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Thoughtless Thursday: Lasagna Rolls

April 29, 2010

I fully intended to make these with spinach, but when it got down to it, I couldn’t actually FIND the spinach.  I suspect it took a wrong turn at Anchorage and disappeared into the nether regions of my freezer.  But these are still chock full of healthy goodness.  I made mine single serve, as hubby wasn’t gonna touch ’em, but you could fit 3-4 servings into a 6 quart crock pot, depending on the shape of your inner pans.  Instructions that follow are for 1.  What I really love about these is that it’s so much EASIER than making a full lasagna.  Making lasagna for one is a PITA, but making these for however many you like is a breeze.  If making more than 1, see instructions here.  At 626 calories and 22.3 grams of fat, this isn’t shabby for a plateful of lasagna. So here’s my second entry for the week to Presto Pasta Nights, hosted this week by Katie of Thyme for Cooking.


  • 1 link sweet Italian turkey sausage, out of casing
  • 2 oz. mushrooms
  • 1 roasted red pepper
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup your choice marinara sauce
  • 1 tablespoon fresh basil, chopped
  • 1 pinch each, salt and pepper
  • 3 whole wheat lasagna noodles (NOT the no boil kind)
  • 1 tablespoon grated Parmesan


  1. Brown and rinse the sausage.
  2. Boil the lasagna noodles according to package directions.
  3. In a medium bowl, mix the ricotta, sausage, mushrooms, peppers, basil, salt and pepper.
  4. Once the noodles are al dente, remove (carefully!) and blot with paper towels.  The filling will stick better this way.
  5. Spray a small loaf pan (one that will fit inside your crock) with cooking spray.
  6. Cover the bottom with half of the marinara.
  7. Spread the filling on all 3 noodles and roll up, placing one next to another inside your loaf pan.
  8. Top with remaining marinara and the Parm.
  9. Cook on LOW (and if you turn your crockpot up to High to preheat it, please don’t forget to turn it BACK down to low like I did–that’s why mine looks a little overcooked) for 4 hours.  Remember, everything is already cooked, so you’re mainly just getting everything warm and melty.
  10. Enjoy!

Printable version.

6 Comments leave one →
  1. April 29, 2010 12:02 pm

    TWO entries! How lucky can PPN get? These look delicious and I love that they are single serve.

  2. April 30, 2010 7:59 am

    It’s in the round-up – and now I’m starved. Somehow my yogurt and berries isn’t going to cut it with visions of lasagne rolls dancing in my head. Looks great!

  3. April 30, 2010 8:02 am

    Looks fantastic. Around here, there are a few…make that quite a few dishes I’d be eating alone. Lasagna, however is not one of them. Thanks for sharing this with Presto Pasta Nights.

  4. April 30, 2010 8:45 am

    I love making lasagna rolls for my 6-year old twins. They simply love it! I find it easier to serve, too. Sometimes, when my kids try to help out in assembling the lasagna rolls, they will even put marks on it like specific numbers of basil on top or big chunk of mozarella cheese, just so they know which one is theirs. =)


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