Description
Lasagna Roll Ups are a fun and delicious twist on traditional lasagna, featuring tender noodles rolled with a flavorful mixture of ricotta, mozzarella, and parmesan cheeses, layered with a savory ground beef marinara sauce, baked to bubbly perfection, and topped with golden melted cheese and fresh parsley.
Ingredients
Scale
Pasta
- 12 lasagna noodles, cooked to package instructions
Meat Sauce
- 16 oz ground beef, 85% lean
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 tsp dried oregano
- 24 oz marinara sauce
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup parmesan cheese, shredded
- 3 cups mozzarella cheese, shredded, divided
- 1/4 cup parsley, chopped, plus more to garnish
Instructions
- Cook the noodles: Preheat oven to 375˚F. Cook noodles in a large pot of salted water according to package instructions until al dente. Drain, then fill pot with cold water to stop cooking and prevent sticking.
- Prepare meat sauce: In a deep pan or Dutch oven over medium-high heat, cook ground beef until no longer pink, about 2 minutes, breaking it up with a spatula. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic, sea salt, black pepper, and dried oregano, cooking another minute. Add marinara sauce, bring to a simmer, then turn off heat. Spread 1/2 cup of the meat sauce over the bottom of a casserole dish.
- Make cheese mixture: In a large bowl, combine ricotta cheese, egg, parmesan cheese, 1 1/2 cups of shredded mozzarella, and chopped parsley. Stir well until evenly mixed.
- Assemble roll-ups: On a large baking sheet, arrange lasagna noodles in a single layer. Spread about 1/4 cup of the cheese mixture over each noodle. Add a heaping tablespoon of meat sauce in a strip down the center of each noodle. Roll noodles tightly and place them seam-side down in the prepared casserole dish.
- Top and bake: Spread the remaining meat sauce evenly over the roll-ups. Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese on top. Cover the dish with foil, making sure the foil does not touch the cheese (use toothpicks if needed to keep foil elevated). Bake covered at 375˚F for 40 minutes.
- Broil cheese topping: Remove foil and broil for 2-3 minutes or until the cheese is lightly golden and bubbly. Garnish with additional chopped parsley before serving.
Notes
- Cook a few extra lasagna noodles to allow for any breakage during cooking or rolling.
- Make ahead options include storing baked and cooled casserole in the fridge or freezer for up to 3 months, or refrigerating or freezing uncooked roll-ups before baking.
- Reheat leftovers in the microwave or bake in the oven at 350˚F until warmed through.
- To prevent foil from sticking to cheese during baking, use toothpicks to hold foil away from cheese if your casserole dish is shallow.
Nutrition
- Serving Size: 1 roll up
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 75 mg
