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Lasagna Roll Ups let you keep all the good stuff from old-school lasagna but with way less fuss. They're simple to whip up, easy to serve, and you don't have to wait around before eating. I love rolling them up ahead of time for crazy weekday evenings. They freeze and warm up super well too.
The first time I made these for a relative’s birthday, I liked how everyone just picked up their own roll. Both the little kids and adults snagged seconds, so now I always double the batch for tasty leftovers.
Tasty Ingredients
- Lasagna noodles: Boil them till they're just barely soft, and pick a solid brand for best noodles
- Ground beef: Brings a filling flavor plus protein, and I like 85% lean since it’s still a bit juicy but not greasy
- Marinara sauce: Use whatever jar or homemade stuff you love. Keep it simple and skip sauces that have a lot of sugar so the real flavors stand out
- Diced onion: Sweet yellow onions go in for a mellow and soft background taste
- Garlic: Crush up some fresh garlic for that awesome Italian smell
- Sea salt: You'll want to season as you go—just keep tasting to get it right
- Black pepper: A pinch or two of ground pepper wakes up the flavor
- Dried oregano: Adds that classic Italian vibe—make sure it's green and smells good
- Ricotta cheese: Soft and creamy, it’s what goes inside—whole milk ricotta makes it extra good
- Egg: Mixes in to keep the cheesy part together in every bite
- Parmesan cheese: Adds some salty, nutty flavor—always shred it fresh if you can
- Mozzarella cheese: Melts up beautifully—put some inside and some on top, and go with low moisture so it gets just right
- Parsley: Chopped fresh parsley brightens things up at the finish—save a bit to sprinkle over the top
Easy-to-Follow Steps
- Boil the Noodles:
- Cook lasagna noodles in a big pot with salted water just until they’re slightly firm. Check your box for timing. Drain, then toss them straight into cold water so they don't stick or keep cooking
- Sauté Beef and Make the Sauce:
- Set a heavy pan on medium-high, add the beef, and break it up while cooking till there’s no pink—only takes a couple minutes. Add in onions and cook till they’re super soft, maybe three minutes. Mix in the garlic, a little sea salt, black pepper, and oregano—let that warm up for a minute. Pour in marinara, let it bubble gently, and turn off the heat. Spread some of this meat sauce over your baking dish to keep things from sticking later
- Stir Up the Cheese Mix:
- In a roomy bowl, mash together the ricotta, egg, a handful of shredded parmesan, about one and a half cups of mozzarella, and parsley. Mix until it’s all smooth—this will fill your rolls
- Roll Everything Together:
- Line up your cooked noodles on a baking sheet or countertop so they don’t touch. Smear each with the cheese mix (figure about a quarter cup per noodle), then spoon some meat sauce across the middle. Roll each one gently and place seam-down into your saucy pan
- Add Sauce and Cheese, Then Bake:
- Top the rolls with all the leftover meat sauce. Sprinkle the last bit of mozzarella. Cover with foil, but keep it off the cheese by tenting with toothpicks if you want
- Bake, Broil, and Serve:
- Slide the pan into a 375 degree oven with foil on for forty minutes. Take off the foil, then broil for two or three minutes until the top is golden and bubbling. Toss on some fresh parsley before cutting in—serve it up while it’s hot!
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How to Keep Leftovers
Let these cool off first, then stash them in a sealed container in the fridge for up to four days. If freezing, arrange them in a single layer to firm up, pop in a freezer bag, and you’re set. Heat from frozen—bake or zap in the microwave until it’s good and hot all the way through.
Swaps You Can Try
You can use Italian sausage or even ground turkey instead of beef. For a meatless twist, load yours with sautéed mushrooms and spinach. Ricotta can be swapped with cottage cheese if that's all you've got. Change up the parsley for fresh basil or spinach to keep it interesting.
What to Eat With It
Lasagna rolls are great with garlic bread and a crispy salad. Or just eat ‘em solo for a tasty lunch. Each roll is just right for parties or buffet-style dinners too.
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Some Background
Lasagna has deep roots in Italian cooking and is still a go-to for celebrations. Rolling up the noodles like this is a fun, modern twist. Works great for big get-togethers or quieter nights at home.
Frequently Asked Questions
- → How should I cook the noodles for rolling?
Just boil until they're a bit firm, not mushy. You want them bendy for rolling, but strong enough so they won't fall apart.
- → Are different cheeses okay to use?
Go for it! Swap in cottage cheese or any Italian blend if you like a different vibe.
- → Can I freeze these before baking?
Yep! Just put them together ahead of time and freeze. Thaw, then bake for fresh cheesy goodness.
- → How can I switch up the flavor?
Toss in some fresh basil, cooked mushrooms, or even roasted peppers right in the filling or on top. It really kicks things up.
- → What goes well alongside these roll ups?
Try some crunchy salad, oven veggies, or classic garlic bread to round out dinner.
- → What's the best way to reheat them?
Warm, covered, in the oven at 350°F until hot. Or just toss a piece in the microwave for a quick bite.