Lasagna Roll Ups are a delicious twist on classic lasagna. Your family will love this amazing recipe.
If you love lasagna, you will love this amazing lasagna roll-up recipe. It comes with an easy-to-make homemade sauce that you will adore. Unlike classic lasagna, these roll-ups are so easy to serve up, with no cutting. This makes for a perfect dinner for a crowd of hungry kids or teenagers.
How to Make Lasagna Roll Ups
Here is a brief overview of how this lasagna roll-up recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Cook the Lasagna Noodles
Cook the noodles according to package directions, then drain and set aside. While you won’t use the whole box of noodles, I recommend cooking the whole box so you can discard any torn noodles. My kids love to eat the spare ones! For all my tips and tricks on cooking pasta see my post: How to Cook Pasta.
Cook the Ground Beef
Break it up as it cooks and add the onion and garlic.
Make the Cheese Filling
Mix the ricotta cheese, egg, some of the mozzarella cheese, Parmesan cheese, and parsley in a bowl to make the lasagna roll-up filling.
Add Some Sauce to the Bottom of the Baking Dish
Take 1/2 cup of sauce and spread it around the bottom of the baking dish.
Put the Roll Ups Together
Lay the cooked noodles on a large rimmed baking sheet. Spread some of the cheese mixture on each noodle, then top with some of the meat sauce. Roll up the noodles and place them in the prepared baking dish.
Top with Sauce and Cheese
Pour the remaining sauce over the top of the roll-ups, and then top with the remaining mozzarella cheese. Cover with foil and bake for 30-35 minutes. Enjoy!
Tips and Tricks
- Making ahead: To prepare this recipe the day before, put the roll-ups together and place them in the baking dish. Add the remaining sauce, cover tightly, and refrigerate. When ready to bake, remove the cover, add the shredded cheese, and bake.
- Don’t use no-boil noodles: You need to have boiled noodles so they can roll up before being baked.
- Swapping the ricotta for cottage cheese: I always use ricotta cheese when making lasagna; it adds such a delicious flavour and texture. But if you have an aversion to it, you could try using cottage cheese instead.
Storing and Reheating Leftovers
Store any leftover lasagna roll-ups in an airtight container in the refrigerator for up to three days. Reheat the portion you want to eat in the microwave or oven until heated through.
What to Serve With Lasagna Roll Ups
If you make this Lasagna Roll-Up recipe, or any of my other recipes, I’d love to hear what you think!
Lasagna Roll Ups
Ingredients
- 16 ounces lasagna noodles cooked according to package instructions
- 1 teaspoon kosher salt
- 1 pound ground beef
- 1 small yellow onion diced
- 3 garlic cloves minced
- 32 ounces marinara sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 15 ounces ricotta cheese
- 1 large egg beaten
- 3 cups mozzarella cheese shredded, divided
- 1/4 cup Parmesan cheese shredded
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 9 by 13 inch baking dish with cooking spray.
- Bring a large pot of water to a roaring boil. Add one teaspoon of kosher salt, and then add the dry lasagna noodles. Cook according to the length of time indicated on the package. Drain and set aside. (You won't use all the noodles, you will only use 12, but be sure to cook the entire box to have back-ups in case some break or rip.)16 ounces lasagna noodles, 1 teaspoon kosher salt
- While the noodles are boiling, in a large skillet over medium heat, add the ground beef and begin to break it up. Add the onion and garlic and cook until the onion is soft, about 3 minutes. Drain any excess grease.1 pound ground beef, 1 small yellow onion, 3 garlic cloves
- Add the marinara sauce, oregano, basil, salt, pepper, and red pepper flakes. Stir to combine. Bring the sauce to a simmer and cook for 10 minutes.32 ounces marinara sauce, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- While the sauce is simmering, in a bowl mix together the ricotta cheese, egg, 1 1/2 cups mozzarella cheese, Parmesan cheese, and parsley.15 ounces ricotta cheese, 1 large egg, 3 cups mozzarella cheese, 1/4 cup Parmesan cheese, 2 tablespoons fresh parsley
- Add 1/2 a cup of sauce to the bottom of the baking dish.
- Lay the cooked noodles on a large rimmed baking sheet. Spread about 1/4 cup of the cheese mixture on each noodle. Then top with about one tablespoon of meat sauce. Roll up the noodles and place in the prepared baking dish. You should be able to make 16 roll ups. Pour the remaining sauce over the top of the roll ups and then top with the remaining 1 1/2 cups mozzarella cheese.
- Cover the baking dish with foil and bake for 30 to 35 minutes. Remove the foil and set the oven to broil for a few minutes to brown the cheese on top.
Paul says
Like all the recipes I’ve tried, Lisa; This and the others have turned out great. Maybe a few slight adjustments regarding spices. Keep them coming.
Cheers, Paul
I’m so glad you liked it, Paul!