Lasagna Roll Ups

Introduction

These Lasagna Roll Ups transform the comforting layers of a classic lasagna into elegant, individually portioned spirals of flavor. You get all the savory richness of meat sauce, creamy ricotta, and gooey cheese in each perfect roll, making them ideal for serving a crowd or for easy meal prep. This method offers fantastic presentation and ensures everyone gets a perfect bite with no messy slicing required.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

Servings: 14 roll ups

Ingredients

• 14 lasagna noodles (no boil, oven ready noodles)
• 1/2 pound ground beef
• 1 pound sweet Italian sausage (casings removed)
• 2 tablespoons olive oil
• 3 cloves garlic (smashed and minced)
• 1/2 teaspoon red pepper flakes
• 56 ounces crushed tomatoes (2 – 28 ounce cans)
• 1 tablespoon fresh basil (chopped)
• 1 tablespoon fresh oregano (chopped)
• 1/2 teaspoon fennel seeds
• 15 ounces Ricotta cheese
• 1 egg (beaten)
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 3 cups shredded Mozzarella cheese (divided)
• 1/4 cup + 2 tablespoons fresh grated Parmesan cheese (divided)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until browned and no pink remains. Drain any excess fat if needed.
3. To the meat, add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
4. Stir in the crushed tomatoes, fresh basil, fresh oregano, and fennel seeds. Bring to a simmer, then reduce heat to low and let the sauce cook, uncovered, for 15-20 minutes while you prepare the cheese filling.
5. In a medium bowl, combine the Ricotta cheese, beaten egg, dried parsley, salt, 2 cups of the shredded Mozzarella cheese, and 1/4 cup of the grated Parmesan cheese. Mix well.
6. Spread about 1 cup of the meat sauce evenly into the bottom of the prepared baking dish.
7. To assemble the roll ups: Lay a lasagna noodle flat on a clean work surface. Spread about 1/4 cup of the ricotta cheese mixture evenly over the entire noodle, leaving a tiny border at one end. Top the cheese with about 2 tablespoons of meat sauce. Starting from the filled end, carefully roll the noodle up tightly and place it seam-side down in the baking dish. Repeat with the remaining 13 noodles.
8. Pour the remaining meat sauce evenly over the assembled roll ups in the dish. Sprinkle the top with the remaining 1 cup of Mozzarella cheese and the remaining 2 tablespoons of Parmesan cheese.
9. Cover the dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly browned.
10. Let the roll ups rest for 10 minutes before serving to allow them to set.

Variations

• Vegetable-Forward: Squeeze excess moisture from about 2 cups of finely chopped, sautéed spinach or roasted bell peppers and mix it into the ricotta filling before assembling.
• “White” Roll Ups: Skip the meat sauce topping; simply spoon a thin layer of jarred Alfredo or bechamel sauce in the bottom of the dish before adding the roll ups, then top with more sauce and cheese.
• Skillet Method: For a faster version, you can use fully cooked lasagna noodles and assemble the roll ups in a large, oven-safe skillet before baking.
• Mini Appetizer: Use manicotti or cannelloni tubes instead, or cut lasagna noodles in half crosswise before filling to create smaller, two-bite appetizers.

Tips for Success

• Letting the roll ups rest for 10 minutes after baking is crucial—it allows the filling to firm up, preventing them from unrolling when you serve them.
• For perfectly neat rolls, use a slightly rounded tablespoon or a small offset spatula to spread the cheese mixture quickly and evenly over the noodles.
• To prevent a watery sauce, ensure your meat sauce has simmered and thickened slightly before assembling. Also, be sure to use “no boil” noodles as specified, as they absorb excess liquid.
• If your meat sauce seems very thick after simmering, you can add a small splash of water to loosen it to a spreadable consistency before using it in the rolls.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven until heated through (about 20-25 minutes).

FAQ

Can I use regular lasagna noodles that need to be boiled?

No, this recipe is designed for “no boil” or “oven-ready” noodles. Using regular boiled noodles will result in overcooked, mushy roll ups, as the cooking time and liquid content are calibrated for the dry noodles.

Can I make these ahead of time?

Yes. Assemble the roll ups in the dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if starting from cold.

Can I freeze Lasagna Roll Ups?

What can I substitute for the fresh herbs?

You can use 1 teaspoon of dried basil and 1 teaspoon of dried oregano in place of the fresh. Add them when you add the canned tomatoes.

Why is there an egg in the ricotta mixture?

The egg acts as a binder, helping the cheese filling hold its shape and preventing it from becoming too runny during baking.

Can I use all ground beef or all sausage?

Yes, you can use 1 1/2 pounds of either all ground beef or all sweet Italian sausage based on your preference. The sausage will provide more seasoning.