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Square image of 3 rolls on white plate with basil garnish.
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Lasagna Rolls

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.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course, Pasta
Cuisine: American
Servings: 12
Calories: 399kcal
Author: Tornadough Alli

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 9x13-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

  1. You can double or half this recipe depending on how many people you are serving.
  2. Chicken Lasagna Rolls can also be made, see my tips above on how to do that.
  3. Make sure you use a nice lean ground beef, we like to use at least an 85/15 for less grease.
  4. You can swap the meats out with italian sausage or ground pork or do a mixture of meats as well.
  5. 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.
  6. These can be flavored many different ways, so play around and have some fun.
  7. These can be frozen, see my tips above.

Nutrition

Calories: 399kcal | Carbohydrates: 28g | Protein: 31g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 654mg | Potassium: 525mg | Fiber: 2g | Sugar: 4g | Vitamin A: 719IU | Vitamin C: 5mg | Calcium: 340mg | Iron: 3mg