Description
A delicious and hearty Lasagna Roll Up recipe featuring a savory meat sauce, creamy cheese filling, and tender lasagna noodles rolled up and baked to perfection. This comforting Italian-inspired dish is perfect for dinner and easy to prepare ahead of time.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (bulk or casings removed)
- 1 small yellow onion, chopped (may sub 1 tsp onion powder)
- 2 tablespoons tomato paste
- 3-4 garlic cloves, minced
- pinch red pepper flakes (optional)
- 1 32 oz. jar marinara sauce (I like Rao's Brand)
- 3/4 cup water
- 1 tablespoon minced fresh basil (or 1 tsp dried)
- 1 tablespoon minced fresh parsley (or 1 tsp dried)
- 1 teaspoon chicken bouillon (cubed, granulated or base)
- 1 teaspoon dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Cheese Filling
- 1 egg
- 2 cups freshly shredded mozzarella cheese
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup sour cream
- 1/3 cup freshly grated Parmesan cheese (grated on micro grater)
- 1 tablespoon minced fresh basil (or 1 tsp dried)
- 1 tablespoon minced fresh parsley (or 1 tsp dried)
- 1/4 tsp salt
- 1/4 tsp pepper
- pinch nutmeg
Layers
- 12 lasagna noodles (classic, NOT no boil)
- 1 1/2 cups freshly shredded mozzarella cheese
- fresh parsley for garnish (optional)
Instructions
- Prep Oven and Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with nonstick silicone baking mats or parchment paper and set aside.
- Cook Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions, checking 1-2 minutes early for doneness. Drain noodles, rinse with cold water until cooled, then pat dry thoroughly. Lay noodles in a single layer on the prepared baking sheets.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray. Remove 1/2 cup marinara sauce from the jar and spread evenly on the bottom of the baking dish as a base layer.
- Make Meat Sauce: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add chopped onions and sauté for 5 minutes until softened. Add Italian sausage and cook, crumbling continually, until fully cooked and the onions are tender. Stir in tomato paste, minced garlic, and red pepper flakes and cook for another 1 minute.
- Simmer Meat Sauce: Add remaining marinara sauce, water, fresh or dried basil, parsley, chicken bouillon, dried oregano, thyme, salt, and pepper to the pot. Simmer gently for 8 minutes, stirring occasionally and adjusting heat as needed.
- Prepare Cheese Filling: In a large bowl, whisk the egg. Add shredded mozzarella, ricotta cheese, sour cream, Parmesan cheese, basil, parsley, salt, pepper, and nutmeg. Stir together until well combined.
- Assemble Roll Ups: Place about a scant 1/4 cup of the cheese filling down the center of each noodle and spread evenly. Add a scant 1/4 cup of the meat sauce over the cheese layer on each noodle and spread evenly. Carefully roll up each noodle tightly, using fingers to keep filling inside, and transfer rolls seam side down to the prepared baking dish.
- Add Topping and Bake: Spread the remaining meat sauce evenly over the top of the rolled noodles. Sprinkle with 1 1/2 cups shredded mozzarella cheese. Cover the baking dish with foil, tenting so the foil does not touch the cheese, and bake at 375 degrees Fahrenheit for 35-40 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh parsley if desired. Let sit a few minutes before serving. Enjoy your delicious lasagna roll ups!
Notes
- Chicken bouillon can be used as powder, cubes, or base. Add directly to sauce without dissolving. One cube or one teaspoon of powder/base works fine. You can skip it and substitute water with chicken broth instead, seasoning with salt as needed.
- Store leftovers tightly covered in airtight containers or foil in the refrigerator for up to 5 days. For longer storage, freeze unbaked assembled roll ups in a freezer-safe dish wrapped with plastic wrap and foil for up to 3 months.
- To reheat frozen roll ups, thaw completely and let sit at room temperature for 30 minutes before baking. Add 10 minutes extra to baking time at 375°F.
- Microwave reheating: heat individual portions covered with a paper towel for 60 seconds, continuing in 15-second increments until hot.
- Oven reheating: cover with foil and bake at 325°F for 20-25 minutes until warmed through.
- Make ahead: assemble and refrigerate unbaked roll ups up to 1 day before baking. Let sit at room temperature 30 minutes before baking and add 10 minutes to baking time.
- You can prepare cheese filling up to 2 days ahead and meat sauce up to 3 days ahead, storing refrigerated.
- Variations include swapping meats, adding vegetables, or using different cheeses. See post for ideas.
Nutrition
- Serving Size: 1 roll up
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg
