Description
Delicious and comforting Lasagna Roll Ups featuring tender lasagna noodles filled with a creamy ricotta and mozzarella cheese mixture, savory ground beef marinara sauce, baked to bubbly perfection with a golden cheese topping. Perfect for a family meal or make-ahead dinner that reheats beautifully.
Ingredients
Scale
Lasagna Noodles
- 12 lasagna noodles, cooked to package instructions
Meat Sauce
- 16 oz ground beef, 85% lean
- 24 oz marinara sauce
- 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
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 and immediately transfer noodles to a pot of cold water to stop cooking and prevent sticking.
- Make the meat sauce: In a deep pan or Dutch oven over medium-high heat, cook ground beef until no longer pink, approximately 2 minutes, breaking it up with a spatula. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp oregano and sauté for 1 more minute. Add marinara sauce, bring to a simmer, then turn off the heat. Spread 1/2 cup of meat sauce evenly over the bottom of a casserole dish.
- Prepare the cheese mixture: In a large bowl, combine ricotta cheese, egg, Parmesan, 1 1/2 cups of the shredded mozzarella, and chopped parsley. Mix well until smooth and evenly blended.
- Roll the noodles: Lay the cooked noodles flat on a large baking sheet to keep them from sticking. Spread about 1/4 cup of the cheese mixture evenly over each noodle. Add a heaping tablespoon of meat sauce in a strip down the center of each noodle. Carefully roll each noodle up and place seam side down in the casserole dish on top of the spread meat sauce.
- Assemble and bake: Spread the remaining meat sauce over the top of the roll-ups. Sprinkle the remaining 1 1/2 cups of mozzarella cheese evenly over the top. Cover the casserole dish with foil, taking care not to let the foil touch the cheese (use toothpicks inside the rolls if necessary to keep foil elevated). Bake in the preheated 375˚F oven for 40 minutes.
- Broil to finish: Remove foil and broil for 2-3 minutes or until the cheese on top is lightly golden and bubbly. Remove from oven and garnish with additional chopped parsley before serving.
Notes
- Cook a few extra lasagna noodles in case some break or tear during cooking.
- Make ahead options: store baked and cooled casserole covered in the fridge or freezer for up to 3 months; or store uncooked roll-ups covered before baking either overnight in the fridge or frozen with baking done later.
- Refrigerate cooked roll ups covered for up to 4 days.
- Freeze leftovers in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat individual portions in the microwave or the entire casserole at 350°F until warmed through.
Nutrition
- Serving Size: 1 roll up (approx.)
- Calories: 370
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
