Lasagna Roll Ups (Print version)
Saucy lasagna noodles rolled with creamy ricotta, beef marinara, and melted mozzarella for an easy family baked pasta dinner.
# Ingredients:
For the noodles and pan
01 -
12 regular dried lasagna noodles, plus 2 extra in case of tearing
02 -
Cooking spray or 1 teaspoon olive oil for the baking dish
03 -
Salt for the pasta water
For the meat sauce
04 -
1 tablespoon olive oil
05 -
1 small yellow onion, finely diced
06 -
3 cloves garlic, minced
07 -
1 lb (450 g) lean ground beef
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon kosher salt, divided
10 -
1/2 teaspoon black pepper
11 -
1 jar (24 oz or 680 g) marinara sauce
For the cheese filling
12 -
15 oz (425 g) whole-milk ricotta cheese
13 -
1 large egg
14 -
1/2 cup (50 g) grated Parmesan cheese, divided
15 -
2 cups (225 g) shredded low-moisture mozzarella cheese, divided
16 -
2 tablespoons chopped fresh parsley, plus more for serving
# Instructions:
01 -
Arrange a rack in the center of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish, then spread 1 cup of marinara or meat sauce over the bottom.
02 -
Boil the lasagna noodles in salted water until flexible and just shy of al dente, usually 1 minute less than the package directions. Drain and lay them flat on parchment or a lightly oiled sheet pan.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the onion for 3-4 minutes, then add garlic for 30 seconds. Add ground beef, Italian seasoning, 1/2 teaspoon salt, and pepper. Cook until browned and no longer pink, 6-8 minutes.
04 -
Stir the marinara into the beef mixture and simmer for 5 minutes. Taste and adjust seasoning if needed, then remove from the heat.
05 -
In a bowl, stir together ricotta, egg, 1/4 cup Parmesan, 1 cup mozzarella, parsley, and the remaining 1/2 teaspoon salt until evenly combined.
06 -
Spread about 3 tablespoons of ricotta filling over each noodle. Add 1 tablespoon of meat sauce, then roll from the short end. Set each roll seam-side down in the prepared baking dish.
07 -
Spoon the remaining meat sauce over the rolls. Sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake for 20 minutes, then uncover and bake 10-15 minutes more until bubbling and lightly browned.
08 -
Let the pan rest for 10 minutes before serving. Sprinkle with extra parsley and spoon sauce from the pan over each roll.
# Good to know:
01 -
Best for make-ahead family dinners and portioned leftovers.
02 -
Use regular dried lasagna noodles, not no-boil noodles.
03 -
Let the pan rest before serving so the rolls hold their shape.