Recipes // Main Dish Pasta // Lemon and Basil Ricotta Lasagna Rolls

Lemon and Basil Ricotta Lasagna Rolls

A great way to make dinner with the kids and have freezer-ready meals in minutes! Simple basic ingredients, easy prep, easy bake… and of course easy freeze! Enjoy an old classic with a twist!


  • Use 3/4 of the 15 oz. part-skim milk ricotta cheese container
  • 1 tablespoon dried oregano  [Dried herbs are a great way to add major flavor with no extra calories, and long shelf life makes them a great pantry staple.]
  • 1 tablespoon dried basil
  • Sea salt, to taste [Always use sea salt. It has all the flavor with less sodium than regular table salt]
  • 12-15 lasagna noodles, cooked a few minutes shy of al dente (noodles will continue to cook in the oven, so be sure to leave a little crunch when boiling them)*
  • 1 1/2 cups marinara sauce 1 cup fresh basil, whole leaves

*Note: Place the pre-boiled lasagna noodles in single layers, directly on a baking sheet to prevent pasta from sticking together

Preheat the oven to 350 degrees F.


In a medium bowl, blend the low-fat ricotta, lemon zest, dried herbs, and sea salt to taste.


On a clean cutting board, spread out 4 noodles. Top with roughly 3 tablespoons of ricotta mixture, spreading evenly over each noodle. Start at one end and work your way over the whole noodle, creating thin layers for less mess! Roll each noodle tightly across to make a compact spiral. Repeat with all 12-15 noodles.


  1. Cover the bottom of a 13x9-inch baking dish with 1 cup of the marinara.
  2. Place the rolled noodles neatly into baking dish and cover with the remaining cup of sauce.  Bake uncovered at 350 degrees for 30 minutes. Place on the middle rack for best results.
  3. To serve, top with lemon zest and more fresh basil leaves. Enjoy with a perfect glass of Pinot Grigio! Buon Appetito!

PER SERVING:  530 calories, 13g fat (6g saturated fat),  79g carbohydrate, 23g protein,  5g dietary fiber,  530mg sodium.

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