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Creamy Three Cheese Lasagna Rolls

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These creamy three cheese lasagna rolls combine ricotta, mozzarella, and parmesan cheeses rolled in lasagna noodles for a quick, easy, and indulgent comfort food perfect for family dinners or gatherings.

Ingredients

Scale
  • 8–10 no-boil lasagna noodles (or regular noodles, pre-cooked)
  • 1 ½ cups whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese (freshly shredded preferred)
  • ¾ cup grated parmesan cheese (freshly grated preferred)
  • 1 large egg, room temperature
  • 2 tablespoons fresh basil, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. If using regular lasagna noodles, boil them in salted water according to package instructions (8-10 minutes) until al dente, then drain and lay flat on a clean kitchen towel to prevent sticking. Skip this step if using no-boil noodles.
  2. In a large mixing bowl, combine ricotta, 1 ½ cups shredded mozzarella, parmesan, egg, chopped basil, minced garlic, salt, and pepper. Mix gently until just combined to form a creamy, slightly thick filling.
  3. Preheat oven to 375°F (190°C).
  4. Lay one lasagna noodle flat on a work surface. Spread about 3 tablespoons of cheese filling evenly over the noodle, leaving ½ inch around edges clear. Roll the noodle tightly from one end to the other. Repeat with remaining noodles and filling.
  5. Spread 1 cup marinara sauce over the bottom of a 9×13-inch baking dish.
  6. Place each roll seam-side down in the dish, arranging snugly but not overcrowded.
  7. Pour remaining marinara sauce evenly over the rolls. Sprinkle remaining mozzarella and parmesan evenly on top.
  8. Cover dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbling and golden brown.
  9. Let rolls rest for 5 minutes before serving to allow filling to set.

Notes

If cheese filling is too thick, add a tablespoon of milk to loosen. Avoid overfilling noodles to keep rolls neat. Use no-boil noodles to save time and cleanup. Let rolls rest after baking to prevent cheese from oozing out. Freshly shredded cheeses melt better than pre-shredded. Nutmeg can be added to ricotta for warmth. Leftovers keep well refrigerated for 3 days and can be frozen unbaked for up to 2 months.

Nutrition

Keywords: lasagna rolls, three cheese lasagna, ricotta, mozzarella, parmesan, easy lasagna, comfort food, no-boil noodles, creamy cheese rolls

Find it online: https://magnetmeal.com/creamy-three-cheese-lasagna-rolls-recipe-easy-gooey-melted-cheese-delight/