Lasagna Roll-Ups
Enjoy the comforting flavors of lasagna in individual portions that are easy to assemble and packed with a delicious beef-and-sausage ragu and a creamy ricotta filling.
Ingredients
For the Roll-Ups
- 12 pieces lasagna noodles No-boil noodles can also be used.
- 1 tablespoon olive oil For sautéing.
- 1 small yellow onion, finely chopped Adds flavor and aroma.
- 2 cloves garlic, minced For flavor.
- 8 ounces ground beef Can be replaced with finely chopped mushrooms for a lighter version.
- 8 ounces Italian sausage, casings removed Choose hot or sweet based on preference.
- 1 jar (24-ounce) marinara sauce For sauce layering.
- 1/2 teaspoon salt For seasoning.
- 1/4 teaspoon freshly ground black pepper For seasoning.
- 1 1/2 teaspoons dried Italian seasoning, divided Adds flavor.
- 1 large egg For the filling.
- 1 1/2 cups ricotta cheese Full-fat gives the creamiest texture.
- 1 1/2 cups shredded mozzarella cheese, divided For filling and topping.
- 1/2 cup grated Parmesan cheese For flavor.
- 2 tablespoons chopped fresh parsley, plus more for garnish For added flavor and garnish.
Instructions
Preparation
- Bring a large pot of well-salted water to a rolling boil and cook the lasagna noodles for 8–10 minutes until al dente. Drain and lay them flat to cool slightly.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for about 3 minutes until translucent and fragrant.
- Add ground beef and Italian sausage, breaking up the meat; cook for 6–8 minutes until evenly browned and no pink remains. Drain excess fat.
- Stir in 1 cup marinara, 1/2 teaspoon Italian seasoning, salt, and pepper. Bring to a simmer, then lower the heat and cook for 8–10 minutes until the sauce thickens and flavors meld.
- Preheat the oven to 375°F.
- In a bowl, whisk the egg with ricotta, 1 cup mozzarella, Parmesan, 1/2 teaspoon Italian seasoning, 1 tablespoon parsley, and a pinch of salt and pepper until smooth.
Assembly
- Spread 1/2 cup marinara over the bottom of a 9x13-inch baking dish.
- Lay each noodle flat, spread an even layer of the cheese mixture leaving a 1/2-inch border at one short end, and top with 1–2 tablespoons of meat sauce.
- Roll each noodle tightly from the filled end to enclose the filling and place seam-side down in the prepared dish. Arrange snugly so rolls support each other.
- Pour the remaining marinara over the roll-ups and sprinkle with the remaining 1/2 cup of mozzarella.
Baking
- Cover loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until cheese is bubbly and edges are golden.
- Let rest for 5 minutes before serving; garnish with chopped parsley.
Notes
Store cooled leftovers in an airtight container for 3–4 days. Roll-ups can be assembled and frozen for up to 3 months. Follow reheating instructions for best results.