Lasagna Roll-Ups

This lasagna roll ups recipe is a faster way to make lasagna. Double the recipe and freeze half for later!

Course Main Course

Cuisine Italian

Prep Time 25

Cook Time 30

Total Time 50

Servings roll ups

Calories 250kcal

Preheat oven to 350 F.
Cook beef in large skillet over medium heat 6-8 minutes, stirring occasionally, until beef is no longer pink; drain and return to pan.
1 pound lean ground beef
Add garlic and cook for 1-2 minutes.
4 cloves garlic
Stir in crushed tomatoes, tomato sauce, Italian seasoning, basil, salt and pepper. Taste, and add more salt or pepper as needed.
28 ounce can crushed tomatoes, 15 ounce can tomato sauce, 2 tablespoons Italian seasoning, ½ tablespoon dried sweet basil, ½ teaspoon salt, ½ teaspoon ground black pepper
In a medium bowl, stir together ricotta, Italian cheese, and egg.
15 ounce container part-skim ricotta cheese, 2 cups grated Italian blend cheese, 1 large egg
Spoon one-third of the beef mixture into 9x13-inch pan.
Lay cooked noodles out flat on nonstick surface like parchment paper.
12 lasagna noodles
Spread each noodle with about 1/3 cup of cheese mixture.
Roll noodles up, and place seam side down in pan.
Cover noodle rolls with remaining beef sauce.
Cover pan with foil sprayed with nonstick cooking spray.
Bake for 30 minutes.
Carefully uncover and sprinkle top of lasagna rolls with remaining mozzarella cheese.
2 cups shredded mozzarella cheese
Return to oven for 3-5 minutes, or until cheese is melted.

Ground beef: You can substitute ground Italian sausage.
Tomatoes: You can use jarred marinara instead of making the tomato sauce if you prefer.
Ricotta: I recommend using either full-fat or part-skim. I don't recommend fat-free ricotta in this recipe.
Italian cheese: You could also use a combination of shredded mozzarella and parmesan cheese instead.

To make-ahead: I make the rolls through step 11, and then I cover and chill them for a few hours until ready to bake. I pull the pan out of the fridge while the oven preheats and then bake as directed, adding additional baking time as needed.
To freeze: To freeze the lasagna roll-ups, prepare through step 10. Cover with plastic wrap and then (ungreased) foil. Move to fridge to thaw about 24 hours before you'd like to bake the roll-ups. Remove plastic wrap. Grease foil and re-cover the roll-ups with greased foil. Bake thawed roll-ups as directed, adding additional baking time as needed.
Nutrition values are estimates.