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Lasagna Roll Ups
4.9 from 138 votes

Lasagna Roll Ups

Lasagna Roll Ups feature cooked lasagna noodles filled with a mixture of ricotta, egg, parsley, and cheeses, rolled up and baked with a savory beef and tomato sauce seasoned with garlic, basil, and oregano. Ground beef is first browned and finely processed before simmering with crushed tomatoes and herbs. The noodles are cooked al dente, filled, and arranged for baking. The combination yields individual portions of classic lasagna flavors presented as rolls with a rich tomato-beef sauce.

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 12 Servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 Tbsp olive oil , divided
  • 8 oz ground beef lean
  • 1/4 cup yellow onion finely chopped
  • 1 crushed tomatoes 28 oz can
  • 3 cloves garlic , minced
  • 3 Tbsp basil plus more for serving, chopped fresh or 2 tsp dried
  • 1/2 tsp oregano dried
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 1 ricotta cheese 15 oz container
  • 1 egg large
  • 3 Tbsp parsley chopped, plus more for serving, flat leaf, fresh
  • 2 1/2 cups mozzarella cheese divided, freshly grated
  • 3/4 cup Freshly , finely grated Parmesan cheese, divided
  • 1/3 cup Freshly , finely grated Romano cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 12 lasagna noodles uncooked

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned.
  2. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces.
  3. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
  4. Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package.
  5. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray.
  6. Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine.
  7. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combine.
  8. Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle.
  9. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups.
  10. Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley.
  11. *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.
  12. Recipe Source: Cooking Classy