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: Feb. 12, 2012

fantastic recipe! and easy to make. I changed the serving size to 6, and used 18 noodles. That all fit in 1 13x9 pan and 1 8x8 pan, we had leftovers for days.

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Reviewer:

JTrought

Cooking Level: Expert

Reviewed: Dec. 12, 2011

When I try a recipe for the first time, I follow it exactly. But I should have read some of the reviews first. This could have used more seasoning, garlic, basil etc. To have 3 roll-ups each was a bit much for just 2 people especially with a salad side. We had left-overs. I will make it again, but with some tweaking. As I always have my own homemade sauce on hand, it gives it more flavour. Thanks for a great idea.

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LISAMcCartney

Reviewed: Nov. 10, 2011

Excellent. I will add more sauce next time, but the overall flavor was perfect and it was so easy. Definitely make sure to drain the cottage cheese though; makes filling the noodles easier.

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mrsblack

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Cooking Level: Intermediate

Home Town: Rockwall, Texas, USA

Living In: Irving, Texas, USA

Reviewed: Oct. 17, 2011

The amounts and cooking method and bake time worked really well. I just didn't think the flavor was too mild. I used ricotta instead of cottage cheese, I simply prefer it in these applications, and added garlic powder and black pepper to the filling. Could have used salt also, I mistakenly assumed the cheeses would be salty enough. Should have tasted it. Also would have liked more Parmesan. Whole wheat noodles, just undercooked so they wouldn't become mushy when baked, worked great. Next time I am going to use a more heartily flavored marinara/gravy/red sauce with lots of Italian herbs and more garlic instead of the sauce in this recipe. Maybe sausage instead of, or in addition to, the ground beef. I love mushrooms and those would be a nice addition also. Otherwise this was a fun to make dish and less work then traditional lasagna.

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Oct. 5, 2011

This is great and especially good for freezing and cooking later. I would have given this 5 stars if it didn't have cottage cheese. I don't understand why people think cottage cheese is an acceptable substitute for ricotta cheese. It's not. Taste them, they aren't the same.

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Clare

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newtown, Connecticut, USA

Reviewed: Oct. 3, 2011

Very good!

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Brandy P

Reviewed: Sep. 20, 2011

These were great! I did use some meat sauce I already had in the freezer. I also used ricotta instead of the cottage cheese. I added garlic powder and mozzarella cheese to the ricotta too. My husband asked if i could make thses every night.

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Reviewed: Sep. 14, 2011

Wasn't as good as normal lasagna. Very difficult to roll up. If I made this again I would need to add more cheese inside each one.

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Brandie

Reviewed: Sep. 10, 2011

I made this tonight and it was fantastic. I used lowfat skim ricotta, whole wheat lasagna noodles and ground urkey sausage. I think this is now one of my NEW favorite recipes and I'm not even sure if I'll make lasagna the regular way ever again!

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Lara B

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

Reviewed: Jul. 14, 2011

This was quick and easy and tasted great. I wish the inside filling had a little more flavor, but this recipe is a keeper! Next time I will try added some italian spices to the ricotta/parm. mixture!!

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