Weeknight Lasagna Roll-ups
By America's Test KitchenPublished on November 9, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
8 no-boil lasagna noodles 1 (15-ounce) container ricotta cheese 2 cups shredded mozzarella cheese 1 ½ cups grated Parmesan cheese 1 large egg, lightly beaten½ cup chopped fresh basil ½ teaspoon salt 1 (28-ounce) can crushed tomatoes 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Place noodles and hot tap water to cover 2-quart microwave-safe casserole dish. Microwave until noodles are softened, 3 to 6 minutes. Discard water and dry dish. Dry noodles on clean kitchen towel.
- Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup Parmesan, egg, 1/4 cup basil, and salt in bowl. Combine tomatoes, oil, garlic, and remaining basil in medium bowl. Spread half of tomato mixture in casserole. With short side facing you, dollop 1/4 cup cheese mixture on each noodle, roll, and arrange seam-side down in casserole. Pour remaining tomato mixture over roll-ups.
- Wrap dish tightly with plastic wrap, poke holes in plastic, and microwave on high until roll-ups are tender and heated through, 6 to 10 minutes. Remove plastic and sprinkle remaining mozzarella and Parmesan over roll-ups. Bake until cheese is melted and lightly browned, about 5 minutes. Let stand 5 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
8 no-boil lasagna noodles
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 ½ cups grated Parmesan cheese
1 large egg, lightly beaten
½ cup chopped fresh basil
½ teaspoon salt
1 (28-ounce) can crushed tomatoes
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
Ingredients
8 no-boil lasagna noodles
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 ½ cups grated Parmesan cheese
1 large egg, lightly beaten
½ cup chopped fresh basil
½ teaspoon salt
1 (28-ounce) can crushed tomatoes
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
Ingredients
8 no-boil lasagna noodles
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 ½ cups grated Parmesan cheese
1 large egg, lightly beaten
½ cup chopped fresh basil
½ teaspoon salt
1 (28-ounce) can crushed tomatoes
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
Why This Recipe Works
Being able to make a satisfying weeknight pasta dish in just 30 minutes is important for any time-crunched cook. In our Weeknight Lasagna Roll-Ups recipe, a 13 by 9-inch Pyrex baking dish can be used in place of the casserole. No-boil pasta shaves time off traditional lasagna recipes, and makes this recipe a 30-minute meal.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Place noodles and hot tap water to cover 2-quart microwave-safe casserole dish. Microwave until noodles are softened, 3 to 6 minutes. Discard water and dry dish. Dry noodles on clean kitchen towel.
- Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup Parmesan, egg, 1/4 cup basil, and salt in bowl. Combine tomatoes, oil, garlic, and remaining basil in medium bowl. Spread half of tomato mixture in casserole. With short side facing you, dollop 1/4 cup cheese mixture on each noodle, roll, and arrange seam-side down in casserole. Pour remaining tomato mixture over roll-ups.
- Wrap dish tightly with plastic wrap, poke holes in plastic, and microwave on high until roll-ups are tender and heated through, 6 to 10 minutes. Remove plastic and sprinkle remaining mozzarella and Parmesan over roll-ups. Bake until cheese is melted and lightly browned, about 5 minutes. Let stand 5 minutes. Serve.
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