Lasagna Roll Ups

Introduction

You get all the cozy, layered flavors of classic lasagna in these perfectly portioned roll-ups. They’re fun to assemble, easier to serve, and bake up with a beautifully cheesy, bubbling top. This recipe makes a generous batch, perfect for feeding a crowd or stocking your freezer.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 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).
2. In a large skillet or pot over medium heat, heat the olive oil. Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until no pink remains, about 8-10 minutes. Drain any excess fat.
3. To the meat, add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes. Stir in the fresh basil, fresh oregano, and fennel seeds. Bring to a simmer, then reduce heat and let it cook uncovered for 15-20 minutes to thicken slightly. Remove from heat.
5. While the sauce simmers, make the cheese filling. In a medium bowl, combine the Ricotta cheese, beaten egg, dried parsley, salt, 1 cup of the shredded Mozzarella cheese, and 1/4 cup of the grated Parmesan cheese. Mix until well combined.
6. Spread about 1 cup of the meat sauce evenly over the bottom of a 9×13 inch baking dish.
7. To assemble, lay out a lasagna noodle on a clean surface. Spread about 1/4 cup of the ricotta cheese mixture evenly over the entire noodle. Top with a heaping 1-2 tablespoons of the meat sauce.
8. Carefully roll the noodle up from one short end to the other. Place the roll-up seam-side down in the prepared baking dish. Repeat with the remaining 13 noodles.
9. Spoon the remaining meat sauce over the tops of all the roll-ups in the dish.
10. Sprinkle the remaining 2 cups of shredded Mozzarella cheese and the remaining 2 tablespoons of grated Parmesan cheese over the top.
11. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and starting to brown.
13. Let the lasagna roll-ups rest for 10 minutes before serving. This allows them to set for easier serving.

Variations

• Freezer-Friendly: Assemble the roll-ups and place them in the baking dish with sauce and cheese. Cover tightly and freeze before baking. Thaw overnight in the fridge before baking as directed.
• Individual Portions: Assemble the roll-ups and place them in individual, oven-safe ramekins or small baking dishes with sauce and cheese for a personalized presentation.
• Lighter Version: For a less rich filling, substitute the whole-milk Ricotta with part-skim Ricotta and use a blend of Italian cheeses for the topping.
• Different Noodle Prep: If you can’t find “no boil” noodles, you can use regular lasagna noodles. Just boil them until al dente according to package directions, then lay them flat on towels to dry slightly before filling and rolling.

Tips for Success

• Don’t skip the resting time after baking. It helps the roll-ups hold their shape when you serve them.
• To prevent the exposed noodle edges from drying out in the oven, ensure they are well-covered with sauce before adding the final cheese layer.
• Use a sharp knife to mince the garlic finely so it distributes evenly through the sauce without large, bitter chunks.
• When spreading the ricotta mixture, leave a small border (about 1/2 inch) at one short end to prevent the filling from squishing out as you roll.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F until heated through, or microwave individual portions until warm.

FAQ

Can I use regular lasagna noodles?

Yes, you can. Cook them according to package directions until al dente, then lay them flat on clean kitchen towels to dry slightly before filling and rolling. The baking time remains the same.

Do I have to use both meats?

The recipe is designed for the flavor combination, but you can use all sausage (1.5 lbs total) or all ground beef if you prefer.

Can I make these ahead of time?

Absolutely. 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.

Why is there an egg in the ricotta filling?

The egg acts as a binder, helping the cheese filling set as it bakes so the rolls hold their shape when sliced.

Can I freeze cooked lasagna roll-ups?

Yes. Let them cool completely, then transfer to a freezer-safe container. They will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

My roll-ups seem dry. What happened?

This usually means the sauce wasn’t spread generously enough on the bottom and over the tops before baking, or the foil wasn’t sealed tightly during the first bake, allowing too much moisture to escape.