A tasty change from regular lasagna are these Butternut Squash and Spinach Lasagna Rolls. The spinach and creamy butternut squash filling make a tasty and comforting dish that's great for a cozy dinner.

Ingredients: 9 lasagna noodles. 2 cups butternut squash puree. 1 cup ricotta cheese. 1 cup chopped spinach. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh basil. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/4 teaspoon nutmeg. Salt and pepper to taste. 1 1/2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions. Drain and set aside. In a mixing bowl, combine butternut squash puree, ricotta cheese, spinach, Parmesan cheese, basil, garlic, oregano, nutmeg, salt, and pepper. Spread a thin layer of marinara sauce on the bottom of a baking dish. Lay out cooked lasagna noodles and spread a generous spoonful of the butternut squash mixture onto each noodle. Roll up the noodles and place them seam-side down into the baking dish. Top the rolls with the remaining marinara sauce and sprinkle with mozzarella cheese. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with additional basil if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes

Spinach Chicken Lasagna Rolls are a tasty take on regular lasagna. They are made with soft chicken, bright spinach, and creamy ricotta cheese that are rolled up in lasagna noodles and baked until they are golden brown.

Ingredients: 8 lasagna noodles. 2 cups cooked chicken, shredded. 2 cups fresh spinach, chopped. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1 egg. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions until al dente. Drain and set aside. In a mixing bowl, combine cooked chicken, chopped spinach, ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Spread a thin layer of marinara sauce on the bottom of a baking dish. Lay out cooked lasagna noodles on a flat surface. Spread chicken and spinach mixture evenly over each noodle. Roll up each noodle tightly and place seam side down in the prepared baking dish. Pour remaining marinara sauce over the top of the lasagna rolls. Sprinkle with shredded mozzarella cheese. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and bubbly. Serve hot, garnished with fresh basil if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes

These veggie lasagna rolls are a delightful twist on the classic lasagna, filled with homemade ricotta cheese and a burst cherry tomato sauce. They are perfect for a cozy family dinner or entertaining guests with their elegant presentation.

Ingredients: 1 box lasagna noodles. 2 cups cherry tomatoes. 2 cups spinach, chopped. 1 cup homemade ricotta cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh basil. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the lasagna noodles until they are al dente. Remove the water and set it aside. Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Mix in the garlic and cook until it smells good. It will take about 5 to 7 minutes of cooking after adding the cherry tomatoes to the pan for them to start to burst. Take the pan off the heat and use a fork to slightly mash the cherry tomatoes. Add pepper and salt to taste. To make the ricotta cheese, put chopped spinach, grated Parmesan cheese, chopped basil, and salt and pepper to taste in a bowl. Use a little tomato sauce to cover the bottom of a baking dish. On a clean surface, spread out the cooked lasagna noodles. Spread a lot of the ricotta mixture on each noodle, and then roll them up. In the baking dish, put the lasagna rolls seam side down. Cover the lasagna rolls with the rest of the tomato sauce. Place the dish in the oven and cover it with foil. Bake for 20 to 25 minutes, or until the rolls are hot and the sauce is bubbling. Add more grated Parmesan cheese and fresh basil leaves on top of the hot dish before serving.

Prep Time: 30 minutes

Cook Time: 25 minutes

Instant Pot Lasagna Rolls are easy to make and taste great. They are made with lasagna noodles rolled up with ricotta and mozzarella cheese and cooked to perfection in the Instant Pot. A hearty and satisfying meal for any event!

Ingredients: 12 lasagna noodles. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1 15 oz container ricotta cheese. 1 large egg. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 3 cups marinara sauce. 1 cup water. Fresh parsley, chopped for garnish.

Instructions: As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Cook ground beef in the Instant Pot until it turns brown. Dice the onion and mince the garlic. Add the oregano, basil, salt, and black pepper. Keep cooking until the onions get soft. Mix the egg and ricotta cheese together in a bowl until they are well mixed. Put out the cooked lasagna noodles and cover each one with a thick layer of the ricotta mixture. Put some mozzarella cheese on top of each noodle and roll it up. In the Instant Pot, add rolled lasagna noodles on top of the minced beef. Mix the water into the pot and pour it over the rolls. Press "Manual" on your Instant Pot and let it work for 15 minutes at high pressure. Fast release the pressure when you're done. Before serving, put chopped parsley on top of the lasagna rolls and sprinkle them with Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 15 minutes

For a tasty keto-friendly take on classic lasagna, try these Sausage, Spinach, and Cream Cheese Lasagna Rolls. The tasty Italian sausage, healthy spinach, and creamy cheeses in these lasagna rolls are wrapped in soft lasagna noodles and baked until they are golden brown. They're great for a cozy dinner with the family or having people over!

Ingredients: 8 lasagna noodles. 1 pound Italian sausage, casings removed. 2 cups fresh spinach, chopped. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1/2 cup cream cheese. 1 egg. 1 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups low-carb marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat the oven to 375F 190C. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside. In a skillet over medium heat, cook the Italian sausage until browned and cooked through, breaking it into crumbles with a spoon. Add the chopped spinach to the skillet with the sausage and cook until wilted. Remove from heat and let cool slightly. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, cream cheese, egg, garlic powder, oregano, salt, and black pepper. Mix well. Spread a thin layer of marinara sauce on the bottom of a baking dish. Lay out each cooked lasagna noodle and spread a generous spoonful of the cheese mixture along the length of each noodle. Top the cheese mixture with the sausage and spinach mixture, then roll up each noodle tightly. Place the rolled lasagna noodles seam-side down in the baking dish. Pour the remaining marinara sauce over the top of the lasagna rolls, then sprinkle with shredded mozzarella cheese. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired, then serve these delicious sausage, spinach, and cream cheese lasagna rolls hot.

Prep Time: 30 minutes

Cook Time: 25 minutes

Instant Pot Lasagna Rolls are easy to make and taste great. They are made with lasagna noodles rolled up with ricotta and mozzarella cheese and cooked to perfection in the Instant Pot. A hearty and satisfying meal for any event!

Ingredients: 12 lasagna noodles. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1 15 oz container ricotta cheese. 1 large egg. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 3 cups marinara sauce. 1 cup water. Fresh parsley, chopped for garnish.

Instructions: As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Cook ground beef in the Instant Pot until it turns brown. Dice the onion and mince the garlic. Add the oregano, basil, salt, and black pepper. Keep cooking until the onions get soft. Mix the egg and ricotta cheese together in a bowl until they are well mixed. Put out the cooked lasagna noodles and cover each one with a thick layer of the ricotta mixture. Put some mozzarella cheese on top of each noodle and roll it up. In the Instant Pot, add rolled lasagna noodles on top of the minced beef. Mix the water into the pot and pour it over the rolls. Press "Manual" on your Instant Pot and let it work for 15 minutes at high pressure. Fast release the pressure when you're done. Before serving, put chopped parsley on top of the lasagna rolls and sprinkle them with Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 15 minutes

Instant Pot Lasagna Rolls are easy to make and taste great. They are made with lasagna noodles rolled up with ricotta and mozzarella cheese and cooked to perfection in the Instant Pot. A hearty and satisfying meal for any event!

Ingredients: 12 lasagna noodles. 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1 15 oz container ricotta cheese. 1 large egg. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 3 cups marinara sauce. 1 cup water. Fresh parsley, chopped for garnish.

Instructions: As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Cook ground beef in the Instant Pot until it turns brown. Dice the onion and mince the garlic. Add the oregano, basil, salt, and black pepper. Keep cooking until the onions get soft. Mix the egg and ricotta cheese together in a bowl until they are well mixed. Put out the cooked lasagna noodles and cover each one with a thick layer of the ricotta mixture. Put some mozzarella cheese on top of each noodle and roll it up. In the Instant Pot, add rolled lasagna noodles on top of the minced beef. Mix the water into the pot and pour it over the rolls. Press "Manual" on your Instant Pot and let it work for 15 minutes at high pressure. Fast release the pressure when you're done. Before serving, put chopped parsley on top of the lasagna rolls and sprinkle them with Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 15 minutes

These Mushroom Kale Lasagna Rolls are a tasty change from regular lasagna. They are full of flavor and good for you because they are rolled up with a filling of mushrooms, kale, and three types of cheese. Great for a cozy dinner or a special event.

Ingredients: 8 lasagna noodles. 2 cups chopped kale. 2 cups sliced mushrooms. 1 onion, finely chopped. 3 cloves garlic, minced. 2 cups ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil. 3 cups marinara sauce.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put the mushrooms and kale in the pan and cook them until the mushrooms are soft and the kale is wilted. Put ricotta, mozzarella, Parmesan, oregano, basil, salt, and pepper in a bowl and mix them together. Put a little marinara sauce in the bottom of a baking dish. Place cooked lasagna noodles on a baking sheet. Top each noodle with a generous amount of the cheese mixture. Then add the mushroom and kale mixture on top. Fill the baking dish with the noodles. Roll each one up and place it seam side down. Cover the rolls with the rest of the marinara sauce. If you want, add more mozzarella and Parmesan cheese on top. Place foil over the baking dish and bake for 20 to 25 minutes, or until the food is hot and the cheese is melted. If you want, you can serve it hot with fresh basil leaves on top.

Prep Time: 30 minutes

Cook Time: 25 minutes

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