Mini Lasagna Appetizer Recipe

Introduction

Mini Lasagna Appetizers are delightful bite-sized treats perfect for parties and gatherings. These individual rolls are filled with a creamy lemon ricotta mixture and topped with melty mozzarella and your favorite pasta sauce. They’re easy to make and a crowd-pleaser for any occasion.

Ingredients

• 15 ounces whole milk ricotta
• 1 large egg
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon lemon zest
• 1 teaspoon fresh thyme leaves, minced
• 20 cooked lasagna noodles
• 4 ounces shredded mozzarella cheese
• 2 cups pasta sauce (marinara, Alfredo, or pesto)

Instructions

1. Step 1: In a large bowl, mix the ricotta, egg, onion powder, garlic powder, kosher salt, lemon zest, and minced thyme until well combined.
2. Step 2: Lay the cooked lasagna noodles flat and cut each noodle in half widthwise.
3. Step 3: Spread about two teaspoons of the ricotta filling evenly on each noodle, leaving about half an inch at one end free.
4. Step 4: Starting at the filled end, carefully roll each noodle up into a tight roll.
5. Step 5: Cut each rolled noodle in half widthwise to create mini lasagna rolls.
6. Step 6: Preheat your oven to 350°F (175°C). Spread half a cup of pasta sauce evenly on a baking sheet or casserole dish. Depending on size, you may need two pans.
7. Step 7: Arrange the mini lasagna rolls on the prepared baking sheet, spacing them evenly apart.
8. Step 8: Spoon a teaspoon of pasta sauce over each roll, then sprinkle with mozzarella cheese.
9. Step 9: Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
10. Step 10: Serve warm with extra sauce on the side for dipping.

Tips & Variations

• Add cooked chicken, beef, or pork to the ricotta filling for a meaty variation.
• Use Alfredo or pesto sauce instead of marinara for different flavor profiles.
• Substitute or add cheeses like goat cheese or cottage cheese in the filling and sprinkle fresh Parmesan on top for extra richness.
• Use toothpicks to serve the rolls as easy finger food for parties.

Storage

After baking, allow the mini lasagna rolls to cool to room temperature, about 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap each roll individually and freeze for up to 2-3 months. To reheat, place rolls on a baking sheet with sauce and cheese, cover with foil, and bake at 350°F until heated through (about 15-20 minutes from refrigerated or 25-30 minutes from frozen). Serve warm with extra sauce for dipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mini lasagna rolls ahead of time?

Yes, you can assemble them a day or two in advance and store them in the refrigerator unbaked. Add sauce and cheese just before baking. For longer storage, freeze them unbaked and bake directly from frozen, increasing the bake time slightly.

What is the best type of ricotta to use?

Whole milk ricotta is recommended because it provides a creamier, richer texture and flavor that works perfectly in these lasagna rolls.

Mini Lasagna Appetizer Recipe

Print Recipe

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4.7 from 101 reviews

These Mini Lasagna Appetizers are delightful bite-sized rolls filled with creamy lemon ricotta and fresh herbs, topped with marinara sauce and melted mozzarella cheese. Perfect for parties and gatherings, these individual lasagna rolls offer all the comforting flavors of traditional lasagna in a convenient appetizer format.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 40 mini lasagna rolls (serving size: 2 rolls) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 15 ounces Whole milk ricotta
• 1 large Egg
• 1/4 teaspoon Onion powder
• 1/4 teaspoon Garlic powder
• 1 teaspoon Kosher salt
• 1 tablespoon Lemon zest
• 1 teaspoon Fresh thyme leaves, minced

Lasagna Rolls

• 20 Cooked lasagna noodles
• 4 ounces Shredded mozzarella cheese
• 2 cups Pasta sauce (such as marinara, alfredo, or pesto)

Instructions

1. Make the filling: In a large bowl, thoroughly mix the ricotta, egg, onion powder, garlic powder, kosher salt, lemon zest, and fresh thyme leaves until well combined to create a creamy filling.
2. Prepare the noodles: Lay the cooked lasagna noodles flat and cut each noodle in half widthwise to create smaller sections for rolling.
3. Spread the filling: Spread approximately two teaspoons of the ricotta filling evenly on each noodle section, leaving about a 1/2 inch space at one end to help with rolling.
4. Roll the noodles: Starting from the end with filling, carefully roll each noodle up into a tight roll.
5. Cut the rolls: Cut each rolled noodle in half widthwise to create mini lasagna rolls approximately bite-sized.
6. Prepare the baking dish: Spread 1/2 cup of pasta sauce evenly over the bottom of a baking sheet or casserole dish. Use two dishes if needed to fit all rolls spaced evenly apart.
7. Arrange the rolls: Place the mini lasagna rolls on top of the sauce on the baking sheet, leaving space between each one to prevent sticking.
8. Add toppings: Spoon about one teaspoon of pasta sauce on top of each roll, then sprinkle with shredded mozzarella cheese.
9. Bake: Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
10. Serve: Serve the mini lasagna rolls warm alongside a bowl of extra pasta sauce for dipping if desired.

Notes

• You can make these mini lasagna rolls up to two days ahead and refrigerate, or freeze them for longer storage (up to 2-3 months). Increase baking time slightly when reheating from frozen.
• For variations, add cooked chicken, beef, or pork to the filling for a meat version, or use alfredo or pesto sauces instead of marinara for different flavors.
• Try substituting or adding other cheeses such as goat cheese, cottage cheese in the filling, or parmesan on top.
• To serve as appetizers, place a toothpick in each roll and serve on a platter with dipping sauce.
• Be sure to cool the rolls to room temperature before storing to maintain freshness.
• When reheating, cover the rolls with aluminum foil to prevent drying out.

Keywords: mini lasagna appetizer, bite-sized lasagna rolls, party appetizers, ricotta filling, cheese appetizer, easy lasagna recipe