Lasagna Rolls — The Sunday I Found Out

The pregnancy test came back positive Monday March fifteenth. Dustin and I had been trying since the wedding in December. The doctor confirmed Wednesday at the appointment — eight weeks along, due late November.

We told Mama Friday night at the kitchen table. She cried. Aunt Tammy on the phone Saturday cried. Cody on the video call Saturday morning cried, in the only video call I have ever seen him cry on. He said, Kay, I am going to be an uncle. He is going to be an uncle.

The recipe Sunday was lasagna rolls because the recipe was the comfort the household needed. Lasagna noodles spread with a ricotta-and-spinach mixture, rolled into individual rolls, arranged in a baking dish under marinara, baked with mozzarella on top.

The recipe is below.

Lasagna Rolls

Prep Time: 25 min | Cook Time: 40 min | Total Time: 1 hr 5 min | Servings: 8

Ingredients

• 8 lasagna noodles, cooked al dente and drained
• 1 lb ground beef or Italian sausage
• 1 (24 oz) jar marinara sauce, divided
• 1 (15 oz) container ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat and prep. Preheat oven to 375°F. Spread 1 cup of marinara sauce in an even layer across the bottom of a 9x13-inch baking dish. Set aside.
2. Cook the meat. In a large skillet over medium-high heat, brown the ground beef or sausage, breaking it up as it cooks, until no pink remains, about 7–8 minutes. Drain excess fat. Stir in 1/2 cup of marinara sauce and remove from heat.
3. Make the filling. In a large bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. Stir until smooth. Fold in the cooked meat mixture.
4. Roll the noodles. Lay each lasagna noodle flat on a clean work surface. Spread a generous 1/3 cup of filling along the length of each noodle, leaving a 1/2-inch border at one end. Roll each noodle up firmly and place seam-side down in the prepared baking dish.
5. Top and cover. Spoon the remaining marinara sauce evenly over the rolls. Sprinkle the remaining 1/2 cup of mozzarella over the top. Cover the dish tightly with aluminum foil.
6. Bake covered. Bake for 30 minutes, until the sauce is bubbling and the rolls are heated through.
7. Uncover and finish. Remove the foil and bake an additional 10 minutes, until the cheese on top is melted and lightly golden. Let rest for 5 minutes before serving. Garnish with parsley if desired.
8. To freeze. Assemble rolls in a freezer-safe baking dish, cover tightly with foil, then wrap in plastic wrap. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10 minutes to the covered bake time.

Nutrition (per serving)

Calories: 410 | Protein: 27g | Fat: 18g | Carbs: 34g | Fiber: 2g | Sodium: 680mg