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+ servings
Three lasagna roll ups on a plate.
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5 from 1 vote

Lasagna Roll Ups

Easier to make than regular lasagna, lasagna roll ups are loaded with a cheesy filling and savory meat sauce for a satisfying recipe great for meal prep. 
Prep Time25 minutes
Cook Time1 hour 8 minutes
Total Time1 hour 33 minutes
Course: Entree
Cuisine: Italian American
Servings: 10
Calories: 475kcal

Ingredients

Cheese Filling:

  • 15 ounces ricotta cheese
  • 1 cup mozzarella cheese
  • 1 egg
  • ¼ cup parmesan cheese
  • 1 tablespoon fresh parsley finely chopped
  • salt and pepper to taste

Meat Sauce:

  • 1 lb ground beef
  • 1 small onion finely diced
  • 2 garlic cloves finely minced
  • 28 ounce can crushed tomatoes
  • 15 ounce can crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red crushed pepper flakes optional
  • sugar to taste
  • 1 tablespoon fresh basil
  • salt and pepper to taste *season generously*

Other Ingredients:

  • 12-16 lasagna noodles cooked al dente
  • 2 cups mozzarella cheese

Instructions

  • Add the ground beef to a large skillet, break it up and brown it completely. This should take about 10 minutes. 
  • Stir in the onions, garlic, granulated garlic, Italian seasoning, red crushed pepper flakes, salt, and pepper. Cook for 2-3 minutes and add oil if needed. 
  • Add the crushed tomatoes, basil, and sugar. Cover, reduce the heat to medium-low and cook for 20 minutes. Once the 20 minutes are up, check for seasoning, add more salt and pepper if needed, and turn off the heat. 
  • Allow the meat sauce to cool for 10-15 minutes. While the meat sauce, cools, boil the lasagna noodles until al dente and then drain. 
  • In a large bowl, combine the ricotta cheese, 1 cup mozzarella cheese, 1 egg, parmesan cheese, parsley, salt, and pepper. Mix until well combined. 
  • Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. 
  • Place the cooked noodles on the baking sheet and spread 3 tablespoons of the cheese filling on each noodle. 
  • Spread about 1/4 cup of the meat sauce over each noodle and reserve the rest of the sauce for the top layer. 
  • Ladle about 1/2 cup of the meat sauce into a 9x13 baking dish. 
  • Roll up each noodle tightly like a jelly roll and then place them in the baking dish. 
  • Top with the remaining meat sauce and mozzarella cheese. Cover with aluminum foil and bake for 35 minutes. Once the 35 minutes are up, uncover and broil for 1-2 minutes or until the cheese is lightly golden. 

Notes

  • Don’t Overcook the Pasta. Be sure to follow the package instructions, cooking the lasagna just until it is al dente. Any longer, and it won’t be pliable or easy to roll. 
  • Prepare Extra Noodles. Go ahead and boil 2-3 extra lasagna noodles, as some are likely to break and tear in the cooking process. 
  • Don’t Overfill the Noodles. You’ll only want to spread about 3 tablespoons of the cheese filling and ¼ cup of the meat sauce on each lasagna noodle. Any more than that, and they’re likely to overflow. 

Nutrition

Calories: 475kcal | Carbohydrates: 37g | Protein: 28g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 488mg | Potassium: 656mg | Fiber: 4g | Sugar: 7g | Vitamin A: 784IU | Vitamin C: 12mg | Calcium: 354mg | Iron: 3mg