Lasagna Roll Ups

Introduction

These Lasagna Roll Ups transform the classic casserole into individual, elegant portions. You get perfectly layered bites every time, with a hearty meat sauce and creamy cheese filling rolled into each noodle. It’s a fun and delicious twist that’s ideal for a family dinner or impressive enough for guests.

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 skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink. Drain any excess fat.
3. Add the minced garlic and red pepper flakes to the meat and 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 and let it cook, uncovered, for 20-25 minutes until slightly thickened.
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 the shredded mozzarella, and the 1/4 cup of grated Parmesan. Mix well.
6. Spread about 1 cup of the prepared meat sauce into the bottom of the greased baking dish.
7. Lay a dry, no-boil lasagna noodle on a clean surface. Spread about 3 tablespoons of the ricotta cheese mixture evenly along the length of the noodle. Spoon a thin line (about 2 tablespoons) of the meat sauce over the ricotta mixture. Carefully roll the noodle up from one short end to the other. Place it seam-side down in the baking dish. Repeat with the remaining 13 noodles.
8. Spoon the remaining meat sauce evenly over the tops of all the roll ups in the dish.
9. Sprinkle the remaining 2 cups of shredded mozzarella and the remaining 2 tablespoons of grated Parmesan over the sauce.
10. Cover the dish tightly with aluminum foil. Bake for 40 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. Let the roll ups rest for 10 minutes before serving.

Variations

• Vegetarian Prep: Simply omit the ground beef and sausage. Use all the sauce ingredients, but sauté the garlic and red pepper flakes in the olive oil before adding the crushed tomatoes and herbs for a rich, meatless marinara.
• Single-Serving Style: Assemble the roll ups in individual, smaller oven-safe dishes or ramekins for a charming, personalized presentation at dinner parties.
• Make-Ahead Method: Assemble the roll ups completely and cover the unbaked dish. Refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time.

Tips for Success

• Let the assembled roll ups rest for 10 minutes after baking; this allows them to set, making them easier to serve without falling apart.
• To prevent your no-boil noodles from cracking when rolling, you can briefly dip them in warm water for 10-20 seconds to soften them slightly.
• If your fresh herbs are not available, you can substitute with 1 teaspoon each of dried basil and dried oregano in the sauce. Add them when you add the crushed tomatoes.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a covered, microwave-safe dish or warm the entire dish, covered with foil, in a 350°F oven until heated through (about 20-25 minutes).

FAQ

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

Yes. Cook 14 regular lasagna noodles according to package directions until al dente. Lay them flat on parchment paper to prevent sticking before assembling.

Can I freeze Lasagna Roll Ups?

Do I have to use both types of meat?

You can use all sausage (1.5 lbs total) or all ground beef (1.5 lbs total) if you prefer. The combination provides a great depth of flavor.

Why is there an egg in the ricotta filling?

The egg acts as a binder, helping the cheese filling hold together and not become runny when baked.

My sauce seems too thin after simmering. What should I do?

Continue simmering for another 5-10 minutes to reduce it further. A thicker sauce will help prevent the roll ups from becoming soggy.

What can I substitute for fennel seeds?

If you don’t care for the distinct licorice flavor, you can simply omit them. They are included to complement the Italian sausage.