Lasagna Roll Ups

Introduction

You get all the familiar, cozy flavors of a classic lasagna in these fun, individual roll-ups. They’re easier to serve and make for a beautiful presentation. Plus, using no-boil noodles saves you a step without sacrificing any of that tender, saucy perfection.

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. Prepare the sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain excess fat if needed.
2. To the meat, add the minced garlic, red pepper flakes, and fennel seeds. Cook for 1 minute until fragrant.
3. Stir in the crushed tomatoes, fresh basil, and fresh oregano. Bring to a simmer, then reduce heat to low. Let the sauce simmer gently, uncovered, for 20-25 minutes, stirring occasionally, to allow flavors to meld.
4. Prepare the filling: While the sauce simmers, 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 in the bottom of a 9×13 inch baking dish.
6. Lay a lasagna noodle flat on a clean surface. Spread about 1/4 cup of the cheese filling evenly over the entire noodle. Carefully roll the noodle up from one short end to the other. Place the roll seam-side down in the baking dish. Repeat with the remaining 13 noodles.
7. Pour the remaining meat sauce evenly over the assembled roll-ups in the dish. Top with the remaining 1 cup of shredded Mozzarella and 2 tablespoons of grated Parmesan.
8. Cover the dish tightly with aluminum foil. Bake in a preheated 375°F (190°C) oven for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly browned.
10. Let the lasagna roll-ups rest for 10 minutes before serving.

Variations

• Make it Meatless: Simply omit the ground beef and sausage from the sauce and add sautéed mushrooms and spinach to the ricotta filling for a hearty vegetarian version.
• Spice It Up: Use hot Italian sausage instead of sweet, or increase the red pepper flakes to 1 teaspoon for a spicier kick.
• Single-Serve Style: Assemble the roll-ups in individual, oven-safe ramekins or small baking dishes for an elegant dinner party presentation.
• Layered Casserole: For a faster assembly, layer the sauce, broken lasagna noodles, and cheese filling in the dish like a traditional lasagna instead of rolling.

Tips for Success

• Be sure to use no-boil/oven-ready noodles as specified; traditional noodles will not cook through properly with this method.
• Let the sauce simmer for the full time to thicken slightly; this prevents the final dish from being too watery.
• Don’t overfill the noodles—about 1/4 cup of filling per noodle is perfect. Too much filling will cause them to burst open while baking.
• The 10-minute rest after baking is crucial. It allows the roll-ups to set, 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 for 20-25 minutes, or microwave individual portions until hot.

FAQ

Can I prepare this dish ahead of time?

Yes, you can assemble the roll-ups, add the sauce and cheese topping, 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?

Absolutely. Assemble and bake as directed. Let cool completely, then wrap the dish 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 heated through.

Do I really not have to boil the noodles first?

Correct. The “no-boil” noodles are designed to absorb moisture from the sauce and cook perfectly in the oven. Using regular noodles will result in an undercooked, tough texture.

What can I substitute for the fresh herbs?

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

Why is there an egg in the cheese mixture?

The egg acts as a binder, helping the ricotta filling hold its shape and not become runny during baking.

Can I use a different type of cheese?

For the filling, Ricotta is traditional, but you could substitute an equal amount of small-curd cottage cheese (drained) or a mix of Ricotta and mascarpone for extra richness. The topping cheeses (Mozzarella and Parmesan) are best not substituted for authentic flavor.