Lasagna Roll Ups

Ingredients

• 12 sheetslasagne sheets
• 15 ml (1 tablespoon)oil
• 1 mediumonion, finely chopped
• 3 clovesgarlic, minced
• 500 g90% lean minced beef
• to tastesalt
• 2.5 ml (1/2 teaspoon)ground pepper
• 75 g (1/2 cup)bell pepper, finely chopped
• 5 ml (1 teaspoon)dried oregano
• 5 ml (1 teaspoon)dried basil
• 680 g (24 oz)marinara pasta sauce
• 30 ml (2 tablespoons)tomato paste, optional
• 227 g (8 oz)cream cheese, softened in the microwave, or ricotta
• 100 g (1 cup), plus extra for toppingshredded mozzarella
• 15 g (1/4 cup), plus extra for garnishchopped parsley

Instructions

1. 1

   Cook the pasta

   Cook the lasagne sheets according to the packet instructions until al dente.

2. 2

   Soften the aromatics

   Heat the oil in a large frying pan over medium heat. Cook the onion and garlic just until limp, without letting them caramelise.

3. 3

   Brown the beef

   Add the minced beef and break it up with a spatula. Season with salt, pepper, oregano and basil, then cook until the beef is no longer pink. Stir in the bell pepper.

4. 4

   Simmer the sauce

   Add the marinara sauce and tomato paste. Taste and adjust the seasoning if needed, then bring the mixture to a simmer and take it off the heat.

5. 5

   Mix the filling

   Combine the cream cheese or ricotta with the mozzarella and chopped parsley in a bowl, mixing until evenly blended.

6. 6

   Sauce the dish

   Spread 1/2 cup of the meat sauce over the bottom of a baking dish.

7. 7

   Fill the sheets

   Arrange the cooked lasagne sheets on a baking tray. Divide the cheese mixture among them and spread it over each sheet, then add a tablespoon of meat sauce on top of the cheese mixture on each one.

8. 8

   Roll and arrange

   Roll up the sheets and place them seam-side down in the prepared baking dish. Cover the rolls with the remaining meat sauce and sprinkle over extra mozzarella.

9. 9

   Bake and brown

   Bake in an oven preheated to 190°C (375°F) for 30–40 minutes, until the cheese has melted. Switch to high grill and cook for a further 2–3 minutes, until the cheese is lightly golden.

10. 10

    Garnish and serve

    Finish with chopped parsley and serve.

What are lasagna roll-ups?

Lasagna roll-ups are a baked pasta dish inspired by classic Italian lasagna, with filled sheets rolled into individual portions rather than layered in a large stack. This version has a distinctly American-style filling of minced beef, marinara and a creamy cheese mixture.

The method keeps the familiar combination of pasta, meat sauce and melted cheese, while the rolls make it straightforward to portion at the table. A little meat sauce underneath and over the top helps keep the pasta saucy as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 23g protein, 14g carbs, 37g fat.

The lasagne sheets and tomato sauce provide most of the carbohydrates, while the oil, beef and cheeses contribute much of the fat. The beef and cheese also supply protein. Serve a roll-up with salad or vegetables to add a fresh, lighter side to the plate.

Build the meat sauce

Aromatics first: cook the onion and garlic only until limp, as directed, rather than browning them. This gives them time to soften before the beef goes in.

Seasoning: oregano, basil, pepper and salt flavour the beef, while bell pepper adds another savoury note. The marinara and optional tomato paste form the coating sauce; taste it before assembling and adjust the seasoning if needed.

Get the pasta ready to roll

Al dente sheets: cook the lasagne according to its packet, stopping when the pasta is cooked but still firm. Over-soft sheets can be harder to fill and roll without tearing.

Handle gently: line the cooked sheets up on a baking tray as the method directs, then spread the filling across them. If a sheet sticks or folds over, ease it apart carefully before adding the cheese mixture.

Make a smooth cheese filling

Choose the base: softened cream cheese makes a rich, cohesive filling, while ricotta offers a different, softer texture. The recipe gives either option, so use one rather than combining them.

Spread evenly: mix the chosen cheese with mozzarella and parsley until well combined. Distribute it across the sheets before adding a spoonful of meat sauce on top.

Roll and arrange neatly

Keep the rolls snug but not tightly compressed, so the filling stays inside as they bake. Place each one seam-side down in the dish to help it hold its shape.

Sauce matters: the half-cup of meat sauce on the base gives the rolls a bed to sit on, and the remaining sauce goes over the top. Add the extra mozzarella last so it can melt and brown under the grill.

Check the finish

Bake: allow 30–40 minutes at 190°C, until the cheese has melted. The recipe gives a range, so check the dish as it approaches the shorter end of the timing.

Grill: finish for 2–3 minutes on high heat, watching for lightly golden cheese. The grill step is brief, so keep an eye on the topping rather than leaving it unattended.

What to serve alongside

A crisp green salad or simply cooked vegetables make a fresh contrast to the rich beef, sauce and cheese. Garlic bread is another familiar accompaniment if you want something to mop up any sauce.

Let the rolls settle briefly after baking so they are easier to lift from the dish. Add the reserved parsley as a garnish just before serving.

Recipe notes & tips

• Cook the sheets only to al dente so they stay manageable when rolled.
• Soften the cream cheese before mixing to make it easier to combine with the mozzarella and parsley.
• Taste the meat sauce after it simmers and adjust its seasoning before assembling.
• Spread the cheese mixture over each sheet in an even layer for consistent rolls.
• Keep watch during the final grill so the cheese turns lightly golden without over-browning.
• Use the extra parsley as a fresh garnish just before serving.

Variations

• Use ricotta: swap it for the cream cheese for the alternative filling specified in the recipe.
• Add extra mozzarella: scatter a little more over the rolls before baking for a cheesier topping.
• Leave out the tomato paste: omit this optional ingredient and use the marinara sauce on its own.
• Change the herbs: adjust the balance of dried oregano and basil to suit your taste.
• Add a salad: serve the roll-ups with crisp salad leaves for a fresh contrast.

Common mistakes to avoid

• Overcooking the sheets: they can tear when rolled, so stop at al dente.
• Browning the onion and garlic: the method calls for them to turn limp, so take care not to caramelise them.
• Skipping the base sauce: spread the specified half-cup in the dish to give the rolls a saucy base.
• Placing rolls seam-side up: arrange them seam-side down to help them stay closed.
• Leaving the grill unattended: check after a short time, as the topping only needs to become lightly golden.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in the oven or microwave until hot throughout; add a little extra sauce if the pasta seems dry.

Frequently asked questions