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A baking dish filled with mini lasagna appetizer
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Mini Lasagna Rolls

This mini lasagna appetizer is individual mini lasagna rolls filled with lemon ricotta and topped with a fresh tomato sauce. A one-bite appetizer that is perfect for parties!
Course Appetizer
Cuisine American
Keyword mini lasagna appetizer, mini lasagna roll ups, mini lasagna rolls
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 40
Calories 79kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

Filling

Lasagna Rolls

  • 20 Cooked Lasagna Noodles
  • 4 ounces Shredded Mozzarella cheese
  • 2 cups Pasta Sauce

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 2 teaspoons of filling on each noodle leaving about a 1/2 inch at one end.
  • Beginning from the end with the filling roll the noodle up.
  • Cut the rolled noodle in half widthwise.
  • Spread 1/2 cup of pasta sauce on a baking sheet or casserole dish. You may need to use two baking sheets/dishes depending on their size.
  • Place the mini lasagna rolls on the baking sheets spaced evenly apart.
  • Place teaspoon of sauce on top of each roll and top with a sprinkle of mozzarella cheese.
  • Bake at 350 degrees F for 15-20 min or until cheese is melted.
  • Serve with a bowl of sauce for dipping. (Note: Dipping sauce not included in the ingredient measurements)

Nutrition

Serving: 2rolls | Calories: 79kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 145mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg