Introduction to 3. LASAGNA ROLL UPS
Lasagna roll-ups bring the familiar comfort of baked lasagna to the table in neat, individual portions. Each noodle is spread with a creamy ricotta filling, rolled around seasoned ground beef, and nestled in marinara sauce before baking with mozzarella and Parmesan.
This recipe uses a short list of familiar ingredients and does not require a complicated layering process. The rolls can be assembled ahead, covered, and refrigerated until you are ready to bake them, making this a practical choice for a weeknight dinner or a relaxed weekend meal.
Why You'll Love This 3. LASAGNA ROLL UPS
- The rolled noodles are easy to portion, so each serving includes pasta, filling, sauce, and melted cheese.
- Ricotta, mozzarella, Parmesan, and egg make a creamy filling that holds together well inside the noodles.
- Ground beef adds a savory center without requiring a separate meat sauce.
- The recipe is simple to assemble and can be prepared ahead of time before baking.
- Leftover roll-ups reheat well for lunch or another easy dinner.
Ingredients for 3. LASAGNA ROLL UPS
- 12 lasagna noodles
- 1 lb ground beef
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Use regular lasagna noodles rather than no-boil noodles, since they need to become flexible enough to roll. Cook them just until tender, then drain and lay them flat so they do not stick or tear while you prepare the filling.
How to Make 3. LASAGNA ROLL UPS
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil. Cook the 12 lasagna noodles according to the package directions until tender but still sturdy enough to handle, usually about 8 to 10 minutes. Drain the noodles carefully, rinse them briefly with cool water, and lay them flat on a lightly oiled baking sheet or clean work surface. Keeping them flat prevents sticking and makes rolling easier.
Step 2: Brown the Beef
While the noodles cook, place the ground beef in a large skillet over medium heat. Break it into small pieces and cook for about 7 to 10 minutes, stirring often, until no pink remains. Season with salt and black pepper to taste. Check that the beef reaches 160°F in the thickest pieces, then remove the skillet from the heat and drain excess fat if needed. Let the beef cool for a few minutes.
Step 3: Make the Ricotta Filling
In a medium bowl, stir together the ricotta cheese, egg, Italian seasoning, 1/2 cup of the shredded mozzarella cheese, and 1/4 cup of the grated Parmesan cheese. Add the cooled beef and stir until evenly combined. Mixing the beef into the ricotta filling helps distribute it throughout the roll-ups instead of leaving all the meat in one layer.
Step 4: Fill and Roll the Noodles
Heat the oven to 375°F. Spread about 1 cup of the marinara sauce over the bottom of a 9-by-13-inch baking dish. Working with one noodle at a time, spread a generous 1/3 cup of filling over most of the noodle, leaving a little space at the far end. Roll the noodle up from one short end and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
Step 5: Add Sauce and Cheese
Spoon the remaining marinara sauce over the tops of the roll-ups, spreading it so the exposed noodles are covered. Sprinkle the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the sauce. Cover the dish tightly with aluminum foil, keeping the foil from pressing into the cheese if possible.
Step 6: Bake and Rest
Bake the covered dish at 375°F for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned. Let the roll-ups rest for 5 to 10 minutes before serving. If you prepared the dish from the refrigerator, add about 10 to 15 minutes to the covered baking time and make sure the center reaches 165°F before serving.
Tips for Success
- Do not overcook the noodles, because very soft noodles are more likely to split while you roll them.
- Lay the cooked noodles in a single layer instead of piling them in a bowl, where they can stick together.
- Let the cooked beef cool briefly before adding it to the ricotta mixture so the egg does not begin to cook in the bowl.
- Use a thin, even layer of filling and avoid packing it too tightly, which can make the rolls difficult to close.
- For food safety, refrigerate assembled but unbaked roll-ups within two hours and bake them within one day.
Equipment Needed
- Large pot
- Large skillet
- 9-by-13-inch baking dish
Variations
- Replace the ground beef with cooked ground turkey, using the same method and cooking the turkey to 165°F.
- Add a small amount of chopped fresh spinach to the ricotta mixture after squeezing it very dry, keeping the filling thick enough to spread.
- Use a blend of mozzarella and another mild melting cheese if you want a slightly different cheese topping.
- For a meatless version, leave out the beef and add finely chopped sautéed mushrooms after they have cooled.
- Prepare the roll-ups in two smaller baking dishes if you want one dish for dinner and one dish to freeze for later.
Serving Suggestions
Serve two roll-ups per person with extra marinara sauce spooned over the top. A simple green salad, steamed vegetables, or warm garlic bread makes a useful side without competing with the baked pasta. If you are serving the dish at a gathering, let it rest briefly after baking so the rolls keep their shape when transferred to plates.
FAQs about 3. LASAGNA ROLL UPS
Can I assemble lasagna roll-ups ahead of time? Yes. Assemble the roll-ups, cover the baking dish tightly, and refrigerate it for up to 24 hours. Bake as directed, adding about 10 to 15 minutes to the covered baking time because the dish will be cold.
Can I freeze these lasagna roll-ups? Yes. Assemble the roll-ups in a freezer-safe baking dish, cover them tightly, and freeze them for up to two months. Thaw the dish in the refrigerator before baking, then bake until the center reaches 165°F.
Why did my lasagna noodles tear when I rolled them? The noodles may have been overcooked, handled while too hot, or allowed to dry out. Cook them only until tender, rinse them briefly with cool water, and keep them flat and slightly moist while you prepare the filling.
How do I know when the roll-ups are done? The sauce should be bubbling around the edges, the cheese should be melted, and the center should reach 165°F. Allowing the dish to rest for 5 to 10 minutes also helps the filling set.
How long do leftovers keep? Store leftovers in a covered container in the refrigerator for up to four days. Reheat individual portions until steaming hot throughout, or warm the covered baking dish in a 350°F oven.
Final Thoughts
Lasagna roll-ups are a dependable way to make a cozy baked pasta dinner without building several layers in the baking dish. The creamy filling, seasoned beef, marinara sauce, and melted cheese come together in portions that are easy to serve and just as welcome at a family table as they are at a casual dinner with friends.
Looking for more? This recipe is part of our roundup of 5 Delicious Lasagna Recipes for Easy, Cheesy Family Dinners.
3. LASAGNA ROLL UPS
Ingredients
Equipment
Method
- Cook the lasagna noodles until tender, drain them, and lay them flat.
- Brown the ground beef until it reaches 160°F, then drain excess fat and let it cool briefly.
- Mix the ricotta, egg, Italian seasoning, mozzarella, Parmesan, and cooked beef.
- Spread some marinara in a baking dish, fill and roll the noodles, and place them seam-side down.
- Top with the remaining sauce and cheese, cover, and bake at 375°F for 25 minutes.
- Uncover and bake for 10 to 15 minutes more, then rest for 5 to 10 minutes before serving.
Nutrition
Notes
- Use regular lasagna noodles and do not overcook them.
- For refrigerated assembled roll-ups, add 10 to 15 minutes to the covered baking time.
- Refrigerate leftovers within two hours and use them within four days.
