Lasagna Roll Ups

Lasagna roll ups take the same flavors you love and rearrange them into individual portions. Each cooked noodle gets spread with sauce, rolled up, and placed seam-side down in a baking dish. More sauce goes on top, then mozzarella and Parmesan melt into a bubbly, golden cap during baking.

The beauty of roll ups is portion control. Instead of hacking through a pan of layered lasagna and ending up with shapeless slabs, each roll is a self-contained serving. Two rolls per plate, clean edges, neat presentation.

The sauce does triple duty here: a layer on the bottom of the dish keeps the rolls from sticking, a spread inside each roll flavors the pasta from the inside out, and a pour over the top keeps everything moist during the 45-minute covered bake. Use a sauce with good body so it stays put when you spread it on the noodle rather than running off.

Uncover for the last 5-10 minutes after adding the cheese. That blast of direct heat browns the mozzarella and Parmesan into a crispy, golden layer on top.

Kitchen Tips

• Rinse cooked noodles with cool water immediately after draining. This stops the cooking and makes them cool enough to handle without burning your fingers.
• Lay the noodles flat on a lightly oiled sheet while you work. Stacked noodles stick together and tear when you try to separate them.
• Spread the sauce to the edges of each noodle. Bare spots in the center mean dry, flavorless bites in the middle of the roll.
• Cover the dish tightly with foil during the initial bake. The steam keeps the rolls moist and helps the sauce penetrate the pasta.

Variations

• Spread a layer of ricotta mixed with an egg and Italian seasoning on each noodle before adding sauce for a creamier, more traditional filling.
• Add sautéed spinach or ground beef to the filling for a heartier roll.
• Use a white bechamel sauce instead of red for a lasagna bianca version.