Lasagna Rolls

SERVINGS: 12 | PREP TIME: 20 minutes | COOK TIME: 1 hour

Twist on Italian classic that includes yellowfin tuna



  • 4 pouches (2.5 oz.) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
  • 48 oz. part-skim Ricotta cheese
  • 3 cups part-skim shredded mozzarella cheese, divided
  • ½ cup grated Romano cheese
  • 2 eggs
  • ½ tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 18 lasagna noodles (~1 1-lb. box)
  • 3½ cups marinara sauce, divided


  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the cheeses, eggs and spices. Blend well. Gently stir in the tuna.
  3. Place 1 cup marinara sauce in the bottom of a 13×9 casserole pan and ½ cup in an 8×8 pan.
  4. Boil the noodles until al dente. Drain and toss with a little olive oil to keep them from sticking together while you work.
  5. Lay the noodles flat on a sheet pan or work surface. Spread ~⅓ cup of the cheese and tuna mixture down each noodle, keeping ~1-inch on each end free. Gently roll the noodles into rolls, and place them seam side down in the casserole pan.
  6. Spread the remaining marinara sauce evenly over the lasagna rolls. Cover the pan with foil and bake in the preheated oven for 30–45 minutes, until the sauce is bubbling. Remove the foil and top with the remaining cheese; continue baking for an additional 5–10 minutes.

Tip: These can be frozen and reheated at a later date! They’re the perfect make-ahead meal!

Nutrition Facts

Nutrition Facts
Lasagna Rolls

Serving Size: 1 lasagna roll (343g)

Servings: 12

Nutritional Info Amount/Serving % DV*
Calories 500
Total Fat 22g 28%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 880mg 38%
Total Carbohydrate 42g 15%
Dietary Fiber 0g 0%
Sugars 5g
Includes 0g Added Sugars 0%
Protein 33g
Vitamin D 1mcg 6%
Calcium 564mg 45%
Iron 3mg 15%
Potassium 552mg 10%