144.6...Lasagna Marinara Rolls

Lasagna is one of my favorite comfort foods. Here’s a twist on you classic lasagna….it has all the same components as regular lasagna but everything is rolled up!

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Lasagna Marinara Rolls (Serves 6)

Recipe adapted from Anne Burrell, Food Network Magazine


For the sauce:

1 Tbsp. extra-virgin olive oil

1/4 cup diced pancetta (about 1 ounce)

1/2 large Spanish onion, diced

Kosher salt

2 cloves garlic, smashed

Pinch of red pepper flakes

1 tsp. dried thyme

1 (28 oz.) can San Marzano crushed tomatoes

1 1/4 cups water

For the lasagna:

Kosher salt

1/2 (16 oz.) box lasagna noodles

2 cups ricotta cheese

1/2 cup grated parmesan cheese

1 1/2 cups shredded mozzarella cheese

1 large egg


1. To make the sauce, pour the olive oil into a large pot, add the pancetta and cook over medium-high heat until golden brown, 4 to 5 minutes. Add the onion, season generously with salt and cook until soft but not browned, 6 to 7 minutes, stirring frequently. Add the garlic and red pepper flakes and cook 2 to 3 minutes, stirring. Add the thyme, crushed tomatoes and water. Season generously with salt. Simmer 2 to 3 hours, stirring occasionally. Taste frequently and season with salt as the sauce simmers-tomatoes take a lot of salt. (Can use jarred marinara instead of the crushed tomatoes if you want to save time.)

2. To make the lasagna, preheat the oven to 375 degrees. Bring a large pot of generously salted water to a boil (the water should taste like the ocean). Add the lasagna noodles and cook until al dente, about 8-10 minutes. Fill a bowl with salted ice water. Remove the pasta from the boiling water and transfer to the ice water to stop the cooking.

3. Mix the ricotta, 1/4 cup parmesan, 3/4 cup mozzarella, egg, and 1 tsp. salt in a bowl. Drain the pasta and place on a clean towel in a single layer.

4. Coat the bottom of a 9 x 13 inch baking dish with a ladle or two of the sauce. Spread 3 heaping tablespoonfuls of the cheese filling down the center of each lasagna sheet; roll up the sheet (but not too tightly or the filling might ooze out). Place seam-side down in the baking dish, leaving a little room between each roll. Cover with 2 to 3 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 3/4 cup mozzarella. 

5. Bake, uncovered, until the lasagna bubbles around the edges and the cheese melts, about 1 hour. Let rest 10 minutes, then serve with extra sauce. 

*Note: I left out the pancetta because the husband doesn’t like it but I left in in the recipe because I think it would be amazing with it!

Printable Recipe

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I served the Lasagna Marinara Rolls with sautéed zucchini and a Caesar salad. Definitely a comforting dinner!

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Breakfast this morning was the usual except pineapple instead of grapefruit. 

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I took the kids to school, went to a couple of appointments and stopped for lunch at Luna Grill. I had my beloved Greek Salad with Chicken Kabob.

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What are your favorite comfort foods?

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