Go Back
A plate of lasagna roll-ups topped with melted cheese and a vibrant red cranberry balsamic glaze.

Holiday Lasagna Roll-Ups with Cranberry Balsamic Glaze

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 12 lasagna noodles , cooked al dente
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese
  • 1 large egg , lightly beaten
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cloves garlic , minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup marinara sauce
  • 1 cup fresh or frozen cranberries
  • 1/2 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 sprig fresh rosemary

Method
 

  1. Preheat oven to 375°F (190°C) and spread the marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  2. In a medium mixing bowl, combine the ricotta, 1 cup of mozzarella, parmesan, egg, spinach, garlic, salt, and pepper.
  3. Lay the cooked lasagna noodles flat on a parchment-lined surface and pat dry with paper towels.
  4. Spread approximately 3 tablespoons of the cheese mixture evenly over each noodle, leaving 1/2 inch at one end.
  5. Roll each noodle tightly toward the empty end and place seam-side down in the prepared baking dish.
  6. Sprinkle the remaining 1 cup of mozzarella over the top of the rolls.
  7. Cover the dish with aluminum foil and bake for 20 minutes.
  8. Remove the foil and bake for an additional 15 minutes until the cheese is melted and golden.
  9. While the lasagna bakes, combine cranberries, balsamic vinegar, maple syrup, and rosemary in a small saucepan over medium heat.
  10. Simmer the glaze for 10 to 12 minutes until the cranberries burst and the liquid reduces by half to a syrupy consistency.
  11. Discard the rosemary sprig and drizzle the warm cranberry balsamic glaze over the roll-ups before serving.