Lasagna Roll Ups

Introduction

Lasagna Roll Ups take all the comforting flavors of a classic lasagna and transform them into elegant, individually portioned bundles. You get the same rich meat sauce and gooey cheese in a fun, easier-to-serve format that’s perfect for entertaining. They freeze beautifully, making them a fantastic make-ahead meal.

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). Lightly grease a 9×13 inch baking dish.
2. Make the sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and sausage, breaking it up with a spoon. Cook until browned. Add the minced garlic, red pepper flakes, and fennel seeds, cooking for 1 minute until fragrant.
3. Pour in the crushed tomatoes. Add the fresh basil and oregano. Bring to a simmer, then reduce heat to low. Let the sauce simmer uncovered for at least 20-25 minutes, stirring occasionally, while you prepare the cheese filling.
4. Make the cheese filling: In a medium bowl, combine the Ricotta cheese, beaten egg, dried parsley, salt, 2 cups of the shredded Mozzarella cheese, and the 1/4 cup of grated Parmesan cheese. Mix until well combined.
5. Assemble the roll ups: Lay the oven-ready lasagna noodles out on a clean surface. Spread about 1/3 cup of the cheese mixture evenly over each noodle, leaving a small border at one end.
6. Roll up each noodle tightly from one short end to the other.
7. Pour about 2 cups of the meat sauce into the bottom of the prepared baking dish. Place each roll-up seam-side down in the dish, arranging them snugly.
8. Pour the remaining sauce evenly over the top of the roll ups. Sprinkle with the remaining 1 cup of Mozzarella and the 2 tablespoons of Parmesan cheese.
9. Cover the dish tightly with aluminum foil. Bake for 40 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
11. Let the Lasagna Roll Ups rest for 10 minutes before serving. This allows them to set and makes them easier to serve.

Variations

• Veggie-Filled: Before spreading the cheese, add a thin layer of sautéed and well-drained spinach or roasted red peppers to each noodle.
• White Sauce Version: Substitute half of the tomato-based sauce with a simple béchamel or Alfredo sauce for a creamy, rich alternative.
• Appetizer-Sized: Use smaller, manicotti-sized pasta tubes to create bite-sized roll ups perfect for parties.
• Extra Crispy Top: For the last 5 minutes of baking, switch the oven to broil to get a deeply browned, crispy cheese topping.

Tips for Success

• Even though the noodles are “no boil,” ensure there is ample sauce around and on top of them in the baking dish so they absorb enough moisture to cook through properly.
• Letting the ricotta filling rest for 10 minutes after mixing helps it thicken slightly, making it easier to spread without being too runny.
• Don’t skip the resting time after baking. It allows the roll ups to firm up, preventing them from falling apart when you serve them.
• To make assembly easier, use a piping bag or a zip-top bag with the corner snipped off to pipe the cheese filling onto the noodles neatly and quickly.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in a 350°F oven for 20-25 minutes. You can also freeze unbaked or baked roll ups for up to 3 months; thaw overnight in the fridge before baking or reheating.

FAQ

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

Yes, but you must cook them according to package directions until al dente, then lay them flat on a clean towel to dry slightly before filling and rolling.

1. My sauce seems too thick. Is that okay?

For oven-ready noodles, you actually want a hearty, thick sauce. The noodles will absorb liquid from it as they bake. If it seems overly thick, you can add up to 1/2 cup of water or broth to the sauce before pouring it into the dish.

1. Can I prepare this 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.

1. Can I make these without meat?

Yes, you can easily omit the ground beef and sausage. Consider adding chopped mushrooms or lentils to the sauce for texture, or simply use a high-quality marinara sauce.

1. Why is there an egg in the cheese mixture?

The egg acts as a binder, helping the ricotta filling hold its shape and not ooze out too much during baking.

1. What can I substitute for fresh herbs?

You can use dried herbs. The general rule is 1 teaspoon dried for 1 tablespoon fresh. Add them to the sauce when you add the garlic so their flavor has time to develop.