Are you used to lasagna coming in a casserole dish? Make individual servings with these delicious roll-ups instead.
Lasagna—a classic Italian dish that’s rich, meaty, and delicious. There’s only one problem with this awesome casserole, when you’re making it for two to three people — there’s usually tons left over. But what if you could individualize it? You’d get the same great flavors in your own personal dish and ideally, no leftovers. But what makes these little rolls especially great is that they’re so pretty on the plate, thereby making them a great dinner option when you’re having several people over. So, whether you’re making dinner for four or 40, these roll-ups are the perfect choice.
- 4 uncooked lasagna noodles
- 1 (15-ounce) can puréed tomato
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon basil
- 1-1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound sausage, casing removed
- 4 ounces cream cheese
- 4 ounces ricotta cheese
- 1 cup shredded cheddar cheese, divided
- Preheat oven to 350 degrees F. Cook noodles according to package directions. Meanwhile, in a medium bowl, whisk together tomatoes, basil, oregano, salt, and pepper.
- In a large skillet, cook sausage over medium-high heat until no longer pink; stir in cream cheese, ricotta cheese and 2/3 cup tomato sauce mixture.
- Drain noodles; spread 1/4 cup meat mixture on each noodle; sprinkle each noodle with 2 tablespoons of cheddar cheese and roll up.
- Spread 1 cup of tomato mixture into an ungreased 3-quart baking dish; place roll-ups seam side down over sauce; top with remaining sauce and cheese.
- Cover and bake for 20 minutes. Uncover and bake 10 to 15 minutes longer, or until bubbly.
Other lasagna recipes from She knows
Broken-up lasagna with garlic & baby spinach
Easy lasagna pie