Pizza Lasagna Rolls

There’s something impossibly comforting about the marriage of two Italian classics: pizza and lasagna. These Pizza Lasagna Rolls take the best parts of both—savory tomato sauce, gooey mozzarella, fragrant oregano, and creamy ricotta—and roll them into individual portions that are perfect for family dinners, weeknight meals, or an easy dinner party. They’re approachable, forgiving, and have all the satisfaction of pizza with the cozy vibes of baked pasta. Read on for tips, tricks, and a straightforward, modern recipe that yields tender noodles and cheesy, tomato-sauced goodness.

Why you’ll love this version

These Pizza Lasagna Rolls are built on a simple, flavorful tomato sauce made from diced tomatoes and garlic, lifted by extra virgin olive oil and dried oregano. Parmesan and part-skim mozzarella add salty, melty richness, while ricotta keeps each roll creamy and pillowy. The assembly is portable and neat—each noodle becomes its own filled parcel, which makes serving and portioning delightfully easy.

Ingredients

• 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

Notes on ingredients and make-ahead

You can use any brand of diced tomatoes you like; the canned tomatoes provide a bright, slightly chunky sauce that clings well to the noodles. Part-skim mozzarella keeps the rolls from becoming overly greasy while still delivering that desirable stretch. Grated parmesan brings a savory, umami finish. If you want a richer version, swap half the ricotta for mascarpone or add an extra 1/4 cup of mozzarella on top before baking.

These Pizza Lasagna Rolls are excellent for make-ahead cooking. Assemble them, cover tightly, and refrigerate for up to 24 hours before baking, or freeze the assembled dish (unbaked) for up to one month. If frozen, bake covered at a lower temperature initially and add more time—see baking notes in the instructions.

Kitchen tools

• Large pot for boiling noodles
• Large skillet or saucepan for sauce
• Mixing bowl
• Baking dish (about 9×13 inches works well)
• Spatula or spoon, measuring cups and spoons

Flavor tips

• Fresh basil stirred into the ricotta or scattered on top after baking brightens the dish.
• For a spicier kick, add a pinch of red pepper flakes to the sauce while it simmers.
• Want extra crispness? Remove the foil for the last 10 minutes of baking to brown the cheese.

Step-by-step instructions

Below is a clear, stepwise version of the recipe directions. The order follows the logical flow from sauce to assembly to baking, and ingredient amounts are preserved as listed above.

1. Preheat your oven to 375°F (190°C) so it’s ready when the rolls are assembled.
2. Bring a large pot of salted water to a boil and cook 10 whole-grain lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a sheet pan or clean surface so they don’t stick together while you prepare the filling and sauce.
3. Pour 1 tablespoon extra virgin olive oil into a medium skillet or saucepan and warm it over medium heat. Add 2 garlic cloves, minced, and sauté for about 30–60 seconds—just until fragrant. Be careful not to let the garlic brown.
4. Add 28 ounces diced tomatoes (with their liquid) to the skillet with the garlic. Stir to combine, then season the sauce with 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 and let it cook for about 8–10 minutes to slightly reduce and deepen in flavor. Stir occasionally.
5. While the sauce simmers, combine the cheese filling: in a medium bowl, mix 1/2 cup ricotta cheese, 1/2 cup parmesan cheese (grated), 2 cups part-skim mozzarella (reserve about 1/2 cup of the mozzarella for sprinkling on top if you prefer), 1/4 teaspoon pepper, and 1 teaspoon dried oregano. Stir until the cheeses are evenly incorporated and the filling is uniform. Taste and adjust seasoning if needed, keeping the originally listed amounts as your guide.
6. Spread a thin layer of the tomato sauce over the bottom of a 9×13-inch baking dish—about 1 to 1 1/2 cups should do. This keeps the rolls from sticking and creates a saucy base for baking.
7. Lay one cooked lasagna noodle flat and spoon approximately 1/4 to 1/3 cup of the cheese filling along its length. Spread the filling evenly, leaving a small border at each end to help seal the roll.
8. Carefully roll the noodle from one end to the other, enclosing the filling. Place the roll seam-side down in the prepared baking dish. Repeat this process with the remaining noodles and filling, arranging the rolls snugly in the dish in a single layer.
9. Once all rolls are in the dish, spoon the remaining tomato sauce evenly over the tops of the rolls so each roll has a saucy coating. If you reserved some mozzarella, sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.
10. Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake an additional 10 minutes to allow the cheese to melt and the tops to gain a bit of color. If you like a browned top, you can place the dish under the broiler for 1–2 minutes—watching carefully to prevent burning.
11. Remove the dish from the oven and let the rolls rest for 5 minutes before serving. This brief rest helps the filling set so the rolls hold together when you serve them.
12. Garnish with additional dried or fresh oregano or freshly grated parmesan if desired, slice, and serve warm. These rolls pair nicely with a simple green salad and crusty bread.

Baking notes and timing for make-ahead or frozen dishes

If you assemble ahead and refrigerate, keep the dish covered and bake as directed, adding 5–10 minutes if the dish is chilled. For frozen assembled rolls, cover tightly and freeze. To bake from frozen, cover with foil and bake at 375°F (190°C) for about 45–55 minutes, then remove the foil and bake an additional 10–15 minutes until hot and bubbly. Use an instant-read thermometer if you want to be precise—the center should register at least 165°F (74°C).

Serving suggestions

Serve the Pizza Lasagna Rolls with a crisp green salad dressed in a lemony vinaigrette to cut through the richness. Garlic bread or a few roasted vegetables make for a balanced plate. Leftovers keep well in the refrigerator for 3–4 days; reheat gently in a 350°F (175°C) oven until warmed through to preserve texture.

Common troubleshooting

• If your sauce is too watery: Simmer it a little longer before assembling to evaporate excess liquid.
• If noodles stick together after boiling: Rinse them briefly under cool water and separate individual noodles on a lightly oiled sheet to prevent sticking.
• If filling is too thin: Drain any excess liquid from the ricotta before mixing, or fold in a tablespoon of grated parmesan to tighten the texture.

Variations

• Vegetable-packed: Sauté finely diced bell pepper, mushrooms, or spinach with the garlic and add them to the sauce or the cheese filling for extra veg and texture.
• Meatier version: Browned ground turkey or beef can be stirred into the sauce before assembling if you’d like a heartier roll.
• Herbed ricotta: Stir fresh chopped basil, parsley, or oregano into the ricotta mixture for brighter, fresher flavor.

Final thoughts

These Pizza Lasagna Rolls feel like celebration food without requiring a day in the kitchen. They’re flexible, satisfying, and ideal for feeding a crowd or packing for lunches. The straightforward tomato sauce, three-cheese filling, and neatly rolled noodles give you the best of pizza and lasagna in every bite. Give this recipe a go—you may find these individual parcels becoming a regular request at your table.