Lasagna Roll-ups

Servings: 12 rolls

Try this easy twist on a favorite pasta dish which cooks on top of the stove.

3 Lasagna rolls on a plate


  • 3 ounces chopped pancetta (or bacon)
  • 2 cloves chopped garlic
  • 4 cups canned whole tomatoes, pureed
  • 2 sprigs of fresh and 2 tablespoons of minced rosemary
  • ¼ cup chopped parsley
  • 12 ounces (1 ½ cups) whipped cream cheese
  • Salt and pepper to taste
  • 1 cup finely chopped (baby) spinach
  • ½ cup grated Parmesan, plus more for sprinkling
  • ½ cup shredded Fontina or Swiss cheese
  • ¾ cup shredded Mozzarella
  • 3 ounces (4-5 med. mushrooms), finely chopped (optional)
  • 1 egg
  • 1 pound (18) boiled and cooled lasagna noodles (no-bake noodles won't work with this recipe)
  • Fresh parsley, chopped


  1. Sauté pancetta 4 minutes over medium heat in a wide-bottomed Dutch oven with Teflon™ nonstick coating; add the garlic and cook another minute.
  2. Add tomatoes and rosemary; cook on medium-low covered 30 minutes; remove rosemary sprigs.
  3. Combine cream cheese, spinach, Parmesan, Fontina (or Swiss) cheese, ⅓ cup of the Mozzarella, mushrooms, and the egg in a small bowl.
  4. Spread noodles evenly with cheese mix, layer of sauce and a little chopped parsley.
  5. Roll noodles starting with one short end.
  6. Stand upright in pan and spoon more sauce over the top of each roll. Sprinkle evenly with Parmesan and remaining Mozzarella cheese.
  7. Cover and cook for 20-25 minutes on medium low or until heated through. Sprinkle with rosemary and serve.