A twist on the classic, these Lasagna Rolls are an easy and fun meal. A cheesy and meaty this makes for a hearty dinner for the whole family.
I love twisting up my favorite recipes and turning them into something different. Now these Lasagna Rolls aren’t anything new, they have been around a long while.
We have been making them a long while as well, but it is still a twist on one of my favorite classic pasta recipes. But much simpler and less time!
Our kids adore these, and so do we. I love the rolling aspect of the noodles it seems to keep everything in place where sometimes the traditional lasagna you would have fall apart.
With a delicious meat sauce served above and below and all topped off with more melty cheese – what more could you ask for in a main dish!
You really can’t, I personally think this is amazing and I have always loved it and it has been one of my favorite meals for a long time now.
If you want a hearty and filling recipe that the whole family can get around, you have to make my Lasagna Rolls.
Some of our other favorite pasta dishes that we have on our site include: Baked Ziti, Chicken Alfredo Casserole and Spaghetti Casserole.
WHY THIS RECIPE WORKS:
- With your normal lasagna ingredients, it still has the same great flavor.
- You can use chicken and alfredo sauce to switch it up!
- This can be doubled and serve a larger crowd.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Ground beef
Onion
Garlic
Marinara sauce
Parmesan cheese
Italian seasoning
Lasagna noodles
Ricotta cheese
Mozzarella cheese
Egg
Parsley for garnish, optional
HOW TO MAKE LASAGNA ROLLS, STEP BY STEP:
- Preheat the oven to 350 degrees F.
- Add the ground beef, onion, and garlic to a large skillet over medium heat. Cook, breaking up the meat until there is no pink left and the onions are softened, this will take about 10 minutes. Drain the grease from the pan.
- To the pan, add the marinara sauce, parmesan cheese, and Italian seasoning, mix it together well. Bring the mixture to a simmer and simmer for about 5 minutes, stirring occasionally. Take off the heat, set aside.
- Boil the lasagna noodles per the package directions. Drain the noodles and run cold water over the noodles to stop the cooking process. Spray a sheet pan lightly with non-stick cooking spray and place the noodles on the pan, spray the tops of the noodles lightly with cooking spray as well. Cover with a clean kitchen towel, set aside.
- In a large bowl stir together the ricotta, 2 cups of the mozzarella cheese, ¼ cup of the parmesan cheese, egg, and Italian seasoning until everything is combined well.
- Add ½ -1 cup of the sauce mixture to the bottom of a 9×13-inch baking dish, making sure to cover the bottom of the dish.
- On a clean work surface, place a lasagna noodle. Spread about 3 Tablespoons of the ricotta filling over the length of the noodle.
- Roll the noodle over the filling to form a “package” type roll. Place the roll seam side down into the prepared baking dish. Repeat with the remaining noodles and cheese filling.
- Top the rolls with the remainder of the sauce mixture.
- Add the remaining mozzarella and parmesan cheese. Cover with nonstick foil and cover the baking dish.
- Bake for 45 minutes or until bubbly. Take the foil off and bake for an additional 10-15 minutes to lightly brown the cheese.
- Serve with a garnish of fresh chopped parsley, optional.
CAN I USE A HOMEMADE SAUCE?
Yes absolutely! If you would prefer to make your own homemade meat sauce you can do that. We sometimes use our Homemade Spaghetti Sauce for this recipe.
Also if you are not a huge fan of marinara sauce you can also use your favorite brand and flavor of spaghetti sauce too.
CAN THESE BE MADE A DIFFERENT FLAVOR?
I also love making these with chicken and alfredo sauce. You can pretty much do the same process but we like to add the chicken to the center of the lasagna rolls, so mix it in with your filling.
You can use any shredded chicken that you like, rotisserie is nice as it provides a shortcut. But boiled, baked and even pan fried will work as well.
You can use any of your favorite alfredo sauce recipes, jarred sauce or you can make my Homemade Alfredo Sauce or my Cajun Alfredo Sauce as well.
You can also add additions to the flavors like mushrooms, spinach, tomatoes, etc. Add ingredients that you think would compliment the dish.
WHAT IS THE BEST MEAT TO USE FOR THIS RECIPE?
We like to use a lean ground beef as it produces less grease, but you can use italian sausage, ground pork, ground chicken or ground turkey.
IS THE SAUCE THICK?
Yes, this is a thicker meatier sauce. If you want to make a thinner sauce you can absolutely do that by only using 1 pound of ground beef.
HOW TO STORE:
These Lasagna Rolls can be stored in an airtight container in the refrigerator where they will last for up to 3-4 days.
You can also freeze these, to do that let cool completely. You can place in a single layer in a freezer container where they will keep frozen for up to 3 months.
To defrost, remove to refrigerator overnight or until thawed. You can reheat back in the oven covered at 350 degrees F or in the microwave until heated through.
TIPS AND TRICKS:
- You can double or half this recipe depending on how many people you are serving.
- Chicken is great in this recipe with alfredo sauce, see tips above on how to do that.
- Make sure you use a nice lean ground beef, we like to use at least an 85/15 for less grease.
- You can swap the meats out with italian sausage, ground pork, ground chicken or ground turkey.
- We don’t put the meat sauce in the rolls themselves and only on the bottom and top of them, you can add a little to the rolls if you’d like.
- These can be flavored many different ways, so play around and have some fun.
- These can be frozen, see my tips above.
- This make a thick sauce if you want thinner add only 1 pound of ground beef.
Want an easy, flavorful and filling dinner time meal that is a twist on a class? Then you absolutely must make these Lasagna Rolls ASAP.
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If you’ve tried these LASAGNA ROLLS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Lasagna Rolls
Ingredients
For the sauce:
- 1 ½ pounds lean ground beef
- 1 small onion small-diced
- 4 cloves garlic minced
- 24 ounces marinara sauce
- ¼ cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
For the rolls:
- 12 dried lasagna noodles
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- ¼ cup + 2 Tablespoons grated parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 350 degrees F.
- Add the ground beef, onion, and garlic to a large skillet over medium heat. Cook, breaking up the meat until there is no pink left and the onions are softened, this will take about 10 minutes. Drain the grease from the pan.
- To the pan, add the marinara sauce, parmesan cheese, and Italian seasoning, mix it together well. Bring the mixture to a simmer and simmer for about 5 minutes, stirring occasionally. Take off the heat, set aside.
- Boil the lasagna noodles per the package directions. Drain the noodles and run cold water over the noodles to stop the cooking process. Spray a sheet pan lightly with non-stick cooking spray and place the noodles on the pan, spray the tops of the noodles lightly with cooking spray as well. Cover with a clean kitchen towel, set aside.
- In a large bowl stir together the ricotta, 2 cups of the mozzarella cheese, ¼ cup of the parmesan cheese, egg, and Italian seasoning until everything is combined well.
- Add ½ -1 cup of the sauce mixture to the bottom of a 9×13-inch baking dish, making sure to cover the bottom of the dish.
- On a clean work surface, place a lasagna noodle. Spread about 3 Tablespoons of the ricotta filling over the length of the noodle.
- Roll the noodle over the filling to form a “package” type roll. Place the roll seam side down into the prepared baking dish. Repeat with the remaining noodles and cheese filling.
- Top the rolls with the remainder of the sauce mixture.
- Add the remaining mozzarella and parmesan cheese. Cover with nonstick foil and cover the baking dish.
- Bake for 45 minutes or until bubbly. Take the foil off and bake for an additional 10-15 minutes to lightly brown the cheese.
- Serve with a garnish of fresh chopped parsley, optional.
Notes
- You can double or half this recipe depending on how many people you are serving.
- Chicken Lasagna Rolls can also be made, see my tips above on how to do that.
- Make sure you use a nice lean ground beef, we like to use at least an 85/15 for less grease.
- You can swap the meats out with italian sausage or ground pork or do a mixture of meats as well.
- We don’t put the meat sauce in the rolls themselves and only on the bottom and top of them, you can add a little to the rolls if you’d like.
- These can be flavored many different ways, so play around and have some fun.
- These can be frozen, see my tips above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED NOVEMBER, 2021
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