Lasagna Roll Ups

5 from 6 votes

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

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American, Italian

Keyword: lasagna roll ups recipe

Servings:

Calories: 262kcal

Ingredients

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

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 9x13 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