Lasagna Roll-Ups: All the cheesy, meaty goodness of traditional lasagna, but rolled up into individual portions that are perfect for weeknight dinners, meal prep, and even dinner parties.
Today, we’re taking a classic comfort food favorite and turning it on its head! I promise you, bring these lasagna roll-ups to any get-together, and you’ll get rave reviews every time!
These little roll-ups are the perfect blend of meat sauce and cheese-filled pasta. You’ll be surprised at what a difference the rolled up lasagna noodles make in this. It’s practically a classic lasagna, but at the same time, it totally isn’t!
When I tried these out on Jeremy, I wasn’t worried whether he would like them or not. He loves lasagna, plain and simple. But when he tried it for the first time, he said, “Whoa! Little rolled-up lasagna! That’s crazy!” So it turns out that these things are delicious as well as fun, haha!
And don’t worry about your picky eaters. Lily loved this dish, and that’s really saying something. I couldn’t get her to eat lasagna before. Something about the look of these seemed to be a lot more appealing for her. She ate every bit on her plate! Big win!
You’ll love how these look once all is said and done. As you serve it, you’ll see all that cheesy goodness stretch out of the dish. The aroma is heavenly, and the flavor is even better!
This simple twist on a classic dish not only looks impressive but also tastes absolutely delicious? It’s time to roll up our sleeves and get down to business!
So, grab your apron, and let’s dive into this fun and easy lasagna roll-ups recipe!
Some of our other favorite pasta recipes we have on our site include: Easy Taco Mexican Pasta Recipe (One Pot Meal), Tomato Basil Sauce, and Easy Baked Tortellini Recipe with Meat Sauce.
WHY THIS RECIPE WORKS:
- Individual Portions: Each roll is a perfect portion, making it easy to serve and eat. This also makes them ideal for meal prep.
- No Layering Hassle: Forget about the tedious layering of a regular lasagna. Just spread, roll, and bake!
- Fun Twist: It’s a fun way to enjoy a classic dish, which kids will especially love.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Lean ground beef
- Small onion
- Garlic cloves
- Marinara sauce
- Grated parmesan cheese
- Dried Italian seasoning
- Lasagna noodles
- Ricotta cheese
- Shredded mozzarella cheese
- Large egg
- Fresh chopped parsley (optional for garnish)
HOW TO MAKE LASAGNA ROLL-UPS:
- Preheat the oven to 350°F. Add the ground beef, onion, and garlic to a large skillet over medium heat. Cook, breaking up the meat until there is no pink left and the onions are softened for about 10 minutes. Drain any excess fat/liquid.
- Add the marinara sauce, parmesan cheese, and Italian seasoning to the pan, mix it in well. Bring to a simmer and simmer for 5 minutes, stirring occasionally, take off the heat, and set aside.
- Boil the lasagna noodles per the package directions. Drain and run cold water over the noodles to stop the cooking process. Place the noodles on a lightly greased sheet tray, spray the tops lightly with cooking spray as well. Cover with a clean kitchen towel and set aside.
- In a large bowl stir together the ricotta, 2 cups of the mozzarella cheese, ¼ cup of the parmesan cheese, egg, and Italian seasoning until well combined.
- Add ½ -1 cup of the sauce on the bottom of a 9×13 baking dish, making sure to cover the bottom of the dish.
- On a clean work surface place a lasagna noodle. Smear about 3 tablespoons of the ricotta filling over the length of the noodle. Roll the noodle over the filling to form a package. Place the roll seam side down into the prepared baking dish. Repeat with the remaining noodles and cheese filling.
- Top the rolls with the remaining sauce. Add the remaining mozzarella cheese and parmesan. Cover with nonstick foil or spray a piece of foil with cooking spray and cover the dish. Bake for 45 minutes or until bubbly. Take the foil off and bake for an additional 10-15 minutes to lightly brown the cheese. Serve with a garnish of fresh chopped parsley, optional.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE STORE-BOUGHT MARINARA?
Absolutely! Store-bought marinara is a great time saver.
I used Rao’s marinara sauce (drool), which is my personal favorite jarred sauce. Feel free to choose your own!
CAN I USE ITALIAN SAUSAGE INSTEAD?
Yes, you can! Italian sausage, ground turkey, or chicken can all be used in place of the ground beef for a unique flavor.
CAN I USE COTTAGE CHEESE?
You sure can. If you prefer cottage cheese, you can easily swap it for the ricotta cheese.
The texture will be slightly different but still very tasty!
ANY ADDITIONS?
I’m sure you could think of a few of your own. Here are some I came up with to get you started.
- Fresh spinach
- Sautéed mushrooms
- Ground turkey or chicken
- Red pepper flakes for a kick
- Different cheeses like feta or gouda
- Bell peppers
- Zucchini or other squash
- Diced tomatoes
- Fresh basil
- Lemon zest for a bright twist
ANY SUBSTITUTIONS?
Absolutely. I’ve got your back!
- Ground turkey or chicken for ground beef
- Cottage cheese for ricotta cheese
- Gluten-free lasagna noodles
- Vegan cheese for dairy cheese
- Almond milk ricotta for traditional ricotta
- Spaghetti sauce for marinara sauce
HOW TO STORE:
Refrigerator: Store any leftover lasagna roll-ups in an airtight container in the refrigerator. They will stay fresh for 3-4 days.
Freezer: You can freeze these roll-ups either before or after baking.
If freezing before baking, assemble everything in a freezer-safe container, wrap it tightly with aluminum foil, and freeze. When ready to use, bake directly from the freezer, adding extra baking time.
If freezing after baking, let them cool completely before wrapping them in foil and placing them in a freezer-safe container. They can be frozen for up to 3 months.
DANA’S TIPS AND TRICKS:
- Boil noodles just until they’re al dente, or firm to the bite to ensure they don’t get soggy.
- For the best results, use a good quality marinara sauce or make your own at home, just keep the ratios the same.
- Be sure to drain your ground beef well to avoid a greasy sauce.
- Spraying the lasagna noodles with a little cooking spray prevents them from sticking together.
- Don’t overfill the rolls; it might seem like a small amount of filling, but it’s the perfect amount.
- Let the roll-ups rest for a few minutes after coming out of the oven. This allows the filling to set and makes serving easier.
So, there you have it, my friends, a step-by-step guide to making these delightful lasagna roll-ups. They are not only a fun twist on a classic dish but also customizable and super freezer-friendly.
It’s a great way to add a little excitement to your pasta night and a meal the whole family will enjoy.
Remember, it’s not just about the destination; it’s about the fun-filled, delicious journey. Here’s to creating more yummy culinary delights in your kitchen!
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If you’ve tried this LASAGNA ROLL-UPS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Lasagna Roll-Ups with Meat Sauce Recipe
Ingredients
For the sauce:
- 1 & 1/2 pounds lean ground beef
- 1 small onion small-diced
- 4 cloves garlic minced
- 24 ounces marinara sauce
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
For the rolls:
- 12 dried lasagna noodles
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- 1/4 cup + 2 tablespoons grated parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 350°F. Add the ground beef, onion, and garlic to a large skillet over medium heat. Cook, breaking up the meat until there is no pink left and the onions are softened for about 10 minutes. Drain any excess fat/liquid.1 & 1/2 pounds lean ground beef, 1 small onion, 4 cloves garlic
- Add the marinara sauce, parmesan cheese, and Italian seasoning to the pan, mix it in well. Bring to a simmer and simmer for 5 minutes, stirring occasionally, take off the heat, and set aside.24 ounces marinara sauce, 1/4 cup grated parmesan cheese, 1 teaspoon dried Italian seasoning
- Boil the lasagna noodles per the package directions. Drain and run cold water over the noodles to stop the cooking process. Place the noodles on a lightly greased sheet tray, spray the tops lightly with cooking spray as well. Cover with a clean kitchen towel and set aside.12 dried lasagna noodles
- In a large bowl stir together the ricotta, 2 cups of the mozzarella cheese, ¼ cup of the parmesan cheese, egg, and Italian seasoning until well combined.15 ounces ricotta cheese, 4 cups shredded mozzarella cheese, 1/4 cup + 2 tablespoons grated parmesan cheese, 1 large egg, 1 teaspoon dried Italian seasoning
- Add ½ -1 cup of the sauce on the bottom of a 9×13 baking dish, making sure to cover the bottom of the dish.
- On a clean work surface place a lasagna noodle. Smear about 3 tablespoons of the ricotta filling over the length of the noodle. Roll the noodle over the filling to form a package. Place the roll seam side down into the prepared baking dish. Repeat with the remaining noodles and cheese filling.
- Top the rolls with the remaining sauce. Add the remaining mozzarella cheese and parmesan. Cover with nonstick foil or spray a piece of foil with cooking spray and cover the dish. Bake for 45 minutes or until bubbly. Take the foil off and bake for an additional 10-15 minutes to lightly brown the cheese. Serve with a garnish of fresh chopped parsley, optional.Fresh chopped parsley for garnish
Notes
- Boil noodles just until they’re al dente, or firm to the bite to ensure they don’t get soggy.
- For the best results, use a good quality marinara sauce or make your own at home, just keep the ratios the same.
- Be sure to drain your ground beef well to avoid a greasy sauce.
- Spraying the lasagna noodles with a little cooking spray prevents them from sticking together.
- Don’t overfill the rolls; it might seem like a small amount of filling, but it’s the perfect amount.
- Let the roll-ups rest for a few minutes after coming out of the oven. This allows the filling to set and makes serving easier.
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