My “Fancy” Take on Lasagna is Easy Enough for a Weeknight

Everyone will swoon over these delicious roll-ups.

By
Dan Pelosi
Dan Pelosi
Dan Pelosi
Dan Pelosi is a cookbook author and the mastermind behind GrossyPelosi, the popular Instagram favorite for all things comfort and food. His first cookbook, Let's Eat, is a New York Times Best Seller. His work has been featured in The New York Times, Food & Wine, Bustle, Vice, The Washington Post, Simply Recipes, and more.
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Published November 24, 2025
Dan Pelosi
overhead view of Dan Pelosi's Lasagnetta in a baking dish

Simply Recipes / Johnny Miller

When I lived in San Francisco, my dear friend Julianne and I were regulars at an adorable Italian restaurant called Il Borgo. (It’s still there; go visit!) The restaurant’s cozy, homey décor and friendly staff always made us feel like we were on a mini vacation to Italy. Our go-to order was the lasagnetta, a sort of conceptual lasagna roll-up. 

The good news is this stunning presentation doesn’t require any more effort than building a regular lasagna, and I actually think it’s more fun—like a craft project! You’re still spreading a cheese mix over boiled noodles, but this time you’re also layering on a slice of prosciutto and a fresh basil leaf and rolling the noodle up into a tight swirly spiral. A creamy tomato sauce awaits in the dish to simmer and seep in during the bake. Let’s go, swirls!

Make Ahead 

The assembled lasagnetta can be covered with cling wrap and refrigerated up to 24 hours; bring to room temperature before baking.

Lasagnetta

Prep Time 20 mins
Cook Time 40 mins
Total Time 60 mins
Servings 6 to 8 servings

Recipe reprinted with permission from Let’s Party by Dan Pelosi © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Johnny Miller.

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Ingredients

  • Kosher salt, to taste

  • 1 pound dried lasagna noodles

  • Extra-virgin olive oil, as needed

  • 1 (28-ounce) can crushed tomatoes

  • 1/2 cup heavy cream

  • 4 garlic cloves

  • Freshly ground black pepper, to taste

  • 8 ounces low-moisture mozzarella cheese, shredded

  • 1 1/2 cups whole-milk ricotta cheese

  • 3/4 cup freshly grated parmesan cheese

  • 8 ounces thinly sliced prosciutto, halved lengthwise

  • 1 large bunch fresh basil

Method

  1. Preheat the oven to 400°F.
  2. Cook the noodles:

    Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente according to the package directions. Drain the noodles, then rinse under cold water to cool. Toss with olive oil to prevent sticking.

  3. Make the creamy tomato sauce:

    Meanwhile, in a blender, combine the tomatoes, 1/4 cup of the heavy cream, and garlic, and season with salt and pepper. Blend on medium speed until smooth, about 1 minute.

    Taste for seasoning and add more salt and pepper as needed, then pour the sauce into a 9×13-inch baking dish.

  4. Make the cheese filling:

    In a large bowl, stir together the mozzarella, ricotta, parmesan, and the remaining 1/4 cup heavy cream. Season with salt and pepper.

  5. Assemble the roll-ups:

    Working with one at a time, lay down a lasagna noodle on a cutting board and cut it in half lengthwise. With the frilly edge facing away from you, spread 2 tablespoons of the cheese mixture onto each half. Lay a piece of prosciutto on the right side of each noodle, leaving some cheese exposed. Place a few basil leaves on top of the prosciutto. Roll up one of the noodles, working toward the exposed end; stop before it’s fully rolled and slide the exposed end under the second noodle, lightly pressing to adhere. Continue rolling into one large spiral, then lightly press the other exposed end to seal. Place the spiral in the prepared baking dish with the frilly edge facing up. 

    Continue slicing, filling, and rolling the noodles, using up the cheese, prosciutto, and basil, until 12 spirals are nestled in the sauce.

  6. Bake:

    Bake the lasagnetta for about 30 minutes, until the sauce is bubbling and the top is beginning to brown in spots. Let cool for about 10 minutes to set before serving from the baking dish.

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Nutrition Facts (per serving)
435 Calories
23g Fat
31g Carbs
28g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 435
% Daily Value*
Total Fat 23g 29%
Saturated Fat 13g 64%
Cholesterol 87mg 29%
Sodium 1353mg 59%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 28g
Vitamin C 10mg 48%
Calcium 432mg 33%
Iron 3mg 15%
Potassium 583mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.