Pizza Lasagna Rolls
Comfort food gets a playful upgrade with these Pizza Lasagna Rolls. They combine everything you love about pizza—rich tomato sauce, melty mozzarella, tangy Parmesan, and herby oregano—rolled up in tender lasagna noodles with creamy ricotta. The end result is portable, family-friendly, and perfect for meal prep or feeding a crowd. Below you’ll find an easy-to-follow recipe, tips for assembly, and serving suggestions to make the best Pizza Lasagna Rolls every time.
Why you’ll love these rolls
There’s something irresistible about neatly rolled pasta filled with a cheesy, tomato-kissed filling. These Pizza Lasagna Rolls are ideal because they slice into presentable portions, bake quickly compared with a layered lasagna, and are endlessly customizable. Yet, the base of tomato, oregano, ricotta, Parmesan, and mozzarella remains classic and dependable. They bake up with bubbling cheese and a slightly crisped edge that tastes like pizza in every bite.
Ingredients
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 28 ounces diced tomatoes, cans, with liquid
- 1 1/4 teaspoons dried oregano
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 2 cups part-skim mozzarella, shredded
- 1/2 cup ricotta cheese
- 1/4 teaspoon pepper
- 1 teaspoon dried oregano
- 10 whole-grain lasagna noodles, boiled according to package
Notes on ingredients
This ingredient list keeps things simple and pantry-friendly. Use part-skim mozzarella for a good melt without excess grease, and whole-grain lasagna noodles for added texture and fiber. The canned diced tomatoes provide a saucy base; keep the liquid in the can for a more vibrant, slightly looser sauce that helps the rolls stay moist while baking. Grated Parmesan lends a salty, nutty finish, and the double measure of oregano—once in the sauce and again in the cheese filling—gives a bright, herb-forward flavor reminiscent of classic pizza.
Equipment
- Large pot for boiling noodles
- Large skillet or saucepan
- Baking dish (about 9×13 inches)
- Mixing bowls
- Wooden spoon and spatula
- Tongs or a slotted spoon
Step-by-step instructions
Follow these rewritten directions to assemble and bake your Pizza Lasagna Rolls. The steps keep the original order while clarifying technique and timing so you get consistent results.
- Prepare the noodles: Bring a large pot of salted water to a rolling boil. Add the 10 whole-grain lasagna noodles and cook according to the package instructions until just al dente. Stir occasionally to prevent sticking. Once cooked, drain the noodles and lay them flat on a clean kitchen towel or a sheet pan to cool slightly and stop them from sticking together.
- Make the tomato sauce: Heat 1 tablespoon of extra virgin olive oil in a large skillet or saucepan over medium heat. Add the 2 garlic cloves, minced, and sauté for 30 to 60 seconds until fragrant—do not let the garlic brown. Pour in the 28 ounces of diced tomatoes, including their liquid. Stir in 1 1/4 teaspoons dried oregano, 1/2 teaspoon kosher or sea salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer, reduce heat to low, and let it cook, uncovered, for 8–12 minutes to thicken slightly and concentrate the flavors. Taste and adjust seasoning if needed. Once the sauce is ready, remove it from the heat.
- Prepare the cheese filling: In a medium mixing bowl combine the 1/2 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 2 cups shredded part-skim mozzarella (reserve a small handful for sprinkling on top if you like), 1/4 teaspoon pepper, and 1 teaspoon dried oregano. Mix until the cheeses and seasonings are evenly distributed. The filling should be thick and scoopable; if it seems too stiff, you can loosen it slightly with a teaspoon of milk, but this is optional.
- Assemble the rolls: Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared tomato sauce across the bottom of your baking dish to prevent the noodles from sticking (about 1 cup of sauce). Take one lasagna noodle and, working on a flat surface, spread roughly 1/10 of the cheese filling evenly along the length of the noodle, leaving a small border at each end to prevent overflow. Roll the noodle tightly from one short end to the other to form a neat roll. Place the roll seam-side down into the prepared baking dish. Repeat with the remaining noodles and filling, arranging the rolls in the dish so they fit snugly in a single layer.
- Top with sauce and cheese: Once all rolls are arranged seam-side down in the dish, spoon the remaining tomato sauce over the rolls to coat them evenly—use enough to cover but not drown (you should have approximately 2 cups of sauce left, depending on how much you used under the rolls). Sprinkle the remaining shredded mozzarella and any leftover Parmesan over the top for a bubbly, golden finish.
- Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10–15 minutes, until the cheese on top is melted and beginning to brown in spots and the sauce is bubbling around the edges. Baking times may vary slightly depending on your oven and the depth of the dish.
- Rest and serve: Remove the Pizza Lasagna Rolls from the oven and let them rest for 5 minutes before serving. This short rest allows the sauce to set slightly and makes serving cleaner. Use a spatula to lift each roll from the dish and plate carefully. Garnish with a light sprinkle of extra Parmesan or a pinch of dried oregano if desired.
Serving suggestions
These Pizza Lasagna Rolls pair beautifully with a fresh green salad—think crisp romaine, peppery arugula, or a simple mixed greens salad tossed with olive oil and lemon. Garlic bread or a warm baguette is a classic side that soaks up any extra sauce. For a lighter option, serve with roasted vegetables like zucchini, bell peppers, or a simple garlic sautéed spinach.
Make-ahead and storage
You can assemble the rolls ahead of time and refrigerate them, covered with plastic wrap, for up to 24 hours before baking. If baking straight from the fridge, add an extra 5–10 minutes to the covered baking time. To freeze, assemble the rolls in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, and follow the same baking instructions, adding a few extra minutes if needed. Leftovers store in an airtight container in the refrigerator for 3–4 days and reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions for quick meals.
Variations and swaps
These rolls are a great base recipe that welcomes a variety of tweaks:
- Add finely chopped cooked vegetables to the ricotta mixture for extra nutrition—spinach, mushrooms, or roasted red peppers work well.
- Stir in finely chopped olives or a pinch of crushed red pepper for a briny or spicy kick.
- Swap part-skim mozzarella for a mix of mozzarella and provolone for a different melt and flavor.
- Use gluten-free lasagna noodles if you need a gluten-free version—just boil according to package directions and handle gently to avoid breakage.
Tips for success
- Cook noodles just to al dente. Overcooked noodles will tear when you roll them, and undercooked noodles will remain too firm after baking.
- Don’t overload the filling. Spreading a thin, even layer along each noodle makes it easier to roll and keeps the proportions balanced between pasta, cheese, and sauce.
- Reserve a little mozzarella for the top. It creates a more attractive, bubbly finish when sprinkled over the sauce before baking.
- Let the dish rest a few minutes after baking. The sauce firms up slightly, giving cleaner slices and preventing a soupy texture.
Nutrition snapshot
These Pizza Lasagna Rolls provide a balanced meal with carbohydrates from the whole-grain noodles, protein and calcium from the cheese, and lycopene-rich tomato in the sauce. For lighter options, use lower-fat ricotta and reduced-fat mozzarella, or increase the vegetable content to boost volume without adding many extra calories.
Final thoughts
Pizza Lasagna Rolls are a delightful hybrid: the familiarity of pizza flavors wrapped in the comforting form of lasagna. They’re straightforward to prepare, visually appealing, and flexible enough to suit weeknight dinners, potlucks, or meal prep. Follow the steps above, use quality canned tomatoes and good cheese, and you’ll have a crowd-pleasing dish that slices beautifully and tastes like a warm slice of pizza in every forkful.
Full recipe recap
Ingredients: 2 garlic cloves minced; 1 tablespoon extra virgin olive oil; 28 ounces diced tomatoes, cans, with liquid; 1 1/4 teaspoons dried oregano; 1/2 teaspoon kosher or sea salt; 1/4 teaspoon black pepper; 1/2 cup Parmesan cheese, grated; 2 cups part-skim mozzarella, shredded; 1/2 cup ricotta cheese; 1/4 teaspoon pepper; 1 teaspoon dried oregano; 10 whole-grain lasagna noodles, boiled according to package.
Instructions: 1) Boil noodles to al dente, drain, and lay flat. 2) Sauté minced garlic in olive oil 30–60 seconds; add diced tomatoes with liquid, 1 1/4 teaspoons dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; simmer 8–12 minutes. 3) Mix ricotta, Parmesan, 2 cups mozzarella, 1/4 teaspoon pepper, and 1 teaspoon dried oregano for the filling. 4) Preheat oven to 375°F (190°C). Spread some sauce in a 9×13 dish. Spread filling along each noodle, roll tightly, and place seam-side down in the dish. 5) Spoon remaining sauce over rolls and sprinkle with remaining mozzarella. 6) Cover with foil and bake 20 minutes, uncover and bake 10–15 more until cheese is bubbly and slightly browned. 7) Rest 5 minutes, then serve.
Enjoy your Pizza Lasagna Rolls—cheesy, saucy, and irresistibly cozy.
Pizza Lasagna Rolls
Ingredients
Equipment
Method
- In a saucepan over medium heat, warm the olive oil and sauté the minced garlic for about 1 minute until fragrant.
- Add the canned diced tomatoes with their liquid to the pan, bring to a boil, then reduce to a simmer.
- Season the sauce with 1 1/4 teaspoons dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; simmer gently for 10–15 minutes, stirring occasionally.
- Preheat the oven to 375°F (190°C). Pour 1 cup of the sauce into the bottom of a 13 x 9-inch baking dish and set aside.
- In a bowl, combine the ricotta, 1/2 cup grated Parmesan, 2 cups shredded part-skim mozzarella, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano. Reserve 1/2 cup of this cheese mixture for topping.
- Lay a boiled lasagna noodle flat, spread a portion of the cheese mixture evenly over it, drizzle about 1 tablespoon of sauce over the cheese, then roll the noodle tightly and place seam-side down in the prepared baking dish.
- Repeat with the remaining noodles and cheese filling, arranging all rolls in the baking dish.
- Pour 1 1/2 cups of sauce over the assembled rolls and sprinkle the reserved 1/2 cup cheese mixture on top.
- Loosely cover the dish with foil and bake for 25–30 minutes, until the cheese is melted and bubbly.
- Let the rolls rest for a few minutes before serving; serve remaining sauce on the side if desired.
Notes
- Boil noodles until just tender to prevent overcooking in the oven.
- Reserve some sauce for serving if you like extra on the side.
- Use fresh-grated Parmesan for best flavor.
- Assemble rolls seam-side down to keep them from unrolling while baking.
