September 29, 2023Review Recipe
Table of Contents
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.
Lasagna Roll Ups Ingredients
These rolls are made with all the classic lasagna ingredients, but instead of layering them, they are carefully rolled into bite-size portions.
With each bite, you’ll get a contrast between the tangy tomato sauce, creamy ricotta, and hearty ground beef. The edges of the roll-ups are slightly crispy, while the insides remain warm and cheesy.
- 10 to 12 lasagna noodles
- 1 pound of lean ground beef
- ½ yellow onion
- ½ tablespoon of Italian seasoning
- 1 teaspoon of garlic salt
- 1 tablespoon of minced garlic
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 (24-ounce) jar of marinara sauce
- 15 ounces of ricotta cheese
- 1 large egg
- ⅓ cup of parmesan cheese, shredded
- 1½ cups of mozzarella cheese, shredded
- 1 tablespoon of dried parsley flakes
- Fresh parsley for garnish
Substitutions And Additions
BEEF: If you don’t like beef, any kind of Italian sausage, ground chicken, ground turkey, or ground pork would work well too. To make this lasagna recipe suitable for vegetarians, you can substitute the meat for a vegetarian alternative such as Quorn meatless grounds.
CHEESE: You can use cottage cheese instead of ricotta cheese in equal amounts if you prefer.
SPINACH: Spinach goes perfectly with ricotta. Just shred it and add it to the cheese mixture.
VEGETABLES: To sneak in a few extra veggies, you could swap some of the ground beef for vegetables such as mushrooms, zucchini, and bell peppers.
How To Make This Lasagna Roll Ups Recipe
Once you prepare the ground beef, lasagna noodles, and cheese mixture, you will set about assembling these tasty rolls. Once done, you can bake them until they are warm, and cheesy.
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.
OUR RECIPE DEVELOPER SAYS
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.
STEP TWO: In a large, deep-sided skillet, cook the ground beef until it’s no longer pink. Drain off the grease.
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.
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 Pasta Rolls
if you’re looking for something a little heartier, consider adding roasted vegetables to your meal. This will provide a well-rounded meal that’s both delicious and satisfying.
MORE PASTA DISH RECIPES
Whether you’re planning ahead or simply dealing with leftovers, knowing how to properly store your lasagna roll-ups will ensure that you can enjoy them at their best for longer. Here are some tips on how to store this delicious dish.
MAKE AHEAD: If you want to get a head start on your lasagna roll-ups, you can assemble them ahead of time and store them in the refrigerator or freezer. Simply follow the recipe instructions up to the point of baking, then cover the roll-ups tightly with plastic wrap or aluminum foil.
If refrigerating, they can be stored for up to 24 hours before baking. If freezing, make sure to wrap them well in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen lasagna roll-ups can be stored for up to 3 months.
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.
REHEATING: When it’s time to enjoy your stored lasagna roll-ups, reheating them properly will help maintain their taste and texture. There are a few methods you can use:
- Oven: Preheat your oven to 350°F (175°C). Remove the desired number of roll-ups from the refrigerator or freezer and place them in a baking dish. Cover the dish with foil and bake for about 20-25 minutes or until heated through.
- Microwave: For a quick reheating option, you can use the microwave. Place individual portions on a microwave-safe plate and cover them with a microwave-safe lid or microwave-safe plastic wrap. Heat on medium power for 1-2 minutes or until warmed to your desired temperature. Be sure to stir or rotate the roll-ups halfway through to ensure even heating.
This lasagna roll ups 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.
Frequently Asked Questions
You can assemble this recipe and store it covered in foil in the fridge overnight so that you have it ready to bake at mealtime.
You can make a batch of lasagna roll-ups and freeze them. Thaw in the fridge overnight and bake when you are ready to serve this delicious meal.
Both cottage cheese and ricotta cheese will work fine for the cheese mixture in this recipe.
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Lasagna Roll Ups
- 10 to 12 lasagna noodles, cooked per package directions
- 1 pound lean ground beef
- ½ yellow onion, finely diced
- ½ tablespoon Italian seasoning
- 1 teaspoon garlic salt
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 1 large egg, beaten
- ⅓ cup parmesan cheese, shredded
- 1½ cups mozzarella cheese, shredded
- 1 tablespoon dried parsley flakes
- fresh parsley, finely chopped
- 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.
- 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.