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 a perfect ratio of pasta, rich meat sauce, and gooey cheese in every bite. They’re also surprisingly easier to serve than traditional layered lasagna.

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). Grease a 9×13 inch baking dish.
2. In a large skillet or pot over medium-high heat, heat the olive oil. Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
3. Reduce heat to medium. Add the 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 for 20 minutes, stirring occasionally.
4. 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 the 1/4 cup of grated Parmesan cheese. Mix until fully combined.
5. Spread about 1 cup of the finished meat sauce evenly over the bottom of the prepared baking dish.
6. To assemble, lay a lasagna noodle flat on a clean surface. Spoon about 3 tablespoons of the cheese mixture along the length of the noodle and spread it into an even layer. Carefully roll the noodle up from one end to the other, keeping the filling inside. Place the roll up seam-side down in the baking dish. Repeat with the remaining noodles.
7. Pour the remaining meat sauce evenly over the top of the roll ups in the dish.
8. Sprinkle the remaining 1 cup of Mozzarella and the 2 tablespoons of Parmesan cheese over the top.
9. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and slightly browned.
10. Let the lasagna roll ups rest for 10 minutes before serving.

Variations

• Vegetarian Twist: Simply omit the ground beef and sausage for a hearty meat-free version.
• Pre-Cooked Noodle Method: If using regular noodles, boil them according to package directions, then lay them flat on a towel to dry before filling.
• Single-Serve Style: Assemble the roll ups in individual, oven-safe baking dishes for a charming presentation.
• Extra Veggie: Stir a layer of cooked, chopped spinach (well-drained) into the ricotta cheese mixture.

Tips for Success

• Let the assembled roll ups rest before serving; this allows them to set and makes them easier to lift out of the dish.
• If your sauce becomes too thick while simmering, add a splash of water or low-sodium broth to reach your desired consistency.
• Don’t overfill the noodles; using about 3 tablespoons of filling ensures they roll up neatly without bursting.
• Use a sharp knife to cleanly cut through the roll ups after baking.

Storage & Reheating

Store 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.

FAQ

Can I make these ahead of time?

Yes, assemble the roll ups, cover, 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?

Absolutely. Assemble and bake as directed, let cool completely, then freeze the entire dish or individual portions. Thaw in the refrigerator overnight and reheat, covered, in the oven.

Do I have to use both meats?

No, you can use all Italian sausage (1.5 lbs total) for a more robust flavor or all ground beef for a milder taste.

What if my no-boil noodles are hard on the edges after baking?

This can happen if the sauce wasn’t sufficiently covering the roll ups. Ensure the sauce is slightly thin and generously covers the noodles before baking. The resting time also helps soften them.

Can I substitute dried herbs for the fresh ones?

Yes, but use 1 teaspoon dried basil and 1 teaspoon dried oregano instead of the 1 tablespoon fresh, as dried herbs are more potent.

Why is there an egg in the cheese mixture?

The egg acts as a binder, helping the ricotta filling hold together during slicing and serving.