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Introduction

I first made this recipe on a rainy October evening when I wanted something warm, fragrant, and just a little bit nostalgic. I remember the house filling with the scent of toasted cinnamon, sweet apples bubbling gently in a pan, and the soft crackle of a crumb topping as it baked. Rolling each pasta sheet felt like folding a little memory into a dish meant to be shared.

This apple cinnamon lasagna roll became a fast favorite in my family because it combines the comfort of a classic pasta roll with the cozy flavors of apple pie. It is perfect for a chilly night when you want dessert that feels like a hug. For a similar apple treat, you can also check out this delightful apple-pecan option: Apple Pecan Cake with Caramel Glaze.

What Makes This Recipe Special

This recipe is special because it blends familiar, wholesome ingredients into something unexpectedly fun and shareable. It is:

Family-approved and easy to slice for guests.
Warmer and more homey than a standard pie.
Quick to assemble once the filling is prepared.
Readers will love it for its cozy fall flavors, easy make-ahead options, and the delicious contrast between soft apple filling and a crunchy brown-sugar crumble.

What You’ll Need

For the Apple Filling

4 medium Granny Smith apples, peeled, cored, and diced (about 4 cups) – firm apples hold shape best
1/3 cup brown sugar, packed
1 tablespoon granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice (to brighten flavors)
1 tablespoon cornstarch (for thickening)
2 tablespoons unsalted butter

For the Sweet Ricotta Filling

1 1/2 cups whole-milk ricotta or mascarpone
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt

For Assembly and Topping

8 lasagna noodles, cooked until very al dente and cooled (or use 8 thin crepes)
1/2 cup brown sugar
4 tablespoons cold unsalted butter, cut into small cubes (for streusel)
1/2 cup all-purpose flour
1/2 cup chopped pecans or walnuts (optional)
Caramel sauce, for drizzling (store-bought or homemade)
Notes: Use fresh, firm apples. For a nut-free version, omit the pecans. For gluten-free, substitute gluten-free lasagna sheets or make thin buckwheat crepes.

How to Prepare This Recipe

Step 1: Preheat and prepare

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

Step 2: Cook the apple filling (about 10-12 minutes)

In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice.
Cook, stirring occasionally, until apples are tender but still hold their shape, about 8 to 10 minutes. Sprinkle the cornstarch over the apples, stir and cook 1 more minute until the mixture thickens and becomes glossy. Remove from heat and let cool to warm.

Step 3: Prepare the ricotta filling (2-3 minutes)

In a bowl, stir together the ricotta, powdered sugar, vanilla, ground cinnamon, and a pinch of salt until smooth and slightly fluffy.

Step 4: Assemble the rolls (about 10-15 minutes)

Lay a cooked lasagna noodle on a clean surface. If noodles are uneven, trim edges so they are roughly rectangular.
Spread about 2 to 3 tablespoons of the ricotta mixture in a thin layer along the noodle, leaving a 1/2-inch border.
Spoon 2 to 3 tablespoons of the apple filling over the ricotta, spreading evenly.
Carefully roll the noodle from one short end to the other to form a tight roll. Place seam-side down in the prepared baking dish. Repeat with remaining noodles. You should have 8 rolls fitting snugly.

Step 5: Make the streusel topping (5 minutes)

In a small bowl, combine brown sugar, flour, chopped nuts if using, and cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you have coarse crumbs.

Step 6: Bake (20-25 minutes)

Sprinkle the streusel evenly over the rolls. Bake in the preheated oven until the topping is golden and the filling is bubbling at the edges, about 20 to 25 minutes. Visual cues: the tops should be golden brown and the apple filling should be visibly bubbling through seams.

Step 7: Rest and serve (5 minutes)

Let the rolls cool 5 minutes in the dish. Drizzle with warm caramel sauce and serve with vanilla ice cream or whipped cream for a warm, autumnal dessert.

Tips & Recipe Variations

Use very firm apples like Granny Smith or Honeycrisp to avoid a mushy filling.
To save time, make the apple filling a day ahead and refrigerate; warm slightly before assembling.
For a richer filling, swap half the ricotta for mascarpone or cream cheese.
Gluten-free option: replace lasagna noodles with gluten-free sheets or make thin buckwheat crepes.
Vegan option: use plant-based ricotta or blended tofu, vegan butter, and a vegan caramel sauce.
Avoid watery filling: toss apple pieces with cornstarch and lemon before cooking to lock in juices.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 325°F oven until warmed through, about 10-12 minutes.
Freezing: Assemble rolls but do not bake; freeze in the dish wrapped tightly for up to 2 months. Thaw overnight and bake as directed.

How to Serve

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast in temperature and texture.
Drizzle with salted caramel or a simple maple glaze for extra fall notes.
Pair with hot apple cider, strong coffee, or a lightly spiced chai latte.
For a pretty presentation, sprinkle toasted pecans and a light dusting of powdered sugar before serving.
Each roll serves about one person; the full recipe makes 8 servings.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Prepare the apple filling and ricotta mixture the day before. Assemble just before baking, or assemble and refrigerate for up to 24 hours then bake when ready.

Q: Can I freeze the leftovers?
A: Yes. Baked rolls can be frozen after cooling, wrapped well, up to 2 months. Reheat in a 350°F oven until warm.

Q: What can I use instead of ricotta?
A: Try mascarpone for a richer texture or sweetened cream cheese for a tangier flavor. For dairy-free, use a plant-based ricotta alternative.

Q: How do I prevent the dish from becoming watery?
A: Use a thickening agent like cornstarch in the apple filling and cook until the juices reduce. Avoid overripe apples that release more liquid.

Q: Can this be made as a savory dish?
A: Yes, swap apples and cinnamon for a savory filling like spinach, ricotta, and roasted mushrooms and adjust seasonings.

Conclusion

I hope this apple cinnamon lasagna roll brings the same warm, cozy feeling to your home that it brought to mine the first time I baked it. It’s a simple way to turn pantry staples into a shareable, comforting dessert that feels both familiar and a little bit special. If you enjoy reading seasonal food reflections, you might like this thoughtful piece on autumn memories: October in Review – by Jenn Lueke.

“This was the perfect cozy dessert for our family night – warm, cinnamon-sweet apples with a buttery crumb. Everyone asked for seconds.”