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Apple Cinnamon Lasagna Roll

A delightful fusion of pasta and sweet apple pie flavors, perfect for cozy fall nights. This recipe features layers of tender pasta filled with spiced apple and ricotta, all topped with a crunchy streusel.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Fall Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

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 pieces lasagna noodles, cooked until very al dente and cooled (or use 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
  2. 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.
  3. 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.
  4. In a bowl, stir together the ricotta, powdered sugar, vanilla, ground cinnamon, and a pinch of salt until smooth and slightly fluffy.
Assembly
  1. Lay a cooked lasagna noodle on a clean surface. If noodles are uneven, trim edges so they are roughly rectangular.
  2. Spread about 2 to 3 tablespoons of the ricotta mixture in a thin layer along the noodle, leaving a 1/2-inch border.
  3. Spoon 2 to 3 tablespoons of the apple filling over the ricotta, spreading evenly.
  4. 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.
Topping and Baking
  1. 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.
  2. 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.
  3. Let the rolls cool 5 minutes in the dish. Drizzle with warm caramel sauce and serve with vanilla ice cream or whipped cream.

Notes

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. Store leftovers in an airtight container up to 3 days.