Description
This delicious Lasagna Roll Up recipe features tender lasagna noodles filled with a rich cheese mixture and a savory meat sauce, baked to perfection with melted mozzarella on top. Perfect for a comforting family dinner, these roll ups are easy to prepare and make great leftovers!
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
- Preheat and Prepare: Preheat oven to 375˚F. Line two baking sheets with nonstick silicone baking mats or parchment paper and set aside.
- Cook Noodles: Bring a large pot of water to a boil and season generously with salt. Add lasagna noodles and cook according to package directions, checking 1-2 minutes early. Drain noodles, rinse with cold water until cool, then pat very dry. Arrange 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 ½ cup of marinara sauce from the jar and spread it evenly on the bottom of the baking dish, reserving the rest for the meat sauce.
- 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 it, until fully cooked and onions are tender. Stir in tomato paste, minced garlic, and red pepper flakes and cook for 1 minute more. Add the remaining marinara sauce, water, fresh or dried basil and parsley, chicken bouillon, oregano, thyme, salt, and pepper. Simmer gently for 8 minutes, stirring occasionally and adjusting heat as needed.
- Make Cheese Filling: In a large bowl, whisk the egg. Add shredded mozzarella, ricotta cheese, sour cream, Parmesan cheese, fresh or dried basil and parsley, salt, pepper, and a pinch of nutmeg. Stir until well combined.
- Fill Noodles: Spoon a scant ¼ cup of the cheese filling down the center of each noodle, spreading it evenly. Top with a scant ¼ cup of the meat sauce over the cheese filling, spreading evenly. Reserve remaining meat sauce.
- Roll Up Noodles: Tightly roll each noodle, using your fingers to keep the filling inside. Transfer rolls seam side down to the prepared baking dish.
- Assemble: Pour the remaining meat sauce evenly over the rolled noodles. Sprinkle 1 ½ cups shredded mozzarella cheese on top.
- Bake: Cover the dish with foil, tenting so foil doesn’t touch the cheese. Bake in the preheated 375˚F oven for 35-40 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove foil, garnish with fresh parsley if desired, and serve warm.
Notes
- Chicken bouillon can be added as powder, crushed cubes, or base without pre-dissolving. For cubes, use 1 cube crushed.
- You may substitute water with chicken broth and adjust salt accordingly.
- Store leftovers covered tightly for up to 5 days in the refrigerator.
- To freeze, assemble but do not bake. Wrap tightly with plastic wrap and foil. Freeze up to 3 months. Thaw completely before baking, adding 10 minutes to bake time.
- Reheat in microwave for 60 seconds, then 15-second intervals until heated through. Cover with paper towel to avoid splatters.
- To reheat in oven, cover with foil and bake at 325ºF for 20-25 minutes until warmed through.
- Make ahead by assembling the day before, tightly covered. Bring to room temperature for 30 minutes before baking, adding 10 minutes to bake time.
- Cheese filling can be made up to 2 days ahead; meat sauce up to 3 days ahead.
- For variations, check the full recipe post for tips and ideas.
Nutrition
- Serving Size: 1 roll up
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
