Lasagna Roll Ups

Introduction

Twirl your way to an easier, more elegant lasagna night with these Lasagna Roll Ups. You get all the beloved flavors of the classic dish in perfect, pre-portioned bundles that are as fun to make as they are to serve. The combination of rich meat sauce and creamy, cheesy filling bakes up bubbly and golden every time.

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. Make the Sauce: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until no pink remains, about 8-10 minutes. Drain excess fat, if desired.
3. Add the minced garlic, red pepper flakes, and fennel seeds to the meat. Cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes. Stir in the fresh basil and oregano. Bring to a simmer, then reduce heat to low and let the sauce cook uncovered for 20 minutes, stirring occasionally.
5. While the sauce simmers, make the Cheese Filling: In a medium bowl, combine the Ricotta cheese, beaten egg, dried parsley, salt, 2 cups of the shredded Mozzarella, and 1/4 cup of the grated Parmesan. Mix until fully incorporated.
6. Assemble the Roll Ups: Spread about 1 cup of the prepared meat sauce into the bottom of a 9×13 inch baking dish. Lay out the dry, oven-ready lasagna noodles on a clean surface.
7. Spread about 1/4 cup of the cheese filling evenly over the entire surface of each noodle, leaving a small border at one short end.
8. Starting at the short end without the border, tightly roll each noodle up. Place each roll-up seam side down in the prepared baking dish.
9. Pour the remaining meat sauce evenly over the roll-ups, covering the tops and sides.
10. Sprinkle the remaining 1 cup of Mozzarella and 2 tablespoons of Parmesan cheese over the top.
11. Cover the baking dish tightly with foil and bake for 40 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly and the edges are lightly browned.
13. Let the roll-ups rest for 10 minutes before serving. This allows them to set and makes them easier to serve.

Variations

• Meatless Marvel: Simply omit the ground beef and sausage and use all of the sauce to top the roll-ups. For more substance, add a layer of sautéed spinach to the cheese filling.
• White Sauce Twist: Swap the meat sauce for a quick Alfredo or bechamel sauce. Pour it over the assembled roll-ups before baking for a creamy alternative.
• Single-Serve Style: Assemble individual roll-ups in smaller, oven-safe baking dishes or ramekins for a charming, personalized presentation.
• Grill-Friendly: Par-bake the roll-ups in the oven, then finish them on a medium-heat grill for a few minutes to get a delicious smoky flavor on the cheese.

Tips for Success

• Don’t soak or cook the oven-ready noodles. They will absorb moisture from the sauce and filling as they bake, becoming perfectly al dente.
• Let the meat sauce cool slightly before assembling to make it easier to handle when spreading the cheese mixture.
• A thin, offset spatula or the back of a spoon is the perfect tool for spreading the ricotta filling evenly onto the dry noodles.
• The 10-minute rest after baking is crucial—it lets the roll-ups firm up so they hold their shape when you lift them out of the dish.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions for 1-2 minutes.

FAQ

Can I use regular lasagna noodles?

Yes, but you must boil them first according to package directions until al dente. Let them cool and dry slightly on a kitchen towel before spreading with filling.

Can I make these ahead of time?

Absolutely. Assemble the roll-ups, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if starting from cold.

Can I freeze Lasagna Roll Ups?

Yes. Assemble and bake as directed. Let cool completely, then wrap the whole dish or individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, in the oven.

What if my sauce seems too thick or too thin?

If too thick, stir in a splash of water or broth. If too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.

Can I use different meat?

Yes, you can substitute the ground beef and sausage with all ground turkey, chicken, or a plant-based meat alternative. Adjust seasonings as needed.

Is the egg in the filling necessary?

It helps bind the ricotta mixture together, making it easier to spread and preventing it from becoming too runny as it bakes. It is not recommended to omit it.