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Lasagna Roll-Ups Recipe

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4.1 from 10 reviews

Delicious and comforting Lasagna Roll Ups made with tender lasagna noodles filled with a savory mixture of ricotta cheese and seasoned ground beef, topped with rich marinara and melted mozzarella cheese. This baked dish offers all the flavors of traditional lasagna in a fun, easy-to-serve rolled presentation.

Ingredients

Lasagna Roll Ups

  • 12 lasagna noodles (cooked to package instructions)
  • 16 oz ground beef (85% lean)
  • 32 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
  • 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

  1. Cook the noodles: Preheat your oven to 375˚F. Cook the lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain the noodles and immediately transfer them to a pot of cold water to stop the cooking and prevent sticking.
  2. Prepare the meat sauce: In a deep pan or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spatula, until no longer pink, about 2 minutes. Add diced onions and cook until softened, approximately 3 minutes. Stir in minced garlic, sea salt, black pepper, and dried oregano, cooking for another minute. Pour in the marinara sauce, bring to a gentle simmer, then remove from heat. Spread 1/2 cup of this meat sauce evenly on the bottom of a casserole dish.
  3. Make the cheese filling: In a large bowl, combine ricotta cheese, egg, parmesan cheese, 1 1/2 cups of shredded mozzarella, and chopped parsley. Stir well to create a creamy filling.
  4. Assemble the roll ups: Lay the cooked noodles in a single layer on a large baking sheet to keep them from sticking. Spread approximately 1/4 cup of the cheese mixture evenly over each noodle. Add a heaping tablespoon of meat sauce in a strip down the center of each noodle. Carefully roll the noodles up tightly and place them seam-side down in the prepared casserole dish.
  5. Top and cover: Spread the remaining meat sauce over the tops of the roll-ups. Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese over the sauce. Cover the dish with foil, ensuring the foil does not touch the cheese; if necessary, use toothpicks to keep the foil elevated.
  6. Bake and broil: Bake covered at 375˚F for 40 minutes. Then remove the foil and broil for an additional 2-3 minutes or until the cheese is lightly golden and bubbly. Garnish with extra chopped parsley before serving.

Notes

  • Do not overcook the noodles; they should be al dente to prevent sogginess when baked.
  • Using fresh parsley adds a bright flavor and nice garnish.
  • Keep foil from touching cheese to avoid sticking and preserve topping texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • You can substitute ground turkey or chicken for a leaner protein option.

Find it online: https://lauracooks.com/lasagna-roll-ups-recipe-2/