Description
Delicious and comforting Lasagna Roll Ups made with tender lasagna noodles filled with a savory ricotta and mozzarella cheese mixture, layered with a flavorful ground beef marinara sauce, baked to bubbly perfection and topped with golden melted cheese and fresh parsley.
Ingredients
Scale
Lasagna Roll Ups Ingredients
- 12 lasagna noodles, cooked to package instructions
- 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 for red sauce
- 1/2 tsp black pepper, or to taste
- 1/2 tsp dried oregano
- 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 the oven to 375˚F. Cook the lasagna noodles in a large pot of salted water according to package instructions until al dente. Drain the noodles and immediately transfer them to a pot filled with cold water to stop the cooking process and prevent sticking.
- Prepare the meat sauce: In a deep pan or Dutch oven over medium-high heat, cook the ground beef until no longer pink, breaking it up with a spatula, about 2 minutes. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic, sea salt, black pepper, and dried oregano, and sauté for another minute. Pour in marinara sauce, bring to a simmer, then turn off the heat. Spread 1/2 cup of this meat sauce evenly over the bottom of a casserole dish.
- Make the cheese mixture: In a large bowl, combine ricotta cheese, the egg, Parmesan cheese, 1 1/2 cups of shredded mozzarella, and chopped parsley. Stir until well blended.
- Assemble the roll ups: Lay noodles flat in a single layer on a large baking sheet to keep them manageable. Spread about 1/4 cup of the cheese mixture over each noodle. Next, add a heaping tablespoon of the meat sauce in a line down the center of each noodle. Carefully roll up each noodle and place the rolls seam-side down in the prepared casserole dish.
- Top and bake: Spoon the remaining meat sauce over the top of the arranged roll ups. Sprinkle the remaining 1 1/2 cups of mozzarella cheese evenly over the top. Cover the casserole with foil, making sure it does not touch the cheese (use toothpicks if necessary to keep foil elevated). Bake in the preheated oven at 375˚F for 40 minutes.
- Broil for golden topping: Remove the foil and broil the casserole for 2-3 minutes or until the cheese is bubbly and lightly golden brown.
- Garnish and serve: Remove from the oven, garnish with additional fresh parsley, and serve warm.
Notes
- Cook a few extra lasagna noodles to have in case some break or tear during cooking.
- Make ahead options: Store the baked and cooled casserole covered in the fridge or freezer for up to 3 months, or store the assembled but unbaked roll ups covered before baking overnight in the fridge or up to 3 months in the freezer. Bake directly from refrigerator or freezer.
- Refrigerate leftovers covered with foil for up to 4 days.
- Freeze leftovers in an airtight container for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat individual roll ups in the microwave or warm the whole casserole at 350°F until heated through.
Nutrition
- Serving Size: 1 roll up
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
