Description
This Lasagna Roll Up recipe features tender lasagna noodles filled with a creamy cheese mixture and savory meat sauce, rolled up and baked to cheesy perfection. It's a fun twist on classic lasagna that's perfect for feeding a crowd or meal prepping.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (bulk or casings removed)
- 1 small yellow onion, chopped (may substitute 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 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon 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 teaspoon salt
- 1/4 teaspoon pepper
- pinch nutmeg
Layers and Garnish
- 12 lasagna noodles (classic, NOT no boil)
- 1 1/2 cups freshly shredded mozzarella cheese
- fresh parsley for garnish (optional)
Instructions
- Prep: Preheat oven to 375˚F. Line two baking sheets with nonstick silicone baking mats or parchment paper; set aside.
- Cook Noodles: Bring a large pot of salted water to a boil. Add noodles and cook according to package directions, checking 1-2 minutes early to prevent overcooking. Drain and rinse with cold water until cold. Pat noodles very dry and lay them in a single layer on the prepared baking sheets.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray. Remove ½ cup marinara sauce from the jar and spread evenly on the bottom of the dish.
- Make Meat Sauce: Heat 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 while crumbling the meat until fully cooked and onions are tender. Stir in tomato paste, garlic, and red pepper flakes and cook for 1 more minute.
- Simmer Sauce: Add remaining ingredients for meat sauce including the reserved marinara, water, basil, parsley, chicken bouillon, oregano, thyme, salt, and pepper. Stir well and simmer gently for 8 minutes, stirring occasionally and adjusting heat as needed.
- Make Cheese Filling: In a large bowl, whisk the egg. Add mozzarella, ricotta, sour cream, Parmesan, basil, parsley, salt, pepper, and nutmeg. Stir until evenly combined.
- Assemble Roll Ups: Spread a scant ¼ cup cheese filling down the center of each noodle and smooth into an even layer. Top with a scant ¼ cup meat sauce on each noodle and spread evenly. Roll the noodles tightly to keep the filling inside and transfer to the prepared baking dish.
- Top and Bake: Evenly spread the remaining meat sauce over the rolled noodles. Sprinkle 1 ½ cups shredded mozzarella cheese on top. Cover the dish with foil, tenting it so it doesn’t touch the cheese.
- Bake: Bake in preheated oven at 375˚F for 40 minutes or until cheese is melted and bubbly. Remove foil for the last 5 minutes if you want a lightly browned cheese top.
- Serve: Garnish with fresh parsley if desired and serve warm.
Notes
- Chicken bouillon: Use powder, cubes (crushed), or base added directly to the sauce. Alternatively, swap water for chicken broth and adjust salt accordingly.
- Storage: Store refrigerated covered tightly for up to 5 days or freeze for longer storage.
- Freezing: Assemble roll ups in a freezer-safe dish without baking. Wrap tightly with plastic wrap and foil, freeze up to 3 months. Thaw fully and bake with an additional 10 minutes baking time.
- Reheating Microwave: Heat portions 60 seconds, then in 15-second increments until warmed, covering with a paper towel to prevent splatters.
- Reheating Oven: Cover with foil and bake at 325ºF for 20-25 minutes until heated through.
- Make Ahead: Assemble and refrigerate up to 1 day before baking. Let sit at room temperature 30 minutes before baking and add 10 minutes to baking time.
- Cheese filling and meat sauce can be made a few days in advance for convenience.
- Use classic lasagna noodles, not no-boil, for best results in rolling and texture.
Nutrition
- Serving Size: 1 roll up
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
