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97% would make again

60-Minute Lasagna

Looking for a different (and quicker) take on traditional lasagna? These super-easy lasagna roll-ups come together in just ONE hour. We start by jazzing up store-bought marinara sauce with Italian sausage, onion, garlic and thyme. Next, we whip up a delicious ricotta filling with tons of cheese and herbs. Then, we simply spread the filling over lasagna sheets, roll them up, and bake until warmed through.

Tasty Team

Ingredients

for 4 servings

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, small diced
  • 3 sprigs fresh thyme, leaves picked
  • 3 garlics, minced
  • 4 oz mild italian sausage (120 g), casings removed
  • 1 jar marinara sauce
  • 1 ½ teaspoons kosher salt, plus more for boiling
  • 8 lasagna noodles
  • 3 cups whole milk ricotta cheese (735 g)
  • 1 cup fresh baby spinach (40 g), chopped
  • 1 ½ cups shredded mozzarella cheese (150 g), divided
  • ¾ cup grated parmesan cheese (90 g), divided
  • 2 tablespoons fresh basil, plus whole leaves, for garnish
  • 1 tablespoon fresh parsley, minced
  • 2 large egg yolks
  • ½ teaspoon freshly ground black pepper

Nutrition Info

  • Calories 790
  • Fat 50g
  • Carbs 34g
  • Fiber 5g
  • Sugar 10g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Bring a large pot of salted water to a rolling boil.
  3. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4–5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
  4. Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9–10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
  5. In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
  6. Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
  7. Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
  8. Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
  9. Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
  10. Garnish with fresh basil leaves and serve.
  11. Enjoy!

Ingredients

for 4 servings

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, small diced
  • 3 sprigs fresh thyme, leaves picked
  • 3 garlics, minced
  • 4 oz mild italian sausage (120 g), casings removed
  • 1 jar marinara sauce
  • 1 ½ teaspoons kosher salt, plus more for boiling
  • 8 lasagna noodles
  • 3 cups whole milk ricotta cheese (735 g)
  • 1 cup fresh baby spinach (40 g), chopped
  • 1 ½ cups shredded mozzarella cheese (150 g), divided
  • ¾ cup grated parmesan cheese (90 g), divided
  • 2 tablespoons fresh basil, plus whole leaves, for garnish
  • 1 tablespoon fresh parsley, minced
  • 2 large egg yolks
  • ½ teaspoon freshly ground black pepper

Nutrition Info

  • Calories 790
  • Fat 50g
  • Carbs 34g
  • Fiber 5g
  • Sugar 10g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Bring a large pot of salted water to a rolling boil.
  3. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4–5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
  4. Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9–10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
  5. In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
  6. Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
  7. Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
  8. Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
  9. Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
  10. Garnish with fresh basil leaves and serve.
  11. Enjoy!

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