If you're craving lasagna in small doses, these Banapple-style lasagna roll-ups will do the trick. No need to layer pasta or commit to a full tray. Instead, roll up some cooked lasagna sheets with a rich cream cheese-parsley filling, smother with a chunky tomato-based sauce, and bake with melty mozzarella cheese. Snack on them solo or with a side of garlic bread.
This recipe uses lasagna sheets from Doña Elena, a brand known for its range of quality Mediterranean ingredients. Think bottled fish like sardines and anchovies; canned tuna, olives and capers; and pasta-making must-haves like pesto sauce, tomatoes, and olive oil.
Doña Elena’s pasta line is not just fancy marketing. Thanks to traditional methods and Italy-sourced ingredients, this artisan-quality pasta really does cook to al dente perfection: firm, toothsome, with just the right amount of bite.
- The Al Dente pasta line uses 100% durum wheat semolina, widely considered as the best flour for pastas.
- Crafted with traditional bronze die-cut techniques, the pasta has a rough and porous texture that helps sauces cling better.
And if you’re not making lasagna, Doña Elena Al Dente pasta is available in other basic pasta shapes like Fettuccine, Penne Rigate, Fusilli, and Linguine.
- 4 sheets Doña Elena Al Dente Lasagna
- 2 tbsp Doña Elena Olive Oil
- 200g ground beef
- salt and pepper, to taste
- 2 cups crushed tomatoes
- 2 tsp sugar
- 1 tbsp oregano
Cream Cheese Filling
- 4 oz cream cheese
- 2 tsp salt
- 2 tsp pepper
- ½ cup chopped parsley
- 1 egg
- ½ cup mozzarella cheese, grated
- chopped parsley
- garlic bread
Cook lasagna noodles: Heat a pot of salted water to a boil. Add Doña Elena Al Dente lasagna to the boiling water and cook, stirring occasionally to prevent sticking, until al dente, about 6 minutes. Drain and let cool while you make the sauce.
Make sauce: Heat olive oil in a pot over medium heat. Add ground beef and season with salt and pepper. Cook, stirring frequently, until beef is well browned and cooked through, about 5 minutes. Add crushed tomatoes, sugar, and oregano. Cook sauce until thickened and beef becomes tender, around 15–20 minutes.
Make the filling: Combine softened cream cheese, salt, pepper, parsley, and egg in a large bowl. Mix thoroughly and set aside.
Assemble lasagna: Spread about 2 tablespoons of filling across each cooked lasagna sheet. Starting from the bottom, roll lasagna sheets up into logs. Arrange logs seam-side down on an oven-safe dish or sheet tray. Spoon meat sauce over the lasagna rolls, then top with mozzarella cheese.
Bake lasagna: Bake lasagna rolls in a broiler set to 400°F. Cook until mozzarella has melted and slightly browned. Garnish with chopped parsley. Serve hot with garlic bread.