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Beef Lasagna Roll-Ups Recipe

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4.9 from 121 reviews

This Easy Beef Lasagna Roll Ups recipe transforms classic lasagna into individual, manageable rolls packed with savory meat sauce, creamy ricotta cheese filling, and melted mozzarella. Perfect for a comforting weeknight meal or a casual dinner party, these roll ups are baked to bubbly, golden perfection and garnished with fresh parsley for a hint of freshness.

Ingredients

Meat Sauce

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1/2 cup beef broth
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 1 tablespoon granulated sugar
  • Salt, to taste
  • Black pepper, to taste

Ricotta Filling

  • 24 ounces (3 cups) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Lasagna and Topping

  • 12-15 lasagna noodles
  • 2 cups shredded mozzarella cheese (additional for layering/topping)
  • Grated Parmesan cheese (additional for topping, as needed)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 5 to 7 minutes. Add the ground beef and cook until it is well browned, about 8 to 10 minutes. Drain any excess grease. Stir in minced garlic, Italian seasoning, basil, oregano, and optional red pepper flakes and cook for 1 minute until fragrant. Add the crushed tomatoes, tomato sauce, tomato paste, beef broth, bay leaf, and sugar. Stir to combine, then cover and simmer on low heat for at least 30 minutes, stirring occasionally. Season with salt and black pepper to taste. Remove the bay leaf and allow the sauce to cool slightly.
  2. Make the Ricotta Filling: In a large bowl, combine the whole milk ricotta cheese, beaten egg, grated Parmesan cheese, shredded mozzarella cheese, chopped fresh parsley, garlic powder, salt, and black pepper. Mix well until smooth and evenly combined.
  3. Cook the Lasagna Noodles: Bring a large pot of generously salted water to a boil. Add the lasagna noodles and cook until al dente, approximately 8 to 10 minutes. Drain the noodles and rinse with cold water to stop the cooking process. Lay the noodles flat on a baking sheet to cool slightly and prevent sticking.
  4. Assemble the Roll Ups: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Spread 1 to 1.5 cups of the prepared meat sauce evenly across the bottom of the dish. Lay one cooked noodle flat on your work surface. Spread 2 to 3 tablespoons of the ricotta filling over the noodle, followed by 1 to 2 tablespoons of meat sauce and 1 tablespoon of shredded mozzarella. Roll the noodle tightly from one short end to the other to create a spiral. Place the roll seam-side down in the baking dish. Repeat this process with the remaining noodles and filling, arranging the rolls snugly in the dish.
  5. Bake the Lasagna Roll Ups: Pour the remaining meat sauce over the assembled roll ups, then generously sprinkle 2 cups of shredded mozzarella cheese and additional grated Parmesan cheese on top. Cover the baking dish with foil and bake in the preheated oven for 25 to 30 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese on top is melted, bubbly, and golden brown. For extra browning, you can broil the roll ups for 1 to 2 minutes, watching carefully to avoid burning.
  6. Rest and Serve: Let the lasagna roll ups rest for 5 to 10 minutes after baking to allow the filling to set slightly. Garnish with freshly chopped parsley if desired before serving. Enjoy your delicious and comforting beef lasagna roll ups!

Notes

  • Be sure to drain excess grease after browning the beef to prevent the sauce from being oily.
  • To save time, you can prepare the meat sauce a day ahead and refrigerate it.
  • If you prefer, substitute fresh lasagna noodles for dried, adjusting cook time accordingly.
  • For a spicier kick, increase the red pepper flakes or add fresh chopped chili.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Use whole milk ricotta for creamier filling; part-skim ricotta can work but will be less rich.
  • Make sure to tightly roll the noodles to prevent the filling from spilling out during baking.
  • Broiling at the end is optional but adds a delightful golden crust to the cheese topping.

Find it online: https://forkvista.com/beef-lasagna-roll-ups-recipe/