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Mini Lasagna Rolls

Yields5 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Do you love lasagna? Go ahead... raise your hand. Everyone loves lasagna, but sometimes serving a large casserole dish of pasta doesn’t work for every type of event. Now you can have all of the carbs,
cheese, sauce, and gooey deliciousness of lasagna – all in two bites! I take a classic filling of spinach and ricotta, gently roll in cooked lasagna noodles and top with sauce and cheese. It’s like momma made it but in fun size portions! Love it!

 8-10 lasagna noodles, cooked al dente
 2 cups ricotta cheese
 1 (10 oz.) package frozen chopped spinach, thawed, water squeezed out
 ½ cup parmesan cheese
 1 egg
 2 cloves garlic, minced
 Juice of half a lemon
 2 tsp Italian seasoning
 1 tsp onion powder
 ½ tsp black pepper
 1 cup tomato sauce
 1 tsp salt
 1 cup shredded mozzarella cheese

Preheat oven to 350˚F. Coat baking dish with cooking spray and set aside.


In a large bowl, mix filling ingredients together.


Lay cooked noodles out flat and cut each one in half widthwise. Spread about 2 tablespoons of filling on each noodle. Tightly roll filling in noodle end to end.


Place seam side down in baking dish. Arrange rolls in a row and top with a spoonful of sauce and sprinkle of cheese.


Bake for 15-20 minutes until filling is warm and cheese is melted.
Serve rolls on toothpicks with any remaining tomato sauce on the side for dipping.

Nutrition Facts

Serving Size 2

Servings 5