Description
Delicious and comforting Lasagna Roll Ups feature a flavorful meat sauce combined with a creamy cheese filling, all rolled inside tender lasagna noodles and baked to perfection with melted mozzarella cheese on top. This recipe offers an easy and elegant twist on traditional lasagna, perfect for family dinners or special occasions.
Ingredients
Units
Scale
Cheese Filling
- 15 oz. ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon pepper
Meat Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 lb. ground beef
- 1/2 lb. ground Italian sausage (hot or mild)
- 3 cloves garlic
- 1/2 cup chicken broth
- 32 oz. marinara sauce
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon hot sauce (optional)
Lasagna
- 12 lasagna noodles plus extra in case of breakage
- 1.5 cups mozzarella cheese
Instructions
- Prepare Cheese Filling: In a medium bowl, combine ricotta cheese, egg, 2 cups mozzarella, Parmesan, oregano, salt, basil, parsley, and pepper. Mix well and set aside.
- Prepare Baking Dish: Spread ½ cup of marinara sauce evenly on the bottom of a 9 x 13-inch baking dish.
- Preheat and Boil Noodles: Preheat oven to 375°F. Bring a large pot of salted water to a boil for the noodles.
- Cook Onions: While water heats, heat olive oil over medium heat in a large skillet or pot. Add diced onions and cook for 10 minutes until softened and slightly caramelized to reduce acidity.
- Cook Meat: Add ground beef and sausage to the onions, increase heat to medium-high, break up meat finely with a spatula, and cook for 8–10 minutes until fully cooked. Add minced garlic during the last minute. Drain excess grease.
- Make Meat Sauce: Add chicken broth, scrape up browned bits from the bottom and sides of the pan with a silicone spatula. Stir in remaining marinara sauce, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce heat to low and simmer gently.
- Cook Lasagna Noodles: Boil lasagna noodles in salted water until al dente, according to package instructions. Drain and rinse with cold water to stop cooking and cool noodles for handling.
- Assemble Roll Ups: Lay noodles flat on parchment or wax paper. Spread about 2 ½ tablespoons of cheese filling evenly over each noodle, then spread ¼ cup of meat sauce over each (using approximately 3 cups sauce total), reserving the rest.
- Roll Noodles: Tightly roll each noodle, keeping filling inside, and place seam side down in the prepared baking dish.
- Top and Bake: Pour remaining meat sauce over rolled noodles and sprinkle with 1.5 cups mozzarella cheese. Spray a piece of foil with nonstick cooking spray and place it spray-side-down on top of the dish to prevent cheese from sticking.
- Bake: Bake in the preheated oven for 35 minutes. If desired, remove foil and broil on high (450°F) for a few minutes to brown the cheese, watching carefully to avoid burning.
- Serve: Remove from oven and garnish with fresh parsley before serving.
Notes
- Using parchment or wax paper to lay out noodles prevents sticking and makes it easier to spread filling evenly.
- Simmering the meat sauce allows flavors to develop and prevents watery sauce in the dish.
- Rinsing noodles after boiling stops the cooking process and makes them easier to roll without tearing.
- Broiling at the end is optional but adds a lovely browned finish to the cheese topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 roll up
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
