Lasagna Roll-Ups

Name: Lasagna Roll-Ups (With Meat Sauce)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 15 ounce Ricotta Cheese (Whole milk works better than skim); 8 ounce Mozzarella Cheese (divide this among ricotta and lasagna) (Only use about 2 ounces in your ricotta mixture); Lemon Juice 1/2 of a lemon; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Parsley Flakes; 1 whole Egg; 2 tbsp Grated Parmesan Cheese; 1 24oz Jar of your favorite spaghetti sauce; 2 tbsp Olive Oil; 1 pound Ground Beef; 1 medium Onion, chopped; 2 cloves Garlic, minced (you can add more if you love garlic!); Salt To your taste; Pepper To your taste; 1 pound Box of Lasagna

Posted On July 2, 2020

Jump to Recipe Print Recipe

Print Recipe

No ratings yet

Lasagna Roll-Ups (With Meat Sauce)

This is a very simple and different way to make lasagna. Instead of doing the traditional "layered" version of the meal, we decided to try individual "roll-ups." Since we can never finish a whole lasagna, I thought it might be easier to do these roll ups, in which the leftovers can be individual, already made, single servings you can use for lunch or snacks. To make it even more easy on yourself, I just have to tell you that we used a jarred sauce instead of making our own, just for the simplicity of the dish and to save time. If you make your own sauce and want to use that, please feel free to do so! This can also be done as a "meatless" version which I will publish under the "Meatless" category on this site as well. I hope you get to try this one out and if you do, please rate the recipe below by giving it 1 to 5 stars! And remember, all comments are wanted and appreciated!

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: American, Italian

Keyword: easy, Italian, Lasagna, Lasagna Roll-Ups

Servings: people

Calories: 408kcal

Cost: $8

Equipment

Pot to boil noodles
Casserole Dish or Roaster
Aluminum Foil or Roaster/Casserole Lid
Mixing Bowl
Baking Sheet
Large Skillet or Sauce Pan (to make the tomato sauce)

Ingredients

15 ounce Ricotta Cheese (Whole milk works better than skim)
8 ounce Mozzarella Cheese (divide this among ricotta and lasagna) Only use about 2 ounces in your ricotta mixture
Lemon Juice 1/2 of a lemon
1/2 teaspoon Garlic Powder
1/2 teaspoon Parsley Flakes
1 whole Egg
2 tbsp Grated Parmesan Cheese
1 24oz Jar of your favorite spaghetti sauce
2 tbsp Olive Oil
1 pound Ground Beef
1 medium Onion, chopped
2 cloves Garlic, minced (you can add more if you love garlic!)
Salt To your taste
Pepper To your taste
1 pound Box of Lasagna

Instructions

Ricotta Cheese Mixture

In a mixing bowl, combine ricotta, parmesan, 2 ounces of mozzarella, egg, parsley, garlic powder (you can also use freshly minced garlic here too) and the juice of 1/2 of a small lemon. Be careful not to get lemon seeds in your mixture. Mix until all ingredients are combined and egg is incorporated thoroughly throughout. The lemon gives that little bit of a "hmmm, what is that?" zing! 🙂

Lasagna Noodles

Using a 1 pound box of lasagna noodles, boil them according to the directions on your box. Please note that these will cook more in the oven so they do not have to be completely cooked. However, you will need your noodles to be pliable enough to roll.
Hint: If you have a large enough baking sheet that is deep enough, I sometimes will put my lasagna noodles on that and then pour some boiling water over them and let them sit while I'm making my tomato sauce. The flatter the noodle can lay, the better.

Tomato Sauce

Sautee one medium onion (chopped) in a large skillet or sauce pan.
Add minced garlic and stir for about 1 minute so garlic does not burn.
Add 1 lb of ground beef to the onions and garlic and cook until no pink is left.
Don't let your pride get in the way here!! It's all about saving time! Pour in your jarred sauce (or your home made sauce if you decide to do that) and combine with the meat, onions and garlic.
Bring the entire mixture to a nice simmer and cook for about 15 minutes.

Assembling the Lasagna Roll-Ups

Preheat your oven to 375F degrees
In a large casserole dish or roaster, take some of your tomato sauce and coat the bottom of the dish/roaster.
Take your lasagna noodle, using a table spoon, gather some ricotta mixture and spread the mixture about 3/4 of the way up the noodle in a thin layer. Start rolling your noodle from bottom to top and place seam side down in your roaster/casserole dish.
Continue doing this until you get through all of your noodles and/or ricotta mixture. Sometimes I end up with an extra noodle or two, so I just add some mozzarella and parmesan to those and roll them up without the ricotta.
Ladle some sauce on top of each roll up so that when you bake them, the edges do not get too crispy.
Next, add the remaining mozzarella cheese all over the top.
If you have lid, cover the dish. If not, use aluminum foil and cover the dish completely.
Place the Lasagna Roll-Ups into a preheated oven at 375F for 45 minutes.
After 45 minutes, pull out the casserole/roaster and uncover. It should be warm and bubbly at this point. Let the roll-ups cool slightly before serving. ENJOY!

Nutrition