Lasagna Rolls Recipe | Italian Recipes | PBS Food

These Lasagna Rolls are perfectly portioned for a Sunday supper. (Recipe Credit: Marc Matsumoto of Fresh Tastes)



  • 1 tablespoon olive oil
  • 5.3 ounces (150 grams) lasagna noodles (8 sheets 3x7-inch noodles)
  • 2 1/2 cups meat sauce
  • 8.8 ounces (250 grams) mozzarella cheese, grated
  • 1.8 ounces (50 grams) parmesan cheese, grated
  • 1 cup tomato sauce
  • chopped parsley, for garnish


  1. Preheat the oven to 375 degrees F.
  2. Add 1 tablespoon of oil to a large pot of salted boiling water and boil the noodles for for about 30% less time than the full cooking time on the package says. For example, my noodles call for cooking them 12 minute to be fully cooked, I cooked them for 8 minutes.
  3. Drain the noodles and rinse with cold water to chill enough to handle.
  4. On a clean work surface (I used some plastic wrap on the counter), lay out all the lasagna and divide the meat sauce evenly between all of them.
  5. Reserve about 1/3 of each kind of cheese to sprinkle on top, and then divide the mozzarella and parmesan between the sheets of pasta.
  6. Gently roll the pasta up, being careful not to squeeze out all of the sauce. Using a spatula can help with this.
  7. Place the rolls on an oiled baking sheet.
  8. Spoon the tomato sauce evenly over the rolls making sure to cover every outside surface, especially the edges. Missing spots will result in the noodles getting tough.
  9. Sprinkle the rest of the cheese on top and bake for 20 minutes, or until the cheese is melted and golden brown.
  10. Garnish with chopped parsley.
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