Lasagna Roll Ups

Introduction

These Lasagna Roll Ups deliver all the comforting flavors of classic lasagna in perfectly portioned, elegant rolls. You get a delicious filling of ricotta, beef, and sausage in every bite, wrapped in a no-fuss noodle. They are ideal for entertaining or making ahead for easy family meals.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

Servings: 14

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 deep skillet over medium-high heat, brown the ground beef and Italian sausage, breaking them into small pieces. Once cooked through, use a slotted spoon to transfer the meat to a bowl, leaving any drippings in the pan.
3. Add the olive oil to the same pan over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Pour in the crushed tomatoes, then add the fresh basil, fresh oregano, and fennel seeds. Bring to a simmer, then reduce heat and let it simmer gently for 10 minutes. Remove from heat.
4. In a medium bowl, combine the ricotta cheese, beaten egg, dried parsley, salt, 2 cups of the shredded mozzarella, and the 1/4 cup of grated Parmesan. Mix well.
5. Spread 1 cup of the prepared sauce evenly in the bottom of a 9×13 inch baking dish.
6. Lay a lasagna noodle flat on a clean surface. Spread about 3 tablespoons of the ricotta mixture evenly over the noodle, then top with a heaping tablespoon of the cooked meat mixture. Roll the noodle up tightly from one end to the other and place it seam-side down in the baking dish. Repeat with the remaining 13 noodles.
7. Pour the remaining sauce evenly over the top of the roll ups, covering all exposed noodles. Sprinkle the remaining 1 cup of mozzarella and the 2 tablespoons of Parmesan cheese over the top.
8. Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
9. Let the roll ups sit for 10 minutes before serving to allow them to set.

Variations

1. Meat-Lover’s Twist: Skip layering the meat inside the rolls. Instead, mix all of the cooked ground beef and sausage directly into the sauce before pouring it over the assembled roll ups.
2. Spice Level Adjustment: Omit the red pepper flakes for a mild version, or increase it to 1 teaspoon for a more pronounced kick.
3. Cheese-Centric Version: Double the ricotta filling for extra creamy rolls, using less or none of the meat mixture inside.
4. Deconstructed Serving: If a roll tears, don’t worry. Simply layer the components in the dish like a traditional lasagna for an equally delicious result.

Tips for Success

• Use the “oven ready” noodles as specified; they absorb moisture from the sauce perfectly during baking without pre-boiling.
• Ensure you drain any excess grease from the browned meats well to prevent a greasy sauce.
• Letting the roll ups rest for 10 minutes after baking is crucial—it allows the cheese filling to firm up, making them much easier to serve.
• If the cheese on top is browning too quickly during the final uncovered bake, simply place the foil back on top loosely.

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven for 20-25 minutes until warmed through. You can also freeze the assembled, unbaked dish (covered tightly) for up to 3 months; bake from frozen, adding 15-20 minutes to the covered baking time.

FAQ

Can I use regular lasagna noodles that need to be boiled?

Yes, but you must boil them according to package directions until al dente before assembling. Lay them flat on parchment paper to prevent sticking.

Can I make these ahead of time?

Absolutely. Assemble the roll ups in the dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

Can I freeze Lasagna Roll Ups?

Is the egg in the ricotta mixture necessary?

The egg acts as a binder to help the filling hold together. For an egg-free version, you can omit it; the filling will just be slightly looser.

What can I use instead of fennel seeds?

If you don’t have fennel seeds, you can simply leave them out. They add a mild licorice flavor characteristic of Italian sausage, but the dish will still be flavorful.

My baking dish seems very full with 14 rolls. Is that okay?

Yes, they will fit snugly. Using a standard 9×13-inch dish, you will typically have 2 rows of 7 rolls each. They will settle slightly as they bake.