Thank you for sharing!

These delightful and easy-to-make Mini Lasagna Rolls are a smaller version of the ever-popular lasagna, with a twist… or let me say, in a roll.

Lasagna has been around since ancient times and is still a favorite pasta dish of many people. The savory-cheesy taste and all those add-on herbs are so fantastic. Making lasagna in smaller portions such as these Mini Lasagna Rolls is a super cool idea. Instead of the main dish, they can be served as a side dish, a snack, or as appetizers. They are perfect for parties, too.

Just like any other lasagna, Mini Lasagna Rolls can be made in different versions, depending on the ingredients you prefer to include. There can be more meat or none at all. There can be many tasty herbs and spices, or just the simplest herb you can think of. And lasagna can be completed with your favorite cheese or even dairy free cheese. 

I love my mini lasagna rolls because they’re easy to make and they’re extremely tasty. 

Making the Mini Lasagna Rolls Ahead

Of course, you can prepare these ahead. I suggest three ways:

• My first suggestion is to completely prepare and bake the mini lasagna rolls. Then allow them to cool down to room temperature, then cover and refrigerate for up to 3 days. When it’s time to serve, reheat them in the microwave or in the oven until the mini lasagna rolls are heated through.
• My second suggestion is to prepare them, and arrange them in a pan where you are going to bake them. Instead of popping them in the oven, cover the pan well with foil or cling wrap and refrigerate overnight or for up to 2 days. Bake the refrigerated mini lasagna rolls at 350°F for about 25 minutes.
• My third suggestion is to freeze the mini lasagna rolls. Prepare them for baking, then cover the pan with cling wrap and freeze for up to a week. If you want to keep them frozen longer (for up to 3 months), remove them from the baking pan after they’re frozen, and put them in an airtight plastic container or baggie. When you’re ready to bake them, remove them from the freezer and arrange on the baking pan. Let them sit for a while at room temperature for about 10-15 minutes. You don’t have to allow them to thaw completely. Or you can place them in the refrigerator overnight (if you’re going to bake them the next day). Bake them in the oven at 350°F for about 25-35 minutes.

Here is how to make the Mini Lasagna Rolls

Here are a few tips, in case you’re not familiar with some of the ingredients used in lasagna:

• Lasagna Noodles – most lasagna noodles have to be pre-cooked, but there are some noodles that don’t need pre-cooking. If you’re making regular lasagna, those noodles can just be layered with the sauce and other ingredients then baked. If you have these noodles, and you want to make these mini lasagna rolls, you’ll need to pre-cook them so you can roll them.
• Italian Sauce – will add the Italian taste, of course. You can buy it pre-prepared, and it already has the herbs you need for the lasagna.
• Parmesan Cheese – is another very Italian ingredient. I know that the real parmesan cheese is called Parmigiano Reggiano, and was originally produced in Italy. You can buy a block of parmesan and grate it, or you can get grated parmesan. If you can’t have dairy products, try this homemade dairy-free ricotta cheese instead.
• Bacon Bits – I love the taste of bacon, but it is optional. The smell is already mouthwatering. Go ahead with your favorite bacon, and you can use more than 1 cup, if desired.
• Cheddar Cheese – I like the salty taste of the cheese and feel the texture on my tongue. I thought it’s a bit messy if I use the ones that melt like the quick melts or mozzarella. But go ahead and use your preferred cheese as the topping for the mini lasagna rolls.

Let’s get started, so have these ingredients ready:

• 10 pcs cooked Lasagna Noodles
• 3 cups Italian Sauce
• ½  cup  Parmesan Cheese, finely shredded
• 1 tsp Onion Powder
• 1 cup Bacon Bits
• 1 cup Cheddar Cheese, shredded
• 2 Tbsp Chives/Spring Garlic, minced

Instructions

Preheat your oven to 350°F. Then lightly coat a 13 x 9-inch pan with cooking spray. Any other size of the pan will do as long as the mini lasagna rolls fit.

Combine Italian sauce, parmesan cheese, onion powder, and bacon bits in a medium-sized bowl.

Lay the cooked noodles out and then cut each one in half widthwise.

Spread the filling on each cooked lasagna noodle and carefully roll each noodle up from the short side. Make sure you roll them loosely, so you don’t squeeze the sauce and goodies out of them.

Lay each mini lasagna roll in the baking pan and top with the remaining sauce.

Sprinkle with cheddar cheese, and then bake for 15-20 minutes.

Garnish with chopped chives and/or spring garlic, serve and enjoy!

Enjoy!

And don’t forget to pin this recipe into your Pinterest boards to make it easier for you to return to this recipe.

For more pasta dishes, check these, too:

Vegan Lasagna {Dairy-Free & Egg-Free}

Mason Jar Lasagna To-Go

6-Minute Pepperoni Pasta with Provolone

Thank you for sharing!