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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 minutes
Cook Time 20 minutes minutes
Total Time 50 minutes minutes
Servings 40
Calories 79 kcal
Author Kat Jeter & Melinda Caldwell
Lasagna Rolls 20 Cooked Lasagna Noodles 4 ounces Shredded Mozzarella cheese 2 cups Pasta Sauce
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)
Serving: 2 rolls | Calories: 79 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.001 g | Cholesterol: 12 mg | Sodium: 145 mg | Potassium: 66 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 129 IU | Vitamin C: 1 mg | Calcium: 41 mg | Iron: 1 mg