Description
Lasagna Roll Ups are a baked twist on traditional lasagna, rolled with creamy cheese filling and savory meat sauce for easy, flavorful servings.
Ingredients
Cheese Filling:
15 oz. ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp each salt, dried basil, dried parsley
¼ tsp black pepper
Meat Sauce:
1 tbsp olive oil
1 small yellow onion, diced
½ lb ground beef
½ lb ground Italian sausage
3 garlic cloves, minced
½ cup chicken broth
32 oz marinara sauce
1 tsp Worcestershire sauce (optional)
1 tsp hot sauce (optional)
Noodles and Topping:
12 lasagna noodles
1.5 cups shredded mozzarella cheese
Instructions
- Prepare the cheese filling.
In a medium bowl, combine ricotta, egg, mozzarella, Parmesan, oregano, salt, basil, parsley, and pepper. Stir until smooth; set aside. - Start the sauce and preheat oven.
Preheat oven to 375 °F (190–200 °C). Spread about ½ cup of marinara sauce evenly on the bottom of a 9 × 13-inch baking dish.
Heat a large pot of salted water to boiling (for the lasagna noodles). - Cook onion, meat & garlic.
While water is heating, heat olive oil over medium heat in a separate skillet or saucepan. Add diced onion and cook about 10 minutes until soft and lightly golden (this helps remove raw onion bite and gives a touch of natural sweetness).
Add ground beef and sausage, increase heat to medium-high, and break the meat into fine crumbles. Cook until fully browned (about 8–10 minutes). In the last minute, stir in garlic.
Drain excess fat, if any. - Simmer the sauce.
Add the chicken broth to deglaze the pan, scraping up browned bits. Then add the remaining marinara sauce, Worcestershire (if using), and hot sauce (if using). Bring to a boil, reduce heat, and let simmer gently while you prepare the noodles. - Cook and cool noodles.
Cook lasagna noodles to al dente per package directions. Drain and immediately rinse with cold water to stop cooking and make handling easier. Lay noodles flat on parchment or wax paper to keep them from sticking. - Assemble rolls.
On each noodle, spread about 2½ tablespoons of cheese filling in an even layer. Then spoon approximately ¼ cup of meat sauce over each noodle (you’ll use about 3 cups total here, reserving the rest).
Carefully roll each noodle (tucking in edges as best as possible) and place seam-side down in the prepared baking dish. - Top and bake.
Pour the remaining meat sauce evenly over the rolled noodles. Sprinkle with the remaining 1.5 cups mozzarella on top.
Cover the dish with aluminum foil (spray the underside with nonstick spray so cheese doesn’t stick). Bake for 35 minutes.
If you want a browned top, remove foil and broil at 450 °F (232 °C) for a few minutes—watch closely to avoid burning. - Serve & garnish.
Remove from oven. Let rest 5 to 10 minutes before serving to help the sauce set. Garnish with fresh parsley or basil before plating.
Notes
Use freshly shredded cheese for best melt and flavor.
Add sautéed spinach to cheese filling for extra veggies.
Rao’s marinara and Dragone mozzarella recommended.
Assembles well ahead—great for meal prep or freezing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 roll
- Calories: ~580
- Carbohydrates: ~38g
- Protein: ~27g