Lasagna Roll Ups
Treat yourself to the indulgent dinner of your dreams when you make Lasagna Roll Ups! Lasagna noodles are cooked to tender perfection, then rolled up with a mouthwatering Italian meat sauce an herbaceous ricotta mixture. Warm mozzarella tops the rollups, making every bite cheesier and more decadent than the last!
Lasagna Roll Ups
Lasagna Roll Ups is a recipe I’m pretty proud of. This is one of those dinners that when I serve, everyone at the table eats until they’re in pain from how full they are. I think that’s the beauty of a true homemade Italian inspired recipe – it’s undeniably delicious, and you can really taste the love in every bite. Well, the love… and plenty of garlic and herbs!
When your Lasagna Roll Ups are baking in the oven, expect some curious noses to start popping up in your kitchen. Seriously, when they’re baking, your whole house starts to smell like an Italian restaurant from the sauce, cheese, and seasoned beef! It’s the most delicious combination ever, and it’s all rolled up to perfectly portioned servings. While I do love traditional lasagna, there’s something slightly more fun about rolling it up like this!
While this recipe is made from scratch, it’s really not too much of a hassle. And as tempting as it may be to just open up a jar of spaghetti sauce, I HIGHLY suggest using my easy homemade recipe! Tomatoes, herbs, garlic, and more come together to create a sauce that’s so much better than anything you can buy in a jar. Now if you really wanted to show off, you could always make some Homemade Ricotta Cheese for this recipe… But I’ll let store-bought slide with that one.
How to Make Lasagna Roll Ups
- Cook the beef. In a large pot or dutch oven, brown the beef and Italian sausage over medium high heat, approximately 10 minutes. Once cooked, reserve the meat in a bowl and drain/remove any fat. Set the bowl aside.
- Cook the veggies. In the same pot the meat was cooked, Add oil and saute onion until translucent, then add garlic, pepper. Add the herbs- basil, oregano, salt/pepper and mix into the vegetables. Cook for 4 minutes on medium heat to soften pepper.
- Create the sauce. Add diced tomato, tomato sauce and tomato paste. Bring to a boil then immediately reduce the heat to low to simmer sauce for 20 minutes, stirring occasionally. Once simmered, remove 4 cups of the sauce to use later on top of the lasagna rolls
- Make it meaty. Add cooked meat mixture to the remaining sauce. Simmer for 10 minutes.
- Preheat. Preheat oven to 350°F.
- Mix the ricotta. Mix the ricotta with basil, oregano and parsley.
- Assemble the roll ups. Pour 1-2 cups of the meat sauce into the bottom of a 9×13 casserole dish. Using a large cutting board/surface, lay out the cooked lasagna noodles. Spread 1 tbsp of the ricotta cheese mixture. Spread 2-3 tbsp of the meat sauce on top of the ricotta cheese. Sprinkle 1-2 tbsp of shredded mozzarella on top of the meat sauce. Roll up the pasta noodle.
- Prepare for baking. Place the rolled lasagna into the prepared casserole / pan. Repeat layering process (ricotta/sauce/mozzarella) on remaining noodles. Top with remaining sauce and shredded mozzarella
- Bake. Bake at 350°F for 15-20 minutes, until the cheese on top is melted.
Tips for the Best Lasagna Roll Ups
- To brown the cheese a little on top, turn the broiler on high and broil the rollups for about 4 minutes.
- Don’t spread the ricotta mixture all the way from end to end, leave a bit of space as the filling will push towards the end of the roll. Likewise, don’t add too much sauce, as it’ll ooze out.
- Since the sauce is meaty/chunky, you may have to sort of “lift” the roll to continue and complete the roll up.
Storing Leftovers
Leftovers? Store your leftovers in an airtight container in an airtight container in the fridge for up to 3 days.
Bake more of my favorite Italian dinners!
- Lasagna Bolognese
- Baked Mostaccioli
- Baked Ziti
- Baked Chicken Florentine Pasta
- Skillet Lasagna
- Ravioli Lasagna
- Lasagna Soup
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Get the Recipe: Beef Lasagna Roll Ups
Ingredients
- 12 lasagna noodles, cooked per box instructions (tip: rinse after cooking and pour some oil on them to prevent sticking)
- 1 pound ground beef 80/20
- 1 pound ground Italian sausage, sweet or hot
- 1 oz olive oil, about 2 tbsp
- 4 oz onion, diced fine (about ½ a small to medium sized onion)
- 2 oz green pepper, diced fine- about ½ a pepper
- .5 oz garlic, minced (about 3 large cloves)
- 1 ½ teaspoons dried basil
- 1 teaspoons dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 28 ounce can diced tomato
- 29 ounce can tomato sauce
- 6 ounce can tomato paste
- 8 oz ricotta cheese
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 16 oz mozzarella shredded
Equipment
- baking dish
Instructions
- In a large pot or dutch oven, brown the beef and Italian sausage over medium high heat, approximately 10 minutes. Once cooked, reserve the meat in a bowl and drain/remove any fat. Set the bowl aside.
- In the same pot the meat was cooked, Add oil and saute onion until translucent, then add garlic, pepper. Add the herbs- basil, oregano, salt/pepper and mix into the vegetables. Cook for 4 minutes on medium heat to soften pepper.
- Add diced tomato, tomato sauce and tomato paste. Bring to a boil then immediately reduce the heat to low to simmer sauce for 20 minutes, stirring occasionally.
- Once simmered, remove 4 cups of the sauce to use later on top of the lasagna rolls
- Add cooked meat mixture to the remaining sauce. Simmer for 10 minutes.
- Preheat oven to 350 degrees
- Mix the ricotta with basil, oregano and parsley.
- Roll up assembly:
- Pour 1-2 cups of the meat sauce into the bottom of a 9×13 casserole dish
- Using a large cutting board/surface, lay out the cooked lasagna noodles.
- Spread 1 tbsp of the ricotta cheese mixture. Tip: Don’t spread all the way from end to end, leave a bit of space as the filling will push towards the end of the roll
- Spread 2-3 tbsp of the meat sauce on top of the ricotta cheese. Tip: Don’t spread too much sauce as it will ooze out when rolled
- Sprinkle 1-2 tbsp of shredded mozzarella on top of the meat sauce.
- Roll up the pasta noodle. Tip: Since the sauce is meaty/chunky, you may have to sort of “lift” the roll to continue and complete the roll up.
- Place the rolled lasagna into the prepared casserole / pan.
- Repeat layering process (ricotta/sauce/mozzarella) on remaining noodles
- Top with remaining sauce and shredded mozzarella
- Bake at 350 degrees for 15-20 minutes, until the cheese on top is melted.
- Optional- if desired turn broiler on hi for about 4 minutes to brown the cheese.