Lasagna Rolls
Kitchen Corner
September 8, 2015

Lasagna Rolls

Give a twist to your regular lasagna.

You will need:

12 uncooked lasagna sheets

2 tbsp oil

1/2 lb ground turkey/beef/


1/2 an onion

3-4 cloves garlic

2 cups tomato sauce

1 tsp red pepper flakes (optional for heat)

Salt and ground black pepper, to taste{{more}}

1 (15 oz) container ricotta cheese

1 large egg

2 handfuls fresh parsley (diced)

1 cup mozzarella cheese, divided

1 cup parmesan cheese

1 tsp salt

1/2 tsp ground black pepper


Heat the oil in a frying pan and sauté the garlic and onion until soft. Add the ground turkey/beef/chicken and stir to break up the meat. Season the meat with salt, pepper and the usual seasoning and let the meat brown. Add the tomato sauce and let simmer for 10-15 minutes. Cook the lasagna sheets in salted water. In a mixing bowl, add the ricotta cheese, half the mozzarella, half the parmesan cheese, a handful of parsley, an egg, salt and pepper and mix well. To assemble, lay the sheets out on wax paper. Spread the ricotta cheese mix along the sheets, then spoon some of the meat mix on each sheet as well. Roll up each of the lasagna sheets individually. In the bottom of the baking dish, spread a thin layer of the meat sauce. Place the rolls in the dish and top with some more meat sauce. Spread the remaining mozzarella, parmesan cheese and parsley evenly over the top. Cover the dish with foil, making sure it’s not touching the cheese at all and bake at 375o for 35-40 minutes.

Tip – Add a tbsp oil to the water before you boil the noodles to prevent sticking.