Category: ricotta

Easy Vegan Manicotti

This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts! 

The post Easy Vegan Manicotti appeared first on Sweet Simple Vegan.

This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts! 

plate of vegan baked manicotti

Growing up in an Italian household meant it was basically guaranteed a beautiful pasta bake was the star of Cristmas dinner. And since adopting a plant-based diet over a decade ago, that has not changed! 

Over the years we have shared 50+ Vegan Pasta Recipes and many classic bakes like Vegan Stuffed Shells, Baked Ziti, and our all-time favorite Vegan Lasagna. 

This year we’re excited to add another option for your holiday tables: The Best Vegan Manicotti! This dish takes everything we love about a classic Italian pasta bake and adds a plant-based twist that’s hearty, flavorful, and perfect for sharing with loved ones. You won’t regret adding it to your Christmas menu.

dairy-free mozzarella, spinach, marinara, manicotti noodles, dairy-free parmesan, flaxseed meal, basil, dairy-free ricotta

Ingredients You’ll Need 

  • Manicotti shells: Most store-bought manicotti are egg-free and naturally vegan, but always check the box ingredients. For this vegan pasta bake, you’ll need 14 shells. 
  • Tofu ricotta: We highly recommend using our Homemade Tofu Ricotta in this recipe, but if you need to use store-bought, you’ll need about 2 cups. 
  • Vegan cheese: In addition to the tofu ricotta, you’ll need vegan mozzarella cheese shreds and vegan parmesan cheese. Homemade or store-bought works well. 
  • Spinach: Fresh spinach is best because you won’t need to worry about excess water in your manicotti filling.
  • Flax egg: Helps to bind the cheese filling together, similar to a traditional egg. 
  • Marinara sauce: Any store-bought or homemade marinara sauce of choice works here. Our Roasted Butternut Squash and Tomato Sauce would also be great! 

Equipment Needed

adding water to a small cup of flaxseed meal
mixed flax egg in small cup
scoop of tofu ricotta out of the food processor
adding the remainder of filling ingredients to the tofu ricotta in a food processor
mixing the filling together in a food processor
adding filling to a piping back with a spatula
marinara on the bottom of a baking dish
filling manicotti noodles with the tofu ricotta filling
filled manicotti noodles in a baking dish
marinara sauce poured over top filled manicotti noodles
dairy-free cheese added on top of the noodles and marinara
finished baked manicotti
fresh basil added to finished baked manicotti

How to Make Vegan Manicotti

  1. Prepare the flax egg. ​Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix together and set aside. 
  2. Make the vegan ricotta cheese. Add the tofu ricotta (make this in advance!) and dairy-free parmesan, spinach, flax egg, and 1 cup of vegan mozzarella cheese shreds to a medium-sized mixing bowl.
  3. Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the baking dish.
  4. Pipe the cheese into the manicotti. Add the ricotta filling to a piping bag with a wide tip. Fill each manicotti shell with the ricotta mixture and lay them horizontally in the baking dish. It can be helpful to pipe the manicotti from both sides to make sure it is evenly filled. 
  5. Top with cheese and marinara. ​Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining marinara sauce. 
  6. Bake. ​Cover the baking dish tightly with foil, then bake for 30 minutes. After 30 minutes, remove the cover and continue baking for another 10 minutes or until the cheese is bubbly and melted. 
  7. Enjoy. Garnish with fresh basil or fresh parsley, and enjoy! 
tray of baked manicotti after being baked, garnished with fresh basil

Serving Suggestions 

Freshly baked manicotti is a hearty main dish that pairs well with simple sides, like our Vegan Caesar Salad, Vegan Garlic Bread, or Vegan Focaccia.

If you’re serving manicotti as your Christmas dinner, make sure to browse our Top 50 Vegan Christmas Recipes for additional holiday sides that you may enjoy. 

manicotti on a plate with fresh basil

​Frequently Asked Questions

I don’t have a pastry bag. What else can I use to fill the manicotti?

A ziplock bag is the next best thing! Fill a large ziplock bag with the cheese filling, seal it tightly, then snip off one of the bottom corner with kitchen scissors. 

Can I make this baked pasta gluten-free? 

If you are able to find gluten-free manicotti, yes! Aside from the pasta shells, the remainder of the ingredients in the recipe are naturally gluten-free. 

Can I use frozen spinach?

Yes, but make sure to thaw and drain the excess moisture before adding it to the cheese mixture. This will keep the filling from being watery and seeping out of the manicotti shells.

How long will this pasta bake keep?

Once baked, leftover manicotti will keep in an airtight container for up to 5 days in the refrigerator.

close up of baked manicotti with fresh basil

Make Ahead Instructions

If you’re planning to serve this vegan manicotti for the holidays, prepping it ahead of time can make your day much smoother and stress-free. For starters, you can make the Tofu Ricotta Cheese up to 3 days in advance. 

You can also prepare the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through recipe step 6, then cover tightly with foil. 

Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed. 

vegan baked manicotti topped with fresh basil on a plate

More Baked Vegan Pasta Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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close up of a plate filled with vegan baked manicotti

Easy Vegan Manicotti Recipe

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  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Diet: Vegan
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Description

This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!

Ingredients

  • 14 manicotti noodles
  • 1 Tofu Ricotta Recipe 
  • 3 cups dairy-free mozzarella cheese, divided
  • ½ cup dairy-free parmesan
  • 1 cup spinach chopped
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 24 oz of marinara sauce (storebought or homemade) 
  • Fresh basil and/or parsley, for garnish

Equipment

Instructions

  1. Preheat oven. Set oven to 350 degrees F.
  2. Prepare flax egg. Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix and set aside. 
  3. Make tofu ricotta. Please refer to the instructions in that recipe, which can be found here. 
  4. Mix together the filling. In a medium bowl, mix together the tofu ricotta, 1 cup of dairy-free mozzarella cheese, dairy-free parmesan, spinach, and flax egg. 
  5. Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the dish. 
  6. Pipe in the filling. Add the filling we prepared in step 4 to a pipping bag with a wide tip. Fill each manicotti noodle with the ricotta mixture and lay them horizontally in the baking dish. 
  7. Top with sauce and cheese. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining cheese. 
  8. Bake. Cover and pop in the oven for 30 minutes. Remove the cover and continue baking for another 10-15 minutes or until the cheese is bubbly and melted. 
  9. Garnish and enjoy! Top with fresh parsley or basil and dig in! 

Notes

  • Storage: Once baked, leftover manicotti can be stored in an airtight container in the refrigerator for up to five days.
  • Make-Ahead Instructions: You can make the Tofu Ricotta Cheese up to 3 days in advance and the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through step 6, then cover tightly with foil. Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Oven
  • Cuisine: Italian

The post Easy Vegan Manicotti appeared first on Sweet Simple Vegan.

Baked Mostaccioli

This Baked Mostaccioli recipe is hearty with lots of layers of pasta and melty cheese. Perfect for feeding a large family!

The post Baked Mostaccioli appeared first on Budget Bytes.

If there’s one way to feed a large family or to have extra leftovers for the week, you can always count on a hearty, delicious, baked pasta casserole. This Baked Mostaccioli checks all those boxes and more! It’s made with a flavorful Italian sausage meat sauce, crushed tomatoes, and layers of pasta and melty cheese. Whenever I make a big pasta dish like this one, it always makes enough to feed my family for 2 nights! #winning

Overhead view of baked mostaccioli with a wooden serving spoon on the side.

What Is Mostaccioli?

Mostaccioli is a type of penne pasta also known as penne lisce. It has a tubular shape with angled cut ends and a smooth or sometimes ridged surface. This Italian pasta is often used in baked pasta casseroles, just like this one, and holds up well to hearty meat sauces. You can easily substitute regular penne pasta if you can’t find mostaccioli pasta.

Ingredients For Baked Mostaccioli

Here’s everything that you need to make this cheesy, hearty, Mostaccioli recipe:

  • Mostaccioli: We’re using just 8 oz. or ½ lb. of mostaccioli pasta in this recipe.
  • Italian Sausage: I used mild Italian sausage instead of ground beef for an extra boost of flavor, but you can substitute with ground beef or even ground turkey if you prefer.
  • Onion and garlic: Aromatics like onion and garlic give the pasta sauce lots of flavor.
  • Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
  • Crushed and Diced Tomatoes: Two types of canned tomatoes add texture, flavor, and build the sauce for this recipe. You can also use a jar of store-bought pasta sauce or make our homemade marinara sauce instead!
  • Seasoning: A mix of Italian seasoning, garlic powder, salt, and black pepper season the rest of the meat sauce. And a little bit of sugar to balance the acidity of the tomatoes.
  • Cheese Layer: The cheese layer is made with a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. I’ve used this cheese combination a few times in recipes like my lasagna soup and stuffed shells. It’s so good and tastes great with this baked pasta recipe!

Recipe Variations

  • Substitute the Italian sausage for ground beef if that’s what you have on hand. You can also check to see if your local store carries Italian turkey sausage instead.
  • Got a favorite brand of marinara sauce? Feel free to use that in place of canned & crushed tomatoes to help make your pasta sauce.
  • You can easily substitute mostaccioli pasta for penne or ziti pasta. You can also try out our Baked Ziti recipe if you love baked pasta recipes as much as I do ;)

Serving Suggestions

I always love serving Italian pasta dishes with some fresh homemade garlic bread. It’s super easy to make and tastes so much better than store-bought garlic bread. Even though this dish is pretty hearty on its own, you can also add a simple side salad or Caesar salad to complete the meal.

Side view of baked mostaccioli with a serving being lifted out of the pan.
Side view of baked mostaccioli with a serving being lifted out of the pan.
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Baked Mostaccioli

This Baked Mostaccioli recipe is hearty with lots of layers of pasta and melty cheese. Perfect for feeding a large family!
Course Dinner
Cuisine Italian
Total Cost $15.53 recipe / $1.94 serving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 520kcal
Author Marsha – Budget Bytes

Ingredients

  • 8 oz. mostaccioli pasta $1.00
  • 1/2 Tbsp cooking oil $0.03
  • 1 lb. mild Italian sausage $4.79
  • 1 small yellow onion, diced $0.42
  • 2 cloves of garlic, minced $0.16
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 oz. tomato paste $0.50
  • 1 15oz. can crushed tomatoes $1.00
  • 1 14.5oz. can diced tomatoes $1.00
  • 1/2 Tbsp sugar $0.05

Cheese Layer

  • 15 oz. whole milk ricotta cheese $3.39
  • 1 1/2 cup shredded mozzarella, divided $1.87
  • 1/2 cup grated parmesan, divided $0.58
  • 2 Tbsp fresh chopped parsley $0.12
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 large egg, beaten $0.18

Instructions

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.
  • Heat a large skillet over medium heat and add the cooking oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the Italian seasoning, garlic powder, salt, black pepper, and tomato paste to the skillet. Stir until combined. Then add the crushed and diced tomatoes and sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.
  • Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.
  • While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, chopped parsley, salt, black pepper, and the egg. Stir all of the ingredients together well.
  • Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce. Now add the rest of the pasta sauce on top of the cheese in an even layer.
  • Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top.
  • Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 29g | Protein: 26g | Fat: 33g | Sodium: 1014mg | Fiber: 2g
Overhead view of baked mostaccioli on a single serving plate.

How to Make Baked Mostaccioli – Step by Step Photos

Cooked mostaccioli pasta in a colander.

Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 8oz. (1/2 lb.) mostaccioli pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.

Cooked ground Italian sausage.

Heat a large skillet over medium heat and add 1/2 tbsp cooking oil. Brown 1 lb. mild Italian sausage.

Diced onion and garlic added to sausage skillet.

Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.

Tomato paste and seasoning added to skillet.

Next add 1 Tbsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 3 oz. tomato paste to the skillet. Stir until combined.

Canned tomatoes added to skillet.

Then add 1-15 oz. can crushed tomatoes, 1-14.5 oz. can diced tomatoes, and 1/2 Tbsp sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.

Cooked pasta being added to meat sauce in skillet.

Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.

Cheese mixture being mixed together in a bowl.

While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 2 Tbsp fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large beaten egg. Stir all of the ingredients together well.

Cheese mixture being spread over pasta sauce in large baking dish.

Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce.

Mozzarella being added on top of mostaccioli pasta.

Now add the rest of the pasta sauce on top of the cheese in an even layer.

mozzarella and grated parmesan cheese added on top of mostaccioli pasta.

Now add the rest of the pasta sauce on top of the cheese in an even layer. Then sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges.

overhead view of baked mostaccioli in a large white baking dish.

Serve this hearty baked mostaccioli pasta dish with some crusty garlic bread and maybe a quick side salad and enjoy!

More Baked Pasta Recipes

The post Baked Mostaccioli appeared first on Budget Bytes.

Lasagna Soup

This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!

The post Lasagna Soup appeared first on Budget Bytes.

Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time, yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping on top, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.

Overhead view of Lasagna Soup in a white bowl with a hand holding a spoon lifting some out.

What Is Lasagna Soup?

Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!

Ingredients For Lasagna Soup

Here are the ingredients you need to make this delicious lasagna soup recipe:

  • Italian Sausage: I used Italian sausage for the meat component since it’s pre-seasoned with herbs and spices and adds lots of flavor to the soup.
  • Aromatics: Onion, bell pepper, and garlic adds wonderful aromatics and more depth of flavor to the soup.
  • Tomatoes: A combination of crushed and diced tomatoes adds texture and lots of flavor to the soup. Tomato paste is also added to help thicken the soup.
  • Lasagna Noodles: Of course it wouldn’t be lasagna soup without the noodles! Just classic, curly-edged lasagna noodles is all you’ll need (not the no-bake noodles).
  • Seasoning: A mix of Italian seasoning, salt, pepper, and red pepper flakes to season the soup.
  • Sugar: A little bit of sugar to balance the acidity of all the tomatoes.
  • Chicken Broth: The soup and the noodles cook in the chicken broth until the noodles are tender.
  • Cheese Topping: Instead of mixing cheese directly in the soup, I added a cheese topping on top. This way everyone can add exactly the amount of cheese they want in their soup or leave it out all together. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!😉

Recipe Tips & Variations

  1. On a budget? Just use half of the Italian sausage and save the other half for a different recipe. Trust me this soup will still be delicious!
  2. Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
  3. Want to add more veggies? Try adding some sliced mushrooms, carrots, or spinach to the soup. Sauté the mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time.
  4. If you want to make the soup dairy-free you can easily leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and parmesan cheese.

Serving Suggestions

Since this soup is so filling you can definitely keep the sides simple. I recommend serving it with some of our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.

Storing & Freezing Leftovers

If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.

And if you like turning classic comfort foods into cozy soup recipes, then try our Chicken Pot Pie Soup and Chicken Enchilada Soup next!

Side view of Lasagna soup in a dutch oven.
Overhead view of Lasagna Soup in a white bowl with a hand holding a spoon lifting some out.
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Lasagna Soup

This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!
Course Dinner, Soup
Cuisine Italian
Total Cost $15.69 recipe / $2.61 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 (about 1.5 cups each)
Calories 578kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 1 lb. Italian sausage $4.69
  • 1 yellow onion, diced $0.32
  • 1 red bell pepper, diced $1.50
  • 4 cloves of garlic, minced $0.32
  • 2 Tbsp tomato paste $0.30
  • 1 15oz. can crushed tomatoes $1.50
  • 1 14oz. can diced tomatoes $1.50
  • 2 tsp Italian seasoning $0.20
  • 3/4 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 tsp sugar $0.05
  • 1/4 tsp red pepper flakes $0.05
  • 5 cups chicken broth $0.91
  • 8 lasagna noodles $1.15

Cheese Topping

  • 1 cup whole milk ricotta cheese $1.93
  • 1/2 cup shredded mozzarella cheese $0.57
  • 1/4 cup grated parmesan cheese $0.40
  • 1 Tbsp fresh chopped parsley $0.15
  • 1/4 tsp freshly cracked black pepper $0.02
  • pinch of salt $0.02

Instructions

  • Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
  • Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
  • While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
  • Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
  • While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
  • Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 578kcal | Carbohydrates: 38g | Protein: 26g | Fat: 36g | Sodium: 1785mg | Fiber: 3g
Overhead view of lasagna soup in a dutch oven with garlic bread on the side.

How to Make Lasagna Soup – Step by Step Photos

Italian sausage browned in a dutch oven.

Heat a large dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.

Italian sausage, onions, garlic, and red bell pepper in a dutch oven.

Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Tomatoes, spices, and chicken broth added to soup pot.

Now add 2 Tbsp tomato paste, 1-15oz. can crushed tomatoes, 1-14oz. can diced tomatoes, 2 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, 2 tsp sugar, 1/4 tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.

Broken lasagna noodles in a white bowl.

While the pot is heating up, break 8 lasagna noodles into one to two-inch pieces.

Lasagna noodles added to soup pot with chicken broth.

Add the noodles to the pot and give the soup a stir. Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.

Ricotta, mozzarella and parmesan cheese added to a small bowl.

While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan cheese, 1 Tbsp chopped parsley, 1/4 tsp freshly cracked black pepper, and a pinch of salt.

Cheese mixture mixed together in a small bowl.

Mix all of the ingredients together well.

Cooked Lasagna Soup in dutch oven.

Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.

Overhead view of lasagna soup in a dutch oven with garlic bread on the side.

Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!

Overhead view of lasagna soup in a white bowl with ricotta cheese mixture on top.

More Delicious Soup Recipes

The post Lasagna Soup appeared first on Budget Bytes.

Stuffed Shells With Ground Beef

Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!

The post Stuffed Shells With Ground Beef appeared first on Budget Bytes.

I have a soft spot for pasta recipes, especially ones made with a delicious marinara sauce and covered with lots of gooey cheese like these Stuffed Shells with Ground Beef! These cute little pasta bundles are filled with ricotta, mozzarella, and parmesan cheese then covered with a hearty meat sauce. It’s topped with a little more cheese and then baked until bubbly. It’s seriously the ultimate comfort food!

Overhead view of stuffed shells on a white plate with a fork, napkin, and garlic bread on the side.

What are Stuffed Shells?

Stuffed shells is a baked pasta dish made with jumbo pasta shells that are stuffed with lots of cheesy goodness. Traditional stuffed shells don’t usually include meat, but I decided to add a meat sauce to make this recipe hearty and a lot more filling. It’s delicious, super fun to eat, and can easily feed a large family!

Here’s What You’ll Need

Simple ingredients, big flavor! Here’s everything you need to make this stuffed shells with ground beef recipe:

  • Jumbo shells: You can find jumbo pasta shells in the regular pasta aisle. A 12oz. box contains about 45 shells. I used about 2/3 of a 12oz. box of jumbo shells.
  • Ground chuck: I used 80% lean ground beef chuck to make the meat sauce for this recipe, but you can substitute with Italian sausage or ground turkey if you prefer.
  • Aromatics: Onion and garlic are added to the ground beef to give the sauce lots of flavor.
  • Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
  • Marinara sauce: I like the convenience of buying a good quality jar of marinara sauce. It’s crushed tomatoes with extra herbs & spices combined all in one jar! But you can also make our homemade marinara sauce instead!
  • Seasoning: A mix of Italian seasoning, salt, black pepper, and garlic powder seasons the rest of the meat sauce.
  • Cheese Filling: The cheese filling for these stuffed shells is so flavorful and oh so good! It’s a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. An egg is also added to help bind the cheese filling together and keeps the filling moist.

Make It In Advance

If you want to make these stuffed shells ahead of time, you can assemble the dish the day before through step eight. Then cover the pan tightly, refrigerate, and bake it the next day. You may need to add a few extra minutes onto the baking time, to account for the dish being chilled when it goes into the oven.

Storing and Freezing Stuffed Shells

You can store any leftover stuffed shells in an airtight container in the refrigerator for up to four days. For easy meal prep, be sure to portion them out into separate containers for quick grab-n-go meals during the week!

For longer storage, make sure to first chill the shells in the refrigerator then transfer to freezer-safe storage containers and freeze for up to 3 months. To reheat, thaw the shells overnight in the refrigerator then reheat in the microwave or a 350°F oven until heated through.

Recipe Tips and Variations

  1. This recipe makes approx. 24 stuffed shells, but I suggest boiling 2 or 3 extra shells just in case a couple of them rip during the stuffing process.
  2. Feel free to use a full pound of meat if you’re a meat lover and have the extra room in your budget. I tested this recipe using both ½ lb. and 1 lb. of ground beef, and the ½ lb. ended up making more than enough meat sauce for me. If you decide to use a full pound, you will need to add a little more marinara sauce. Alternatively, you can also leave the meat out all together!
  3. Four shells each is the serving size for this recipe, but if you really want to make this meal stretch and if you’re serving it with other sides, you can easily get 8 servings with 3 shells each.
  4. And if you love the combination of pesto and spinach, then you have to try out our Pesto Stuffed Shells next!

Serving Suggestions

I highly recommend serving these stuffed shells with our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.

Overhead view of stuffed shells in a casserole dish with a wooden spoon on the side.
Overhead view of stuffed shells on a white plate with a fork cutting one of the shells in half.
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Stuffed Shells with Ground Beef

Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!
Course Dinner
Cuisine Italian
Total Cost $17.10 recipe / $2.85 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (4 shells each)
Calories 566kcal
Author Marsha – Budget Bytes

Ingredients

  • 24 jumbo pasta shells (about 8 oz.) $1.99
  • 1/2 Tbsp cooking oil $0.03
  • 1/2 lb. ground beef chuck $3.37
  • 1/2 yellow onion, diced $0.22
  • 3 cloves of garlic, minced $0.24
  • 24 oz. marinara sauce $3.29
  • 2 Tbsp tomato paste $0.25
  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp salt $0.03
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1.5 cups shredded mozzarella $1.86

Cheese Filling

  • 15 oz. whole milk ricotta cheese $3.39
  • 1 cup shredded mozzarella $1.25
  • 1/2 cup grated Parmesan $0.58
  • 1/4 cup fresh chopped parsley $0.24
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 large egg $0.18

Instructions

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.
  • Heat a large skillet over medium heat and add the cooking oil. Brown the ground beef chuck. Drain any excess fat.
  • Once the beef has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.
  • While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, shredded mozzarella, grated parmesan, fresh chopped parsley, salt, black pepper, and egg. Stir all of the ingredients together well.
  • Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish.
  • Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell. Place the shells in the casserole dish as you stuff them.
  • Once the shells are all stuffed, add the remaining beef sauce over top. Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top.
  • Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4shells | Calories: 566kcal | Carbohydrates: 37g | Protein: 34g | Fat: 31g | Sodium: 1410mg | Fiber: 3g
Side view of stuffed shells with meat with one shell being lifted out of a casserole dish.

How to Make Stuffed Shells With Ground Beef – Step by Step Photos

Cooked jumbo shells

Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 24-26 jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.

Cooked ground beef in a deep skillet.

Heat a large skillet over medium heat and add 1/2 Tbsp cooking oil. Brown 1/2 lb. ground beef chuck. Drain any excess fat.

Diced onion and minced garlic added to ground beef in a skillet.

Once the beef has browned, add 1/2 diced yellow onion and 3 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.

Marinara sauce, tomato paste, and spices added to beef in a skillet.

Next add 24 oz. of marinara sauce, 2 Tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp freshly cracked black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.

Stuffed shells cheese mixture ingredients in a bowl.

While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1/4 cup fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large egg.

Stuffed shells cheese mixture combined in a bowl.

Stir all of the ingredients together well.

Stuffing jumbo shells with cheese mixture.

Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish. Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell.

24 stuffed shells in a casserole dish.

Place the shells in the casserole dish as you stuff them. I ended up with 24 stuffed shells. Depending on how much you fill your shells you may end up with more or less.

Meat and sauce being added on top of stuffed shells.

Once the shells are all stuffed, add the remaining beef sauce over top.

Shredded cheese being added on top of stuffed shells in a casserole dish.

Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes.

overhead view of cooked stuffed shells with meat in a casserole dish.

After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges.

Overhead view of stuffed shells on a white plate with a fork cutting one of the shells in half.

Serve hot with some fresh garlic bread on the side and enjoy!

More Comfort Food Recipes

The post Stuffed Shells With Ground Beef appeared first on Budget Bytes.

Butternut Squash Lasagna with Sage

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty…

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Butternut Squash Lasagna

Why we love this recipe

Welcome to your new favorite fall dinner idea: butternut squash lasagna with sage! Just saying those words together makes us feel warmer. The flavors here are impeccable—creamy ricotta, punchy Pecorino, fresh sage and savory sweet squash.

While it’s a bit of prep work, we’ve simplified a few steps so you don’t need a nap once you throw it in the oven. Or, grab a partner and cook this one together (in fact, we wrote a whole cookbook about the joy of cooking with people you love!). Every mouthful is a bit of sweet, savory, creamy, herby, and altogether irresistible.

Ingredients in butternut squash lasagna

Butternut squash lasagna can take ages to make, especially if you roast the squash and make a béchamel sauce. This recipe is simpler: you’ll boil the squash and make a quick sauce using ricotta cheese that doesn’t require any heating on the stovetop.

The recipe comes out so cozy and vibey—it’s ideal for cozy fall and winter entertaining! It’s perfect for fall dinner parties, and would be a great Thanksgiving recipe or for Christmas dinner. Here’s what you’ll need:

  • Butternut squash (medium)
  • Ricotta, Mozzarella and Pecorino cheese
  • Milk
  • Lasagna noodles
  • Olive oil
  • Garlic powder, nutmeg salt and pepper
  • Fresh sage
  • Lemon
Butternut Squash Lasagna Recipe

How to cut butternut squash: some tips!

The hardest part of making a butternut squash lasagna? Cutting the squash. Butternut squash is a notoriously difficult vegetable to tackle. We’ve got a few tips for cutting squash without breaking into a sweat:

  1. Use a serrated peeler. A serrated blade makes it easier to peel the tough skin than a normal vegetable peeler, which can easily slip. Try this serrated vegetable peeler.
  2. Cut off the neck and chop it separately from the base. First chop off the neck, then peel it and chop into squares. Do the same for the base. 
  3. Watch the video before you start. Watch this quick video of How to Cut Butternut Squash.
Butternut Squash Lasagna

A few time savers in this butternut squash lasagna

If you follow along with us, you might know we’re sticklers for simple recipes (we even wrote a cookbook about that, too!). While lasagna is almost never easy, the concept is pretty simple. But a typical butternut squash lasagna requires quite a bit of prep work. Here’s how we simplified this recipe to save time:

  • Boil the butternut squash instead of roasting it. Roasting is our favorite technique for cooking vegetables, but it’s got a longer lead time. Roasted butternut squash takes about 45 minutes with preheat time, whereas you can whip up boiled squash in about 10 minutes with boiling time.
  • Make a quick ricotta sauce. A bechamel sauce is more traditional in a butternut squash lasagna, but that also takes time and dirties a pot. This recipe uses ricotta, milk and some seasonings to make a quick and dirty sauce.

The sauce is not a traditional cream sauce, so the lasagna has a firmer texture. It’s not as gooey as you might expect, and it’s 100% delicious.

Make ahead and storage info

Butternut squash lasagna is a bit of a project for a weeknight—it takes about 1 ½ hours start to finish. We love making this for guests: but you can also make it on a weeknight with some additional prep steps! Here are some ideas:

  • Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake (or use leftover roasted butternut squash). You can also boil the noodles in advance and refrigerate: just make sure they’re coated in a little olive oil before refrigerating.
  • Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
  • Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna in the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
Butternut Squash Lasagna

More butternut squash recipes

When squash season is upon us, it’s easy to get squash obsessed! Here are a few of our top butternut squash recipes:

Dietary notes

This butternut squash lasagna recipe is vegetarian. For gluten-free, use gluten-free noodles.

Frequently asked questions

Can I use a different type of squash?

While butternut squash is ideal for its sweetness and creamy texture, you could experiment with other winter squashes like acorn or delicata. Just be aware that the cooking time may vary slightly.

What can I substitute for ricotta cheese?

If you’re looking for a dairy-free option, you could use a vegan ricotta alternative or even silken tofu blended until smooth.

What can I serve with butternut squash lasagna?

A simple green salad or some crusty bread are great accompaniments to this hearty lasagna.

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Butternut Squash Lasagna

Butternut Squash Lasagna with Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 9
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Description

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Ingredients

For the butternut squash

  • 2-pound butternut squash (medium)
  • ½ tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder

For the lasagna

  • 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
  • 1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired
  • Zest of 1/2 lemon (about 2 teaspoons)
  • ⅛ teaspoon ground nutmeg
  • ½ cup plus 2 tablespoons milk
  • 16 ounces (2 cups) whole milk ricotta cheese
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 cup shredded Pecorino cheese, divided
  • 8 ounces (2 ½ cups) shredded mozzarella cheese, divided

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Boil the squash: Peel and cut the butternut squash into small cubes about 1/2-inch thick. (Go to How to Cut Butternut Squash for a video! A serrated vegetable peeler works best.) Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if it is done). Drain, then place in a medium bowl. Mix with the olive oil, kosher salt and garlic powder.
  3. Meanwhile, boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, about 5 minutes, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  4. Prepare the ricotta sauce: Add 1 tablespoon chopped sage to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, salt and pepper and milk. Stir.
  5. Layer the lasagna: In a 9” x 13” baking dish, spread ½ cup ricotta sauce on the bottom of the pan. Then top with 1 layer of noodles, ½ of the cooked squash, scant 2/3 cup cheese sauce, 1 cup mozzarella and ⅓ cup Pecorino cheese. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining squash, scant 2/3 cup cheese sauce, 1 cup mozzarella cheese and ⅓ cup Pecorino cheese. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining ricotta sauce spread with a spatula. Sprinkle the entire top with the remaining ½ cup mozzarella cheese, ⅓ cup Pecorino cheese, and ½ tablespoon sage.
  6. Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 20 minutes, until the top is browned. Let stand for 5 to 10 minutes before serving. Leftovers can be refrigerated for 2 to 3 days and reheated in a 400°F oven. (See make ahead and storage notes below.)

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled.

Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake. Boil the noodles in advance and refrigerate, making sure they’re coated in a little olive oil.
Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Pasta
  • Diet: Vegetarian

Zucchini Lasagna

This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!

The post Zucchini Lasagna appeared first on Budget Bytes.

It’s no secret that I love any recipe where I can make vegetables the star of the show. This healthy Zucchini Lasagna is a masterclass when it comes to working with zucchini! Even those overgrown giant zucchinis you forgot about in your garden are perfect for this recipe. I layer fresh zucchini slices (instead of noodles!) between tangy meat sauce and creamy cheese sauce for a lower-carb, gluten-free, and utterly delicious lasagna. This recipe involves a bit of technique, but it’s worth the time you’ll spend slicing the zucchini just right.

Overhead view of zucchini lasagna in a baking dish

What is Zucchini Lasagna?

When prepared correctly, zucchini is one of the best pasta substitutes out there. It’s also really good for you! Did you know zucchini is rich in potassium? It’s also loaded with fiber, which can help you feel fuller longer. This recipe for zucchini lasagna lets this versatile veggie take center stage, replacing traditional lasagna sheets with zucchini slices. When layered with herby ricotta and mozzarella sauce, Italian sausage (or your favorite vegetarian alternative), and a tomato sauce, this veggie-packed dish is JUST as satisfying as traditional lasagna.

If you’re worried the zucchini will make this dish watery, fear not! I’ve shared my favorite tips for preventing soggy zucchini below.

Ingredients for Zucchini Lasagna

Here’s what you’ll need to make this easy zucchini lasagna recipe:

  • Zucchini: Choose zucchini that are straighter and have nice, firm skin. The skin is edible, so there’s no need to peel it. The zucchini you often find in the grocery store are typically smaller, so make sure you have enough to slice and layer. I usually pick up 5-6 and will happily grill any leftover.
  • Tomato Sauce: Use your favorite store-bought sauce, or try our easy marinara if you prefer homemade.
  • Tomato Paste: Helps to thicken the sauce, resulting in a less watery lasagna, and adds a concentrated tomato flavor.
  • Ground Italian Sausage: Any ground meat will work, but Italian sausage is a classic choice. Vegetarian? No problem! Skip the Italian sausage or swap it with whatever meat substitute you like best.
  • Seasonings: Sea salt, black pepper, garlic powder, and an Italian herb seasoning add all the flavors you need to make this recipe taste amazing. You’ll also use the salt to draw out moisture from the zucchini slices.
  • Ricotta Cheese & Mozzarella: These cheeses make up the cheesy layers in your zucchini lasagna. I recommend using whole milk ricotta cheese for the creamiest consistency.
  • Garlic: Freshly minced garlic adds a ton of flavor to cheese sauce.
  • Eggs: This helps to bind the cheese sauce and give it structure when you slice into it.
  • Cooking Oil Spray: Helps to dehydrate the zucchini slices in the oven and prevents sticking. You can also use a little cooking oil and brush it on instead.

What Else Can I Add?

Thinly sliced mushrooms, bell peppers, and onions are all great additions to this zucchini lasagna. You can also use eggplant slices instead of zucchini if that’s what you have on hand! Follow the recipe as written, and treat the eggplant slices as you would the zucchini.

How to Keep Zucchini Lasagna From Being Watery

  1. Use a mandoline slicer or a sharp knife to get thin, even slices. This will help the zucchini to cook evenly and reduce the amount of moisture in each slice. Any thicker slices can be layered on the bottom for added stability.
  2. Sprinkle salt on each slice and let it sit for about 10 minutes to draw out excess moisture.
  3. Pat each zucchini slice dry after salting with paper towels or a clean cloth.
  4. I dehydrate the zucchini slices in the oven to avoid a watery, diluted lasagna. However, that step isn’t necessary if you don’t mind your zucchini lasagna a bit more juicy.
  5. Drain the liquid off the top of the ricotta cheese before using it to reduce the added moisture.
  6. I save some tomato sauce to serve on the side so the lasagna isn’t swimming in sauce as it cooks! Please refer to the note section in the recipe card to see how I layered the sauce in this recipe.

Storage Instructions

Let the zucchini lasagna cool completely before storing it in an airtight container in the refrigerator for 3-4 days. Reheat any leftovers in the oven at 350°F until heated through. If you have extra cheese or sauce left over, you could use it for another meal, stuffed inside cooked shell pasta, etc. Both elements of this recipe freeze well for up to 3 months. You could also freeze the assembled lasagna, but the zucchini may become watery when thawed overnight in the fridge and reheated.

Got Some Leftover Zucchini?

Aside from grilling or adding it to a stir-fry, I’d make zucchini fritters or baked zucchini fries! Zucchini boats are also perfect for leftover whole zucchini, whereas zucchini muffins and zucchini bread are great for any scraps, as they just need to be grated.

Side view of a slice of zucchini lasagna on a plate with a fork taking a piece
Overhead view of zucchini lasagna in a baking dish
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Zucchini Lasagna

This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!
Course Main Course
Cuisine Amercian, Italian
Total Cost ($15.47 recipe / $1.54 serving)
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 357kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Sauce Ingredients

  • 1 24 oz. jar tomato sauce $1.67
  • 2 Tbsp tomato paste $0.49
  • ½ lb ground Italian sausage $1.78

Zucchini Prep

  • 4-5 large zucchini* $3.72
  • 1 tsp sea salt $0.01
  • ½ tsp garlic powder $0.02
  • cooking oil spray** $0.05

Cheese Layer

  • 32 oz whole milk ricotta cheese, liquid drained off top $4.48
  • 2 cups shredded mozzarella $2.24
  • 3 cloves garlic, minced $0.03
  • 2 Tbsp Italian herb seasoning $0.56
  • 2 large eggs $0.32
  • ½ tsp freshly cracked black pepper $0.01
  • 1 tsp sea salt $0.09

Instructions

  • Preheat oven to 350 degrees. Cut zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.
  • Sprinkle each zucchini plank with salt and let them sit for 10 minutes to release water while you prepare the cheese layer.
  • To prepare cheese layer, combine ricotta, shredded mozzarella, minced garlic, Italian herb seasoning, eggs, black pepper, and 1 tsp sea salt in a food processor and pulse until combined. ***
  • Dab zucchini slices dry with a clean cloth or paper towels. Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with oil. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!)
  • Remove zucchini from oven and set aside.
  • In a large skillet, break apart ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)
  • Add jarred sauce and tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.
  • Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)
  • Then, add a layer of cheese mixture, another layer of zucchini, another layer of cheese, and a layer of sauce— repeating this order until your lasagna pan is full. Sprinkle more cheese on top, if desired. ****
  • Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!

See how we calculate recipe costs here.

Notes

* Layer thicker slices of zucchini on bottom. This will give the lasagna a sturdy base that help everything stay together when it comes time to slice and serve.
** If you don’t have cooking oil spray, you can lightly brush each plank with about 1 tsp oil. They don’t need to be drenched since we are just baking them for the purpose of dehydration.
*** If you have a small food processor, you can do this step in batches and mix everything together well by hand before spreading.
**** I saved most of the sauce for the final layer on top instead of adding layers of sauce throughout. Instead of drenching the lasagna as it cooks, I saved some sauce on the side for serving. I find this helps ensure that the zucchini lasagna is not watery or falling apart when it comes time to serve. I didn’t want to waste the extra cheese I had, so I added dollops on the top layer with dollops of sauce. It came out perfect and nothing went to waste!

Nutrition

Serving: 1serving (1 slice) | Calories: 357kcal | Carbohydrates: 12g | Protein: 22g | Fat: 25g | Sodium: 1216mg | Fiber: 3g
A slice of zucchini lasagna on a plate next to a baking dish filled with more zucchini lasagna

how to make Zucchini Lasagna – step by step photos

Zucchini being sliced on a wooden chopping board

Preheat oven to 350 degrees. Cut 4-5 large zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.

Slices of zucchini being sprinkled with salt in a baking dish

Sprinkle each zucchini plank with ½ tsp sea salt and let them sit for 10 minutes to release water while you prepare the cheese layer.

Ingredients for cheese sauce in a food processor

To prepare cheese layer, combine 32 oz. of whole milk ricotta cheese, 2 cups shredded mozzarella, 3 cloves minced garlic, 2 Tbsp Italian herb seasoning, 2 large eggs, ½ tsp black pepper, and 1 tsp sea salt in a food processor and pulse until combined.

A hand dabbing zucchini slices dry with a paper towel

Dab zucchini slices dry with a clean cloth or paper towels.

Slices of zucchini in a parchment lined baking dish

Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with cooking oil spray. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!). Remove zucchini from oven and set aside.

Sausage meat in a skillet

In a large skillet, break apart ½ lb ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)

Tomato sauce, tomato paste, and ground sausage in a skillet

Add 24 oz. jarred tomato sauce and 2 Tbsp tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.

Layers of zucchini slices and sausage meat in a baking dish for zucchini lasagna

Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!) 

Sauce sauce being added to a zucchini lasagna in a baking dish

Then, add a layer of cheese mixture.

A spoon adding cheese sauce to zucchini slices in a baking dish for zucchini lasagna

Add another layer of zucchini, and another layer of cheese.

A spoon dolloping cheese sauce onto zucchini lasagna

And a layer of sauce— repeating this order until your lasagna pan is full.

Sprinkling shredded cheese on top of zucchini lasagna

Sprinkle more cheese on top, if desired.

Zucchini lasagna in a baking dish

Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!

Side view of a slice of zucchini lasagna on a plate

This zucchini lasagna recipe is so hearty and satisfying—you won’t even miss the noodles!

The post Zucchini Lasagna appeared first on Budget Bytes.

Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It’s creamy and tangy, and the leftovers are fantastic!

The post Tomato Pie appeared first on Budget Bytes.

This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. This recipe is also a great budget-friendly way to use up some tomatoes, and it’s a little more unique than a quiche! The subtle sweetness from the puff pastry crust balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a homemade savory pie!

Tomato pie in a baking dish.

Tomatoes are a special ingredient in my family; my grandfather’s family brought over their own precious heirloom tomato seeds when they immigrated to the United States. My grandparents and, later, my mom and dad have grown those tomatoes in their garden ever since. So, as a kid, I got to help them germinate the seeds, plant, weed, water, and pick them! I haven’t started my own garden on my farm here in Tennessee yet, but when I do, we’ll be growing them, too.

I can’t wait to make this tomato pie recipe with my homegrown tomatoes, but until then, I happily rely on my local farmer’s market to get my fix. Tomato season is the best season!

What is Tomato Pie?

When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.

Ingredients for Tomato Pie

Here’s what you’ll need to make the best tomato pie recipe ever:

  • Tomatoes: I recommend using Roma tomatoes because they’re so budget-friendly, but really, any fresh, ripe tomatoes will work. Bonus points if they’re homegrown!
  • Puff Pastry: A pre-made puff pastry sheet makes this recipe super quick and easy. I used the Pepperidge Farm brand I found at my local Walmart.
  • Seasonings: Salt, freshly cracked black pepper, and cayenne pepper season the pie perfectly.
  • Olive Oil: I roast the tomato slices before adding them to the pie to remove some moisture and enhance their flavor. Drizzling with a little olive oil beforehand helps them roast evenly and adds to their depth of flavor.
  • Mayonnaise: Adds creaminess and tang to the filling.
  • Cheese: A mixture of shredded cheddar, Parmesan, and ricotta cheese is a must for this recipe!
  • Egg: Helps to bind the filling and give it structure.
  • Garlic: Fresh minced garlic adds a yummy, savory flavor to the pie.
  • Basil: This is optional, but fresh basil is a delicious addition to the filling.

What Else Can I Add?

The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:

  • Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
  • Caramelized onions
  • Sliced chives
  • Sauteed mushrooms

Storage Instructions

This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.

A slice of tomato pie on a plate.
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Tomato Pie

This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It's creamy and tangy, and the leftovers are fantastic!
Course Main Course
Cuisine Amercian
Total Cost ($10.53 recipe / $1.31 serving)
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices, 1 slice per person
Calories 274kcal
Author Jess – Budget Bytes

Ingredients

  • 6 roma tomatoes* $1.26
  • 1 puff pastry sheet $3.12
  • ½ tsp salt, divided $0.01
  • 1 tsp olive oil $0.07
  • ½ cup mayonnaise $0.79
  • ½ cup ricotta cheese $0.65
  • 2 cups shredded cheddar cheese $1.97
  • ¼ cup shredded parmesan cheese $1.35
  • 1 large egg $0.22
  • ¼ tsp cayenne pepper $0.06
  • 2 cloves garlic, minced $0.10
  • ¼ tsp freshly cracked black pepper $0.04
  • 2 Tbsp fresh minced basil (optional) $0.89

Instructions

  • Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
  • Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
  • Whisk together the mayonnaise and ricotta cheese. Set aside.
  • Add shredded cheddar cheese, shredded Parmesan cheese, egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
  • Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
  • Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
  • Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
  • In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
  • Turn the temperature of your oven up to 400°F. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

See how we calculate recipe costs here.

Notes

* You can use whatever tomatoes you have on hand. I used mostly Roma tomatoes, but had a couple of heirloom slices from a previous recipe, so I added them for some extra color!

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 4g | Protein: 11g | Fat: 24g | Sodium: 498mg | Fiber: 1g
Tomato pie in a baking dish with a slice being served.

how to make Tomato Pie – step by step photos

Sliced tomatoes on a chopping board.

Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.

Sliced tomatoes on a baking sheet drizzled with olive oil.

Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.

Mayonnaise and ricotta cheese in a mixing bowl.

Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.

The ingredients for tomato pie filling in a missing bowl.

Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.

Hands rolling out a sheet of puff pastry dough.

Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Fill bottom with half of the cheese mixture.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Then, alternate cheese mixture and sliced tomatoes.

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)

Puff pastry sheet in a glass pie pan filled with tomato pie filling

Finish with the last of your sliced tomatoes on top.

Tomato pie in a glass pie dish ready to be baked.

Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.

A brush egg washing a tomato pie before baking.

In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.

tomato pie in a glass pie pan.

Turn the temperature of your oven up to 400. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

Side view of a slice of tomato pie on a plate.

This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!

The post Tomato Pie appeared first on Budget Bytes.

How to Make A Ricotta Cheesecake with Sour Cream Topping

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Manicotti

Italian nights are always the best nights! We love making spaghetti, baked ziti, pasta primavera, spaghetti carbonara, cacio e pepe, and more! Manicotti is always a favorite Italian dinner too. Large pasta tubes get stuffed with a rich, cheesy filling …

Italian nights are always the best nights! We love making spaghetti, baked ziti, pasta primavera, spaghetti carbonara, cacio e pepe, and more! Manicotti is always a favorite Italian dinner too. Large pasta tubes get stuffed with a rich, cheesy filling that is with ricotta cheese, spinach, mozzarella cheese, and parmesan cheese. Smother with marinara sauce,…

Lasagna Roll Ups

Lasagna Roll Ups are a fun take on the classic Italian dish. Perfectly portioned for meal prep, customizable, and freezer-friendly!

The post Lasagna Roll Ups appeared first on Budget Bytes.

I love lasagna in all its forms, especially these cute little Lasagna Roll Ups that are perfectly portioned for meal prep. Stash a few portions of these in your freezer for a rainy day and you will THANK yourself later. Promise. Lasagna roll ups are flexible and you can fill them with whatever you like, sausage, beef, or even make them vegetarian as I have here with a light spinach-ricotta filling. No matter the flavor, they’re delicious and fun to eat!

Overhead view of a lasagna roll up being lifted from the baking dish.

What Are Lasagna Roll Ups?

Lasagna roll ups have all the same components of lasagna, but they are combined in different form. Instead of layering the ingredients into a casserole dish, the filling is spread onto each lasagna noodle and then rolled into a perfect little portion. Sauce is poured over the top and then they’re baked to perfection!

Ingredients for Lasagna Roll Ups

As with traditional lasagna, the filling for these lasagna roll ups is quite flexible. Here is what you’ll need to make the vegetarian spinach and ricotta-filled version below:

  • Lasagna Noodles: Each lasagna noodle makes one bundle. I like to get the flutter edge noodles instead of flat noodles because they make the prettiest roll ups.
  • Cheese: We use a mix of ricotta cheese, mozzarella cheese, and Parmesan cheese to create the most flavorful filling for the roll ups.
  • Egg: Egg helps bind the cheese filling and keeps the filling moist and rich. I have, on occasion, forgotten the egg and the lasagna roll ups still turned out quite delicious, just not as moist.
  • Frozen Spinach: I chose to make a vegetarian version of lasagna roll ups to save on money, using an inexpensive block of frozen cut spinach, but you can swap for Italian sausage or ground beef if you want a meat version. Sautéed mushrooms also work well.
  • Pasta Sauce: To make this recipe extra easy, I used a simple jar of pasta sauce to drench the lasagna roll ups. If you prefer to make your own, you can use our Slow Cooker Spaghetti Sauce, or our quick Weeknight Pasta Sauce and have meat in addition to the spinach.

What to Serve with Lasagna Roll Ups

Some homemade garlic bread and a nice side salad would be perfect to pair with this meal and will add some color and freshness to the plate. But the roll ups are pretty filling on their own, so you won’t need to add much to make it a meal!

Meal Prep It!

These lasagna roll ups will stay good in the refrigerator for about five days, so make sure to portion them out into air-tight containers after cooking for quick grab-and-reheat meals for the rest of the week. After the portions are chilled in the refrigerator you can transfer some to the freezer for longer storage (up to three months).

To reheat the frozen lasagna roll ups, either let them thaw in the refrigerator over night before reheating in the microwave, or go straight from the freezer to the microwave, making sure to use the defrost function first.

Side view of a lasagna roll up being lifted from the baking dish.
Overhead view of a pan full of lasagna roll ups with one being lifted out of the pan.
Print

Lasagna Roll Ups

Lasagna Roll Ups are a fun take on the classic Italian dish. Perfectly portioned for meal prep, customizable, and freezer-friendly!
Course Dinner, Main Course
Cuisine American
Total Cost $12.26 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 (2 rolls each)
Calories 387kcal
Author Beth – Budget Bytes

Ingredients

  • 12 oz. lasagna noodles $2.19
  • 15 oz. whole milk ricotta cheese $3.39
  • 2 cups shredded mozzarella, divided $2.33
  • 1/4 cup grated Parmesan $0.38
  • 1 large egg $0.09
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 10 oz. frozen spinach, thawed $1.20
  • 1 24oz. jar pasta sauce $1.99

Instructions

  • Preheat the oven to 400ºF. Bring a large pot of water to a boil over high heat. Once boiling, add 1 tsp salt to season the water, then add the lasagna noodles. Boil the noodles just until al dente (they become too delicate to roll if they are too soft). Drain the noodles in a colander.
  • While the noodles are boiling, drain the thawed spinach, squeezing out as much of the excess water as possible. Add the spinach to a bowl with the ricotta, 1 cup of the mozzarella, Parmesan, egg, salt, and pepper. Stir until everything is evenly combined.
  • Once the lasagna noodles have cooled enough to touch with your hands, lay a few noodles out onto a clean surface. Spread about ¼ cup of the spinach and cheese filling onto each noodle, spreading it from edge to edge. It's okay if the filling is thin or doesn't create a solid layer. Roll the noodles up, then place in a large casserole dish. Repeat with the remaining noodles until you've used all of the filling. You should get about 16 roll ups and you may have a few noodles left over (those will be back up in case any tear).
  • Once all of the noodles are filled, rolled, and placed in the casserole dish, pour the jar of pasta sauce over top. Top the lasagna roll ups with the remaining 1 cup of mozzarella cheese.
  • Cover the casserole dish with foil and bake the lasagna roll ups for 30 minutes in the preheated 400ºF oven. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 2roll ups | Calories: 387kcal | Carbohydrates: 40g | Protein: 22g | Fat: 16g | Sodium: 788mg | Fiber: 4g
Lasagna roll ups on a plate with garlic bread, a fork cutting into one.

How to Make Lasagna Roll Ups – Step by Step Photos

Frozen spinach package on a plate.

Thaw one 10oz. package of frozen chopped spinach (either use the defrost function on a microwave or transfer it to the refrigerator the day before to thaw). Preheat the oven to 400ºF.

Thawed spinach squeezed dry in a bowl.

Once the spinach is fully thawed, squeeze out as much water as possible from the spinach. You should have about one cup tightly packed spinach after squeezing.

Spinach with cheese and eggs for filling in a bowl.

Add the spinach to a large bowl with one large egg, 15oz. ricotta cheese, 1 cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ¼ tsp salt, and ¼ tsp pepper. Stir everything together until evenly combined.

Boiled lasagna noodles in a colander.

Boil 12oz. lasagna noodles until al dente, then drain in a colander. Do not let the noodles overcook or they’ll be too delicate to work with. You’ll only need 12 noodles, but you’ll likely have a few more if you boil an entire 12oz. box. It’s always good to have a few back up in case they tear as you’re filling and rolling.

Lasagna noodles being filled and rolled.

Lay a few of the lasagna noodles out onto a clean surface and spread a thin layer of the cheese filling onto each noodle from edge to edge. The filling does not need to be thick or in a solid layer because it adds up when the noodles are rolled. I used heaping ¼ cup of filling per noodle.

Sauce being poured over the lasagna roll ups in the baking dish.

As you fill and roll the noodles, place them in a large casserole dish. Pour one 24oz. jar of marinara sauce over the lasagna roll ups.

Cheese being sprinkled on top of the lasagna roll ups.

Sprinkle the remaining 1 cup of mozzarella over the lasagna roll ups.

Baked lasagna roll ups with foil being pulled back from the baking dish.

Cover the baking dish and bake the roll ups for about 30 minutes in the preheated 400ºF oven, or until the sauce and cheese are bubbling up around the edges.

Finished lasagna roll ups in the baking dish, garnished with parsley.

Serve and enjoy! (Garnish with parsley for a little extra color, if desired.)

Side view of a lasagna roll up being lifted out of the baking dish.

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