Easy Lasagna Roll Ups

Ingredients

• 12 pieces Lasagna Noodles (regular dry lasagna sheets; break a few if needed for easier rolling)
• 1 lb Ground Beef (80% lean, preferably fresh)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 2 cups Mozzarella Cheese (shredded)
• 16 oz Ricotta Cheese (full‑fat, well‑drained)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 large Egg (helps bind the cheese mixture)
• 0.5 cup Onion (finely diced)
• 0.5 tablespoon Garlic (freshly minced)
• 1 tablespoon Olive Oil (extra virgin)
• 2 tablespoons Fresh Italian Parsley (chopped)
• 0.5 tablespoon Chicken Bouillon (powder or dissolved cube)
• 0.5 teaspoon Oregano (dried)
• 1 teaspoon Italian Seasoning (dried blend)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil Water and Cook Lasagna Noodles

   Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil, then add the lasagna sheets. Stir gently to keep them from sticking and cook until al dente, about 8‑10 minutes.

   Time: PT12M

   Temperature: boiling

2. Shock and Rinse Noodles

   Drain the noodles in a colander, then rinse quickly under cold running water to stop cooking and keep them separate.

   Time: PT2M

3. Sauté Garlic and Onion

   Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and diced onion, cooking until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Brown Ground Beef

   Add the ground beef to the skillet, breaking it up with a spoon. Cook until the meat is no longer pink and any liquid has evaporated, roughly 7 minutes.

   Time: PT7M

   Temperature: medium‑high

5. Add Seasonings and Simmer Sauce

   Stir in oregano, Italian seasoning, chicken bouillon, salt, and pepper. Pour in the marinara sauce, mix well, cover, and let simmer on low for 10 minutes.

   Time: PT10M

   Temperature: low simmer

6. Prepare Cheese Filling

   In a mixing bowl combine ricotta, shredded mozzarella, grated Parmesan, the egg, and chopped parsley. Mix until smooth.

   Time: PT5M

7. Assemble Lasagna Rolls

   Spread a thin layer of the cheese mixture over each lasagna sheet. Spoon a generous amount of the meat sauce onto the cheese, then roll tightly. Place each roll seam‑side down in a greased 13×9‑inch baking dish. Once all rolls are in, pour any remaining sauce over the top and sprinkle with extra mozzarella.

   Time: PT15M

8. Bake Covered

   Cover the baking dish tightly with aluminum foil and bake in a pre‑heated oven at 375°F for 30 minutes.

   Time: PT30M

   Temperature: 375°F

9. Finish Baking Uncovered

   Remove the foil and continue baking for another 10 minutes, or until the cheese on top is golden and bubbling.

   Time: PT10M

   Temperature: 375°F

Nutrition Facts

Calories

380

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

2g

Ingredient Substitutions

• Instead of Lasagna Noodles: no‑boil lasagna noodles
• Instead of Ground Beef: ground turkey, ground chicken, plant‑based mince
• Instead of Marinara Sauce: any tomato‑based pasta sauce
• Instead of Mozzarella Cheese: mozzarella pearls, provolone
• Instead of Ricotta Cheese: drained cottage cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water) for vegan version
• Instead of Onion: shallots
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Olive Oil: vegetable oil
• Instead of Fresh Italian Parsley: fresh basil
• Instead of Chicken Bouillon: vegetable bouillon
• Instead of Oregano: Italian seasoning
• Instead of Italian Seasoning: herb mix

Equipment Needed

• Large Pot
• Colander
• Skillet
• Mixing Bowl
• Baking Dish
• Aluminum Foil
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Oven

Critical Steps — Do Not Skip

• Cook lasagna noodles al dente
• Rinse noodles with cold water
• Brown ground beef completely
• Simmer sauce with seasonings
• Assemble rolls tightly and place seam‑side down
• Bake covered to steam
• Finish baking uncovered for browning

Chef Tips from the Video

• For extra flavor, add a splash of red wine to the meat sauce while it simmers.
• Use freshly grated Parmesan for a brighter taste.
• Let the baked rolls rest 5 minutes before serving; this helps them hold their shape.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; refrigerate within 2 hours.

Make-Ahead Tips

• Prepare the meat sauce a day ahead and refrigerate; reheat before assembling.
• Assemble the rolls, cover tightly, and refrigerate for up to 24 hours before baking.
• Freeze unbaked rolls in a single layer, then transfer to a freezer bag; bake from frozen, adding 10‑15 minutes to the bake time.

Frequently Asked Questions