Lasagna Rolls & Caesar Salad with Breadcrumbs
These individual lasagna rolls are filled with creamy ricotta, hearty marinara, and melty cheese, offering all the flavors of classic lasagna in a fun, manageable portion. Pair them with a fresh Caesar salad enhanced by crunchy, golden breadcrumbs and homemade dressing.
Servings: 6 Servings
Calories: 837kcal
Ingredients
For the lasagna rolls:
- 6 lasagna noodles
- 1/2 tablespoon olive oil
- 1/2 onion chopped
- 1 pound ground beef
- 1 can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seed optional
- 1/2 teaspoon salt
- 15 ounce ricotta cheese
- 25 ounce jar marinara preferably Mezzeta or Victoria
- 2 cups shredded part-skim mozzarella cheese divided
For the Caesar dressing:
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 2 teaspoons Parmesan cheese finely grated
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire
- 1/4 teaspoon anchovy paste or 2 anchovies minced
For the salad:
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 medium romaine lettuce hearts
- 6 ounces Parmesan cheese shaved
- 8 anchovies optional
Instructions
For the lasagna rolls:
- Cook lasagna noodles according to package directions and drain.
- In a large skillet, add the olive oil, then the onion. Saute for 3 minutes. Add the ground beef. Cook and crumble until no longer pink. Drain any grease.
- Stir in tomato sauce, tomato paste, Italian seasoning, fennel seeds, and salt. Simmer over low heat for 10 minutes.
- Spread a large spoonful of the ricotta onto each noodle, then a large spoonful of meat sauce. Sprinkle with mozzarella. Carefully roll up the noodle and place it upright in an 8x8” baking dish. Once all the noodles are done, pour the marinara sauce over the top, along with the remaining mozzarella cheese.
- Bake, uncovered, at 400°F (200°C) for about 30 minutes or until heated through and the cheese is melted. It might take more or less time, depending if you're starting with cold or warm ingredients.
For the salad:
- Mix together the mayonnaise, lemon juice, garlic, parmesan Cheese, Dijon, Worcestershire, and anchovy paste. Chill in the refrigerator until ready to use.
- Melt the butter in a skillet over medium heat. Add the breadcrumbs and move them around the pan until they’re lightly toasted about 3 minutes. Season with salt and pepper.
- Arrange lettuce leaves on a plate. Top with the toasted breadcrumbs, shaved Parmesan, and anchovies (if using). Drizzle on the dressing.
Video
Notes
- When rolling the lasagna, make sure the ricotta mixture is spread in a thin, even layer to keep the rolls tidy and prevent overflow.
- Toast day-old bread with butter and seasonings to make homemade crispy, flavorful crumbs.
- Traditional Caesar dressing includes anchovies, which add a rich, savory depth to the flavor. If you haven’t tried them before, they’re definitely worth a taste! Of course, you can always leave them out if they’re not your thing.
Nutrition
Calories: 837kcal | Carbohydrates: 41g | Protein: 48g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1862mg | Potassium: 871mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2290IU | Vitamin C: 11mg | Calcium: 757mg | Iron: 5mg