Lasagna Roll Ups

These lasagna roll ups are perfectly portioned for easy freezing and reheating and are sure to become a family favorite.

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Lasagna roll ups are a clever and fun twist on a classic lasagna dish. Lasagna rolls are just as delicious as traditional lasagna with all the meaty sauce and cheese filling bundled up in a tender lasagna noodle but they are so much quicker to make.

For more unconventional lasagna dishes, check out our lasagna soup or ravioli lasagna.

Lasagna Roll Ups Ingredients

How To Make This Lasagna Roll Ups Recipe

STEP ONE: In a large pot of water, boil the noodles to al dente according to the package directions. Drain off the hot water, place the cooked noodles back into the pot and add cold water.

STEP TWO: In a large, deep-sided skillet, cook the ground beef until it’s no longer pink. Drain off the grease.

STEP THREE: To the skillet of beef, add the onion, Italian seasoning, garlic salt, minced garlic, salt, and ground black pepper. Let it cook for five to seven minutes, stirring occasionally.

STEP FOUR: Add the marinara sauce to the meat mixture and stir well. Bring the sauce to a simmer then cover with a lid and let it simmer for five minutes more. Remove from the heat.

STEP FIVE: In a large mixing bowl, combine the ricotta cheese, egg, parmesan cheese, three-quarters of the mozzarella cheese, and the dried parsley flakes. Stir to combine.

STEP SIX: Preheat the oven to 375°F. Spray a 9×13-inch casserole dish with cooking spray. Use a rubber spatula to spread a half cup of meat sauce onto the bottom of the casserole dish.

STEP SEVEN: Lay out the lasagna noodles onto a large baking sheet. Spread a quarter cup of the cheese filling onto each of the noodles, using a rubber spatula to spread the mixture the entire length of the noodle. Then add three tablespoons of meat sauce to each noodle, on top of the ricotta mixture.

STEP EIGHT: Gently roll each lasagna noodle from one end to the other, and place the individual rolls in a single layer in the baking dish.

STEP NINE: Top the rolled lasagna noodles with the remaining meat sauce.

STEP TEN: Add the remaining mozzarella cheese to the top of each lasagna roll.

STEP ELEVEN: Cover with aluminum foil and place in the oven for 40 minutes. Remove the foil and broil for two to three minutes, or until the cheese is lightly browned. Sprinkle with fresh parsley and serve.

How To Serve

These cheesy lasagna roll ups are the perfect dish for an easy dinner idea. We like to serve our lasagna rolls with a side Caesar salad or coleslaw and cheesy pull-apart bread

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Storage

IN THE FRIDGE: These easy lasagna roll ups can be stored in the refrigerator for up to five days in an airtight container.

IN THE FREEZER: Lasagna rolls are ideal for freezing. Just place the required number of roll ups for individual portions into freezer-safe containers and they’ll taste great for three months. You can also freeze the whole pan and wait to bake them until later for an easy freezer meal.

This lasagna roll recipe makes the best lasagna – it’s a wonder why anyone still makes it the traditional way! The hearty meat sauce and creamy ricotta cheese complement each other perfectly and we are certain this is a dish that the whole family will surely enjoy.

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Lasagna Roll Ups

5 from 4 votes

These lasagna roll ups are perfectly portioned for easy freezing and reheating and are sure to become a family favorite.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 12

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Ingredients

  

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• 10 to 12 lasagna noodles, cooked per package directions
• 1 pound lean ground beef
• ½ yellow onion, finely diced
• 1 tablespoon minced garlic
• ½ tablespoon Italian seasoning
• 1 teaspoon garlic salt
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 24 ounces marinara sauce

Ricotta Filling

• 15 ounces ricotta cheese
• 1 large egg, beaten
• ⅓ cup parmesan cheese, shredded
• 1½ cups mozzarella cheese, shredded
• 1 tablespoon dried parsley flakes

Garnish

• fresh parsley, finely chopped

Instructions

 

• In a large pot, cook noodles according to package directions. Once the noodles are soft and cooked, drain hot water. With noodles still in the pot, add cold water to the noodles to stop the cooking process and to keep noodles from sticking together.
• In a large deep-sided skillet, cook ground beef until no longer pink. Drain grease and return beef to skillet. Add onion, Italian seasoning, garlic salt, minced garlic, salt, and ground black pepper. Stir and let cook for 5 to 7 minutes, or until onions are soft and tender.
• Add the marinara sauce to the meat mixture and stir well. Bring the sauce to a simmer. Cover with a lid and let simmer for 5 minutes then remove from the heat.
• In a separate large mixing bowl, combine ricotta cheese, egg, parmesan cheese, ¾ of the mozzarella cheese, and dried parsley flakes. Stir to combine.
• On a large baking sheet, lay out 5 lasagna noodles. Spread ¼ cup of ricotta filling on the lasagna noodle. Use a rubber spatula to spread the mixture the entire length of the noodle. Add 3 tablespoons of meat sauce to each lasagna noodle on top of the ricotta mixture. Use a rubber spatula to spread the meat sauce the entire length of the noodle.
• Preheat the oven to 375°F and spray a 9×13 baking dish with cooking spray. Add ½ cup of meat sauce to the bottom of the baking dish and use the rubber spatula to spread it evenly across the bottom of the dish.
• Gently roll each lasagna noodle from one end to the other, and place it in the baking dish. Repeat the process with the remaining 5 noodles and place them in the baking dish with the first batch.
• Top the rolled lasagna noodles with the remaining meat sauce. Add the remaining mozzarella cheese to the top of each lasagna roll.
• Cover with foil and place in the oven. Cook for 40 minutes. Remove the foil and broil for 2 to 3 minutes, or until cheese is lightly browned.
• Serve immediately.

Video

Notes

• If your lasagna noodles come in a pack of twelve, cook them all. It’s handy to have a couple of spares in case any break whilst cooking or if you end up with some excess filling. Also, It’s a good idea to keep your cooked noodles in a pan of cold water whilst they’re waiting to be rolled. This prevents them from sticking together.
• It’s a good idea to keep your cooked noodles in a pan of cold water whilst they’re waiting to be rolled. This prevents them from sticking together.
• To save time, ground beef can be cooked ahead of time and stored in the fridge or freezer. Let thaw the night before and pop it in your skillet to warm up a bit before continuing with the recipe.

Nutrition

Sodium: 486mg | Calcium: 195mg | Vitamin C: 1mg | Vitamin A: 302IU | Sugar: 1g | Fiber: 1g | Potassium: 256mg | Cholesterol: 68mg | Calories: 262kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 11g | Protein: 20g | Carbohydrates: 20g | Iron: 2mg

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