Caprese Lasagna Roll Ups

10.22.2012

Aww, just look at all the gooey, soon to be stretched and strung (upon my no longer empty fork) cheese and dream of what could be yours =)! Italian comfort food at its finest.
The saying third times a charm, it’s true. Yes this is my third attempt at creating what I’d envisioned, and at last a beautifully delicious success.
The first time I tried Chicken Caprese lasagna roll ups – strange texture and not my favorite flavor, the second time around I omitted the chicken and made them using fresh Mozzarella - far to soupy and (I was expecting some liquid but I’m telling you half the baking dish was filled with the liquid from the fresh Mozza). The texture of the fresh Mozzarella seemed a little gummy when it melted too. So, the third time I went with a more traditional cheese feeling with the average low-moisture part skim Mozzarella cheese and lots of it, a bit of Parmesan for flavor and a little Ricotta for texture and glueage (I know that’s not a word, but I say it should be). The egg white also helps glue and bind the mixture together, I decided to omit the yolk because I wanted to keep my cheese filling nice and white so it has that Caprese-y look. Besides, omitting the egg yolk is my attempt at making them healthier. That’s laughable I know. I say cheese = calcium, so this is somehow good for me =).
This dish has everything you find in the traditional Caprese flavors and many of the traditional lasagna flavors. Really this is lasagna simplified both in flavor and preparation. With that I don’t mean to say their flavor is bland and boring, they are just simple yet incredible flavors. To create the Caprese style filling, you begin with a cheese filling that’s mostly Mozzarella, then it’s layered with fresh Roma tomato slices and sprinkled with fresh basil. Then you roll it up and top it with a simple marinara sauce made from crushed Roma tomatoes, and you sprinkle over more Mozzarella cheese, bake it and then garnish it with fresh basil ribbons. So, they are Caprese inside and out. I love the fresh flavors of this entree and all that heavenly cheese of course! Who knew vegetarian could be so good? Enjoy!

This is how the layering should look, this was attempt 2 with fresh Mozzarella (which I highly don’t recommend). I just didn’t want to take a third round of pictures of the prep, so the only difference when you make them will be the use of shredded mozzarella rather than the fresh Mozzarella in the bottom layer. The top picture was end result of recipe listed.

Caprese Lasagna Roll Ups

Yield: 8 servings

Caprese Lasagna Roll Ups

Ingredients

  • 8 lasagna noodles, uncooked
  • 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
  • 3/4 cup Ricotta cheese
  • 1 large egg white
  • 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
  • freshly ground black pepper
  • 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 cup marinara sauce, recipe follows
  • Simple Marinara Sauce
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic finely minced
  • 1 (28 oz) can crushed tomatoes
  • salt and freshly ground black pepper to taste

Directions

  • Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
  • For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
  • Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
  • Simple Marinara Sauce
  • Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/10/caprese-lasagna-roll-ups/

107 comments

  • sally @ sallys baking addiction: yes, third times a charm. It took me THREE TRIES to get my perfect soft peanut butter cookies to be… well… perfect and soft! It was a long exhausting struggle lol. With lots of wasted butter! These look SO good Jaclyn. Well worth all the trouble. It’s so clever! And cute :) October 22, 2012 at 7:40pm Reply

  • Jaclyn: Sally – mmmm I’m going to have to try those perfect soft peanut butter cookies! I love peanut butter cookies! I know what you mean by wasted butter, I don’t want to know how much butter I’ve wasted throughout the year =). October 22, 2012 at 8:27pm Reply

  • Johlet: Ok you have to stop doing this to me! I am on a low carb diet and this is not helping! Now I just want to eat it! Yummy!
    http://johced-ourjourneytoeverywhere.blogspot.com/
    xxx October 23, 2012 at 2:47am Reply

  • Cara Peace: This is a brilliant idea! I love lasagna rollups and this looks like a great adaptation to them! October 23, 2012 at 1:29pm Reply

  • Ashlee Christopher: simply amazing October 23, 2012 at 3:15pm Reply

  • Anonymous: hi there- is this a recipe that can be frozen? I’ve done spinach lasagna rollups and we freeze them for later, easy cooking. October 24, 2012 at 7:30am Reply

    • Jaclyn: You should be able to freeze these. I think they are probably best fresh just because that is one of the best parts, the fresh tomatoes and fresh basil but the flavors would probably remain about the same. I hope that helps! October 24, 2012 at 8:03am Reply

  • Anonymous: I have never made lasagna – my husband is not a fan of heavy tomato sauce heartburn. This recipe seems far from that. Even though it seems more simple I also think it will be much more flavorful than the traditional lasagna casserole. I’m excited to try this! Thanks for sharing~

    Just found your blog recently – love the variety of wholesome recipes!

    Irene October 24, 2012 at 7:36am Reply

  • Lose Your Belly.com: Jaclyn I do a very similar roll-up, but more lasagna than caprese, nice idea. October 24, 2012 at 10:43am Reply

  • The Cooking Actress: This is so cool!!! These look fresh and delicious and perfect! October 24, 2012 at 5:38pm Reply

  • Seto Kaiba: Thanks a lot ^.^ October 29, 2012 at 7:52am Reply

  • fudgingahead: I just did a lasagna roll recently, too, but yours is so pretty! I want to make it when tomatoes are fresh again :) November 4, 2012 at 12:42am Reply

  • Kelly: Made these last night and they were delicious! November 4, 2012 at 8:00pm Reply

    • Jaclyn: Kelly – that’s great to hear, glad you enjoyed them! Thanks so much for your comment! November 4, 2012 at 8:24pm Reply

  • queena frye: Love this, I used low carb noddles and cottage cheese instead of Ricotta and it was amazing! Thank you! November 19, 2012 at 10:46am Reply

  • Kristen Parks: These are baking as we speak and I can tell this is going to be sooooo delicious! I do meatless Mondays in my healthy lifestyle and I sometimes find it is hard to be creative and this recipe was perfect after a long day of work. Simple and not a lot of ingredients. Also, fairly low calorie. Instead of making sauce I have tons of canned petite diced tomatoes and I love the use of egg whites instead of eggs. This will be a keeper! November 26, 2012 at 3:44pm Reply

  • Roni Dunbar: Use zucchini slices instead of noodles!!!! November 28, 2012 at 6:08pm Reply

    • Ruth Anne: You can used thinly sliced eggplant as well if you are looking for a low carb alternative…I have made lasagna this way and it’s great. I have not tried rolling it…maybe parboil first. August 31, 2013 at 3:16pm Reply

  • Rob Pitingolo: This was a solid recipe. Mine turned out much less beautiful than yours, but the flavor was there. I’d like to try these again in the summer when the tomatoes are juicy. One thing is that these are really hard to roll if the tomatoes aren’t sliced super thin. Good stuff! November 30, 2012 at 12:31pm Reply

    • Jaclyn: Thanks for the comment Rob! So glad to hear you enjoyed these! How I love my carbs and pasta =). November 30, 2012 at 7:36pm Reply

  • Toodie: Oh goodness, I am making this very soon. It looks delicious and like you can taste the ingredients separately. Yummmm! December 23, 2012 at 5:50pm Reply

  • Court: Ok so I loved this recipe and modified it a bit. I needed some protein so I grilled some sweet sausages, cut them up into smaller pieces and sprinkled a few in each rollup. I also don’t like ricotta cheese, so I substituted for Philadelphia Italian cheese and herb cooking creme (put a little more than 1/2 cup). They were amazing…my boyfriend and I couldn’t eat them fast enough! December 27, 2012 at 10:49pm Reply

    • Jaclyn: Those modifications you made sound delicious! Thanks for your comment, so glad you enjoyed these Court! December 28, 2012 at 6:33pm Reply

    • Barb: I don’t like ricotta either, but I always substitute cottage cheese. August 16, 2013 at 12:07pm Reply

  • Caroline: Just made these and they were amazing!!! My boyfriend and I loved them. I used whole wheat lasagna and reduced fat shredded cheese and it was great. I used jarred marinara instead of making this sauce. Highly recommend though! January 7, 2013 at 7:00pm Reply

    • Jaclyn: I’m so glad you and your boyfriend enjoyed them! I like your healthier adjustments, I’ll have to try it sometime =). Thanks for your comment! January 7, 2013 at 10:57pm Reply

  • Julie: This looks like a goid candidate for those fresh mozzarella sheets. They are the ones made to do rollup proscuitto, etc. Think I will try that. Thanks! Love caprese anything! January 9, 2013 at 5:54pm Reply

  • Joan: The lasagna roll-ups look wonderful. My family are such carnivores that I think I might include some chopped up pepperoni or crumbled bacon in the roll ups. Thanks for this great recipe. I will be trying it soon. January 12, 2013 at 12:30pm Reply

  • Caprese Lasagna Roll Ups « muffins&mocha: [...] me to try the recipe out! The recipe was on pinterest.com but the source of it can be found here on Cooking Classy’s [...] January 29, 2013 at 8:26pm Reply

  • Caprese Lasagna Roll Ups – Nance and Robyn make the same recipe »: [...] post a recipe that we both made. This week’s recipe was Caprese Lasagna Roll Ups, found over at Cooking Classy. Printable recipe can be found at the bottom of this [...] February 5, 2013 at 5:26am Reply

  • Erin in Ohio: I have made these for my family twice, and they love them. It is going to be a recipe that we use a lot. It’s hard to find meatless meals that satisfy my family, but this one does the trick! February 13, 2013 at 8:27pm Reply

  • Amber: This was Delicious! The texture of the ricotta filling was amazing :) February 19, 2013 at 7:19pm Reply

    • Jaclyn: Amber – I’m so glad you enjoyed these, thanks so much for your comment! February 19, 2013 at 9:52pm Reply

  • Shannon F: OMG could this be even cuter to look at? I can’t WAIT to try these….and eat them all! (I am Italian!) Thank you for sharing! February 23, 2013 at 5:13pm Reply

    • Jaclyn: Shannon – I hope you enjoy them and youre welcome =)! February 23, 2013 at 10:51pm Reply

  • Week of March 3rd 2013 | Whine Time in MommyLand: [...] Caprese Lasagna Roll Ups – Cooking Classy. [...] March 10, 2013 at 5:25pm Reply

  • Ahs: I loved these guys! They caught my eye originally because they offered a way to use up leftover lasagna pieces, but I might just start making lasagna this way. I like how they weren’t as heavy and allowed for the fresh tomato flavor to come through. So pretty, too! March 24, 2013 at 6:59pm Reply

  • Random Recipe Roundup #1 – My Mixing Spoon: [...] Caprese Lasagna Roll Ups from Cooking Classy [...] March 30, 2013 at 5:08am Reply

  • becky: Wow, was this ever good! I appreciate all the info you included, too–like how the fresh mozz didn’t work for you–saved me from trying it. The only thing I think I’ll do differently next time is spread the ricotta/egg mixture on the noodles and then sprinkle mozz/parm over that. It was a little hard to spread with all that cheese in there. Thanks again for a terrific recipe!!! April 2, 2013 at 5:44pm Reply

    • Jaclyn: You’re welcome Becky! Thanks for your comment! April 2, 2013 at 6:40pm Reply

  • donna: I’m thinking of making these for Bible Study supper on Tuesday night. What do you serve with these? April 5, 2013 at 6:56am Reply

    • Jaclyn: I think the only side they really need (since they are full of so much goodness) is some good crusty bread and garlic butter or good olive oil for dipping the bread. I sometimes like to serve it with some kind of chicken on the side because my family loves meat. Hope you enjoy! April 6, 2013 at 10:36am Reply

  • Menu Planning Monday Pinterest Recipes | The Pinning Mama: [...] T: Caprese Lasagna Roll Ups by Cooking Classy [...] April 8, 2013 at 5:48am Reply

  • Amber: I made these tonight, & they turned out great! I used oregano in place of basil(because I’m all out of basil at the moment).
    Thanks so much for this great recipe. April 8, 2013 at 4:51pm Reply

    • Jaclyn: You’re very welcome Amber! So glad you enjoyed! April 9, 2013 at 8:21am Reply

  • glenda: A picture of this recipe was posted by a friend on facebook. I’m so glad she did, because I found your blog; bookmarked it. Love the look of your blog and I will be trying many of the recipes. I love to cook. April 20, 2013 at 10:09am Reply

    • Jaclyn: I’m so glad you found my site Glenda and thanks to your friend for sharing :). I hope you love what you try! Isn’t cooking the best :). April 22, 2013 at 6:31pm Reply

  • Vintage Herb Garden – Patina Faucet Planter | Jessie Bea's Knees Blog: [...] even used the basil last night when I made caprese roll-up lasagna (which was delicious and healthy – I used fat free ricotta and 2% milk / part skim mozzarella [...] April 23, 2013 at 5:18pm Reply

  • Anything Caprese! |: [...] Caprese Lasagna Roll-ups (adapted from Cooking Classy) [...] April 24, 2013 at 8:22am Reply

    • Desiree Bennett: I posted these delicious roll-ups on my blog (link above) and I can’t wait to make them again! When I brought the leftovers to work the next 2 days for lunch, I had so many people ask me what I was eating because they smelled so good! Thank you for a fabulous recipe, Jaclyn! April 30, 2013 at 2:08pm Reply

      • Jaclyn: You’re welcome Desiree! Thanks for sharing these and I’m so glad you liked them! May 2, 2013 at 8:33pm Reply

  • Emily: These were so fun and simple to make and tasted delicious! My whole family loved them and they also tasted great as leftovers! I shared this recipe in a recent meal plan on my blog, rainbowdelicious.com. Thanks you, I will definitely be following your blog and look forward to future recipes! April 24, 2013 at 2:36pm Reply

    • Jaclyn: Thanks for sharing Emily and I’m so glad your family loved these! I’m happy to have a new follower! April 25, 2013 at 7:09pm Reply

  • Five For Friday | Blue Eye Life: [...] kitchen. I did some pinning and came up with two recipes to put on the menu board for the week, Caprese Lasagna Roll-Ups and Skinny Chicken [...] April 28, 2013 at 11:42am Reply

  • Spinach Lasagna Roll-Ups with Homemade Marinara | Sugar and Grace: [...] DIRECTIONS: Cook lasagna noodles according to directions on package. Drain, and lay out on a piece of foil or parchment. Combine the rest of the ingredients in a large bowl, and spread equal an equal amount of the mixture on to each lasagna noodle. Roll up. Easy! Pour 1/2 c of your homemade marinara on the bottom of a 8″x8″ glass baking dish. Place lasagna rolls in dish and cover with another 1/2-3/4 c of the marinara. Bake at 375 for 15-20 minutes. Shave extra parmesan over the top and serve to those you love. Recipe modified from, and with thanks to: Taste of Home Cooking Classy [...] April 29, 2013 at 10:33am Reply

  • charlotte: OH, CAN’T WAIT TO MAKE THIS!!!!!!!!!!!!!!!!!!!! May 1, 2013 at 9:00am Reply

  • Cindy: Try using the “Dreamfields” brand of pasta if you want to cut out the carb impact to your body. Great for diabetics. It’s available in some grocery stores, but I buy mine from netrition.com as they carry a large variety of the pastas. You can also look the Dreamfields brand by going to their website which is dreamfields.com
    Great looking recipe! Thanks for sharing it. May 2, 2013 at 10:43am Reply

  • Kate: Just made these for my husband – and we LOVED them! Such a perfect Spring/Summer dish. NEVER making layered lasagna ever again! May 24, 2013 at 6:27pm Reply

    • Jaclyn: I’m so glad you and your husband loved these Kate! Thanks for leaving a comment :)! May 25, 2013 at 9:14am Reply

  • In praise of caprese | Going Forward: [...] the recipe at Cooking Classy. Lighter, fresher and much prettier than traditional [...] June 3, 2013 at 10:32pm Reply

  • Soumi: We made these last night and they were absolutely delicious! Perfect for summer! June 5, 2013 at 8:43am Reply

    • Jaclyn: I’m so glad you liked them Soumi! Thanks for your comment! June 10, 2013 at 11:10pm Reply

  • Sonia: I made this tonight and it was a hit with everyone ! I modified the recipe slightly by adding chopped fresh garlic and onions to the sauce without sautaing and placed the lasagna rolls on top so they could slowly cook together in perfect harmony :) June 6, 2013 at 10:19pm Reply

    • Jaclyn: Thanks for your comment Sonia! I’m glad it was a hit :)! June 6, 2013 at 11:44pm Reply

  • Debbie: These were excellent and I would definitely make them again. These would be so nice for a dinner party or even a wedding. Thanks for sharing! June 11, 2013 at 4:47am Reply

    • Jaclyn: I’m so glad you liked them Debbie! You’re very welcome and thank you for your comment! June 11, 2013 at 10:11pm Reply

  • Laura St. John: I thought this was a cold food recipe. Kind of like a pasta salad you could eat with your fingers.

    I am going to do just that and eliminate some of the ingredients and add whole fresh basil leaves.

    The ricotta will help the noodle stick to the tomato.

    Thanks for the idea… I’ll let you know how it turns out. June 19, 2013 at 3:07pm Reply

  • alia: hey this is great, thanks :D June 19, 2013 at 3:24pm Reply

  • Susan: Could these rollups be cooked in a crock pot? During the summer I don’t really feel like heating up the house, but use my slow cooker almost daily. Great recipe! June 20, 2013 at 12:25pm Reply

    • Jaclyn: Possibly, as long as their is a sufficient amount of sauce in the bottom to prevent burning. July 5, 2013 at 2:13pm Reply

  • Kim: Came across this recipe on Pinterest. Made them today and loved them! Will definitely make this again and again…delish! Thanks! :) June 22, 2013 at 7:26pm Reply

  • Caprese Lasagna Rollups | Normal Cooking: [...] Source:  Cooking Classy [...] June 26, 2013 at 8:59pm Reply

  • Bree: Two very enthusiastic thumbs up! Thanks for a great dinner! :) July 3, 2013 at 6:40pm Reply

    • Jaclyn: Awesome! I’m so glad you liked these roll ups Bree, thanks for your comment! July 3, 2013 at 10:53pm Reply

  • Patty: Super yummy! I added a layer of salami. Definitely a repeat. Thanks for the recipe! July 8, 2013 at 5:53pm Reply

  • WritersBlockWoe: Great recipe! I have to say that the sauce is way too acidic for me:-(. I added a lot of sugar and I still got heartburn. Any tips? Maybe I should do a tomato cream sauce (with fat-free half and half) next time. Thank you for the recipe! July 19, 2013 at 2:20pm Reply

  • SHARON HICKS: This recipe sounds so yummy and from the comments it must be great. However, I belong to Weight Watchers and need to know if I can get the nutrition facts for it so I know if I can eat it or not. Sure hope so. August 2, 2013 at 5:31am Reply

    • Sherry Howard: I would also like to know the nutrition facts on this to please August 4, 2013 at 4:46pm Reply

      • Jaclyn: I’d recommend using a site like myfitnesspal.com since I don’t have the nutrition facts. August 4, 2013 at 7:34pm Reply

  • Hank Skor: Made this recipe yesterday with fresh basil an San Marinzano tomatoes from the garden. Best lasagna ever….I added some dried basil to the cheese blend. Thanks for the recipe August 4, 2013 at 6:17am Reply

    • Jaclyn: You’re welcome Hank, I’m so glad you like it! Thanks for your comment! August 4, 2013 at 9:08am Reply

  • Amanda @ Amanda’s Apron: Looks beautiful! Can’t wait to try these! August 5, 2013 at 9:47am Reply

  • Barbara: This was soooooo good easy to make and my whole family enjoyed it.. Thank you August 8, 2013 at 2:50pm Reply

    • Jaclyn: I’m so glad your family liked these Barbara! Thanks for leaving a comment! August 8, 2013 at 5:49pm Reply

  • Jocelyn: they are in the oven right now! can’t wait to eat them :) August 12, 2013 at 1:20pm Reply

  • Jamie: Made these tonight. Absolutely delicious! The fresh tomato was…refreshing. :) I did find, though, that I needed to add a bit more ricotta to make the filling a little bit more smooth. Will definitely make these again though, thank you so much for the recipe! August 14, 2013 at 5:21pm Reply

    • Jaclyn: I’m so glad you thought they were delicious Jamie! Thanks for your comment! August 19, 2013 at 4:21pm Reply

  • Jude Boudreaux: I am so excited to try this tonight for dinner! Thanks so much for sharing!

    Jude August 15, 2013 at 9:35am Reply

  • Cynthia O: I can’t wait to make these… DELISH!! August 16, 2013 at 12:48pm Reply

  • Terri-Leigh: Great recipe! Very yummy, my family loved them. August 21, 2013 at 6:56am Reply

    • Jaclyn: I’m so glad your family loved them Terri-Leigh! Thanks for leaving a comment! August 21, 2013 at 8:53am Reply

  • Lucy Brusha: These were delicious. I will definitely be making them again when I have my friends over to play cards and have lunch. Everyone one in my family loves Caprese Salad, I just tell them this is a hot version of that. I have heard people say “Oh you could add sausage. or salamie” and I reply then it would not be “Caprese”. August 22, 2013 at 11:26am Reply

    • Jaclyn: Indeed it wouldn’t be the same :). I’m glad these were enjoyed! August 26, 2013 at 8:46pm Reply

  • Caprese Lasagna Roll Ups – Life In The Lofthouse: […] Recipe adapted from: Cooking Classy […] August 29, 2013 at 12:10pm Reply

  • Deb S: I made these tonight for the 1st time and they were amazing! I pretty much followed the recipe to a T except I made the marinara sauce with fresh tomatoes from my garden instead of canned. My husband described these as having a “happy” flavor (he has such a way with words! LOL!) Other than the fresh tomatoes for the sauce I wouldn’t change a thing. This is definitely a keeper. Thanks for a great recipe! September 21, 2013 at 4:00pm Reply

    • Jaclyn: You’re welcome Deb! Thank you for leaving a comment! I’m so and your husband liked them! September 29, 2013 at 12:55pm Reply

  • Sarah: I made this for my whole family. Everyone ate it and wanted seconds. To be clear, my family ranges includes 3 kids 5 and under, two teenagers, 3 kids in upper elementary, plus my picky meat loving husband. It was a big hit and we will make it again. I felt really good about serving this to my family with all of the fresh ingredients. Thanks so much! September 29, 2013 at 12:13pm Reply

    • Jaclyn: You’re welcome Sarah! I’m so happy to hear your entire family loved it! Thanks for leaving a comment! October 1, 2013 at 5:09pm Reply

  • Caprese Lasagna Rolls with Barilla Pasta #JoytotheTable #PMedia #ad: […] Caprese Lasagna Rolls Adapted From: Cooking Classy […] December 11, 2013 at 6:01am Reply

  • Dorothy: I made these and they are in the oven as we speak :) Thanks for sharing the recipe. February 2, 2014 at 3:52pm Reply

    • Jaclyn: I hope you love them Dorothy! February 2, 2014 at 5:05pm Reply

  • Easy Comfort Food: Lasagna Rolls | admiring life: […] Here is where I found the easy recipe: easy Lasagna Roll Ups […] February 22, 2014 at 9:05pm Reply

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  • hector: I loved this recipe as soon as I saw it. Gave it a try, and it was Fab. I made then a mod. Instead of tomatoes, i used prosciutto and black olives, it worked AWESOME. Then instead of tom

    atoes, I used boiled broccoli and that ALSO worked great. Next time I will used asiago instead of Parmesan and i will also use chopped chicken and whole wheat pasta. SO MANY OPPORTUNITIES! thank you May 31, 2014 at 10:43pm Reply

  • Janet: Want to make these for Monday can these be made two days ahead of time or do they have to be made fresh. I have to make three other lasagnas I would like to do them all ahead of time July 5, 2014 at 10:35am Reply

    • Jaclyn: I would recommend making them fresh for best results. July 17, 2014 at 10:38pm Reply

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