recipe reviews for:

Lasagna Roll-Ups

“SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire”

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Reviewed: Nov. 11, 2009

Very tasty! I wanted to give this five stars, but I didn't follow the recipe exactly. I used leftover meatballs for most of the meat; I didn't have oregano or onion powder, or cayenne..sigh.. or crushed tomatoes, so I substituted thyme and basil for the oregano, and I used spaghetti sauce in place of the tomatoes, and salt and pepper for all the other spices I didn't have, but it was still great. My niece loved it and she is a very picky three year old. ;)

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coolest auntie

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Reviewed: Nov. 6, 2009

These were a little harder to roll up than I thought they would be and messier, but DELICIOUS!!! We always have so much left over from lasagna, so this is a great food saver. I just make one for the each of us (4 total). These would be great served to company! I have also made these with Italian sausage and spinach. just as versatile as regular lasagna. Thanks for a a great recipe, Virginia!

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 28, 2009

really good. i made my own lasagne noodles and broiled it at the end to slightly brown the cheese. i was surprised how cheesy this was w/ only 1/2 c cheese. i will make this again but next time i will make my own sauce because this one was thin and there wasnt quite enough of it for us.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 21, 2009

I loved this recipe! I added my own touches to suit my family's taste. I blended the cottage cheese til creamy and mixed it with ricotta and parmessan. Seasoned with parsley,basil, garlic powder, pinch of salt.Definitely will use this recipe again. My 3 year old loved it. I tripled the recipe to make a very large casserole. Was fast and very easy to make.

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Michelle Garcia

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Reviewed: Sep. 19, 2009

This was ok, not great. I believe the filling is missing something. No wonder so many people had added spinach to it. Good idea.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Sep. 8, 2009

Good idea, wasnt' hard to prepare. I cheated and used jarred sauce, and the filling needed something, maybe basil, s&p. Next time will add more sauce and more filling. We like lots of sauce. Thanks for the idea and the recipe!

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Aug. 28, 2009

Followed the recipe & it came out fantastic! Thank you!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 23, 2009

I never thought I'd say this, but I really prefer these decadent little roll-ups to lasagna! Like other reviewers below, I used ricotta rather than cottage cheese, and Bertolli's 5 Cheese Tomato Sauce instead of making my own, just to speed things up even more. (Since I like lots of sauce, I used the whole jar.) And maybe I added extra mozzarella too, lol. However you choose to prepare these, whatever substitutions you make...you'll love them. Far less labor-intensive than lasagna, and wonderfully flavorful and rich.

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Snootyboots

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Reviewed: Aug. 14, 2009

I love lasagna roll ups. I have been making them for a year now. my husband, friends, and family all truly enjoy these. They look so nice and elegant. A twist on regular homestyle lasagna! I have never used cottage cheese as a filling, but i will definitely try it.I usually use low fat ricotta cheese and drained chopped frozen spinach with mozz cheese as my filling...and garlic of course ;P I just made these last night. And i cant wait to make them again to try them with cottage cheese.

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littlemama

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Reviewed: Aug. 13, 2009

Amazing recipe. Since I wanted to make a lot of this I used a whole package of lasagna noodles, 2- 28oz cans of pasta sauce, 1 lb italian sausage removed from casings, 2- 15oz ricotta cheese, 1 cup parmesan, 2 eggs (in the ricotta mixture) and little mozzeralla on top. It filled one 9x13 and an 8x8 baking dish, serving about 8 people or so. I split the ricotta mixture in half and added one box of frozen spinach (thawed and drained) to one and a handful of chopped fresh basil leaves to the other- delicious!! This tastes so much better than lasanga and I love lasagna. Definately a keeper!

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Aug. 12, 2009

Wonderful! My entire family, including my picky 5 yr old loved it! Made a few changes and it turned out fantastic!

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HeatherA

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Reviewed: Aug. 11, 2009

This was excellent, except for a couple of changes I made. I used ricotta cheese instead of cottage, and omitted the meat altogether. Much easier than making regular lasagna, and since I only cook for two, I will definitely be making this again!

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JULIEUNC1

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 5, 2009

I love this recipe but I add squeezed out frozen spinach, a beaten egg and grated cheese to ricotta cheese instead of using cottage cheese. It is much more convenient to serve and my grandchildren prefer lasagna made this way. Thanks, Mary Glick, Galveston, Tx

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NeeNee

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Reviewed: Aug. 1, 2009

This recipe was much easier than I anticipated and my husband and daughter liked it vey much. I used ricotta instead of cottage cheese and doubled the recipe so there would be some for freezing. Spread the cheese mixture on the lasagna noodles quite thin or you will run out. Despite the fact that my oven decided to give up the ghost partway through the baking time and I had to finish the dish off in the microwave, it was still delicious. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 16, 2009

As usual...I used the 'concept' of this recipe, adding in my own interpretations. After years of cooking for growing boys and Firemen, paring down my amounts has been a challenge. With just myself and my Husband now, this was a great way to get that Lasagna dinner without eating it for an entire week! I added hot sausage and more spices,Garlic and Onion, steamed fresh Spinach, pressed dry and rough chopped in the Cheese mixture, and Ricotta rather than Cottage Cheese, as well as Parmesan and more Mozz.....but overall really a very good recipe. That is the beauty of a dish like Lasagna, it is meant to be 'tinkered' with to personal taste.

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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: May 27, 2009

It was a good recipe, but it didn't stand out. I love the concept, though. Next time I make this I think I'll add more egg, a little bit of basil, and do a different tomato sauce.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 21, 2009

This is a great starter recipe! I used Ricotta insead of Cottage cheese for the cheese mixture and added some more garlic (powder) to the sauce and italian seasoning as well. While i was preparing the meat mixture i also added some ground pepper and green pepper. Over all good recipe and easy to modify to personal tastes

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mnagel

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Reviewed: Jan. 28, 2009

I am giving this recipe five stars more based on the concept of the recipe than the flavors. I made the sauce and it was good. I do not like cottage cheese so I switched that to part-skim ricotta. I also use whole wheat lasagna noodles and it works great. I am a single mom w/a 2yr old so I like that it does not make a huge amount that I will not be able finish. Thanks for the great idea!!!

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MichSam

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

I made 2 versions of this recipe, one as directed and a second using wheat pasta, cottage cheese for half the ricotta, and lots of veggies in the sauce. Both versions came out wonderful!

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windee52

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Reviewed: Nov. 23, 2008

My family loves these! I really enjoyed making them and will make them again. The only change I made was that I didn't use grated cheese, I tend to buy and use shredded Parmesan cheese - I think it adds more flavor, maybe it's me :) and I added it to the Mozzarella for the topping.

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