Lasagna Rolls, a clever and elegant take on classic Italian baked pasta, offer all the comforting layers you love in individual, perfectly portioned spirals. Instead of the traditional stacked casserole that can sometimes be messy to serve, these—known playfully as rotolini di lasagna in some Italian-American circles—pack rich meat sauce, creamy ricotta, and melted mozzarella neatly inside each pasta sheet. It is a modern, practical approach to the Sunday family feast, beloved for its beautiful presentation and the guarantee that every single bite holds the perfect ratio of pasta to filling. Imagine the aroma of bubbling tomato sauce and browned cheese filling the kitchen, promising a dish that is both rustic and refined. This method ensures crispy edges and a saucy center, redesigning ultimate comfort food for contemporary dining without losing its authentic soul.
Ingredients
For the best results, use high-quality whole-milk ricotta and freshly grated Parmigiano Reggiano. Serves 4 (makes 8–12 rolls depending on size)
- Lasagna Sheets: 12 dried wavy lasagna noodles (not the “no-boil” variety, as they are harder to roll without cracking).
- Ricotta Cheese: 450g (16 oz), whole milk, drained if excessively wet.
- Mozzarella: 350g (12 oz), shredded (low-moisture is best).
- Parmigiano Reggiano DOP: 100g (3.5 oz), freshly grated.
- Egg: 1 large, lightly beaten (to bind the ricotta).
- Meat Sauce (Ragù) or Marinara: 700ml (3 cups) of your favorite thick tomato-based sauce.
- Fresh Parsley: 2 tablespoons, finely chopped.
- Salt and Black Pepper: To taste.
- Olive Oil: For the pasta water.
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil with a drizzle of olive oil (to prevent sticking). Cook the lasagna sheets until slightly under al dente—they should be pliable but still firm, as they will continue cooking in the oven. Drain carefully and lay them flat on clean kitchen towels or parchment paper, not touching, to cool.
- Make the Filling: In a medium bowl, combine the ricotta, beaten egg, half of the shredded mozzarella, half of the grated Parmigiano Reggiano, the chopped parsley, salt, and pepper. Mix until smooth and creamy.
- Prepare the Baking Dish: Preheat your oven to 190°C (375°F). Spread about 1 cup of the tomato sauce across the bottom of a 9×13 inch (approx. 23×33 cm) ceramic baking dish.
- Assemble the Rolls: Take one cooled lasagna noodle. Spread about 3 tablespoons of the ricotta mixture evenly along the length of the noodle, leaving a small border at the end. Top with a spoonful of meat sauce.
- Roll and Place: Starting from one short end, tightly roll the noodle up “jelly-roll” style. Place the roll seam-side down into the prepared baking dish. Repeat with the remaining noodles.
- Topping: Spoon the remaining tomato sauce over the tops of the rolls, ensuring the pasta edges are covered so they don’t dry out. Sprinkle generously with the remaining mozzarella and Parmigiano Reggiano.
- Bake: Cover the dish tightly with aluminum foil (tent it slightly so it doesn’t stick to the cheese). Bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbly, golden brown, and the sauce is hot throughout.
- Rest and Serve: Let the Lasagna Rolls rest for 10 minutes before serving. This helps them hold their shape. Garnish with extra fresh basil if desired.
Chef’s Tips for Lasagna Rolls
The beauty of Lasagna Rolls is in their neat presentation, so careful assembly is key.
- Don’t Overstuff: It is tempting to pack them full, but too much filling will cause the rolls to burst open during baking and lose their elegant spiral shape.
- The Seam is Key: Always place the rolls seam-side down in the baking dish. The weight of the roll along with the sauce helps seal it shut during cooking.
- Sauce Coverage: Ensure the exposed edges of the pasta spirals are covered with sauce before baking; otherwise, they will become hard and crunchy rather than chewy and tender.
- Make Ahead: This is a fantastic dish for meal prep. You can assemble the dish completely, cover tightly, and refrigerate for up to 24 hours before baking. Just add an extra 10 minutes to the covered baking time if starting from a cold fridge.
Regional Notes, History & Cultural Insights
While the ingredients are thoroughly Italian, the concept of Lasagna Rolls is largely an Italian-American innovation. It is a brilliant adaptation born from the wider tradition of pasta al forno (baked pasta), a category defined by rich ingredients and oven-baking to create a crusty top and soft interior.
Historically, traditional Italian lasagna varies by region—from the towering, many-layered Lasagne alla Bolognese of the North with its béchamel and meat ragù, to the richer, southern versions packed with sausage, meatballs, and hard-boiled eggs, like the Neapolitan style. You can read more about the history of baked pasta dishes on Wikipedia’s Pasta al Forno entry.
The “roll-up” version likely emerged in mid-20th century American kitchens as a way to simplify the serving process of these often-heavy dishes. It mimics the shape of cannelloni or manicotti (stuffed tubes of pasta) but uses easily accessible lasagna sheets. It reflects the practicality of Italian-American cooking, where traditional flavors are reshaped to fit modern lifestyles while maintaining the soul of Sunday dinner comfort. If you love this hearty style of baked pasta, you should also explore our classic, layered recipe for Lasagne alla Bolognese.
Conclusion
Lasagna Rolls offer a fun, fork-friendly way to enjoy one of the world’s most beloved pasta dishes. They are perfect for dinner parties where presentation matters, or simply for a cozy night in when you want comfort food without the hassle of slicing a giant tray. Gather your ingredients, get rolling, and enjoy these personal pockets of cheesy, saucy happiness!
