Lasagna Roll Ups
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
12 Lasagna Roll Ups
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Calories
403 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna Roll Ups
Description
Lasagna Roll Ups blend ricotta, mozzarella, and Parmesan cheeses with oregano, basil, and parsley to create a seasoned cheese filling. Lasagna noodles are boiled until tender, then each noodle is spread with the cheese mixture and rolled. A meat sauce featuring ground beef, ground Italian sausage, onions softened to release natural sweetness, garlic, marinara, and optional Worcestershire and hot sauce simmers to meld the flavors. The roll-ups are arranged in a baking dish with marinara sauce, topped with mozzarella, and baked until bubbly and golden. This method yields individual servings with moist, flavorful filling and delicate pasta sheets.
The combination of finely crumbled meats and a savory tomato-based sauce delivers a satisfying balance to the creamy cheese filling. Texturally, the soft noodles encase a luscious blend of cheeses with herbs, while the meat sauce adds a hearty component, making the dish a complete meal suitable for dinner or entertaining.
Pro tips suggest using freshly shredded cheeses for optimal melt and flavor. The Worcestershire and hot sauce enrich the savory profile without adding spiciness. Adding sautéed spinach to the cheese can increase the nutritional value and add color. Rolling each lasagna noodle individually helps portion the dish for easier serving and presentation.
Ingredients
Cheese Filling
- 15 oz. ricotta cheese
- 1 egg large
- 2 cups mozzarella cheese
- ½ cup Parmesan Cheese freshly grated
- 1 teaspoon oregano dried
- ½ tsp salt each
- ½ tsp dried basil
- ½ tsp dried parsley
- ¼ tsp black pepper
Meat Sauce
- 1 tablespoon olive oil
- 1 yellow onion diced, small
- ½ lb. ground beef
- ½ lb. Italian sausage hot or mild, ground
- 3 cloves garlic
- ½ 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
- Combine the cheese filling mixture in a medium bowl and set aside. Take ½ cup of the marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish.
- Preheat oven to 375° and bring a large pot of salted water to a boil.
- While the water is heating up, heat olive oil over medium heat and add the diced onions. Let them soften for 10 minutes. (This allows them to release a little sugar which is a nice offset to the acidity of the tomatoes.)
- Add the ground beef and sausage and increase heat to medium-high. Use a spatula to break up the meat so that it’s very fine and crumbled. Cook for 8-10 minutes, or until cooked through. Add garlic during the last minute. Drain excess grease.
- Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot. Add the remaining marinara sauce along with the Worcestershire sauce and hot sauce. Bring to a boil, then reduce to a simmer.
- Let the sauce simmer gently while you boil the lasagna noodles to al dente according to package instructions. Drain and rinse with cold water. This stops the noodles from cooking and cools them off for easy handling.
- Line the noodles up on a parchment or wax paper.
- Spread an even layer of the cheese mixture over each lasagna noodle, about 2 ½ tablespoons each.
- Spread ¼ cup of sauce over each noodle, (3 cups total), and reserve the rest.
- Roll up the noodles (tightly, while keeping the filling in), and transfer them to the baking dish, seam side down. Top with remaining meat sauce, then sprinkle with remaining mozzarella.
- Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.
- Bake for 35 minutes. If desired, remove foil and broil at 450° to brown the top more, watch it carefully during this time.
- Remove and garnish with fresh parsley prior to serving.
Notes
- Use freshly shredded cheeses for better melting and taste compared to pre-shredded packaged cheese.
- Low moisture whole milk mozzarella is preferred to achieve the best melt and texture.
- The Worcestershire and hot sauce enhance flavor subtly without adding spiciness.
- For added greens, sauté chopped spinach and mix it into the cheese filling before rolling.
- This recipe yields 12 roll-ups, making portioning simple and convenient for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Lasagna Roll Ups
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 948mg | 40% |
| Potassium | 497mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 777IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 318mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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