Description
Lasagna Roll Ups are a delicious twist on classic lasagna, featuring rolled pasta noodles filled with a savory ricotta and mozzarella cheese mixture layered with flavorful ground beef marinara sauce. This baked casserole is perfect for a family dinner, combining rich Italian flavors with an appealing rolled presentation that is easy to serve and enjoy.
Ingredients
Scale
Pasta
- 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 Mixture
- 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 (190°C). Boil a large pot of salted water and cook the lasagna noodles according to package instructions until al dente, ensuring they don’t become too soft. Drain the noodles and immediately submerge them in cold water to stop further cooking and prevent sticking.
- Prepare the meat sauce: In a deep pan or Dutch oven over medium-high heat, cook the ground beef until it is no longer pink, breaking it apart with a spatula for 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, and sauté for another minute. Pour in the marinara sauce, bring it to a simmer, then turn off the heat. Spread half a cup of this meat sauce at the bottom of a casserole dish to prevent sticking.
- Prepare the cheese mixture: In a large mixing bowl, combine the ricotta cheese, one large egg, shredded Parmesan cheese, one and a half cups of shredded mozzarella cheese, and chopped parsley. Mix thoroughly to create a creamy, cohesive filling.
- Assemble the roll ups: Lay the cooked noodles flat on a large baking sheet in a single layer to keep them from sticking and to make assembly easier. Spread about 1/4 cup (roughly a scant ice cream scoop) of the cheese mixture evenly over each noodle. Add a generous tablespoon of the meat sauce in a strip down the center of each noodle. Carefully roll each noodle up, then arrange the rolls seam side down in the casserole dish on top of the meat sauce base.
- Top and prepare for baking: Pour the remaining meat sauce evenly over the top of the rolled noodles. Sprinkle the last one and a half cups of shredded mozzarella cheese over everything. Cover the dish with foil, ensuring the foil does not touch the cheese to prevent sticking; if necessary, place toothpicks in the rolls to hold the foil up away from the cheese.
- Bake: Place the casserole in the preheated oven and bake covered for 40 minutes at 375°F. After 40 minutes, remove the foil and broil the dish for an additional 2 to 3 minutes, or until the cheese on top is golden and bubbly. Garnish with extra chopped parsley before serving.
Notes
- Do not overcook the lasagna noodles; al dente ensures they hold their shape during rolling and baking.
- Using toothpicks under the foil helps keep it from sticking to the cheese topping.
- For a lighter version, substitute ground turkey for beef and use part-skim cheeses.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure to drain the excess fat from the cooked beef to avoid soggy sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll up
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 710 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: lasagna roll ups, baked pasta, Italian dinner, ricotta cheese, ground beef lasagna
