Cheesy Lasagna Rollups in Tomato Sauce Tips, FAQ & printable recipe

Tips for success

For the most dramatic cheese pull, use low-moisture mozzarella and shred it yourself. Pre-shredded cheese contains starches that prevent it from melting into long, stretchy strands. Also, make sure the rollups are well-coated with sauce before adding the cheese; the sauce helps the cheese melt evenly and prevents it from burning.

When lifting the rollups, use a wide spatula and lift slowly to allow the cheese to stretch. If the cheese starts to cool and stiffen, return the skillet to low heat for a minute to re-melt it.

To make the rollups easier to handle, use a bench scraper or a large spatula to transfer them from the parchment to the skillet. If the rollups unroll while standing, use a toothpick to secure them—just remember to remove it before serving.

For a golden, bubbly top, you can place the skillet under the broiler for the last 2 minutes of cooking, but watch it closely. The basil should be added just before serving to keep its bright color and fresh flavor; if added too early, it will wilt and darken.

Variations

• Spinach and Ricotta: Mix 1 cup ricotta cheese with 1 cup chopped cooked spinach and a pinch of nutmeg. Spread this mixture over the noodles instead of the tomato sauce, then roll and proceed as directed. Omit the extra sauce on the noodles, but keep the skillet sauce.
• Spicy Sausage Rollups: Brown 1/2 pound Italian sausage in the skillet before adding the crushed tomatoes. Crumble the sausage into the sauce and let it simmer for 5 minutes. Use this sauce to coat the noodles and as the simmering sauce. The sausage adds a savory, spicy depth.
• Pesto Chicken Rollups: Spread 1/4 cup basil pesto over each noodle instead of tomato sauce. Top with shredded rotisserie chicken and mozzarella. Use a prepared marinara sauce in the skillet. The pesto adds a bright, herbal note that pairs well with the chicken.
• Vegetable Primavera: Sauté 1 cup diced zucchini, bell pepper, and mushrooms in olive oil until tender. Mix the vegetables into the crushed tomatoes before simmering. Spread a thin layer of the vegetable sauce over the noodles, then roll with mozzarella. This is a colorful, garden-fresh twist.

Storage and make-ahead

Fridge

Store leftover rollups in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze assembled, unbaked rollups in a freezer-safe dish for up to 2 months; thaw overnight in the refrigerator before cooking.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a covered skillet over medium-low heat with a splash of water or sauce.

Leftover rollups can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rollups in a skillet with a splash of water or extra tomato sauce, cover, and warm over medium-low heat until heated through. Alternatively, microwave individual portions for 1 to 2 minutes. The cheese will lose some of its stretch after refrigeration, but the flavor remains delicious.

The rollups can be assembled up to 24 hours in advance. Prepare the rollups as directed, but do not simmer them. Place them upright in the skillet, cover, and refrigerate. When ready to cook, bring the sauce to a simmer on the stovetop, then cover and cook for 15 to 20 minutes, or until heated through. You may need to add a little water to the sauce to thin it, as it will thicken as it sits.

Serving ideas

Serve the rollups hot, straight from the skillet, with a generous spoonful of the surrounding tomato sauce ladled over the top. The cheese should be gooey and stretchy, and the basil leaves bright and fragrant.

This dish pairs well with a crisp green salad dressed with lemon vinaigrette, or with garlic bread to soak up the extra sauce. For a complete Italian-inspired meal, serve with a glass of Chianti or a sparkling water with lemon.

For individual portions, use a wide spatula to lift one or two rollups onto each plate, pulling the cheese into long ribbons as you go. Garnish with additional torn basil and a pinch of red pepper flakes if you like a little heat.

The rollups are substantial enough to be a main course on their own, but they also work well as a side dish for a larger spread. Leftovers can be repurposed into a lasagna bake by layering them in a baking dish with extra sauce and cheese, then baking until bubbly.

Frequently asked questions

Recipe card

Cheesy Lasagna Rollups in Tomato Sauce

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 8 lasagna noodles
• 1 tbsp salt, for the pasta water
• 3 cups crushed tomatoes
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

410

Protein

18 g

Carbohydrates

45 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.