Cozy Lasagna Roll Ups
Richly layered lasagna roll ups packed with beef, Italian sausage, ricotta, mozzarella, and savory marinara sauce—all the comfort of classic lasagna, spiraled into perfect individual servings. Easy to make, freezer-friendly, and totally customizable, these cheesy roll ups are an instant crowd-pleaser for any night of the week.
6
people
Ingredients
Lasagna Roll Ups
- 12 lasagna noodles regular, not no-boil
- 1 tbsp (15 ml) olive oil
- 1 yellow onion small, finely diced
- 3 cloves garlic minced
- 1/2 lb (225 g) ground beef
- 1/2 lb (225 g) Italian sausage casings removed
- 2 cups (500 ml) marinara sauce divided, plus more for serving
- kosher salt and black pepper to taste
- 1 tsp Italian seasoning divided
- 1 1/2 cups (170 g) shredded mozzarella cheese divided
- 1 cup (250 g) ricotta cheese
- 1/2 cup (45 g) grated Parmesan cheese
- 1 large egg
- 2 tbsp (8 g) fresh parsley chopped, plus more for garnish
Equipment
- Large pot
- Large skillet
- 9x13 inch Baking Dish
- Mixing bowl
- Wooden spoon or spatula
- Foil
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente (8–10 minutes). Drain and lay noodles flat on parchment or a baking sheet to cool.
- Cook the aromatics and meat: Heat olive oil in a large skillet over medium heat. Add diced onion and garlic; cook until softened and fragrant, about 2–3 minutes. Add ground beef and sausage; sauté until browned and no pink remains, 6–8 minutes. Drain excess fat if needed.
- Add sauce and seasoning: Stir in 1 cup of marinara sauce, plus a pinch of salt and pepper and 1/2 tsp Italian seasoning. Simmer over low heat for 10 minutes. Remove from heat.
- Mix the cheese filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, remaining 1/2 tsp Italian seasoning, and 1 tbsp parsley. Stir well until creamy.
- Prep the baking dish and noodles: Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Lay each noodle flat on a clean surface.
- Assemble roll ups: Spread 2–3 tbsp of cheese mixture over each noodle, leaving a small border. Top with 1–2 tbsp meat sauce. Gently roll up each noodle and place seam-side down in the prepared baking dish.
- Top and bake: Pour remaining 1/2 cup marinara sauce over the roll ups. Sprinkle with reserved 1/2 cup mozzarella. Cover loosely with foil (tented) and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
- Garnish and serve: Let cool for 5 minutes. Sprinkle with extra parsley and serve with extra sauce if desired.
Notes
To freeze lasagna roll ups, let them cool completely, then wrap tightly and freeze in a baking dish or as individual rolls. Thaw overnight in the fridge before baking as directed, or bake straight from frozen with an extra 15 minutes of foil-covered baking time.
Customize with turkey, chicken, spinach, or alternate cheeses for a new twist. Don’t skip the noodle-cooling step—it's key to easy rolling.
Nutrition
Calories: 530kcal | Carbohydrates: 34g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 970mg | Potassium: 665mg | Fiber: 3g | Sugar: 6g | Vitamin A: 940IU | Vitamin C: 10mg | Calcium: 390mg | Iron: 4mg