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Side shot of one lasagna roll up being spooned out of casserole dish with a wooden spoon.
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5 from 2 votes

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!
Course Main Dish
Cuisine Italian
Keyword lasagna roll ups
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 roll ups
Calories 322kcal
Author Sue Ringsdorf

Ingredients

  • 10 oz. lasagna noodles - 12 whole noodles
  • 1 Tablespoon olive oil
  • 1/2 medium onion - diced
  • 1 pound lean ground beef - or ground sausage
  • 2 cloves garlic - diced
  • 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 plenty of salt, and cook until al dente. Drain in a colander and then lay each noodle flat on a clean dish towel.
  • Heat pot back to medium-high heat. Add olive oil, onion, and ground beef. Cook until meat is browned and cooked through. Then add garlic and stir for 30 seconds.
  • Add salt, pepper, Italian Seasoning, dried basil, and crushed red pepper flakes. Stir well. Then add diced tomatoes, tomato paste, and sliced mushrooms. Simmer for 15 - 20 minutes.
  • In a medium bowl, combine ricotta cheese, 1 1/2 cups 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 aluminum foil, and bake at 350 degrees for 25 minutes. Remove foil, and bake another 10 minutes, or until nicely browned.

Notes

  1. Cook the noodles until el dente. Don't over-cook.
  2. 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.
  3. Don't overfill the noodles or you'll have a mess when you roll them up.
  4. Feel free to mix it up and add some additional veggies. Try spinach, zucchini, carrots, or anything else you like.
  5. Storing - Cover tightly and store in the refrigerator up to two days before baking.
  6. Freezing - Wrap tightly and freeze up to three months. Thaw (in refrigerator) completely before baking.

Nutrition

Calories: 322kcal | Carbohydrates: 25g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 680mg | Potassium: 454mg | Fiber: 2g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 5.4mg | Calcium: 315mg | Iron: 2.6mg