Description
Delicious and hearty Lasagna Roll Ups featuring layers of tender noodles, savory ground beef marinara sauce, and a creamy cheese filling, baked to golden perfection. Perfect for a comforting meal that serves 12.
Ingredients
Scale
Lasagna Noodles
- 12 lasagna noodles, cooked to package instructions
Meat Sauce
- 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
- 1/2 tsp black pepper, or to taste
- 1/2 tsp dried oregano
Cheese Mixture
- 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 boiling water according to package instructions until al dente. Drain and immediately immerse the noodles in cold water to stop the cooking process and prevent sticking.
- Prepare Meat Sauce: In a deep pan or Dutch oven over medium-high heat, cook ground beef for about 2 minutes until no longer pink, breaking it up with a spatula. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic, sea salt, black pepper, and dried oregano and sauté for another minute. Pour in the marinara sauce, bring to a simmer briefly, then turn off the heat. Spread 1/2 cup of meat sauce evenly over the bottom of a casserole dish.
- Make Cheese Mixture: In a large bowl, combine ricotta cheese, egg, parmesan cheese, 1 1/2 cups of shredded mozzarella, and chopped parsley. Stir well until thoroughly mixed.
- Assemble Roll Ups: Lay the cooked noodles in a single layer on a large baking sheet to keep them separated. Spread approximately 1/4 cup of the cheese mixture evenly over each noodle. Spoon a heaping tablespoon of meat sauce in a line down the center of each noodle. Carefully roll each noodle up and place seam side down in the prepared casserole dish.
- Top and Bake: Pour the remaining meat sauce over the roll ups, then sprinkle the remaining 1 1/2 cups mozzarella cheese evenly on top. Cover the dish with foil, ensuring the foil does not touch the cheese (use toothpicks in the roll ups if needed to keep foil away). Bake covered at 375˚F for 40 minutes.
- Broil for Finish: Remove the foil and broil the lasagna roll ups for 2-3 minutes or until the cheese is lightly golden and bubbly. Garnish with extra chopped parsley before serving.
Notes
- Cook extra lasagna noodles to allow for breaks or tears during cooking.
- Make ahead options: Store baked and cooled casserole covered in the fridge or freezer for up to 3 months, or store uncooked and covered before baking similarly.
- Refrigerate cooked roll ups for up to 4 days, or freeze leftovers in airtight containers for up to 3 months. Thaw frozen items overnight in the fridge before reheating.
- Reheat individual roll ups in the microwave or reheat the entire casserole in the oven at 350°F until warmed through.
Nutrition
- Serving Size: 1 roll up
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
