Lasagna Roll Ups
Lasagna Roll Ups are just as tasty as Classic Lasagna, but easier to serve and pre-portioned. This recipe makes a deliciously satisfying Ragu sauce from jarred or homemade marinara with a decadent 3-cheese sauce as filling. Roll it all up in a lasagna noodle and bake to perfection. The dish keeps well, so it's perfect for making ahead or sharing with a neighbor.
Ingredients
- 12 lasagna noodles, *cooked to package instructions
- 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
- 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 oven to 375˚F. Cook noodles in a large pot of salted water according to package instructions for al dente (don't overcook), then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.
- Meat Sauce - In a deep pan or Dutch oven, over medium-high heat, cook ground beef until no longer pink, breaking up with a spatula (2 min). Add onion and cook until softened (3 minutes). Add garlic, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp oregano and sauté another minute. Add marinara, bring to a simmer, and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish.
- Cheese Sauce - In a large bowl, stir together: ricotta, 1 egg, 1/4 cup Parmesan cheese, 1 1/2 cups mozzarella cheese, and 1/4 cup parsley.
- Roll - To contain messiness, arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup (1 scant ice cream scoop) of cheese mixture over the top of each noodle. Add a heaping Tbsp of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish.
- Top - Spread remaining meat sauce over the tops of roll-ups and sprinkle on the remaining 1 1/2 cups of mozzarella cheese. Cover with foil, making sure foil isn't touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.
- Bake covered at 375˚F for 40 minutes. Remove foil and broil another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.
Notes
*Lasagna noodles - I always cook a few extra lasagna noodles in case they break or tear while cooking.
Make Ahead and Storage
- Make ahead - either store baked and cooled casserole covered in the fridge or the freezer for up to 3 months; or store covered before baking overnight in the fridge or for up to 3 months in the freezer. Bake uncooked rollups directly from the refrigerator or from the freezer.
- Refrigerator - store cooked and cooled roll ups in the fridge, covered with foil, for up to 4 days.
- Freezer - Cool leftovers and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight.
- Reheat - take out a roll or two and reheat in the microwave until warm, or put casserole dish back in the oven at 350°F until warmed through.
Nutrition Facts
Lasagna Roll Ups
Amount per Serving
Calories
333
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Cholesterol
76
mg
25
%
Sodium
760
mg
33
%
Potassium
457
mg
13
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
24
g
48
%
Vitamin A
677
IU
14
%
Vitamin C
6
mg
7
%
Calcium
343
mg
34
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
