4.7 from 48 votes
Lasagna Roll-Ups
Incredibly delicious Lasagna Roll-Ups that are totally delicious and a true comforting dish presented in a fun new way. Take the guesswork out of portion control.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12
Calories: 383 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 lasagna noodles cooked
- 2 cups mozzarella shredded
Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion chopped
- 5 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 28 ounce diced tomatoes 1 can
- 14.5 ounce tomato sauce 1 can
Filling
- 10 ounce frozen spinach thawed and squeezed well (1 pkg)
- 2 cups ricotta cheese
- 1½ cups mozzarella cheese shredded
Instructions
- Cook noodles: Cook lasagna noodles according to package instructions. Drain and set aside.
- Make sauce: In a large sauce pan, heat olive oil over medium heat. Add the ground beef and using a spoon, break the meat into small pieces. Cook until the beef is no longer pink, should take about 5 minutes. Add the onion, garlic, oregano, basil, salt and pepper and cook another 5 minutes until the onion is translucent.
- Add diced tomatoes, tomato sauce and stir. Bring to a boil then lower heat and simmer for 30 minutes, stirring occasionally.
- Prepare spinach/cheese filling: In a medium sized bowl add the spinach, ricotta cheese, mozzarella cheese and stir to combine. Set aside.
- Prepare oven: Preheat oven to 375℉.
- Assemble lasagna roll-ups: Spread a couple ladles of the sauce over the bottom of a baking dish. Lay out lasagna noodles, make sure they are dry. Spread about 2 to 3 tbsp of the spinach/cheese mixture and 1 or 2 tbsp of the meat mixture over each lasagna noodle, and roll it up. Make sure you divide the spinach/cheese mixture evenly over the 12 noodles. Place each roll seam side down over the sauce. Repeat with remaining noodles.
- Ladle remaining sauce over the lasagna rolls, then sprinkle with the 2 cups of mozzarella cheese.
- Bake: Cover the lasagna dish with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 10 minutes.
- Top with fresh basil or parsley if preferred, then serve while warm.
Cup of Yum
Notes
- Leftovers: Cool the lasagna first, then cover the casserole dish with aluminum foil or if it’s cooled completely you can use plastic wrap and store it in the refrigerator for 3 to 5 days.
Nutrition Information
Serving
1roll
Calories
383kcal
(19%)
Carbohydrates
30g
(10%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
71mg
(24%)
Sodium
606mg
(25%)
Potassium
594mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3400IU
(68%)
Vitamin C
11.1mg
(12%)
Calcium
322mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 383
% Daily Value*
| Serving | 1roll | |
| Calories | 383kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 71mg | 24% |
| Sodium | 606mg | 25% |
| Potassium | 594mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3400IU | 68% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 322mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.