Lasagna Roll Ups

Introduction

Lasagna roll ups transform the classic comfort food into elegant, individually portioned servings. You’ll love how each roll delivers a perfect bundle of rich meat sauce, creamy cheese filling, and gooey melted cheese. They’re easier to serve than traditional lasagna and bake up beautifully every time.

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

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and crumbled Italian sausage. Cook until browned and no pink remains. Drain excess fat if necessary.
3. Add the minced garlic and red pepper flakes to the meat. 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 to thicken slightly.
5. While the sauce simmers, prepare the cheese filling. In a medium bowl, combine the ricotta cheese, beaten egg, dried parsley, salt, 1 cup of shredded mozzarella cheese, and 2 tablespoons of grated Parmesan cheese.
6. Spread about 1 cup of the prepared meat sauce evenly in the bottom of the greased baking dish.
7. Lay the oven-ready lasagna noodles flat on a clean work surface. Divide the cheese filling evenly among the noodles, spreading it into a thin layer along the length of each noodle.
8. Carefully roll up each noodle, starting from one short end. Place each roll seam-side down in the prepared baking dish.
9. Pour the remaining meat sauce evenly over the tops of the roll ups. Sprinkle the remaining 2 cups of shredded mozzarella and 1/4 cup of grated Parmesan cheese over the sauce.
10. Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
11. Remove the foil and bake, uncovered, for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
12. Let the lasagna roll ups rest for 10 minutes before serving.

Variations

• Vegetarian Twist: Omit the meats and sauté finely chopped mushrooms, zucchini, and spinach for the filling. Use the same seasoned ricotta and bake with extra sauce.
• Spinach & Cheese: Mix 1 cup of thawed, squeezed-dry frozen chopped spinach directly into the ricotta cheese filling for a vibrant, veggie-packed option.
• Serving Style: For a more formal presentation, bake the roll ups in individual gratin dishes. Simply divide the sauce and roll ups among smaller dishes before topping with cheese.
• Make-Ahead: Assemble the roll ups completely in the dish, cover, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking as directed.

Tips for Success

• Ensure your sauce has simmered and thickened before assembling; a watery sauce will make the rolls soggy.
• Allow the baked dish to rest before serving. This lets the filling set, making them much easier to serve without falling apart.
• If you’re concerned about oven-ready noodles becoming too firm, you can briefly soak them in warm water for 5 minutes before filling and rolling.

Storage & Reheating

Store leftover lasagna roll ups in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual servings until hot throughout.

FAQ

Can I use regular lasagna noodles instead of “no-boil”?

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.

Do I have to use both ground beef and sausage?

No, you can use 1.5 pounds of either one. Using only sweet Italian sausage will give a more robust, fennel-forward flavor.

Can I make these ahead of time?

Absolutely. Assemble the roll ups in the dish, cover tightly, and refrigerate for up to 24 hours. You may need to add a few extra minutes to the covered baking time.

Why is there an egg in the ricotta filling?

The egg acts as a binder, helping the cheese filling hold together during slicing and serving.

Can I freeze lasagna roll ups?

Yes. Assemble, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

What size baking dish should I use?

A standard 9×13 inch pan is perfect. For fewer rolls, a 7×11 inch dish works, but you may need to adjust the baking time slightly.