Lasagna Roll Ups

Introduction

Imagine all the comforting flavors of a classic lasagna, but in elegant, individual portions that are perfect for serving. These Lasagna Roll Ups deliver that experience, with rich meat sauce and creamy cheese filling rolled inside each noodle. You get the perfect ratio of pasta, filling, and cheesy topping in every single bite.

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: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and sweet Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
3. Add the minced garlic and red pepper flakes to the meat and cook for 1 minute until fragrant. 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 to thicken slightly. Season to taste.
4. Prepare the 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.
5. Assemble the roll ups: Spread about 1 cup of the prepared meat sauce evenly over the bottom of the greased baking dish. Lay out the oven-ready lasagna noodles on a clean surface. Spread a generous 3-4 tablespoons of the cheese mixture evenly over each noodle, leaving a small border at one end.
6. Starting from the filled end, tightly roll up each noodle and place it seam-side down in the baking dish, nestled close together. Pour the remaining meat sauce over the top of the roll ups, covering them completely.
7. Top the sauced roll ups with the remaining 1 cup of Mozzarella cheese and the remaining 2 tablespoons of Parmesan cheese.
8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
9. Let the lasagna roll ups rest for 10 minutes before serving. This allows them to set and makes them easier to plate.

Variations

• Vegetarian Twist: Simply omit the ground beef and sausage from the sauce and use a meatless marinara. Add sautéed spinach or finely chopped mushrooms to the cheese filling for extra flavor.
• White Sauce Version: Replace the red meat sauce with a creamy béchamel or Alfredo sauce for a decadent “white lasagna” style dish.
• Single-Serve Portions: Assemble the roll ups in individual, oven-safe ramekins or small baking dishes for a perfect make-ahead meal prep or a dinner party presentation.
• Spicier Kick: Increase the red pepper flakes to 1 teaspoon or add a few shakes of your favorite hot sauce to the meat while browning.

Tips for Success

• Don’t over-sauce the baking dish bottom; 1 cup is enough to prevent sticking and add moisture without making the roll ups soggy.
• Rolling the noodles tightly is key to keeping the filling inside, but avoid overfilling them, which can cause the filling to spill out.
• Letting the dish rest after baking is non-negotiable. It allows the cheese filling to set, making the roll ups much easier to serve cleanly.
• If your sauce seems a bit thin after simmering, let it cook for an additional 5-10 minutes to reduce and concentrate the flavors.

Storage & Reheating

Store leftovers 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 until heated through. For a single serving, microwave on high for 1-2 minutes.

FAQ

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

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

Can I make these 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.

Can I freeze lasagna roll ups?

Yes. Assemble and bake as directed. Let cool completely, then wrap the whole dish (or portions) 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.

Why is there an egg in the filling?

The egg acts as a binder, helping the Ricotta cheese mixture stay firm and not run out during baking.

Do I have to use both meats?

No, you can use a full pound of either ground beef or sweet Italian sausage if you prefer. Using both creates a more complex flavor.

What can I use instead of fresh herbs?

You can substitute 1 teaspoon each of dried basil and dried oregano for the fresh herbs. Add them when you add the canned tomatoes.