Lasagna Roll Ups
Lasagna roll ups offer a fun twist on classic lasagna by rolling savory ground beef, ricotta, and mozzarella cheese inside tender noodles, baked with marinara sauce for a delicious and easy-to-serve meal perfect for weeknights or meal prep.
Servings: 6 servings
Ingredients
- 12 uncooked lasagna noodles
- 1 teaspoon salt for pasta water
- 1 tablespoon olive oil
- 1 pound ground beef 90% lean
- salt and pepper to taste
- ½ yellow onion finely diced
- 2 cloves garlic finely minced
- 24 ounce marinara sauce jar
- 15 ounce ricotta cheese
- 1 egg
- ½ cup grated parmesan cheese
- 2 ½ cups shredded mozzarella cheese
- ½ teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the 12 uncooked lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse noodles with cold water. Lay flat on a kitchen towel or parchment paper to prevent sticking.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the finely diced yellow onion for 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add ground beef, season with salt and pepper, and cook until browned, about 6-8 minutes. Drain excess fat. Pour in half the marinara sauce, stir, and simmer for 5 minutes. Remove from heat.
- In a medium bowl, combine ricotta cheese, egg, grated parmesan cheese, Italian seasoning, chopped fresh parsley, salt, and pepper. Mix until smooth and creamy.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Spread 2-3 tablespoons of the ricotta mixture evenly over one cooked lasagna noodle. Add about 2 tablespoons of the cooked ground beef mixture on top, then sprinkle a little shredded mozzarella. Carefully roll up the noodle and place seam-side down in the baking dish. Repeat with remaining noodles and filling.
- Pour the remaining marinara sauce evenly over the roll ups. Sprinkle remaining shredded mozzarella cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
- Let the lasagna roll ups rest for 5 minutes before serving. Garnish with additional chopped parsley if desired. Serve warm and enjoy!
Equipment
- Large Pot
- Large Skillet
- 9x13 inch Baking Dish
- Mixing Bowl
- Kitchen Towel or Parchment Paper
Notes
Cook noodles just until al dente to avoid mushiness. Rinse noodles after boiling to prevent sticking and ease rolling. Fresh parsley adds bright flavor, but dried parsley can be used. For a smoother ricotta filling, blend briefly. Let roll ups rest before serving for easier cutting. Add red pepper flakes for a spicy kick. Variations include vegetarian options with mushrooms or spinach, chicken roll ups, and gluten-free noodles.