Tackling lasagna was once a messy adventure that left me with sticky noodles and a sauce that just wouldn’t come together. Then I discovered Lasagna Roll Ups, where I rolled creamy ricotta and savory beef in tender uncooked lasagna noodles, and suddenly it became a family favorite, even for my picky eater.
This dish shines because you cook the ground beef until it’s no longer pink, allowing it to brown and develop a rich flavor that enhances the whole meal. The combination of textures and flavors makes it a comforting go-to that’s easy to serve.
Ingredients in Lasagna Roll Ups
These Lasagna Roll Ups are all about that creamy, hearty filling and the gooey, melty top. Here’s what you need to bring this dish together:
Uncooked Lasagna Noodles: These hold everything together and roll up nicely, making them easy to fill.
Salt: Enhances the flavors of the filling and pasta.
Olive Oil: Helps sauté the onions and garlic, adding richness to the base.
Ground Beef: Adds savory depth and a satisfying protein boost to the filling.
Medium Yellow Onion: Adds sweetness and depth of flavor when cooked down.
Garlic: Infuses the filling with a fragrant punch that complements the beef.
Marinara Sauce: This simple sauce creates the base for the dish, keeping everything moist and flavorful.
Whole Milk Ricotta Cheese: Offers a creamy texture that balances the meatiness of the dish.
Large Egg: Helps bind the ricotta mixture, giving it structure when baked.
Grated Parmesan Cheese: Adds a salty, nutty flavor that enhances the richness of the filling.
Part-Skim Shredded Mozzarella Cheese: Melts beautifully on top, creating that gooey finish everyone loves.
Italian Seasoning: Brings an herby flavor that ties all the ingredients together.
Key Technique: Cook the Ground Beef: Browning the beef develops a deeper flavor, making the sauce more satisfying.
How to Make Lasagna Roll Ups
It takes about 75 minutes to whip up these Lasagna Roll Ups, and trust me, it’s worth every minute. You’ll go from prep to table with a comforting dish that impresses without too much fuss.
Cook Lasagna: Cook the lasagna in salted water according to package instructions until al dente, usually about 8-10 minutes. Drain and transfer them to a pot of room temperature water to prevent sticking.
Brown Beef: Heat olive oil in a Dutch oven over medium heat. Add the ground beef and cook for about 5-7 minutes, breaking it apart until it’s no longer pink and starts to brown. You’ll want to see some nice color on the meat for flavor.
Cook Onion & Garlic: Stir in the finely diced onion and cook for 2-3 minutes until it’s translucent. Add the minced garlic and cook for another 30 seconds. Be careful not to burn the garlic; it can turn bitter.
Simmer Sauce: Pour in the marinara sauce and bring it to a simmer. Cook for about 5 minutes, stirring occasionally until it thickens slightly. The sauce should coat the back of a spoon when it’s ready.
Mix Ricotta Filling: In a medium bowl, combine the ricotta, egg, parmesan cheese, 2 ½ cups part-skim shredded mozzarella cheese, and Italian seasoning. Stir until smooth and well mixed.
Assemble Roll Ups: Spread ½ cup of meat sauce on the bottom of a 9×13 inch casserole dish. Lay the lasagna flat and spread about ¼ cup of the ricotta mixture over each. Top with a heaping tablespoon of meat sauce, then roll them up and place seam-side down in the dish.
Cover & Bake: Cover the rolls with the remaining meat sauce and sprinkle with the last cup of mozzarella. Loosely tent with foil and bake for 30 minutes. Uncover and broil for 1-3 minutes until the cheese is bubbly and starts to brown. Keep an eye on it so it doesn’t burn.
Enjoy these tasty roll ups, and don’t forget to share with family or friends!
Switch It Up: Easy Variations
If you’re looking to mix things up, these variations keep it fresh and fun. I love getting creative with this recipe depending on what I have on hand or my family’s preferences.
Ground Meat Swap: You can replace the ground beef with ground turkey, ground chicken, or even Italian sausage. Each option offers a different flavor profile while keeping that hearty filling intact.
Marinara Sauce Alternative: Don’t have marinara? Any tomato or pasta sauce will work in a pinch. It’s a great way to use up leftover sauces or try something new.
Lasagna Soup Variation: For a cozy alternative, consider making Lasagna Soup. You’ll get all the same flavors without the baking—perfect for busy nights.
Keeping the Leftovers Fresh
If you’ve got any Lasagna Roll Ups left, store them in an airtight container in the fridge for up to 3-4 days. They freeze well too—just make sure they cool completely before sealing them up. You can keep them in the freezer for about 3 months; that way, you’ll have a comforting meal ready to go whenever you need it.
When it’s time to reheat, I recommend using the oven. Preheat it to 350°F (175°C) and cover the roll ups with foil to keep them from drying out. Heat for about 20-25 minutes or until they’re warmed through. If you want them extra gooey, uncover for the last few minutes to let the cheese bubble up.
What to Serve Alongside
These Lasagna Roll Ups are comforting on their own, but a couple of sides can elevate the meal even more. You’ll find that the right accompaniments bring out the flavors and textures in a whole new way.
Garlic Bread: The crunchy, buttery slices provide a satisfying contrast to the creamy roll ups. Plus, the garlic flavor complements the marinara sauce beautifully.
Simple Green Salad: A light salad with fresh greens can add a refreshing crunch that balances the richness of the lasagna.
What sides do you usually go for with your lasagna? I’d love to hear your favorites!
Lasagna Roll Ups for Family Dinner Nights
Ingredients
Method
- Cook the noodles according to package instructions in salted water until al dente. Drain and transfer to a pot of room temperature water to prevent sticking.
- Preheat the oven to 375°F (190°C).
- In a Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink. Drain excess fat if necessary. Season with salt and ground black pepper.
- Add the onion and cook for 2 to 3 minutes until translucent. Add the garlic and cook for 30 seconds.
- Stir in the marinara sauce, bring to a simmer, and cook for 5 minutes. Remove from heat.
- In a medium bowl, combine the ricotta, egg, parmesan cheese, 1 ½ cups of mozzarella, and Italian seasoning. Stir until smooth and well combined.
- Spread ½ cup of the meat sauce on the bottom of a 9×13 inch casserole dish.
- Lay the noodles flat on a baking sheet. Spread about ¼ cup of the ricotta mixture evenly over each noodle. Top with 1 heaping tablespoon of the meat sauce.
- Roll up each noodle and place seam-side down in the casserole dish.
- Cover with the remaining meat sauce and top with the remaining 1 cup of mozzarella cheese.
- Loosely tent with foil, ensuring the foil does not touch the cheese, and bake for 30 minutes.
- Uncover and broil for 1 to 3 minutes, watching carefully, until the cheese begins to brown. Remove from the oven, sprinkle with parsley, and serve.
