Description
Lasagna Roll Ups are a delicious twist on traditional lasagna, featuring tender noodles rolled up with a creamy three-cheese filling and layered with a savory meat marinara sauce. This recipe combines ricotta, mozzarella, and Parmesan cheeses with a flavorful mixture of ground beef and Italian sausage, all baked to bubbly perfection. Perfect for a comforting family dinner, these roll ups offer the same classic flavors in a fun, individual portion size.
Ingredients
Scale
Cheese Filling
- 15 oz. ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese
- ½ cup Parmesan cheese (freshly grated)
- 1 teaspoon dried oregano
- ½ tsp salt
- ½ tsp dried basil
- ½ tsp dried parsley
- ¼ tsp black pepper
Meat Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- ½ lb. ground beef
- ½ lb. ground Italian sausage (hot or mild)
- 3 cloves garlic, minced
- ½ cup chicken broth
- 32 oz. marinara sauce
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon hot sauce (optional)
Other
- 12 lasagna noodles (plus extra in case of breakage)
- 1.5 cups mozzarella cheese (for topping)
Instructions
- Prepare Cheese Filling: In a medium bowl, combine ricotta cheese, egg, 2 cups mozzarella, Parmesan, oregano, salt, dried basil, dried parsley, and pepper. Mix well and set aside.
- Prepare Baking Dish: Spread ½ cup of marinara sauce evenly on the bottom of a 9 x 13-inch baking dish to prevent sticking and add flavor.
- Preheat Oven and Boil Noodles: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the noodles.
- Cook Onions: While waiting for the water to boil, heat olive oil over medium heat in a large pot. Add diced onions and cook for 10 minutes until softened and slightly sweetened.
- Cook Meat: Add ground beef and Italian sausage to the onions, increase heat to medium-high. Break up meat finely with a spatula and cook for 8-10 minutes until fully cooked. Add minced garlic during the last minute of cooking. Drain any excess grease.
- Make Sauce: Add chicken broth to the meat mixture, scraping the bottom of the pot to loosen browned bits. Stir in remaining marinara sauce, Worcestershire sauce, and hot sauce if using. Bring to a boil, then reduce to simmer.
- Cook Noodles: Add lasagna noodles to boiling water and cook until al dente according to package instructions. Drain and rinse with cold water to stop cooking and cool them for easy handling.
- Assemble Roll Ups: Lay noodles out on parchment or wax paper. Spread about 2 ½ tablespoons of the cheese filling evenly over each noodle. Spoon ¼ cup of sauce over the filling on each noodle (about 3 cups total). Roll up tightly to keep filling inside.
- Arrange in Baking Dish: Place the roll ups seam side down in the prepared baking dish. Pour the remaining meat sauce over the top and sprinkle with the reserved 1.5 cups mozzarella cheese.
- Cover and Bake: Spray a piece of foil with nonstick cooking spray and place it spray-side down over the dish to prevent cheese from sticking. Bake for 35 minutes.
- Optional Broil: For a browned cheese top, remove foil after baking and broil on high (450°F) for a few minutes. Watch carefully to prevent burning.
- Serve: Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Notes
- This recipe creates individual lasagna servings perfect for easy portion control or entertaining.
- Using both ground beef and Italian sausage provides a rich, balanced flavor.
- Make sure not to overcook the noodles so they are pliable enough to roll without breaking.
- Allowing onions to cook slowly enhances their sweetness and balances the tomato acidity.
- Optional Worcestershire and hot sauces add depth and subtle heat but can be omitted.
- Covering the dish with sprayed foil keeps cheese from sticking and helps retain moisture while baking.
- For extra cheesy topping, broil briefly after baking to achieve a golden crust.
Nutrition
- Serving Size: 1 roll up
- Calories: 403 kcal
- Sugar: 4 g
- Sodium: 948 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 86 mg
