Lasagna Roll Ups

Lasagna Roll Ups have all the same great satisfying flavor of lasagna, but it's much easier to serve than the traditional baked pasta dish. Rolling the lasagna noodle around a meat sauce and a cheese mixture gives every guest layers of cheesy, meaty pasta.

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Lasagna Roll Ups being assembled on a wooden board.
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Lasagna Roll Ups before being baked.
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Lasagna Roll Ups after baking.
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A portion of lasagna roll ups being served.

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Lasagna Roll Ups

  • Prep Time: 30 m
  • Cook Time: 1 h 15 m
  • Total Time: 1 h 45 m
  • Servings:
    10

Ingredients

  • pounds ground beef
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 1 red bell pepper finely chopped
  • ½ cup red wine
  • 28 ounce canned crushed tomatoes
  • 28 ounce canned petite diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 12 lasagna noodles
  • 3 cups ricotta cheese
  • 3 eggs beaten
  • 5 cups mozzarella cheese divided
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon salt
  • freshly ground black pepper
  • ¼ cup chopped fresh parsley

Instructions

  1. Pre-heat a large sauté pan over medium heat. Add the ground beef and cook until browned, breaking up any large pieces with a wooden spoon. Drain off and discard the grease. Add the onion, garlic and red pepper to the pan and cook for a few minutes until the vegetables start to soften. Stir in the Italian seasoning and oregano and sauté for a few minutes. Pour in the red wine, crushed tomatoes  and diced tomatoes, and simmer uncovered for at least 20 minutes.

  2. While the meat sauce is cooking prepare the lasagna noodles. Bring a large stockpot of salted water to a boil and boil the noodles for 10 minutes. Drain and rinse the cooked noodles carefully with cold water. Place the noodles on clean damp kitchen towels to cool.
  3. Combine the ricotta cheese, eggs, 3 cups of the mozzarella cheese, Parmesan cheese, salt, black pepper, and chopped parsley in a bowl.
  4. Pre-heat the oven to 375ºF.
  5. Build the lasagna roll-ups. Cover the bottom of a 16-inch x 9-inch casserole dish with some of the meat sauce.
  6. Place four of the lasagna noodles on a cutting board. Spread 1/3 cup of the ricotta mixture on each lasagna noodle. Spoon a little meat sauce over the cheese and top with some of the remaining mozzarella cheese. Roll up each lasagna noodle, lifting the noodles slightly to keep the filling inside, and place it seam side down in the baking pan. Repeat with the remaining noodles, making four rows of three lasagna roll ups.
  7. Spoon the remaining sauce over the rolled up noodles and dollop any remaining cheese mixture on top. Sprinkle with a little extra Parmesan cheese and transfer the casserole to the oven.
  8. Bake at 375°F for 35 minutes, or until the lasagna is bubbling and the cheese on top has nicely browned. Let the lasagna cool for a few minutes before serving the rolls.
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Comments (6)Post a Reply

  1. I have never cooked with red wine, which red wine did you use for the recipe? I am willing to try cooking with wine.

    1. Hi Anita. My rule when cooking with wine is to use a wine that I like to drink – after all, you rarely use the whole bottle in the recipe! For those who do not drink wine, however, I usually tell folks to get a bottle that is under or around $10. For red wine, I usually suggest a blend or a cabernet sauvignon and for white, I would suggest a pinot grigio or something similar. These are two wines that are pretty neutral in their separate families of red or white wine. You can definitely get more specific based on the recipe. For instance, when making a beef bourguignon, I’d go with a Burgundian wine. For a buttery fish dish, I might suggest a buttery Chardonnay. When there’s less than 1 cup of wine required in a recipe, it’s generally to help bring out the alcohol-soluble flavors in the other ingredients, so the wine type is not critical. If you’re making a coq au vin, however, where you add the whole bottle of wine, the wine becomes more important. Bottom line – don’t use “cooking wine”, which often has sodium or other ingredients you don’t need in it. Hope that helps.
      ML

  2. I am always looking for cooking for one or two. I have this idea of making Lasagna Roll-ups in individual foil pans (like a foil sufflee cup and then freeze them wrapped separately. Would this work with this recipe?

    1. Sure that would work. Just bake them from frozen and add an extra 15 to 20 minutes to the cooking time if only baking or two at a time.

    1. Hi Jenniffer. You can freeze the lasagna roll ups before baking. Bake from frozen and add an extra 20-30 minutes to the cooking time.

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