Lasagna Roll Ups Recipe
These Lasagna Roll Ups are made with tender lasagna noodles filled with seasoned ground beef, ricotta, mozzarella, and Parmesan cheese, then rolled up, topped with marinara sauce and more cheese, and baked until hot and bubbly. A delicious twist on classic lasagna that's perfect for a family dinner!
Servings: 12 roll ups
Calories: 249kcal
Ingredients
- 12 lasagna noodles
- 1 pound lean ground beef
- 1 tablespoon minced garlic
- ¼ teaspoon black pepper
- 4 cups marinara sauce, divided
- 1 (15 ounce) container ricotta cheese
- 2 cups mozzarella cheese, divided
- ½ cup Parmesan cheese, divided
- 1 egg
- 1 teaspoon Italian seasoning
- nonstick cooking spray
- dried parsley, for garnish (optional)
Instructions
- Cook the lasagna noodles 1–2 minutes less than directed on the package. Lay the cooked noodles flat on a rimmed baking sheet to keep them from sticking together.
- In a skillet over medium-high heat, brown the ground beef. If using lean ground beef, allow the liquid to cook off. If using regular ground beef, drain the excess grease. Add the garlic and pepper and cook for 1 minute, then stir in 1½ cups of marinara sauce.
- In a large bowl combine the ricotta cheese, 1 cup of mozzarella cheese, ¼ cup of Parmesan cheese, egg, and Italian seasoning.
- Preheat the oven to 375°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
- Divide the cheese mixture evenly among the noodles, then top with the meat mixture. Roll up the filled noodles.
- Spread 1 cup of marinara sauce over the bottom of the prepared baking dish and add the lasagna roll ups.
- Top with the remaining 1½ cups of marinara sauce, 1 cup of mozzarella cheese, and ¼ cup of Parmesan cheese. Cover with foil and bake for 35 minutes or until hot and bubbly. Uncover and bake an additional 5 minutes. You can broil briefly to brown the cheese if desired.
- Sprinkle with dried parsley (if using) and let stand about 5 minutes before serving.
Notes
Cook the noodles al dente. They'll continue cooking in the oven, so you don't want them too soft.
Cook a few extra noodles. That way, you'll have spares in case any break or tear.
Mozzarella cheese: I find that mozzarella shredded from a block adds too much moisture, so I prefer pre-shredded for this recipe.
Don't roll them too tightly. Roll the noodles snugly enough to hold their shape, but not so tightly that the filling squeezes out the sides.
Use a deep casserole dish. This helps keep the cheese from sticking to the foil while baking.
Nutrition information is approximate and will vary depending on the ingredients and brands used.
Nutrition
Serving: 1roll up | Calories: 249kcal | Carbohydrates: 26g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 598mg | Potassium: 459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 2mg