Kid-friendly Lasagna Roll-Ups Recipe - Sticky Fingers Cooking
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Recipe: Lasagna Roll-Ups

Recipe: Lasagna Roll-Ups

Lasagna Roll-Ups

by Erin Fletter
Photo by Anna Shepulova/Shutterstock.com
prep time
25 minutes
cook time
5 minutes
makes
4-6 servings

Fun Food Story

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Lasagna Roll-Ups

Who doesn't love lasagna? Lasagna is one of those super delicious meals that the whole family enjoys from the first bite to the end. What can be more tummy-filling and sociable than preparing and eating lasagna together? Satisfy your cravings for cheesy and indulgent Italian comfort food by making these fun individual lasagna roll-ups two ways; both use pasta "impastas." One is with versatile wonton wrappers that stand in for the pasta, and the other is making your own zucchini noodles. The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This dish is perfect in the late summer when we all seem to have an abundance of garden-fresh zucchini, ripe cherry tomatoes, and bursting basil plants in our backyard gardens. Try serving these Lasagna Roll-Ups with Charred Cherry Tomato Sauce and Orange Basil Soda.

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • grate :

    to reduce food, like a carrot, to very small shreds or pieces of the same size by rubbing it on a tool with an outside surface that has holes with cutting edges (a grater).

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • roll :

    to use a rolling pin to flatten dough; use your hands to form a roll or ball shape; or move a round food, like a grape or a meatball, through another food, like sugar or breadcrumbs, to coat it.

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • squeeze :

    to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.

  • tear :

    to pull or rip apart a food, like basil leaves, into pieces instead of cutting with a knife; cutting breaks cell walls more, so herbs can discolor faster.

Equipment Checklist

  • Oven
  • Muffin pan
  • Cutting board
  • Kid-safe knife
  • Paper towels
  • Large mixing bowl
  • Grater
  • Wooden spoon
scale
1X
2X
3X
4X
5X
6X
7X

Ingredients

Lasagna Roll-Ups

  • 2 to 3 zucchini, divided
  • salt, to sprinkle on sliced zucchini
  • olive oil, to grease pan
  • 4 oz mozzarella cheese, about 1 C shredded **(for DAIRY ALLERGY sub dairy-free/nut-free mozzarella cheese shreds, like Daiya brand)**
  • 1 to 2 basil leaves
  • 4 oz ricotta cheese, about 1/2 C **(for DAIRY ALLERGY sub dairy-free/nut-free ricotta or cream cheese)**
  • salt and ground black pepper, to taste
  • 1 egg **(Omit for EGG ALLERGY)**
  • 12 wonton wrappers, optional **(for EGG/GLUTEN ALLERGY sub rice paper wrappers, soaked in warm water for 20 secs)**

Food Allergen Substitutions

Lasagna Roll-Ups

  • Dairy: Substitute dairy-free/nut-free mozzarella cheese shreds, like Daiya brand. Substitute dairy-free/nut-free ricotta or cream cheese.
  • Egg: Omit egg. Substitute rice paper wrappers for optional wonton wrappers, soaked in warm water for 20 seconds. 
  • Gluten/Wheat: Substitute rice paper wrappers for optional wonton wrappers, soaked in warm water for 20 seconds.

Instructions

Lasagna Roll-Ups

1.
slice + sprinkle

Have your kids slice 1 to 2 zucchini lengthwise into 1/8-inch-thick slices. Lightly salt the zucchini and set aside for 10 to 15 minutes to let the water "sweat" out. Blot the zucchini dry with paper towels; it should be pliable enough to make the lasagna roll-ups!

2.
preheat + grease

Preheat your oven to 400 F and generously grease the wells of a muffin pan with olive oil.

3.
grate + squeeze + tear

Have your kids grate 4 ounces of mozzarella cheese and add it to a large bowl (setting aside some cheese for the top of the lasagna). Have your kids grate 1 zucchini and, with clean hands, squeeze the moisture out of the grated zucchini and discard the liquid. Add the squeezed, grated zucchini to the grated cheese. Have your kids tear 1 to 2 basil leaves and add them to the bowl. Mix well.

4.
measure + crack

Have your kids measure 4 ounces of ricotta cheese and add it to the bowl. Mix well and add salt and black pepper to taste. Crack 1 egg into the bowl and mix some more!

5.
spoon + roll

Time to make the lasagna roll ups! Have your kids lay a zucchini noodle on a cutting board, add a spoonful of cheese mixture, and spread over the zucchini noodle evenly. Have the kids roll it up and add the roll-ups to your muffin pan. If necessary, cut the roll-ups in half.

6.
wonton option

Alternatively, you can use wonton wrappers instead of the zucchini noodles. Just lay a wonton wrapper on a cutting board, add a spoonful of the cheese mixture and spread it evenly over the wonton wrapper. Have your kids roll up the wonton and place it in the muffin pan. You could even use both zucchini noodles and wonton wrappers!

7.
bake + top + dip

Bake lasagna roll-ups for 3 to 5 minutes in the oven or until bubbly and browned on the edges. While the roll-ups cook, have your kids layer more roll-ups on their cutting board. Kids can tear more basil into little pieces. Top the finished lasagna roll-ups with the extra grated cheese and fresh basil, then dip in Charred Cherry Tomato Sauce! "Buon appetito" (Bwohn ap-peh-TEE-toe) or "Enjoy your meal" in Italian!

Surprise Ingredient: Basil!

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Photo by Chizhevskaya Ekaterina/Shutterstock.com

Hi! I’m Basil!

"Ciao (chow)! I'm Basil! But you can also call me Genovese basil (that's Italian, from Genoa). My leaves are usually used fresh, added late in cooking to keep my flavor. If you combine me with olive oil, garlic, pine nuts, and Parmesan cheese, you'll have a yummy, green Italian sauce called "pesto," which is good on pasta. You'll also find me on a delicious but simple pizza from Naples, Italy, called "pizza margherita." Besides fresh basil leaves, Neapolitans (people from Naples) traditionally top this pizza with a tomato sauce from San Marzano tomatoes, fresh mozzarella cheese, a drizzle of olive oil, and a sprinkle of salt. Of course, basil is good in dishes from many countries!" 

History

  • A long time ago, Greeks and Romans believed basil would only grow if you screamed wild curses and shouted while sowing the seeds. They also thought that If you left a basil leaf under a pot, it would turn into a scorpion!
  • Basil may have originated in India; there are speculations that it originally came from tropical areas spanning from Southeast Asia to Central Africa. 
  • Ancient Egyptians used to use basil to embalm the dead and prepare for burial.
  • In Italy, basil is considered a token of love, and in Romania, if a girl gives a sprig of basil to her boyfriend, they are engaged. 

Anatomy & Etymology

  • Basil is a part of the mint family. There are 50 to 150 species, including Genovese (Italian) basil (the most common), Thai basil, cinnamon basil, lemon basil, lettuce basil, spicy globe basil, and green ruffles basil! Each type of basil has a unique aroma and taste. 
  • Leaves of the basil plant tend to be oval-shaped, shiny, and smooth-edged. Their edges cup slightly. 
  • Basil plants can grow to be from 8 inches to 4 feet high. 
  • Basil has seeds that can germinate after 10 years!
  • Basil will grow small flowers that look like spikes at the top of the plant. The flowers are edible, but we generally eat and use just the leaves.
  • The word "basil" comes from the Greek "vasilikos," which also means "royal." It is believed that basil was once used in royal perfumes. 

How to Pick, Buy, & Eat

  • Basil grows best in hot climates. When harvesting basil, pinch or cut the leaves at the stem from the top of the plant down. Select a few large leaves rather than snipping the whole stem. Choose leaves that are bright and free from blemishes. Picking leaves encourages the plant to produce more leaves. 
  • You could also try growing basil in a pot on your kitchen window sill, so it's easy to pick what you need when you need it.
  • Wash basil gently and pat dry. When you buy basil from the store, it will often come with its stems. Trim the ends of the stems and store in a glass of water as you would a bunch of flowers. Basil stores best at room temperature.
  • Use fresh basil leaves in salads, salad dressings, sauces, pasta, marinades, and sandwiches. Basil leaves in cold water make a nice summer refresher, or add some mint with the leaves to make a digestive hot tea. Basil can be dried or blanched and frozen. Dried basil enhances the flavor of tomato soup.

Nutrition

  • Basil contains 98% of our DV of Vitamin K1 in just one-half of a cup! Vitamin K1 is essential for blood clotting. For example, when we get a cut, we need our blood to clot so that the bleeding will stop and our cut will heal. 
  • Basil contains carotenoids—those powerful plant-based nutrients that protect our cells from oxidation (rust) and enhance immunity. 
  • Essential oils found in basil not only give it its aromatic and therapeutic scent but are also anti-inflammatory. 
  • Basil has been shown to act as an adaptogen. Adaptogens are natural substances that help us respond in a healthful way to stress. So the next time you're feeling stressed, grab a handful of basil, hold it to your nose, and breathe in deeply. Then, toss it in your salad and eat it.

 

History of Lasagna!

Photo by OlgaBombologna/Shutterstock.com
  • Lasagna is both a noodle and a dish! Lasagna noodles are long, flat, and broad, perfect for layering on top of one another. Lasagna, the dish, traditionally layers noodles with meats, cheeses, and a marinara or tomato sauce.
  • There are a few theories about the origin of the Italian word "lasagna." One view is that it actually comes from the Greek "lasanon," which means…"chamber pot?!" The Romans borrowed from the Greek word for the Latin "lasanum," for "cooking pot," because of the similar shape. The noodle and the dish eventually took on the name of the pot it was cooked in. 
  • Lasagna in Italy might look slightly different, depending on where you go in the country! Naples lasagna is made with sausage, little meatballs, ricotta, mozzarella, a meat ragu sauce, and sometimes even hard-boiled eggs. In northern Italy, the layers are often green because spinach and other vegetables are mixed in. 
  • Lasagna came to America in the 1900s with Italian immigrants. Lasagna was not often made in Italy because the meat there was expensive. However, meat was cheaper in America, so families could afford to make this tasty dish more often! However, good-quality olive oil and cheese were more challenging to find. 
  • Lasagna became more popular in the US as the dish was simplified, with ground beef and canned tomatoes and sauces replacing traditional and fresher ingredients.

Let's Learn About Italy!

Photo by Marina Andrejchenko/Shutterstock.com
  • Italy became a unified country in 1861, only 150 years ago. It is sometimes called "bel paese" or "beautiful country."  
  • Italians invented the piano and the thermometer! 
  • In ancient Roman mythology, two twin brothers named Romulus and Remus founded Rome, Italy's capital city. The myth says the twins were abandoned and then discovered by a she-wolf before being found and raised by a shepherd and his wife. Eventually (and after many exciting adventures), they found themselves at the location of Palatine Hill, where Romulus built "Roma." The Italian wolf became Italy's unofficial national animal. 
  • In the 1930s and 40s, Mussolini, Italy's prime minister, and dictator tried to eliminate all foreign words from the Italian language. How did he do that? He just changed them! For example, in soccer, "goal" became "meta." Disney character names changed, too: Donald Duck became "Paperino;" Mickey Mouse became "Topolino;" and Goofy became "Pippo." Although they're not banned anymore, these words and names have stuck. So now if you go to the Italian Disneyland, called Gardaland Park, you will see Topolino and Pippo! 
  • About 60 million people call Italy home, and it is 116,350 square miles, slightly larger than the US state of Arizona. If you compare that to the United Kingdom, 67 million people live there, and it is about 94,350 square miles. So, the UK is smaller than Italy but has a bigger population! 
  • The Italian flag is green, white, and red. These colors represent hope, faith, and charity.
  • The average Italian eats close to 55 pounds of pasta annually. If you think about how light pasta is, that is a considerable amount! There are more than 500 different types of pasta eaten in Italy today. 

What's It Like to Be a Kid in Italy?

  • Kids begin school at 6 years old. They grow up speaking Italian, but they learn English in school, so many become bilingual in Italian and English.
  • The most popular sport for kids is football (soccer). The Italian word for soccer is "calcio," the same word they use for "kick." A favorite of younger kids is "Rody, the bouncing horse," a plastic horse that a small child can hop onto and bounce around the room. Rody was invented in Italy in 1984.  
  • The family ("la famiglia") is a central characteristic of Italian life. Children have great respect for their older relatives. It is traditional to name the first male child after the grandfather and the first female child after the grandmother.
  • If kids live close to school, they can go home and have lunch with their families! Lunch at school might be pasta, meat with vegetables, a sandwich, or a salad with lots of ingredients. Families typically eat dinner later (7 to 8 pm), so kids end up staying up later, too!
  • Between lunch and dinner, kids often enjoy "merenda," which is an afternoon snack that translates to "something that is deserved." It is really a mini-meal that can include both savory and sweet foods. Examples of savory foods are a salami or mortadella sandwich, a slice of rustic bread rubbed with a cut, raw tomato, or "pizza bianca" (white pizza without tomato sauce). Types of sweet foods eaten during merenda are "gelato" (a lower-fat type of ice cream), any kind of cake, or biscotti dipped in warm milk.

The Yolk's On You

Lasagna is one of the easiest meals to make.

It's a pizza cake!

That's Berry Funny

I’d like to tell my lasagna joke here... 

…but it’s multi-layered and way too cheesy!

Lettuce Joke Around

What did the basil say to the chef? 

Stop pesto-ing me!

THYME for a Laugh

What do you call lasagna made with polenta? 

An impasta!

Lettuce Joke Around

Which cheese surrounds a medieval castle? 

Moat-zarella!

That's Berry Funny

What weighs more: a pound of milk or a pound of ricotta cheese?

A pound of milk. The ricotta is "whey" lighter.

THYME for a Laugh

What is a seagull's favorite herb? 

BAY-sil!

THYME for a Laugh

"Knock, knock!

"Who’s there? 

"Noah!

"Noah who? 

"Noah herb named Basil?

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