drain and lay them out on a tea towel so they don’t stick.
- Mix the filling – In a big bowl, combine ricotta, half the mozzarella, half the Parmesan, the egg (maybe), garlic, herbs, salt, and pepper. This is where I usually sneak a taste. If you’re adding spinach, chuck that in too.
- Assemble the rolls – Spread a thin layer of ricotta mixture on each noodle (don’t overdo it, or things will get real messy). Roll up gently, like you’re making a little cheesy sleeping bag. Place seam side down in a greased baking dish—it’s okay if they’re squished.
- Add the sauce & cheese – Pour marinara over the rolls, then sprinkle with the rest of your mozzarella and Parmesan. If you like extra sauce (my husband does), use a bit more here.
- Freeze or bake – To freeze, cover tightly with foil and pop in the freezer. Otherwise, bake at 375°F (or about 190°C) for about 30 minutes, until bubbly and golden at the edges. If you bake from frozen, add about 20 extra minutes and cover with foil for the first bit so the cheese doesn’t burn. Don’t worry if it looks a bit weird at this stage—it always does, but it sorts itself out in the oven.
Little Notes That Might Save Your Sanity
- If your noodles tear, just patch them up with a bit of filling. Nobody will ever know (unless you tell them and then, well, that’s on you).
- I’ve tried skipping the egg, and actually, I find it works better if you’re freezing them for a while.
- The first time I made these, I stacked them too close and they fused together—now I leave a tiny bit of space between each roll. But, if they stick, just pry them apart gently with a spatula. Or eat them fused. Who cares?
Some Variations I've Experimented With (Not All Winners)
- I’ve swapped in roasted veggies for the spinach—mushrooms and zucchini are great. Broccoli, not so much (it got kind of weirdly soggy, so maybe skip that one).
- Sometimes I use ground turkey or leftover rotisserie chicken in the filling for extra protein. Not traditional, but pretty tasty.
- I tried a vegan version with tofu ricotta once; honestly, it was... not my best work. Might just be me, though!
Tools & What to Do If You’re Missing One
- Baking dish (around 9x13 works, but I’ve used two smaller ones when my big pan was MIA—just split the sauce and cheese between them)
- Big mixing bowl (I once used a soup pot when I’d run out of clean bowls; it worked fine, but felt a bit odd)
- Foil (for freezing—though I’ve been known to use an old baking sheet as a lid in a pinch. It’s not perfect, but it works)
How to Store 'Em (If They Last That Long)
Wrap the baking dish tightly with foil (or two layers if you’re feeling fancy) and freeze for up to 3 months. Sometimes I portion them into single servings in small containers for lunches. If you’ve already baked them, leftovers will keep in the fridge for 3-4 days... though honestly, in my house it never lasts more than a day! For more freezer tips, I like this guide from The Kitchn.
How We Serve These (And a Family Tradition)
We like to serve these with a big salad and some garlic bread—though I’ll admit, sometimes it’s just a bagged salad and the bread is whatever’s in the freezer. My oldest insists on a sprinkle of chili flakes, which is honestly pretty good. Oh, and if you want to get fancy, drizzle a little pesto on top before serving; I found that tip here and now I’m hooked on the combo. Sunday dinner at my place usually features these rolls if we’ve had a wild week—everyone cheers like I just performed a magic trick.
Pro Tips (a.k.a. Mistakes I’ve Actually Made)
- Don’t overstuff the noodles—trust me, they explode in the oven. I once tried squeezing in every last bit of filling and it was like a lasagna volcano in there.
- Let them cool a bit before slicing or serving; otherwise, you end up with lava cheese burns. I learned that the hard way. Twice.
- If you’re freezing, label your dish. I once thought I was reheating enchiladas, and let’s just say... surprise dinner can go either way.
FAQ (Yep, Folks Have Asked Me These Before!)
- Can I use gluten-free noodles? Totally! Just cook them a little less so they don’t fall apart when rolling. They’re a bit more delicate, but it works.
- Do you have to thaw before baking? Not really—bake straight form the freezer, just add a little extra time and maybe tent with foil so the cheese doesn’t go all brown and sad.
- Is it okay to use cottage cheese instead of ricotta? Absolutely. I’ve done it loads of times when ricotta was sold out. The texture’s a bit different but still tasty.
- What if I don’t have marinara? I’ve used plain tomato sauce in a pinch and just added extra herbs. One time I even used a bit of salsa when I was desperate; not exactly Italian, but no one refused to eat it!
- Can I make these ahead for a party? Oh for sure. They’re kind of made for it. I freeze them unbaked and then just pop them in the oven when folks show up. Instant hostess points.
So, that’s the scoop! If you try these, let me know (or don’t—just enjoy some peace while the baby naps). Seriously, these freezer-friendly lasagna rolls are a game changer. And if you want more make-ahead ideas, this list on Budget Bytes has saved my bacon more than once. Happy cooking—and if something goes wrong, just call it rustic. It works for me!
Ingredients
- 8 lasagna noodles, cooked and drained
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and lay flat on a clean surface.
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2In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, basil, garlic powder, salt, and black pepper. Mix until well blended.
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3Spread about ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up each noodle tightly from one end to the other.
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4Pour 1 cup of marinara sauce into the bottom of a 9x13-inch baking dish. Arrange the lasagna rolls seam-side down in the dish.
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5Top the rolls with the remaining marinara sauce and sprinkle with the remaining ½ cup mozzarella cheese.
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6Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden. Let cool before serving or freezing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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