Lasagna roll-ups take the classic lasagna concept up a notch in sophistication, and this rich sauce makes them even more of a treat. To vary it up, try adding some spinach or vegetarian beef (such as Morningstar crumble).
* Note that the number of servings depends on how you use this recipe (as an app vs. side vs. main).
Check out more photos and other great recipes on my blog, More Quiche Please (www.morequicheplease.com)!








  • TaliSimon


  • 12 lasagna noodles

  • 4 Tbsp unsalted butter

  • 4 Tbsp all-purpose flour

  • 2 cup whole milk

  • ½ cup tomato paste

  • 1.5 cup ricotta or cottage cheese

  1. Cook lasagna noodles according to package directions. Drain and lay out in a single layer (not touching) on parchment paper. This should be done quickly so they don’t have a chance to stick together in the pot.

  2. To make the sauce, melt butter in a medium saucepan over low heat and whisk in flour, stirring constantly for 1 minute to cook out the taste of raw flour. Remove from heat and slowly add milk, stirring constantly. Return to heat and continue to stir constantly until thickened (10-12 minutes).

  3. Add the tomato paste and stir until completely incorporated. Spread a spoonful or two of sauce onto each lasagna noodle, leaving a bit of a border all the way around to help keep the filling inside. Top that with a spoonful or two of ricotta/cottage cheese, spreading evenly.

  4. Roll up the lasagna noodles, sticking the end up over the roll to seal. (This is where the fact that the noodles stick to themselves works in your favor!) Serve one or two on a plate, drizzling extra bechamel right before serving and garnishing with oregano and parmesan (not pictured). Serve hot.




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