Easy Lasagna Roll Ups With Meat - Make Ahead

Ingredients

• 12-14 pieces Lasagna Noodles (regular dry lasagna noodles; cook a few extra in case some break)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 pound Ground Beef (lean (80% lean) for less fat)
• 1 medium Onion (diced (about 1/2 cup))
• 3 cloves Garlic (minced)
• 1 teaspoon Salt (for meat sauce seasoning)
• 3 tablespoons Salt (for pasta water)
• 1/2 teaspoon Black Pepper (ground)
• 1/2 teaspoon Oregano (dried)
• 24 ounces Marinara Sauce (store‑bought or homemade; about 3 cups)
• 15 ounces Ricotta Cheese (full‑fat, well‑drained)
• 3 cups Mozzarella Cheese (shredded; divided 1.5 cups for sauce and 1.5 cups for topping)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 large Egg (beaten)
• 1/2 cup Fresh Parsley (chopped; divided for cheese sauce and garnish)

Instructions

1. Cook Lasagna Noodles

   Fill a large pot with water, add 3 Tbsp salt, and bring to a rolling boil. Add the lasagna noodles one at a time, stirring occasionally, and cook until al dente (about 8‑10 minutes). Add a few extra noodles in case some break.

   Time: PT12M

   Temperature: 212°F

2. Prepare Meat Sauce

   While the pasta cooks, heat 1 Tbsp olive oil in a Dutch oven over medium‑high heat. Add 1 lb ground beef and cook, breaking it up, until no longer pink (≈2 min). Add the diced onion and sauté 3 min until softened. Stir in minced garlic, 1 tsp salt, ½ tsp black pepper, and ½ tsp oregano; cook 1 min until fragrant. Pour in 24 oz marinara sauce, bring to a gentle simmer, then remove from heat.

   Time: PT10M

   Temperature: Medium‑high

3. Shock and Drain Noodles

   When noodles are al dente, drain them in a colander and immediately rinse with cold water to stop cooking and prevent sticking.

   Time: PT3M

4. Make Cheese Sauce

   In a mixing bowl combine 15 oz ricotta, 1½ cups shredded mozzarella, ¼ cup grated Parmesan, the beaten egg, and ¼ cup chopped parsley. Stir until smooth and set aside.

   Time: PT5M

5. Assemble Roll‑Ups

   Lay cooked noodles in a single layer on a nonstick baking sheet. Spread about ¼ cup cheese sauce over each noodle, then place a heaping tablespoon of meat sauce in a line down the center. Roll each noodle semi‑tightly and place seam‑side down in the casserole dish.

   Time: PT10M

6. Add Remaining Sauce and Cheese

   Spread ½ cup meat sauce on the bottom of the 9×13‑inch casserole dish before placing roll‑ups. After the roll‑ups are in, spoon the remaining meat sauce over them, then sprinkle the remaining 1½ cups shredded mozzarella on top.

   Time: PT5M

7. Bake Covered

   Cover the casserole dish tightly with aluminum foil and bake in the center of a pre‑heated oven at 375°F for 40 minutes.

   Time: PT40M

   Temperature: 375°F

8. Broil for Golden Top

   Remove the foil and switch the oven to broil. Broil for 2‑3 minutes, or until the cheese on top is lightly golden and bubbling.

   Time: PT3M

   Temperature: Broil

9. Garnish and Serve

   Sprinkle the remaining chopped parsley over the hot roll‑ups for color and fresh flavor. Serve immediately while the cheese is still melty.

   Time: PT2M

Nutrition Facts

Calories

880

Protein

45 g

Carbohydrates

60 g

Fat

45 g

Fiber

4 g