Pasta Recipes

Ricotta Lasagna Rolls

This dish is almost always a hit- and no meat added!  It would be easy to add in a bit of ground beef or Italian sausage, so don't be afraid to try! 

  • ½ 16 oz pack lasagna, cooked and drained
  • 1 8oz pack cream cheese, softened
  • ¼ cup butter
  • 1 egg, beaten
  • 1 lb ricotta cheese
  • ¼ cup chopped parsley
  • ½ tsp salt
  • 1/8 tsp pepper
  • ½ lb Mozzarella cheese, sliced into strips
  • ¼ cup grated Parmesan cheese


  • 2 6oz cans tomato paste
  • 3 cups water
  • 2 Tsp chopped parsley
  • 1 ½ tsp salt
  • 1 tsp sugar
  • ½ tsp oregano
  • ½ tsp sweet basil
  • 1/8 tsp pepper

Preheat oven to 350F.
In saucepan, combine sauce ingredients, stirring to blend well.  Simmer for 20 mins, stirring occasionally.  While sauce is cooking, prep lasagna rolls.  Cream together cream cheese and butter.  Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly.  Spread 2 to 3 Tsp of filling on each piece of lasagna.  Starting at narrow end, lightly roll up each piece.  Place rolls open side down in lightly greased shallow baking pan.  Pour sauce over rolls; top with Mozzarella and Parmesan cheeses.  Bake, uncovered for 50-60 mins.  Refrigerate any leftovers.
6-8 servings