Lasagna Roll Ups

Ingredients

• 12uncooked lasagna noodles
• 5 ml (1 teaspoon)salt
• 15 ml (1 tablespoon)olive oil
• 454 g (1 pound)90/10 ground beef
• to tastesalt and ground black pepper
• ½ medium onion (about 75 g)yellow onion, finely diced
• 2 clovesgarlic, finely minced
• 1 jar, 680 g (24 oz)marinara sauce
• 425 g (15 oz)whole-milk ricotta cheese
• 1 largeegg
• 50 g (½ cup)grated Parmesan cheese
• 280 g (2½ cups), dividedpart-skim shredded mozzarella cheese
• 2.5 ml (½ teaspoon)Italian seasoning
• 30 ml (2 tablespoons)fresh parsley, chopped

Instructions

1. 1

   Cook the noodles

   Cook the lasagna noodles in salted water according to the packet instructions until al dente. Drain them and place in a pot of room-temperature water to help stop them sticking together.

2. 2

   Preheat the oven

   Heat the oven to 190°C (375°F).

3. 3

   Brown the beef

   Warm the olive oil in a Dutch oven over medium heat. Add the ground beef and break it up with a wooden spoon as it cooks, until it is no longer pink. Drain away excess fat if needed, then season with salt and ground black pepper.

4. 4

   Cook the aromatics

   Add the onion and cook for 2 to 3 minutes, until translucent. Stir in the garlic and cook for 30 seconds.

5. 5

   Simmer the sauce

   Mix in the marinara sauce, bring it to a simmer and cook for 5 minutes. Take the pot off the heat.

6. 6

   Mix the filling

   In a medium bowl, stir together the ricotta, egg, Parmesan, 1½ cups of mozzarella and Italian seasoning until smooth and evenly combined.

7. 7

   Prepare the dish

   Spread ½ cup of the meat sauce over the bottom of a 9 × 13-inch casserole dish.

8. 8

   Fill the noodles

   Lay the noodles flat on a baking sheet. Spread about ¼ cup of ricotta mixture evenly over each one, then add 1 heaping tablespoon of meat sauce on top.

9. 9

   Roll the noodles

   Roll up each noodle and set it seam-side down in the casserole dish.

10. 10

    Add the toppings

    Spoon the remaining meat sauce over the rolls and scatter the remaining 1 cup of mozzarella on top.

11. 11

    Bake the roll ups

    Loosely cover the dish with foil, making sure it does not touch the cheese. Bake for 30 minutes.

12. 12

    Brown and serve

    Remove the foil and broil for 1 to 3 minutes, watching closely, until the cheese starts to brown. Take the dish out of the oven, sprinkle with parsley and serve.

What are lasagna roll ups?

Lasagna roll ups take familiar baked lasagna flavours and arrange them as filled, rolled pasta portions. This American-style version pairs beef marinara with a ricotta, egg and cheese filling.

The individual rolls make it easier to serve neat portions, while sauce beneath and over the pasta keeps the dish cohesive as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 21g protein, 24g carbs, 21g fat.

The noodles and marinara contribute most of the carbohydrates, while the olive oil, beef, ricotta and cheeses provide much of the fat. Beef, ricotta, egg and cheese also supply protein. Balance a roll with a generous serving of salad or vegetables alongside.

Build a balanced filling

Ricotta and egg: the ricotta gives the filling its creamy texture, and the egg helps bind it as it cooks. Stir them thoroughly with the Parmesan, mozzarella and Italian seasoning for an even mixture.

Beef and marinara: browning the beef before adding the sauce gives the filling a savoury base. The onion and garlic add flavour without making the sauce preparation complicated.

Keep the noodles easy to handle

Al dente pasta: cook the noodles only until they are just tender, following the packet timing. They need to bend around the filling without falling apart.

Room-temperature water: transferring the drained noodles to water helps keep them from sticking while you prepare the rolls. Lay them flat before spreading on the filling.

Roll without overfilling

Even layer: spread about ¼ cup of ricotta mixture over each noodle, leaving enough room to roll it without squeezing out too much filling. Add the heaping tablespoon of meat sauce on top as directed.

Seam underneath: place each roll seam-side down so it stays closed in the dish. A thin layer of sauce on the bottom helps keep the pasta from sticking.

Watch the final browning

Covered bake: keep the foil tent loose and lifted clear of the cheese, then bake for 30 minutes at 190°C (375°F). This gives the filled noodles time to heat through without the topping being exposed to direct heat for the whole bake.

Brief broil: broil for 1 to 3 minutes and keep an eye on the cheese, as it can brown quickly. Take the dish out once the surface begins to turn golden.

Serve with something fresh

These rich, cheesy rolls pair well with a crisp green salad or simply cooked vegetables. Garlic bread is another familiar choice if you want something to mop up the marinara.

Add the parsley after baking for a fresh finish, and serve the rolls while the cheese is still melty.

Recipe notes & tips

• Check the noodle packet timing and stop cooking as soon as the pasta is al dente.
• Keep the noodles flat in the water so they remain easy to separate and fill.
• Drain excess fat from the beef if needed before adding the onion.
• Use a loose foil tent so the cover does not press against the mozzarella.
• Stay beside the oven during broiling, since the cheese can brown quickly.

Variations

• Add spinach: stir chopped, well-drained spinach into the ricotta mixture.
• Use Italian sausage: replace some or all of the ground beef with crumbled sausage and cook it through before adding the onion.
• Make it meat-free: use a meat-free marinara filling in place of the beef sauce.
• Bring the heat: add a pinch of chilli flakes to the marinara while it simmers.
• Change the herbs: use chopped basil instead of parsley for a different fresh finish.

Common mistakes to avoid

• Overcooking the noodles: they can split while rolling, so cook only until al dente.
• Letting the noodles stick: transfer them to room-temperature water after draining and separate them gently as needed.
• Using too much filling: an overfilled noodle is harder to roll, so keep to about ¼ cup of ricotta mixture and 1 heaping tablespoon of sauce per noodle.
• Placing rolls seam-side up: set them seam-side down so they are less likely to unroll.
• Broiling unattended: the cheese can darken fast, so watch the dish closely for the full 1 to 3 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 to 4 days. Reheat portions in the oven, covered, or in the microwave until hot throughout. They can also be frozen in an airtight, freezer-safe container; thaw in the fridge before reheating.

Frequently asked questions