Description
This classic Lasagna Roll Ups recipe combines tender lasagna noodles rolled with a creamy ricotta and mozzarella cheese filling, layered with a flavorful homemade meat sauce, then baked to bubbly perfection. Perfect for family dinners or entertaining guests, these individual rolls make serving and portion control easy, while delivering all the comfort of traditional lasagna in a fun and impressive presentation.
Ingredients
Lasagna Noodles
- 12 lasagna noodles (cooked to package instructions)
Meat Sauce
- 16 oz ground beef (85% lean)
- 24 oz marinara sauce
- 1/2 cup diced onion
- 3 garlic cloves (minced)
- 1 tsp sea salt (or to taste for red sauce)
- 1/2 tsp black pepper (or to taste)
- 1/2 tsp dried oregano
Cheese Filling
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup parmesan cheese (shredded)
- 3 cups mozzarella cheese (shredded, divided)
- 1/4 cup parsley (chopped, plus more to garnish)
Instructions
- Cook the noodles: Preheat your oven to 375˚F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and immediately place them in a pot of cold water to stop the cooking process and prevent sticking.
- Make the meat sauce: In a deep pan or Dutch oven over medium-high heat, brown the ground beef until no longer pink, breaking it up as it cooks (about 2 minutes). Add the diced onion and cook until softened (about 3 minutes). Stir in minced garlic, sea salt, black pepper, and dried oregano, sautéing for another minute. Pour in the marinara sauce, bring to a simmer, then turn off the heat. Spread 1/2 cup of this sauce evenly over the bottom of a casserole dish.
- Prepare the cheese filling: In a large bowl, combine ricotta cheese, the large egg, shredded Parmesan cheese, 1 1/2 cups of shredded mozzarella cheese, and chopped parsley. Mix well until evenly blended.
- Assemble the roll-ups: Lay the cooked noodles flat on a large baking sheet in a single layer to keep them manageable. Spread approximately 1/4 cup of the cheese mixture over each noodle. Spoon a heaping tablespoon of the meat sauce in a strip down the center of each noodle. Carefully roll the noodles up and place them seam-side down in the casserole dish on top of the sauce.
- Top and prepare for baking: Spoon the remaining meat sauce over the roll-ups and sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese evenly on top. Cover the dish with foil, making sure the foil doesn’t touch the cheese (using toothpicks to lift the foil if necessary).
- Bake and finish: Bake the covered casserole at 375˚F for 40 minutes. Remove the foil and switch the oven to broil. Broil for an additional 2-3 minutes or until the cheese topping is nicely golden and bubbly. Garnish with additional chopped parsley before serving.
Notes
- Do not overcook the lasagna noodles; they should be al dente to avoid sogginess when baked.
- Using fresh parsley enhances flavor and coloring, but you can substitute dried parsley if needed.
- To prevent the cheese from sticking to the foil, use toothpicks to tent the foil over the dish if your baking pan is shallow.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat covered in the oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
