Lasagna Roll Ups

Introduction

You get all the comforting layers of a classic lasagna in a fun, elegant, and perfectly portioned package. This recipe for Lasagna Roll Ups streamlines the assembly process and ensures every bite is packed with rich meat sauce and creamy, cheesy filling. They’re ideal for making ahead and are sure to impress family and guests alike.

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. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and 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. Cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes. Stir in the fresh basil, fresh oregano, and fennel seeds. Bring to a simmer, then reduce heat to low. Let the sauce simmer for 15-20 minutes to allow the flavors to meld.
5. While the sauce simmers, make the cheese filling. In a medium bowl, combine the Ricotta cheese, beaten egg, dried parsley, salt, 1 cup of the shredded Mozzarella cheese, and the 1/4 cup of grated Parmesan cheese. Mix until well combined.
6. Spread about 1 cup of the prepared meat sauce evenly over the bottom of the greased baking dish.
7. To assemble, lay a no-boil lasagna noodle flat on your work surface. Spread about 3 tablespoons of the cheese mixture evenly over the entire noodle. Carefully roll the noodle up from one short end to the other.
8. Place the roll-up seam-side down in the baking dish on top of the sauce. Repeat with the remaining noodles and filling, arranging them side-by-side in the dish.
9. Pour the remaining meat sauce evenly over the top of all the roll-ups.
10. Sprinkle the remaining 2 cups of shredded Mozzarella cheese and the remaining 2 tablespoons of grated Parmesan cheese over the sauce.
11. Cover the dish tightly with aluminum foil. Bake for 40 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned.
13. Let the lasagna roll-ups rest for 10 minutes before serving. This allows them to set and makes them easier to serve.

Variations

• No-Meat Version: Simply omit the ground beef and sausage for a delicious vegetarian option. Use all the sauce as-is or sauté some finely chopped mushrooms with the garlic for extra umami.
• Spinach & Cheese: Mix 1 cup of thawed, drained, and finely chopped frozen spinach into the Ricotta cheese filling for added color and nutrients.
• Individual Servings: Assemble the roll-ups in smaller, oven-safe baking dishes or ramekins for perfectly portioned individual meals.
• Creamy White Sauce Layer: Before adding the final layer of cheese, spread a thin layer of béchamel sauce over the roll-ups for an extra rich and creamy texture.

Tips for Success

• Lay a damp paper towel over your stack of no-boil noodles while you work to prevent them from drying out and cracking.
• Don’t overfill the noodles. Using about 3 tablespoons of filling per noodle ensures they roll up neatly without the filling squeezing out.
• Let the sauce simmer. This crucial step concentrates the flavors and cooks out the raw tomato taste, creating a much richer sauce.
• Rest before serving. Allowing the baked dish to sit for 10 minutes helps the roll-ups firm up, making them much easier to serve without falling apart.

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 until hot. For best results, add a small splash of water before reheating to keep the sauce from drying out.

FAQ

Can I use regular lasagna noodles?

Yes, but you must boil them first until al dente according to package directions. Drain and lay them flat on a clean kitchen towel or parchment paper before filling to prevent sticking.

Can I make these ahead of time?

Absolutely. Assemble the roll-ups in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time.

Can I freeze Lasagna Roll Ups?

Yes. Assemble, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed. You can also freeze baked leftovers for up to 3 months.

What can I substitute for the fennel seeds?

If you don’t have fennel seeds, you can use 1/2 teaspoon of Italian seasoning or simply omit them. The sausage already contains fennel, so the flavor will still be present.

Why do I need to use an egg in the filling?

The egg acts as a binder, helping the Ricotta cheese filling hold together during slicing and serving, preventing it from becoming too runny.

My sauce seems too thick. Is that okay?

Yes, a thicker sauce is ideal for this recipe as it clings to the roll-ups better and won’t make the no-boil noodles soggy. If it’s too thick to spread, you can stir in a few tablespoons of water.