Easy Lasagna Roll-Ups make 12 individually portioned noodles filled with a seasoned ricotta mixture and a beef-and-Italian-sausage marinara. The recipe serves 12, records 30 minutes of preparation, 35 minutes of cooking, and 65 minutes total. A half cup of marinara protects the base of the 9×13-inch dish, while three cups of the prepared meat sauce are apportioned inside the noodles at one-quarter cup each. The rolls bake covered at 375°F for 35 minutes and may receive a carefully watched 450°F broil for extra browning.
Lasagna Roll Ups Ingredients
Cheese Filling: 15 oz ricotta cheese; 1 large egg; 2 cups mozzarella cheese, shredded; ½ cup Parmesan cheese, freshly grated; 1 teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon dried basil; ½ teaspoon dried parsley; ¼ teaspoon pepper.
Meat Sauce: 1 tablespoon olive oil; 1 small yellow onion, diced; ½ lb ground beef; ½ lb ground Italian sausage, hot or mild; 3 cloves garlic, minced; ½ cup chicken broth; 32 oz marinara sauce; 1 teaspoon Worcestershire sauce (optional); 1 teaspoon hot sauce (optional).
Lasagna Assembly: 12 lasagna noodles plus extra in case of breakage; 1.5 cups mozzarella cheese, shredded.
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How to Make Lasagna Roll Ups
- Prepare Cheese Filling: Combine ricotta, egg, mozzarella, Parmesan, oregano, salt, basil, parsley, and pepper in a medium bowl. Set aside.
- Prepare Baking Dish: Take ½ cup of marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish.
- Preheat Oven: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cook Onions: Heat olive oil over medium heat in a pan. Add diced onions and cook for 10 minutes until softened.
- Cook Meat: Add ground beef and sausage to the pan. Break it up using a spatula and cook over medium-high heat for 8-10 minutes until fully browned. Add garlic during the last minute of cooking. Drain excess grease.
- Prepare Sauce: Add chicken broth to the cooked meat and scrape the bottom of the pan with a silicone spatula. Add remaining marinara sauce, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer.
- Cook Noodles: Boil lasagna noodles according to package instructions until al dente. Drain, rinse with cold water, and arrange noodles on parchment or wax paper.
- Fill and Roll Noodles: Spread 2½ tablespoons of cheese mixture evenly over each noodle. Then add ¼ cup of meat sauce on top (3 cups of sauce total). Roll noodles tightly and place seam-side down in the prepared baking dish.
- Add Toppings: Top the rolled noodles with remaining meat sauce and sprinkle with remaining mozzarella cheese.
- Bake Lasagna Rolls: Cover baking dish with foil sprayed with non-stick spray. Bake at 375°F (190°C) for 35 minutes. Optionally, broil at 450°F to brown the cheese, watching carefully.
- Serve: Remove dish from oven, garnish with chopped fresh parsley, and serve hot.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Combine 15 ounces ricotta, one egg, two cups mozzarella, one-half cup Parmesan, oregano, salt, basil, parsley, and pepper; set aside. Spread one-half cup marinara in a 9×13 dish and heat the oven to 375°F. Soften one diced small yellow onion in one tablespoon olive oil for 10 minutes. Add one-half pound ground beef and one-half pound Italian sausage, break them up, and brown eight to 10 minutes, adding three minced garlic cloves during the last minute; drain grease. Add one-half cup chicken broth and scrape the pan, then add remaining marinara plus optional Worcestershire and hot sauce and simmer. Boil 12 noodles al dente, drain, rinse cold, and lay flat. Apply 2½ tablespoons cheese filling and one-quarter cup meat sauce to each, roll tightly, and place seam-down. Add remaining sauce and 1.5 cups mozzarella. Cover with sprayed foil and bake 35 minutes.
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Critical Visual and Timing Cues
The onion needs the full 10-minute softening stage before meat is added. Beef and sausage should be fully browned with no raw pink, broken small enough to spread along a noodle. Add garlic only in the final minute so it becomes fragrant without scorching. Scraping after chicken broth enters lifts browned flavor from the pan. Cook noodles only to al dente because they continue under foil. Cold rinsing stops their cooking and makes them safer to handle. Spread filling nearly end to end, roll without squeezing it out, and keep all 12 seams underneath. After baking, sauce should bubble and mozzarella should be completely melted; optional broiling ends as soon as the cheese browns.
Serving and Storage
Remove the dish carefully, lift away foil so steam escapes from you, and serve the rolls hot. Chopped fresh parsley may be used only as the recorded final garnish. Divide the 12 rolls across 12 servings. Refrigerate leftovers promptly in a covered container and reheat until the meat filling is hot throughout. The recipe contains dairy, egg, wheat, beef, and pork. Packaged sausage, marinara, Worcestershire, and hot sauce may carry additional allergens. Keep raw meats separate from the cheese filling, cooked noodles, baking dish, and serving utensils, and wash the pan tools after browning before using them near the finished dish.
Practical Kitchen Notes
The first mozzarella quantity is two cups and belongs in the ricotta filling; the later 1.5 cups is a separate topping. Likewise, one-half cup marinara is reserved for the dish before the remaining portion joins the meat sauce. The recipe calls for 12 lasagna noodles plus extras only in case of breakage, so the finished yield remains 12 rather than increasing with every spare noodle boiled. Use equal halves of ground beef and Italian sausage. Worcestershire sauce and hot sauce are each optional at one teaspoon; omitting them does not authorize changing the required broth, marinara, meat, garlic, or dried seasonings.
Details Worth Preserving
Lay cooked noodles on parchment or wax paper in a single layer so they do not adhere to one another. Portion the cheese filling with a consistent 2½-tablespoon measure. The source explicitly states that one-quarter cup meat sauce goes inside each roll and identifies three cups total for this stage; reserve enough remaining sauce to cover the assembled dish. Arrange rolls snugly without stacking. Spray the side of the foil facing the cheese with non-stick spray before covering, reducing the chance that melted mozzarella tears away when the foil is lifted.
A Reliable Workflow
Prepare components in a deliberate order: mix and refrigerate the cheese filling briefly, coat the baking dish, preheat the oven and boil water, then build the meat sauce while noodles cook. Drain excess meat grease before adding broth so the sauce does not become oily. Simmer after marinara enters rather than allowing vigorous reduction that would leave too little for filling and topping. Count all 12 noodles before portioning. Once rolled, check the 3-by-4 arrangement and cover with the remaining sauce and exactly 1.5 cups mozzarella. Bake at 375°F for 35 minutes. If choosing the optional 450°F broil, watch continuously and stop at light browning rather than burning the cheese or exposed noodle edges.
Recorded Recipe Tips
- Shred and grate cheese fresh for better melting and flavor.
- Low moisture whole milk mozzarella works best for this recipe.
- Optional Worcestershire and hot sauce enhance the sauce flavor without making it spicy.
- You can add spinach to the cheese filling for a vegetarian twist.
Conclusion
Lasagna Roll Ups makes 12 lasagna roll-ups in 65 recorded minutes, plus any separately stated baking, chilling, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Lasagna Roll Ups make?
It serves 12 and makes 12 lasagna roll-ups.
- → How long does Lasagna Roll Ups take?
The recipe records 30 minutes of preparation, 35 minutes of cooking, and 65 minutes total, plus any separately stated baking, chilling, resting, or cooling time.
- → What equipment should be ready?
Prepare 9 x 13-inch baking dish; Large pot for boiling noodles; Medium bowl for mixing cheese filling; Non-stick foil; Silicone spatula before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.