Pizza Lasagna Rolls

If you’re craving the cozy comfort of lasagna with the fun, familiar flavors of pizza, these Pizza Lasagna Rolls are an absolute winner. They’re cheesy, saucy, and come together in a way that’s perfect for weeknight dinners or casual entertaining. Think tender whole-grain lasagna noodles rolled up with a creamy cheese filling and baked in a bright, herby tomato sauce. Every bite tastes like pizza night, but with all the convenience of a casserole.

Why you’ll love these Pizza Lasagna Rolls

• Portable and portion-controlled – each roll is a single serving.
• Easy to make ahead and reheat without losing texture.
• Uses pantry-friendly canned tomatoes and common cheeses.
• Bright Italian herbs and garlic keep the flavors fresh and vibrant.

Ingredients

Yield: about 10 rolls

• 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

Make-ahead and swaps

These rolls hold up beautifully if you assemble them a few hours in advance and refrigerate before baking. You can also freeze the assembled pan (cover tightly) for up to 1 month; bake from frozen, adding an extra 20–30 minutes and covering with foil until heated through.

If you prefer a different cheese mix, swap part-skim mozzarella for a mild white cheddar or provolone in equal amounts. Fresh basil folded into the ricotta would be lovely if you have it on hand—add about 1/4 cup chopped basil to the ricotta mixture for a bright herb note.

Equipment

• Large pot for boiling noodles
• Skillet or medium saucepan for sauce
• 9×13-inch baking dish or similar
• Mixing bowl
• Spatula and spoon

Step-by-step Instructions

Below is a clear, step-by-step version of the recipe directions based on the ingredient list. The sequence follows a practical order: make the sauce, prepare the cheese filling, boil the noodles, assemble the rolls, and bake.

1. Preheat and prep: Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or spray it with nonstick spray.
2. Cook the aromatics: Heat 1 tablespoon extra virgin olive oil in a medium saucepan over medium heat. Add 2 garlic cloves, minced, and sauté until fragrant and just beginning to soften, about 30–45 seconds—don’t let the garlic brown.
3. Make the tomato sauce: Pour 28 ounces diced tomatoes, with their liquid, into the pan with the garlic. 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. Let it cook, uncovered, for 8–10 minutes, stirring occasionally, until the sauce has slightly thickened and the flavors meld. Taste and adjust seasoning if needed.
4. Combine cheeses for the filling: In a medium bowl, stir together 1/2 cup ricotta cheese, 1/2 cup parmesan cheese (grated), 1/4 teaspoon pepper, and 1 teaspoon dried oregano. Mix until smooth and evenly blended. Reserve 1 cup of the shredded part-skim mozzarella for topping and fold the remaining 1 cup into the ricotta-parmesan mixture if you prefer the filling extra cheesy. Alternatively, keep all 2 cups of mozzarella for topping—see assembly notes below.
5. Boil the noodles: Bring a large pot of salted water to a boil. Add 10 whole-grain lasagna noodles and cook according to the package instructions until al dente. Drain the noodles and lay them flat on a clean kitchen towel or sheet pan so they don’t stick together. If the noodles are very long, trim any excess so each is easy to handle within your baking dish.
6. Assemble the rolls: Spoon a thin layer of the tomato sauce across the bottom of the prepared baking dish to prevent sticking—about 1 cup of sauce will do. Working with one noodle at a time, spread an even layer of the ricotta-cheese mixture along the length of each noodle, leaving a small border at both ends so the filling doesn’t fall out. Starting at one short end, gently roll the noodle up to enclose the filling. Place each roll seam-side down in the baking dish. Repeat with all noodles, arranging them in a single layer.
7. Top with sauce and cheese: Spoon the remaining tomato sauce evenly over the arranged rolls so each roll gets a generous coating. Sprinkle 2 cups part-skim mozzarella, shredded, over the top; if you reserved 1 cup earlier, use it now to create a golden, bubbly finish. Sprinkle the remaining 1/2 cup parmesan cheese lightly over the mozzarella for added savory depth.
8. Bake: Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10–12 minutes, until the cheese is melted and starting to brown and the sauce is bubbling around the edges.
9. Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. This helps the rolls set so they hold together when plated. Garnish with an extra pinch of dried oregano or a handful of chopped fresh herbs if you like. Serve warm, straight from the baking dish.

Troubleshooting and tips

• If your sauce seems too thin before assembling, simmer a few extra minutes until it reduces slightly. You want a saucy but not watery base so the rolls don’t become soggy.
• Don’t overcook the noodles. Al dente noodles will finish cooking in the oven and roll more easily without splitting.
• Keep the filling relatively thin and even along the noodle; too much filling can make rolling difficult and cause the rolls to burst during baking.
• Allowing the baked rolls to rest gives the cheese and sauce time to set, making for cleaner slices and prettier presentation.

Serving suggestions

These Pizza Lasagna Rolls pair beautifully with a simple green salad dressed in lemon and olive oil, garlic bread, or roasted vegetables. For a lighter side, toss baby arugula with a splash of balsamic and a drizzle of extra virgin olive oil. If you want more “pizza” toppings, sprinkle sliced olives, roasted red peppers, or cooked mushrooms over the rolls before baking.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat single servings in the microwave for about 1–2 minutes, or reheat the entire pan at 350°F (175°C) covered with foil until warmed through, about 15–20 minutes.

Nutrition notes

Using part-skim mozzarella and whole-grain noodles adds fiber and moderates the overall fat content while preserving gooey, satisfying texture. You’re getting a comfortable amount of protein from the cheeses and a boost of lycopene and vitamin C from the tomatoes.

Final thoughts

These Pizza Lasagna Rolls strike the perfect balance between playful and comforting. They’re an easy way to turn pantry staples into a special meal that appeals to kids and grown-ups alike. The recipe is forgiving, friendly to make-ahead plans, and endlessly adaptable with the toppings and herbs you love. Enjoy—this one’s going on repeat.