Best 8 Tomato Basil Lasagna Rolls Recipes

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Embark on a culinary adventure with the tantalizing "Tomato Basil Lasagna Rolls", a symphony of flavors that will delight your taste buds. Picture succulent lasagna noodles, lovingly layered with a luscious filling of savory ricotta cheese, fresh basil, and sun-ripened tomatoes. Baked to perfection, these delectable rolls are a feast for the eyes and a symphony for the senses. Prepare to indulge in a culinary masterpiece as we guide you through the steps of creating this exquisite dish.

Let's cook with our recipes!

LASAGNA ROLLS



Lasagna Rolls image

Homemade lasagna rolls packed with vegetables and topped with zesty tomato sauce. A simple and healthier version of your favorite pasta dish!

Provided by Jessica Gavin

Categories     Entree

Time 1h15m

Number Of Ingredients 22

2 tablespoons olive oil
¼ cup yellow onion (minced)
2 cloves garlic (minced)
28 ounces crushed tomatoes
3 ounces tomato paste (4 tablespoons)
1 teaspoon kosher salt
¼ teaspoon dried oregano ( or ½ teaspoon fresh, minced)
¼ teaspoon black pepper
8 lasagna noodles
1 tablespoon olive oil
2 cups baby spinach (roughly chopped)
2 cups baby kale (roughly chopped)
1 cup zucchini (grated)
1 ½ cups ricotta cheese (low-fat, (15 ounces))
⅓ cup parmesan cheese (grated)
1 cup mozzarella cheese (grated, divided)
1 teaspoon kosher salt
½ teaspoon black pepper
1 pinch nutmeg (grated, (optional))
2 tablespoons parsley (minced, for garnish)
1 cup tomatoes (peeled and diced)
2 tablespoons basil (thinly sliced)

Steps:

  • Heat 2 tablespoons olive oil over medium-low heat. Sauté onion and garlic until onions are translucent, about 3 minutes.
  • Add tomato paste and stir well. Add crushed tomatoes, oregano, and simmer over low heat for 30 minutes covered with the lid left slightly open. Season tomato sauce with salt and pepper, plus more to taste as needed. Meanwhile, make the lasagna rolls.
  • Preheat oven to 350°F. Lightly grease a 13" x 9" baking dish.
  • Cook lasagna noodles in salted boiling water according to the package directions. Cook a few extra noodles in case they break. Drain noodles and quickly lay out on a clean towel to dry and cool down.
  • Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add spinach, kale, and zucchini. Saute until vegetables are wilted, about 3 minutes.
  • Combine vegetable mixture with 1 ½ cups ricotta, ⅓ cup parmesan, ⅔ cup mozzarella, salt, pepper, and nutmeg. Taste filling and add more seasoning as needed.
  • Spread 3-4 tablespoons of filling over the length of each noodle (8 total). Leave about ½-inch of space at the end of the noodle so the cheese does not come out at the end as you roll. Roll the noodles from bottom to top, but not too tight.
  • Place in the greased baking dish side by side. Pour about 1 cup tomato sauce evenly over the rolls and sprinkle the remaining ⅓ cup mozzarella over the top.
  • Bake for 20 to 25 minutes, or until heated through and sauce is bubbling.
  • Combine the diced tomato and basil together in a small bowl. Serve lasagna rolls topped with the tomato basil topping and garnish with chopped parsley.

Nutrition Facts : Calories 274 kcal, Carbohydrate 9 g, Protein 17 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 937 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

LASAGNA ROLLS



Lasagna Rolls image

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Steps:

  • To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450 degrees F.
  • Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

SUNNY'S EASY TOMATO AND BASIL LASAGNA ROLL-UPS



Sunny's Easy Tomato and Basil Lasagna Roll-Ups image

Provided by Sunny Anderson

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

24 lasagna noodles (from about two 1-pound packages)
Kosher salt and black pepper
One 15-ounce container ricotta
4 cups shredded 2- to 6-cheese blend that contains mozzarella (along with provolone, Parmesan, Asiago, pecorino or jack cheese)
1 cup chopped fresh basil, plus more for garnish
1 cup chopped fresh Italian parsley, plus more for garnish
1 teaspoon red chile flakes
2 large eggs, whisked
Zest of 1 lemon
One 24-ounce jar tomato and basil pasta sauce
Grated Parmesan, for garnish

Steps:

  • Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry.
  • Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine.
  • Assemble: Preheat the oven to 375 degrees F.
  • Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil.
  • Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 5 to 10 minutes. Garnish with Parmesan and more herbs.

TOMATO BASIL LASAGNA ROLLS



Tomato Basil Lasagna Rolls image

Canned artichokes give the rich filling its meaty heft. Feel free to substitute sautéed mushrooms or spinach.

Provided by pickman

Categories     < 4 Hours

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 13

10 lasagna noodles, uncooked
1 cup sweet onion, finely chopped
2 teaspoons olive oil
3 garlic cloves, minced and divided
24 ounces tomato and basil pasta sauce
1 1/2 teaspoons sugar
1/4 teaspoon dry crushed red pepper
1 cup low-fat ricotta cheese
2 ounces low-fat cream cheese, softened
14 ounces baby artichoke hearts, drained and quartered
1 large egg white, lightly beaten
1/4 cup fresh basil, torn
1/4 cup parmesan cheese, freshly shredded

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
  • Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
  • Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
  • Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
  • Toppings: fresh basil, Parmesan cheese.
  • Southern Living
  • OCTOBER 2013.

Nutrition Facts : Calories 184.9, Fat 5.4, SaturatedFat 2.6, Cholesterol 14, Sodium 119.5, Carbohydrate 25.8, Fiber 4.5, Sugar 2.6, Protein 9

LAZY LASAGNE WITH TOMATO-BASIL SAUCE



Lazy Lasagne with Tomato-Basil Sauce image

Categories     Cheese     Dairy     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Ricotta     Basil     Fall     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 (main course) or 4 (appetizer) servings

Number Of Ingredients 11

1 garlic clove, minced
1 tablespoon unsalted butter
1 3/4 cups canned crushed tomatoes with purée (14 oz)
4 tablespoons finely chopped fresh basil
1 tablespoon fresh orange juice, or to taste
3/4 cup whole-milk ricotta
1/4 cup freshly grated parmesan
2 teaspoons finely chopped fresh oregano
12 won ton skins
Garnish:
fresh basil

Steps:

  • Preheat oven to 400°F.
  • Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.
  • While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.
  • Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.
  • Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

TOMATO-BASIL PULL-APART ROLLS



Tomato-Basil Pull-Apart Rolls image

My nephew helped me create these soft and colorful rolls. He named them "wheelies" because the spiral shapes reminded him of his toy trucks. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
2 tablespoons sugar
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup tomato paste
3 tablespoons olive oil
1 teaspoon salt
2-3/4 to 3-1/4 cups bread flour
FILLING:
1 cup shredded Italian cheese blend
2 teaspoons dried basil
1/2 teaspoon garlic powder

Steps:

  • Dissolve yeast and sugar in warm milk. In a large bowl, beat egg, tomato paste, oil, salt, yeast mixture and 1 cup flour on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in a warm place until doubled, about 45 minutes., In a bowl, toss filling ingredients. Punch down dough; turn onto a lightly floured surface. Roll into a 16x12-in. rectangle. Sprinkle with filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place, cut side down, in a parchment-lined 10-in. cast-iron skillet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack. , Freeze option: Securely wrap cooled rolls in foil; place in an airtight container. To use, partially thaw overnight in refrigerator. Reheat rolls, wrapped in foil, in a preheated 300° oven until warm, about 25 minutes.

Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

LASAGNA ROLLS WITH TOMATO SAUCE



Lasagna Rolls with Tomato Sauce image

These lasagna rolls are the ideal first course for a Sunday lunch or a dinner party. Stuffed with ricotta and spinach and served with a simple fresh sauce, they are sure impress everyone! [Recipe originally submitted to Allrecipes.it]

Provided by MariaGiovene

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 18

2 ½ cups all-purpose flour
3 eggs
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
1 tablespoon extra-virgin olive oil
1 small onion, sliced
3 (6 ounce) cans tomato sauce
salt to taste
6 leaves fresh basil
1 bunch fresh spinach
2 tablespoons water
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 clove garlic, crushed
1 (7 ounce) container ricotta cheese
1 teaspoon ground nutmeg
salt and freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese

Steps:

  • Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.
  • Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
  • Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.
  • Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
  • Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 49.9 g, Cholesterol 111.9 mg, Fat 14.9 g, Fiber 4.2 g, Protein 16.8 g, SaturatedFat 5.4 g, Sodium 885.4 mg, Sugar 4.7 g

TOMATO-BASIL LASAGNA ROLLS RECIPE - (4.5/5)



Tomato-Basil Lasagna Rolls Recipe - (4.5/5) image

Provided by á-175897

Number Of Ingredients 14

10 uncooked lasagna noodles
1 cup sweet onion, finely chopped
2 teaspoons olive oil
3 garlic cloves, minced and divided
1 (24-ounce) jar tomato-and-basil pasta sauce
1 1/2 teaspoons sugar
1/4 teaspoon dried crushed red pepper
1 cup low-fat ricotta cheese
2 ounces 1/3-less-fat cream cheese, softened
1 (14-ounce) can baby artichoke hearts, drained and quartered
1 large egg white, lightly beaten
1/4 cup torn fresh basil
1/4 cup (1 ounce) Parmesan cheese, freshly shredded
Toppings: fresh basil, Parmesan cheese

Steps:

  • Preheat oven to 350°F. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Sauté onion in hot oil in a 3 quart saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls. Bake, covered, at 350°F. for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings. Note: We tested with Classico Tomato & Basil pasta sauce.

Tips:

  • Use fresh, ripe tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes, but be sure to drain them well.
  • To make the lasagna rolls easier to fill, use a large, flat surface, such as a cutting board or kitchen counter.
  • If you don't have a piping bag, you can use a resealable plastic bag with a corner cut off.
  • Be careful not to overcook the lasagna rolls, or they will become dry and tough.
  • Serve the lasagna rolls immediately, or let them cool completely and then reheat them in a 350°F oven for 15-20 minutes.

Conclusion:

Tomato basil lasagna rolls are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a new and exciting recipe, give tomato basil lasagna rolls a try!

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