Description
Lasagna Roll Ups are a delicious twist on the classic lasagna dish, featuring rolled lasagna noodles stuffed with a flavorful mixture of ricotta cheese and meat sauce, then baked until bubbly and topped with melted mozzarella. This recipe offers a perfect balance of hearty ground beef, rich cheeses, and savory marinara, making it a comforting and crowd-pleasing meal ideal for family dinners or special occasions.
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
- 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 the lasagna noodles in a large pot of salted water according to package instructions for al dente. Drain the noodles and immediately fill the pot with cold water to stop the cooking process and prevent the noodles from sticking together.
- Prepare the meat sauce: In a deep pan or Dutch oven over medium-high heat, cook the ground beef until no longer pink, breaking it up with a spatula for about 2 minutes. Add the diced onion and cook until softened, about 3 minutes. Stir in minced garlic, sea salt, black pepper, and dried oregano and sauté for another minute. Pour in the marinara sauce, bring it to a simmer, then turn off the heat. Spread 1/2 cup of the meat sauce over the bottom of a casserole dish.
- Mix the cheese filling: In a large bowl, combine the ricotta cheese, egg, parmesan cheese, 1 1/2 cups of shredded mozzarella, and chopped parsley. Stir until well blended.
- Assemble the roll ups: Lay the cooked noodles flat on a large baking sheet in a single layer to keep them from sticking. Spread approximately 1/4 cup of the cheese mixture over each noodle. Add a generous tablespoon of meat sauce in a strip down the center of each noodle. Carefully roll each noodle up and place them seam-side down in the prepared casserole dish.
- Top and bake: Spread the remaining meat sauce evenly over the roll ups. Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese on top. Cover the casserole dish with foil, making sure it does not touch the cheese (use toothpicks in the roll ups to keep foil lifted, if necessary).
- Bake and broil: Bake covered at 375˚F for 40 minutes. Remove the foil and broil for an additional 2-3 minutes until the cheese is lightly golden and bubbly.
- Garnish and serve: Sprinkle additional chopped parsley over the top before serving for a fresh and colorful finish.
Notes
- Cook a few extra lasagna noodles to account for any that break or tear during cooking.
- Make ahead options: Store baked and cooled casserole covered in the fridge or freezer for up to 3 months, or store uncooked roll ups covered before baking overnight in the fridge or up to 3 months in the freezer.
- Reheat leftovers in the microwave or warm back in the oven at 350°F until heated through.
- Store cooked roll ups covered with foil in the refrigerator for up to 4 days or freeze leftovers in an airtight container for up to 3 months.
- Thaw frozen roll ups overnight in the refrigerator before reheating if desired.
Nutrition
- Serving Size: 1 roll up (approximately)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
