Total Time
Prep 20 mins
Cook 20 mins

This is from "Company's Coming School Days Lunches." Great to freeze in single servings for a delicious lunch!

Ingredients Nutrition


  1. Beat eggs with fork in large bowl.
  2. Add next 5 ingredients. Stir well.
  3. Makes about 3 1/2 cups (875 mL) filling.
  4. Spread 1/3 cup (75 mL) filling on 1 lasagna noodle and roll up, jelly roll-style, from short end.
  5. Repeat with remaining filling and noodles.
  6. Spread 1 cup pasta sauce evenly in greased 9 x 13 inch (22 x 33 cm) pan.
  7. Arrange spirals, seam-side down, in single layer on top of sauce.
  8. Spoon remaining pasta sauce onto spirals.
  9. Cover with foil and bake in 350ºF (175ºC) oven for about 40 minutes until heated through.
  10. Discard foil.
  11. Sprinkle second amount of mozzarella cheese over top.
  12. Bake, uncovered, for about 15 minutes until cheese is melted.
  13. Freezes well.
Most Helpful

Tonight was our 2nd time making these and we love them! We freeze them on a cookie sheet and once frozen, seal them up 4 to a seal-a-meal pack for the DH and me. Before going to work, I pour the sauce into a dish, put in the four frozen spirals and pop them into the refrigerator to defrost while I'm at work. Such a quick and easy meal to put on the table that night.

BBT Girls February 22, 2009

VERY good recipe! I actually doubled it and did one pan using the noodles and one pan using eggplant: slice the eggplant lengthwise about 1/4 inch thick, brush with olive oil and broil 2-3 minutes on each side, then add filling and roll up like you did with the lasagna noodles. I liked that version even better! I also "slimmed" the recipe down using fat free ricotta (I actually used a mixture of half ricotta/half cottage cheese), low fat mozzarella and Eggbeaters. It still tasted rich and my family just raved about it! Definitely a keeper!

dessertgirl718 May 05, 2008

I have been making these for years. I make a bechamel sauce and put that on the bottom of the casserole dish, top with the lasagna rolls, and then top with marinara sauce and cheese for a nice dinner that is perfect for company. I always use frozen spinach with this, so it never is tastes like it has too much spinach. If I freeze them, I do it without sauces.

dwhitton February 15, 2011