Description
This Lasagna Roll Up Recipe is a delicious twist on classic lasagna, featuring tender pasta noodles rolled with a creamy cheese filling and savory meat sauce. Perfect for a comforting family dinner, this dish is baked to bubbly perfection and garnished with fresh parsley.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (bulk or casings removed)
- 1 small yellow onion, chopped (may substitute 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
- Prep: Preheat the 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 salted water to a boil. Add the lasagna noodles and cook according to package directions, checking 1-2 minutes early. Drain and rinse with cold water until cool. Pat noodles dry thoroughly, then lay them 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 marinara sauce from the jar and spread evenly on the bottom of the dish; reserve the rest for the meat sauce.
- Make Meat Sauce: Heat olive oil in a large Dutch oven over medium-high heat. Sauté chopped onions for 5 minutes until softened. Add Italian sausage, breaking it up and cooking until browned and cooked through. Stir in tomato paste, minced garlic, and red pepper flakes; cook for 1 minute.
- Simmer Sauce: Add remaining marinara sauce, water, fresh or dried basil and parsley, chicken bouillon, oregano, thyme, salt, and pepper. Simmer gently for 8 minutes, stirring occasionally, adjusting heat to prevent boiling.
- Make Cheese Filling: In a large bowl, whisk the egg. Add mozzarella, ricotta, sour cream, Parmesan, basil, parsley, salt, pepper, and nutmeg. Stir until all ingredients are evenly combined.
- Fill Noodles: Place about 1/4 cup of cheese filling down the center of each noodle using a large cookie scoop. Spread into an even layer. Top with 1/4 cup meat sauce, spreading evenly over the cheese layer.
- Roll Up Noodles: Tightly roll each noodle, using fingers to keep filling inside. Arrange rolled noodles seam-side down in the prepared baking dish in a single layer.
- Add Toppings: Spread the remaining meat sauce evenly over the rolled noodles. Sprinkle the 1 1/2 cups shredded mozzarella cheese evenly on top.
- Bake: Cover the dish with foil, tenting to avoid the foil touching the cheese. Bake in the preheated oven at 375˚F for 35-40 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve warm.
Notes
- Chicken bouillon can be used as powder, cubes (crushed directly in sauce), or base. Alternatively, substitute water with chicken broth and adjust salt accordingly.
- Store leftovers covered with foil or airtight container for up to 5 days; freeze beyond that.
- To freeze unbaked roll ups, assemble in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw completely and bake adding 10 extra minutes.
- Reheat individual servings in the microwave for 60 seconds plus 15-second intervals until hot, covered with a paper towel to prevent splatter.
- Reheat in the oven at 325ºF covered with foil for 20-25 minutes until warmed through.
- Make ahead by assembling fully a day in advance, refrigerate covered, and let sit 30 minutes before baking with 10 extra minutes added to baking time.
- The cheese filling can be made and stored refrigerated up to 2 days ahead, and meat sauce up to 3 days ahead.
- Variations and tips can be found in the full recipe post.
Nutrition
- Serving Size: 1 lasagna roll up
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
