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Orange-Basil Lasagna Rolls

Orange-Basil Lasagna Rolls


  • 12 - 15 lasagna noodles
  • 2 1/2 cups low-sodium marinara sauce, divided
  • 15 ounces (1 3/4 cups) part-skim ricotta cheese*
  • Zest of 2 oranges, plus more for garnish
  • 1 tablespoon chopped oregano, plus more for garnish
  • 1 cup julienned basil, plus more for garnish
  • teaspoon sea salt


  1. Preheat oven to 350 degrees. Cook lasagna noodles in a large pot of boiling water according to package directions until just shy of al dente. Drain and immediately rinse under cold water to stop cooking process.
  2. Cover the bottom of a 9-by-13-inch baking dish with 1 cup marinara sauce.
  3. In a medium bowl, blend ricotta, orange zest, oregano, basil, and salt. On a clean work surface, spread out 4 noodles. Top with roughly 2 tablespoons ricotta mixture, spreading evenly over each noodle to create a thin layer for less mess. Roll each noodle tightly across to make a compact spiral. Repeat with remaining noodles. Place rolled noodles neatly in baking dish and cover with remaining 1 1/2 cups sauce. Bake uncovered on center rack for 30 minutes. Garnish with additional orange zest and fresh oregano or basil.


  • *For an even healthier twist, cut half the ricotta cheese mixture and swap in sauteed vegetables, such as mushrooms, asparagus, and Swiss chard. You'll still get the hit of comfort food with all the sauce. Just add a little grated Parmesan cheese on top.


  • Recipe adapted from Cook Yourself Sexy by Candice Kumai, Rodale Books, 2012

Nutrition Information

Per serving: 422 kcal cal., 8 g fat (4 g sat. fat), 63 g carb., 3 g fiber, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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