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Lasagna Rollups for One

Course Main Course
Cuisine American
Keyword lasagna for one, lasagna rollups, single serving lasagna, small batch lasagna
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 1 serving
Two lasagna noodles rolled around ricotta and meat sauce, then baked in a small dish for a single serving.

Ingredients

  • 2 regular lasagna noodles
  • ½ tablespoon olive oil
  • ¼ cup chopped onion
  • 1 minced garlic clove
  • 4 ounces ground beef
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon coarsely ground black pepper
  • ½ cup tomato sauce plus 2 tablespoons for the baking dish
  • ½ cup ricotta cheese
  • 2 tablespoons grated Parmesan divided
  • ½ cup shredded mozzarella divided
  • Fresh chopped parsley optional

Directions

  • Heat the oven to 350°F. Boil the noodles until bendy and just tender, then drain.
  • Cook the onion in the oil in a skillet for about 1 minute. Add the garlic and cook for 30 seconds.
  • Add the beef, Italian seasoning, salt, and pepper. Cook for 4 to 5 minutes, until browned. Stir in the ½ cup tomato sauce and simmer for 2 minutes.
  • Mix the ricotta with half of the Parmesan and half of the mozzarella.
  • Spread the 2 tablespoons tomato sauce in a 5 × 7-inch baking dish. Spread the cheese mixture evenly over both noodles, top each with about ¼ cup of the meat sauce, roll them up and set them seam side down in the dish.
  • Pour the rest of the meat sauce over the rolls and add the remaining cheeses. Cover with foil and bake for 30 minutes. Remove the foil and bake for 8 to 10 minutes more. Top with parsley if you like.

Notes

A little oil in the boiling water helps keep the noodles from sticking.

Nutrition

Serving: 466g | Calories: 1032kcal | Carbohydrates: 47g | Protein: 59g | Fat: 68g | Saturated Fat: 32g | Trans Fat: 1.4g | Cholesterol: 201mg | Sodium: 2162mg | Potassium: 956mg | Fiber: 4.1g | Sugar: 7.5g | Vitamin A: 1844IU | Vitamin C: 13mg | Calcium: 921mg | Iron: 4.7mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); lasagna noodles counted as dry pasta (one sheet 20 g), ground beef counted as beef, 85% lean, raw, ½ teaspoon Italian seasoning counted as dried oregano, ½ cup tomato sauce counted as canned tomato sauce, ½ cup ricotta cheese counted as cheddar, ½ cup shredded mozzarella counted as fresh mozzarella. Brands and portions vary, so use it only as an approximation.