Stuffed Lasagna Roll Ups
User Reviews
5.0
9 reviews
Excellent
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Prep Time
50 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
776 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Lasagna Roll Ups
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My stuffed lasagna roll ups are filled with hearty Italian sausage and a creamy homemade bechamel and spinach filling with marinara on top!
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Ingredients
Pasta
- 16 lasagna noodles
Tomato Sauce
- 1 tbsp olive oil
- 2 cloves garlic minced
- 56 oz San Marzano tomatoes crushed two 28 oz. cans
- 1 1/2 tsp Italian seasoning
- 1/2 teaspoon kosher salt
- 1 tsp red pepper flakes
- 1/4 cup tomato paste
Filling
- 1 tbsp olive oil
- 2 medium yellow onions chopped
- 1 cloves garlic minced
- 2 lbs hot Italian sausage crumbled casing removed
- 3 tbsp all-purpose flour
- 2 cups milk
- 3 cups fresh spinach rough chopped
- 1/2 cup Parmesan cheese grated
Assemble
- 2 cups Mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
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Instructions
- In a deep skillet or Dutch oven add the olive oil, garlic, tomatoes, salt, red pepper flakes, Italian seasonings and cook on low for 30 minutes, partially covered. Add the tomato paste, stir through and cook for another 15 minutes on low until thickened. Remove from heat and set aside.
- In a deep skillet or Dutch oven over medium heat add olive oil and sauté onions and garlic for several minutes. Crumble in hot Italian sausage (casings removed) and brown sausage.
- Sprinkle the flour over meat, mix to incorporate and cook for several minutes. Add milk and stir until combined. Bring to a boil, reduce heat to low and cook for 10 minutes, uncovered. The meat mixture and sauce should be thickened.
- Remove from heat, add chopped spinach and mix to combine. Allow to cool. Filling will thicken as it cools.
- Cook lasagna pasta in boiling, salted water for 8 minutes. Drain, pat dry and lay flat on parchment paper.
- Preheat oven to 350°F and spray a 13x9 baking dish with olive oil or cooking spray.
- Add 1 cup of tomato sauce to bottom of prepared baking dish and spread it evenly.
- Divide sausage mixture over each strip of lasagna, leaving some space at one end. Sprinkle parmesan cheese on top of meat. Starting at end with more meat, gently roll and fold the pasta into a spiral. Place seam side down in the pan, making three rows of four. Repeat with remaining pasta and filling. There should be four rolls leftover, I place in a smaller pan or a meatloaf pan.
- Top with tomato sauce (reserving some for plating as pictured), mozzarella and parmesan cheese. Bake for 30 minutes and serve hot.
Nutrition Information
Show Details
Calories
776kcal
(39%)
Carbohydrates
53g
(18%)
Protein
38g
(76%)
Fat
47g
(72%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Trans Fat
0.2g
Cholesterol
122mg
(41%)
Sodium
1627mg
(68%)
Potassium
1280mg
(37%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
2169IU
(43%)
Vitamin C
26mg
(29%)
Calcium
442mg
(44%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 53g | 18% |
| Protein | 38g | 76% |
| Fat | 47g | 72% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 122mg | 41% |
| Sodium | 1627mg | 68% |
| Potassium | 1280mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 2169IU | 43% |
| Vitamin C | 26mg | 29% |
| Calcium | 442mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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