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Mini Lasagna Rolls

These mini lasagna bites are a lasagna rollup recipe made into bite size appetizers. It’s an easy holiday appetizer or just a fun lunch for the kids.
Course Appetizer
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20
Calories 116kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

Filling

  • 2 cup Whole milk ricotta
  • 1 Egg
  • Zest of 1 lemon
  • 2 teaspoon Lemon juice
  • 1 tablespoon Fresh thyme leaves minced
  • ½ teaspoon kosher salt

Lasagna Rolls

Instructions

  • In a large bowl mix all of the filling ingredients together.
  • Lay the cooked noodles out and cut each one in half widthwise.
  • Spread the filling on each noodle half leaving about an inch at one end.
  • Beginning from the end with the filling roll the noodle up.
  • Cut the rolled noodle in half widthwise.
  • Place the noodles in a casserole dish with a small amount of sauce in the bottom.
  • Place a small scoop of sauce on top of each roll and top with a sprinkle of mozzarella cheese.
  • Bake at 350&#176F for 15-20 min or until cheese is melted.
  • Serve with a bowl of sauce for dipping.

Nutrition

Serving: 2rolls | Calories: 116kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 86mg | Vitamin A: 200IU | Vitamin C: 1.2mg | Calcium: 86mg | Iron: 0.5mg