Recipe: Gluten-Free Lasagna Roll Ups
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Apr 19 2013

Recipe: Gluten-Free Lasagna Roll Ups

We love lasagna! Jon begs me to make it weekly, so when his birthday rolled around, I knew exactly what I was going to make.  As I began to cook the gluten-free lasagna noodles I thought about changing things up a bit.  Why not make roll ups instead of the layered lasagna?  The roll ups would be similar to Jon’s favorite stuffed shell dish, which I haven’t been able to make since I can’t find the Tinkyada Grand Shells any place.  I used Tinkyada Lasagna noodles cooked per the package instructions.

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Gluten-Free Lasagna Roll Ups

  • 6-8 cooked gluten-free lasagna noodles (I made some extra in case some didn’t hold up well)
  • 1 15 oz. container ricotta cheese
  • 2-3 tsps. Garlic Gold Italian Herb Nuggets
  • 1/4 to 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1 jar marinara (I used Prego Three Cheese)
  • 1/2 cup mozzarella (for sprinkling over the top)

1.  Preheat oven to 350 degrees and spray 8 x 11 inch Pyrex dish with Pam.

2.  Mix ricotta, Garlic Gold, parmesan and 1/2 cup of mozzarella together in a bowl.  Set aside.

3.  Lay noodles out on clean surface or cutting board and spread cheese across in a thin layer.  Drizzle marinara over cheese layer.

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4.  Roll up and place seam side down in Pyrex dish that has a thin layer of marinara sauce in it.

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5.  Repeat until done.  Cover with remaining sauce and sprinkle with the remaining 1/2 cup of mozzarella cheese.

6.  Cover with foil and bake for 30 – 40 minutes or until cheese is melted and sauce is bubbly.

7.  Remove cover and bake another 5-7 minutes to brown a little on top.

8.  Let cool for 5-10 minutes and serve.

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This recipe can make 6-8 servings, depending on how you split the ingredients.

Jon raved about this dish and said it reminded him of his beloved stuffed shells.  I can see this becoming a permanent addition to our weekly/bi-weekly menu.  If I were making this for people with not-so-picky tastes, I would add spinach, Italian sausage, veggies, etc.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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Comments

  1. Marnie says:

    Love this idea for lasagna. I was wondering. What brand of noodles did you use? I have a little trouble with the noodles sticking! :)

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