Introduction
This deconstructed twist on a classic transforms your lasagna into elegant, individual roll-ups. You get the same comforting layers of rich meat sauce, creamy cheese, and melted mozzarella in every perfectly portioned bite. It’s a fun, make-ahead meal that’s sure to impress at family dinners or casual gatherings.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 14
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
- Preheat your oven to 375°F (190°C).
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until browned and no pink remains. Drain excess fat if necessary.
- Add the minced garlic, red pepper flakes, and fennel seeds to the meat. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes. Stir in the fresh basil and oregano. Bring to a simmer, then reduce heat to low and let the sauce cook, uncovered, for 20 minutes to thicken slightly. Season with salt and pepper to taste.
- In a medium bowl, combine the Ricotta cheese, beaten egg, dried parsley, 1/2 teaspoon salt, 1 cup of the shredded Mozzarella, and 1/4 cup of the grated Parmesan.
- Spread about 1 cup of the meat sauce into the bottom of a 9×13 inch baking dish.
- Lay out a lasagna noodle on a clean surface. Spread about 1/4 cup of the ricotta mixture evenly over the entire noodle. Spoon a thin line of meat sauce (about 1-2 tablespoons) down the center of the cheese layer.
- 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.
- Spoon the remaining meat sauce evenly over the top of the roll-ups in the dish. Sprinkle the remaining 2 cups of Mozzarella cheese and 2 tablespoons of Parmesan cheese over the top.
- Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden. Let the lasagna roll-ups rest for 10 minutes before serving.
Variations
- Make it Spicy: Increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne to the ricotta mixture.
- Herb-Forward: Swap the dried parsley in the cheese filling for 1 tablespoon of fresh chopped parsley or chives.
- Single-Serve Style: Assemble the roll-ups in individual oven-safe dishes or ramekins for a special presentation.
- Creamy Layer: Add a thin spread of béchamel sauce under the final layer of mozzarella before baking.
Tips for Success
- Ensure your meat sauce has simmered and thickened sufficiently; a watery sauce will make the roll-ups soggy.
- Don’t overfill the noodles. Using about 1/4 cup of ricotta mixture per noodle ensures they roll up neatly without squeezing out.
- Letting the dish rest for 10 minutes after baking is crucial. It allows the cheeses to set slightly, making serving much cleaner.
- If your oven-ready noodles seem stiff, you can soak them in very warm water for 5 minutes before assembling to make them more pliable.
Storage & Reheating
Store leftover roll-ups in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire dish, covered with foil, in a 350°F oven until warmed through (about 20-30 minutes).
FAQ
Can I use regular lasagna noodles instead of “no boil”?
Yes, but you must boil them according to package directions until al dente first. Let them cool slightly on a towel before filling and rolling to prevent sticking.
Can I make these ahead of time?
Absolutely. Assemble the roll-ups, cover the unbaked dish tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time when ready to cook.
Can I freeze Lasagna Roll Ups?
Yes. Assemble and bake as directed. Let cool completely, then wrap the dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until hot.
Can I use only one type of meat?
You can use all sausage (1.5 lbs) or all ground beef (1.5 lbs), though the flavor profile will change.
Do I have to use fresh herbs?
For the sauce, dried herbs can be substituted for fresh. Use 1 teaspoon dried basil and 1 teaspoon dried oregano in place of the fresh tablespoons.
What can I serve with this dish?
A simple green salad with Italian dressing and a slice of garlic bread are classic, perfect pairings.