Lasagna Roll Ups

Introduction

These Lasagna Roll Ups offer all the comforting, cheesy goodness of classic lasagna in a perfectly portioned, elegant package. You’ll love how each roll-up holds together beautifully on the plate, making them easier to serve and fun to eat. The blend of hearty meats and fresh herbs creates a deeply flavorful dish that’s sure to become a favorite.

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 pot or Dutch oven over medium heat, heat the olive oil. Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. Drain 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 to low. Let the sauce simmer, uncovered, for 20 minutes, stirring occasionally.
5. While the sauce simmers, prepare the cheese filling. In a medium bowl, combine the Ricotta cheese, beaten egg, dried parsley, salt, 2 cups 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. Assemble the roll-ups: Lay a no-boil lasagna noodle flat on a clean surface. Spread approximately 1/4 cup of the ricotta cheese mixture evenly over the noodle, leaving a small border at the ends. 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.
8. Pour the remaining meat sauce evenly over the assembled roll-ups in the baking dish.
9. Sprinkle the remaining 1 cup of shredded Mozzarella and 2 tablespoons of grated Parmesan cheese over the top.
10. Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let the roll-ups rest for 10 minutes before serving.

Variations

1. Single-Serve Style: Assemble the roll-ups in individual, oven-safe ramekins or small baking dishes for a beautiful presentation at dinner parties.
2. Vegetable Lover’s Twist: Before adding the cheese filling, spread a thin layer of sautéed, finely chopped spinach or roasted red peppers onto each noodle.
3. Lighter Bake: After assembling, refrigerate the covered dish for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.
4. Crispy Top Variation: For a crunchier top, broil the roll-ups for the final 2-3 minutes of cooking, watching closely to prevent burning.

Tips for Success

1. Use a spoon or small offset spatula to spread the ricotta filling evenly and cleanly over the noodles.
2. Letting the roll-ups rest for 10 minutes after baking allows them to set, making them much easier to serve without falling apart.
3. Don’t skip simmering the sauce; it concentrates the flavors and ensures your sauce isn’t watery.
4. If your no-boil noodles seem especially rigid, you can briefly soak them in warm water for 5 minutes, then pat them dry before filling to make them more pliable.

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 warmed through (about 20 minutes), or microwave individual portions for 1-2 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, then lay them flat on a towel to dry before filling.

Can I make these ahead of time?

Absolutely. Assemble the roll-ups in the dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the covered baking time.

Can I freeze Lasagna Roll Ups?

Yes. Assemble and bake them, let them cool completely, then wrap the dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat, covered, in a 350°F oven.

What can I use instead of fresh basil and oregano?

You can substitute 1 teaspoon of dried basil and 1 teaspoon of dried oregano for the fresh herbs in the sauce. Add them with the crushed tomatoes.

My sauce seems thick. Is that correct?

Yes, the sauce should be quite thick after simmering to prevent the roll-ups from becoming soggy during baking.

What’s the purpose of the egg in the cheese mixture?

The egg acts as a binder, helping the ricotta filling hold its shape inside the roll-ups during baking.