Classic Lasagna Roll Ups
Classic Lasagna Roll Ups combine lasagna noodles layered with a three cheese mixture, followed by a meat and tomato combo, all rolled up and then topped with spaghetti sauce and more cheese. Yes please!
Pasta is ALWAYS a good choice for dinner. Try my Turkey Sausage and Spinach Stuffed Shells or The Ultimate Lasagna Recipe next. Also, my Baked Feta Pasta with Spinach is super easy for a weeknight meal!
Lasagna Roll Ups
Do you ever get the feeling that your family is growing tired of chicken, fish, veggies, and salads? That maybe they want a juicy sandwich, or some cheesy, meaty pasta? I do.
We don’t eat a ton of pasta like we did when the boys were younger, so meals like these are more savored now than ever. We hang on to every cheesy bite, and more mmmmm’s are mumbled than realized. Because YES, we like our comfort food just like the next person does.
BUT, the good news is that there is serious portion control here.
One roll up is equal to:
- 322 calories and
- 22 grams of protein.
So while my guys usually go for two (or three) roll ups, I settle for one, and add a giant green salad to my plate as well.
Steps for making Classic Lasagna Roll Ups:
- Prep the 1) lasagna noodles, 2) meat sauce, and 3) cheese combo.
- Layer the noodles with 1) cheese combo, and 2) meat sauce.
- Roll the noodles up.
- Try to keep all the filling inside.
- Arrange the roll ups in a prepared casserole dish (with spaghetti sauce on the bottom).
- Top with more spaghetti sauce, and then more cheese.
- Cover and bake.
- EAT!
A few tips for making lasagna roll-ups:
- Cook the noodles until el dente. Don’t over-cook.
- You can use either ground beef or ground turkey sausage. I’ve done both and they were equally good, so feel free to use whatever you have on hand.
- Don’t overfill the noodles or you’ll have a mess when you roll them up.
- Feel free to mix it up and add some additional veggies. Try spinach, zucchini, carrots, or anything else you like.
- Storing – Cover tightly and store in the refrigerator up to two days before baking.
- Freezing – Wrap tightly and freeze up to three months. Thaw (in refrigerator) completely before baking.
Perfect salad recipes to pair with this pasta:
- Spinach Salad with Avocado and Goat Cheese – We eat this one regularly, and I often eat it as my main course.
- Kale and Quinoa Salad – My obsession with both kale and quinoa is real!
- Shaved Cauliflower Salad with Lemon Dressing – This salad is super light tasting and a perfect side for pasta.
Enjoy!
Make this pasta next: Pesto Vegetable Pasta
xoxo ~Sue
Classic Lasagna Roll Ups
Ingredients
- 10 oz. lasagna noodles – 12 whole noodles
- 1 Tablespoon olive oil
- 1/2 medium onion – diced
- 2 cloves garlic – diced
- 1 pound lean ground sirloin – or ground sausage
- kosher salt and freshly ground black pepper – to taste
- 2 teaspoons dried Italian Seasoning
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- 15 oz. diced fire-roasted tomatoes
- 1 Tablespoon tomato paste
- 1 jar sliced mushrooms – drained
- 24 oz. spaghetti sauce – I used Classico
- 1 1/2 cup part-skim ricotta cheese
- 2 cup shredded mozzarella cheese – divided
- 1 cup parmesan cheese – divided
Instructions
- In a pot full of boiling water, add lasagna noodles and cool until al dente. Remove and rinse with cool water. Set to dry on clean dish towel.
- In a medium pot, heat to medium high and add onion, garlic, and ground sirloin or ground sausage. Cook until meat is browned, and drain.
- Return meat to pot, and add salt, pepper, Italian Seasoning, dried basil, crushed red pepper flakes, diced tomatoes, tomato paste, and sliced mushrooms. Simmer for 15 – 20 minutes.
- In a medium bowl, combine ricotta cheese, 1 1/2 cup of mozzarella cheese, and 3/4 cup of parmesan cheese.
- Prepare large casserole dish with about 3/4 cup of spaghetti sauce, spooning it evenly in dish.
- To assemble roll-ups, lay noodles out flat. Layer with the cheese mixture (about 2-3 Tablespoons on each), and then the meat mixture (about 3-4 Tablespoons on each). Roll up carefully, trying to keep the cheese and meat in tact. Arrange in casserole dish.
- Add remaining spaghetti sauce over the top of the roll-ups. Add the remaining mozzarella cheese and parmesan cheese to the top.
- Cover casserole with tin foil, and bake at 350 degrees for 25 minutes. Remove foil, and bake another 10 minutes, or until nicely browned.
Notes
- Cook the noodles until el dente. Don’t over-cook.
- You can use either ground beef or ground turkey sausage. I’ve done both and they were equally good, so feel free to use whatever you have on hand.
- Don’t overfill the noodles or you’ll have a mess when you roll them up.
- Feel free to mix it up and add some additional veggies. Try spinach, zucchini, carrots, or anything else you like.
- Storing – Cover tightly and store in the refrigerator up to two days before baking.
- Freezing – Wrap tightly and freeze up to three months. Thaw (in refrigerator) completely before baking.
If you’re like me, you tend not to follow a recipe for lasagna…a little of this, a little of that. But I tried this recipe tonight and it was by far the best lasagna ever! It was husband and kid approved and just delicious! Leftovers are already packed for work tomorrow!!
I’m so glad everyone liked it, Jen! Thanks for your sweet review! 🙂
I love fall and this recipe is perfect for the season. It is the best and yes, I eat more than one!