Description
These lasagna rollups offer a fun and delicious twist on traditional lasagna, featuring tender noodles filled with a rich combination of ricotta, Parmesan, mozzarella cheeses, and savory meat sauce made with ground beef and Italian sausage. Perfect for family dinners or meal prep, they provide a comforting Italian classic in an easy-to-serve rolled format.
Ingredients
Scale
For the Meat Sauce
- 20 whole lasagna noodles
- 2 tbsp. olive oil
- 1 whole medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 lb. ground beef
- 1/2 lb. Italian sausage
- 28 oz. canned diced tomatoes
- 8 oz. tomato paste
- 1 tsp. salt
- 1 tsp. black pepper
- 3 tbsp. minced fresh parsley
- 3 tbsp. minced fresh basil
For the Cheese Filling
- 30 oz. ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2 whole eggs
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. parsley, minced
- 1 tbsp. basil, minced
For Assembly
- 1 lb. mozzarella, grated
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and place noodles on a sheet of parchment or foil to cool and prevent sticking.
- Prepare the meat sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the ground beef and Italian sausage, breaking up the meat with a spoon as it browns. Cook until no longer pink and browned evenly.
- Add tomatoes and seasonings: Stir in the canned diced tomatoes, tomato paste, salt, black pepper, fresh parsley, and basil. Reduce heat to low and simmer the sauce gently for about 20-30 minutes, stirring occasionally to blend the flavors and thicken the sauce.
- Make the cheese filling: In a medium bowl, combine ricotta cheese, Parmesan, eggs, salt, pepper, parsley, and basil. Mix thoroughly until smooth and creamy.
- Assemble the rollups: Preheat your oven to 375°F (190°C). Lay one lasagna noodle flat and spread an even layer of the cheese mixture over it. Spoon a layer of the meat sauce on top of the cheese. Carefully roll up the noodle starting from one end. Repeat with remaining noodles and filling.
- Arrange in baking dish: Spread a thin layer of meat sauce on the bottom of a large baking dish. Place the rolled lasagna noodles seam side down in the dish. Spoon remaining meat sauce evenly over the top of the rollups, then sprinkle generously with grated mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and slightly golden.
- Serve: Let the lasagna rollups rest for 5-10 minutes before serving to allow the filling to set. Garnish with extra fresh basil or parsley if desired.
Notes
- Delicious, meaty lasagna rollups are so fun to make—particularly if you stuff them with all sorts of types of cheese.
- Make in a big pan, or in smaller foil loaf pans for single-serving meals.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- For a vegetarian version, omit the meat and substitute with sautéed mushrooms and spinach.
- Use fresh herbs when possible for the best flavor, but dried herbs can be substituted at half the quantity.
Nutrition
- Serving Size: 1 rollup
- Calories: 661
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 176 mg
