Lasagna Roll-Ups

If there's one thing I've learned in my 16ish months of carrying babies in my belly, it's this: pregnant women don't like to touch raw meat. Scratch that. I have yet to meet any women who like to touch raw meat. It's the most troubling thing to hold this nasty, slimey, sometimes-bloody animal in your hand and then magically find it appetizing an hour later after cooking it. Maybe it's just me. But I don't think it is.

That being said, I'm riding the pasta train all the way through this pregnancy. I love no-meat meals because it's so much less work, and I don't have to deal with animal carcasses {bonus!}. But hey, if you're into that, these lasagna roll-ups can be customized to hold any kind of meat you'd like.



  • 15 oz. ricotta cheese
  • 8 oz. bag shredded mozzarella
  • 1 egg
  • 1/2 cup spinach (optional)
  • 1 box lasagna noodles
  • 1 container pasta sauce
  • Garlic (optional)
  • Italian seasoning (optional)


First we're going to mix the ricotta cheese, egg and spinach in a large bowl, along with about 1/4 cup of the mozzarella cheese. You can doctor this mixture by adding minced garlic, Italian seasoning, and you can also include any kind of meat if you want.

It probably goes without saying, but cook and drain the noodles. The oven-ready noodles aren't going to work for this meal.

Place 1-2 heaping spoonfuls of the mixture onto the lasagna noodles.

Roll 'em up!

Arrange in a 13x9 pan. 

{Full disclosure, this recipe made 2 pans for me!}

Pour on the pasta sauce and sprinkle the rest of the mozzarella cheese on top. 

Bake at 350° for 30-45 minutes or until cheese is hot and bubbly.

Guys, Judah wanted to say hello. "Hi, Judah!"

That's it! Bada-bing, bada-boom.

Love and lasagna,

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