Description
Delicious and comforting Lasagna Roll Ups featuring tender lasagna noodles filled with a savory ricotta and mozzarella cheese mixture and rich homemade meat sauce, baked to golden perfection. Perfect for a satisfying family dinner or meal prep, this recipe combines classic Italian flavors with an easy-to-serve rolled presentation.
Ingredients
Scale
Lasagna Noodles
- 12 lasagna noodles, cooked to package instructions
Meat Sauce
- 16 oz ground beef, 85% lean
- 24 oz marinara sauce
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 tsp sea salt, or to taste for red sauce
- 1/2 tsp black pepper, or to taste
- 1/2 tsp dried oregano
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup parmesan cheese, shredded
- 3 cups mozzarella cheese, shredded, divided
- 1/4 cup parsley, chopped, plus more to garnish
Instructions
- Cook the noodles: Preheat the oven to 375˚F. Cook lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and immediately submerge noodles in cold water to halt cooking and prevent sticking. Set aside on a flat surface.
- Prepare the meat sauce: In a deep pan or Dutch oven over medium-high heat, cook ground beef until no longer pink, about 2 minutes, breaking it apart with a spatula. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic, sea salt, black pepper, and dried oregano, cooking for an additional minute. Pour in marinara sauce, bring the mixture to a simmer, then remove from heat. Spread 1/2 cup of this meat sauce evenly on the bottom of a casserole dish to prevent sticking.
- Make the cheese filling: In a large bowl, combine ricotta cheese, egg, parmesan cheese, 1 1/2 cups shredded mozzarella, and chopped parsley. Stir until well blended.
- Assemble the roll ups: Lay cooked noodles flat on a large baking sheet. Spread approximately 1/4 cup of the cheese mixture evenly over each noodle. Spoon a heaping tablespoon of meat sauce down the center of the noodles. Roll the noodles up tightly and arrange the rolls seam side down in the prepared casserole dish over the meat sauce base.
- Top and bake: Spread the remaining meat sauce evenly over the tops of the lasagna roll ups. Sprinkle the remaining 1 1/2 cups mozzarella cheese on top. Cover the dish with foil, ensuring the foil does not touch the cheese (use toothpicks to tent the foil if necessary). Bake covered at 375˚F for 40 minutes.
- Broil for finishing touch: Remove the foil and broil the roll ups for 2–3 minutes or until the cheese is lightly golden and bubbly. Remove from oven and garnish with extra chopped parsley before serving.
Notes
- Cook a few extra noodles in case some break or tear during cooking.
- Make ahead options: Store prepared but unbaked roll ups covered in the refrigerator overnight or freeze for up to 3 months.
- Freeze baked and cooled lasagna roll ups in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat individual roll ups in the microwave or the entire casserole at 350°F until warmed through.
- Use toothpicks to keep foil off cheese during baking to prevent sticking.
Nutrition
- Serving Size: 1 roll up
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
