Lasagna Roll Ups

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These Lasagna Roll Ups are filled with ricotta, Parmesan, mozzarella, and seasoned beef marinara, then baked until bubbly and golden. They cost just $3.32 per serving and are easier to make than traditional lasagna.

Prep Time25

Cook Time1

Let Rest:10

Total Time1 35

Course: Main Course

Cuisine: Italian

Servings: (12 roll ups; 2 per serving)

Author: Carrie Barnard

Cost: $19.90, $3.32 per Serving

Ingredients

12 lasagna noodles
1 pound lean ground beef
½ medium onion diced
3 cloves garlic minced (or 1 tablespoon minced garlic)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Italian seasoning
32 ounces marinara sauce
15 ounces ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese divided
3 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the lasagna noodles 2-3 minutes less than the package directions until al dente. Drain and rinse with cold water to stop the cooking process. Lay the noodles in a single layer on parchment paper or lightly oiled baking sheets to prevent sticking.
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is tender, about 6-8 minutes. Drain any excess grease.
Stir in the garlic and cook for 30-60 seconds until fragrant.
Season with the salt, pepper, and Italian seasoning. Stir in the marinara sauce and bring to a gentle simmer for 5 minutes.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, 1 cup of the mozzarella cheese, and the chopped parsley until well mixed.
Spread about ½ cup of the meat sauce evenly in the bottom of the prepared baking dish.
Spread about ¼ cup of the ricotta mixture evenly over each lasagna noodle.
Spoon 1-2 tablespoons of the meat sauce down the center of each noodle.
Starting at one end, carefully roll up each noodle and place it seam-side down in the prepared baking dish.
Spoon the remaining meat sauce evenly over the roll ups.
Sprinkle with the remaining 1 cup mozzarella cheese.
Cover loosely with foil and bake for 35-40 minutes, until the filling is hot and the cheese is melted.
Remove the foil and broil for 2-3 minutes, watching carefully, until the cheese is lightly golden.
Let the lasagna roll ups rest for 10 minutes before serving.

Notes

Don't overcook the noodles. Slightly undercooking them makes the noodles much easier to roll without tearing.

Keep the foil off the cheese. Tent the foil or insert a few toothpicks into the roll ups to keep the foil from sticking.

Fresh parsley gives the filling the best flavor, but dried parsley can be substituted if needed (use about 1 tablespoon dried).

Make Ahead: Assemble the lasagna roll ups through Step 12, cover tightly, and refrigerate for up to 24 hours before baking. When ready to bake, let the dish sit at room temperature for about 20-30 minutes, then bake as directed, adding 5-10 minutes to the baking time if needed.

Freezer Instructions: Assemble the roll ups but do not bake. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or bake from frozen, covered, at 375°F for 60-75 minutes, then uncover and broil until the cheese is lightly browned.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or reheat the baking dish, covered, in a 350°F oven until warmed through.

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