Cheesy Lasagna Rollups in Tomato Sauce Step-by-step instructions

Before you start

Before starting, clear a large work surface for rolling the noodles. Fill a large pot with water and bring it to a boil. Have a colander ready for draining. Measure out the crushed tomatoes and shred the mozzarella if using a block. Tear the basil leaves and set them aside.

The parchment paper should be laid out on a baking sheet or clean countertop. Have the skillet and lid within reach. If using a cast-iron skillet, preheat it gently on the stove while the pasta cooks. This recipe moves quickly once the noodles are boiled, so having everything prepped and within arm's reach will make assembly smooth.

Instructions

Boil and Prep the Noodles

1. 1Boil the Lasagna Noodles
   Bring a large pot of water to a rolling boil. Add the salt. Drop in the lasagna noodles one at a time and cook until pliable but still firm enough to roll, about 8 to 10 minutes. Stir occasionally to prevent sticking. Drain the noodles in a colander and rinse briefly with cool water to stop the cooking. Lay the noodles flat on a sheet of parchment paper in a single layer, making sure they do not overlap. Pat them dry with a paper towel if they look watery.
   Look for The noodles are pliable but not mushy; they bend without cracking and hold their shape when lifted.
   Tip Keep the noodles separated on the parchment so they don't stick together as they cool.
2. 2Preheat the Oven and Prepare the Sauce
   Preheat the oven to 375°F (190°C). Pour the crushed tomatoes into a large oven-safe skillet and set it over medium heat. Let the sauce come to a gentle simmer, stirring occasionally. If the sauce seems too thick, add a splash of water. Keep the sauce warm while you assemble the rollups.
   Look for The sauce bubbles gently and smells of bright tomatoes.
   Tip Use a skillet that can go from stovetop to oven, such as cast iron or oven-safe stainless steel.

The noodles are boiled until pliable but still firm, then laid flat on parchment paper in a single layer. The sauce is heating in the skillet, and the oven is preheating.

The noodles should be cool enough to handle, and the sauce should be at a gentle simmer. Check that the noodles are not sticking together and that the parchment is dry underneath them.

Roll and Assemble the Rollups

3. 3Fill and Roll the Noodles
   Place one lasagna noodle flat on a clean work surface. Spread about 2 tablespoons of the tomato sauce over the noodle, leaving a 1-inch border at one end. Sprinkle 2 to 3 tablespoons of shredded mozzarella over the sauce. Starting from the sauced end, roll the noodle tightly into a cylinder. Repeat with the remaining noodles. As each rollup is formed, set it aside on the parchment paper, seam side down.
   Look for Each rollup is compact and holds its shape without unrolling.
   Tip Don't overfill; too much sauce or cheese makes the rollups difficult to seal.
4. 4Stand the Rollups in the Skillet
   Carefully stand each rollup upright in the simmering tomato sauce, arranging them in a single layer. They should fit snugly, like little spirals standing side by side. Spoon a little of the sauce over the tops of the rollups to moisten them. Sprinkle the remaining shredded mozzarella evenly over the tops, covering the rollups completely.
   Look for The rollups stand upright, nestled in the sauce, with cheese mounded on top.
   Tip If the rollups wobble, spoon a bit of sauce around them to help them stay upright.
5. 5Cover and Simmer
   Cover the skillet with a lid or foil. Reduce the heat to low and let the rollups simmer gently for 10 minutes, until the cheese is melted and the sauce is bubbling. The steam trapped inside the skillet helps the rollups cook through and the cheese become gooey.
   Look for The sauce bubbles around the edges and the cheese has melted into a glossy blanket.
   Tip Keep the heat low to avoid scorching the bottom; a gentle simmer is all you need.

Each noodle is spread with a thin layer of sauce, topped with cheese, and rolled tightly into a cylinder. The rollups stand upright in the skillet, nestled in the simmering sauce, with the remaining cheese mounded on top. The skillet is covered and the heat is reduced to low. The rollups should be snugly packed so they don't topple over.

Simmer and Serve

6. 6Garnish and Serve
   Uncover the skillet and scatter the torn basil leaves over the top. Use a wide spatula to lift one or two rollups onto a plate, pulling up gently to stretch the melted cheese into long ribbons. Serve hot, with extra sauce spooned over the top if desired.
   Look for The cheese stretches in long, glossy strands as you lift the rollups.
   Tip For the most dramatic cheese pull, lift the rollup slowly and let the cheese stretch before cutting.

The rollups have simmered for 10 minutes, and the cheese is melted and bubbling. The basil is scattered over the top, and the rollups are lifted out with a spatula, revealing long cheese pulls. The sauce should be thick and clinging to the rollups, and the cheese should be golden in spots. Serve immediately for the best cheese pull.

Common mistakes

A common mistake is overcooking the lasagna noodles before rolling them, which makes them too soft and prone to tearing. Boil them just until pliable—about 8 minutes—and rinse with cool water to stop the cooking. Another pitfall is overfilling the rollups; too much sauce or cheese makes them difficult to roll and they may burst open during simmering.

Use a modest amount of filling and roll tightly. Also, avoid using high heat when simmering the rollups, as the sauce can scorch on the bottom. A gentle simmer with the lid on is all that's needed. Finally, don't skip the parchment paper; it prevents the noodles from sticking to the counter and helps keep them separate.

How to tell it’s done

The rollups are done when the cheese is completely melted and the sauce is bubbling around the edges of the skillet. The noodles should be tender but still have a slight al dente bite; they will continue to cook slightly as the dish rests. To check, insert a paring knife into the center of a rollup—it should slide in with little resistance.

The internal temperature of the rollups should be at least 165°F (74°C) if they contain meat, but this recipe is vegetarian. If the cheese is not yet golden, place the skillet under the broiler for 1 to 2 minutes, watching carefully to avoid burning.