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Beef Lasagna Roll-Ups Recipe

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4.7 from 142 reviews

This Easy Beef Lasagna Roll Ups recipe features tender ground beef simmered in a rich tomato sauce, combined with creamy ricotta cheese filling, and rolled inside perfectly cooked lasagna noodles. Baked to bubbly, golden perfection and topped with plenty of melted mozzarella and Parmesan cheeses, these roll ups offer a delicious twist on traditional lasagna that’s perfect for a comforting family meal.

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 Parmesan cheese, grated
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Others

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

Instructions

  1. Prepare the Meat Sauce: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 5-7 minutes. Add the ground beef and cook thoroughly until well browned, approximately 8-10 minutes. Drain any excess grease. Stir in minced garlic, Italian seasoning, dried basil, oregano, and red pepper flakes (if using), cooking for another minute to release their flavors. Pour in crushed tomatoes, tomato sauce, tomato paste, beef broth, add bay leaf and sugar. Season with salt and black pepper. Cover and simmer on low heat for at least 30 minutes, stirring occasionally. Remove bay leaf and let sauce cool slightly.
  2. Make the Ricotta Filling: In a large bowl, combine ricotta cheese, beaten egg, grated Parmesan, shredded mozzarella, chopped fresh parsley, garlic powder, salt, and black pepper. Mix until smooth and well integrated to create a creamy, flavorful filling.
  3. Cook the Lasagna Noodles: Bring a large pot of generously salted water to a boil. Add lasagna noodles and cook until al dente, about 8-10 minutes. Drain the noodles and rinse with cold water to stop cooking. Lay them flat on a baking sheet to cool slightly and prevent sticking.
  4. Assemble the Roll Ups: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread 1 to 1.5 cups of meat sauce evenly on the bottom of the dish. Take one noodle and lay it flat. Spread 2 to 3 tablespoons of ricotta filling evenly over the noodle, followed by 1 to 2 tablespoons of meat sauce and 1 tablespoon of shredded mozzarella. Carefully roll the noodle tight from one short end into a spiral. Place the rolled noodle seam-side down in the baking dish. Repeat with the remaining noodles and fillings until all are used, arranging them snugly side by side.
  5. Bake the Roll Ups: Pour the remaining meat sauce over the top of the rolls. Sprinkle generously with 2 cups of shredded mozzarella and additional grated Parmesan cheese. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and continue baking uncovered for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. For extra browning, optionally broil for 1-2 minutes.
  6. Rest and Serve: Allow the lasagna roll ups to rest for 5-10 minutes after baking to set. Garnish with chopped fresh parsley if desired before serving. Serve warm and enjoy this delicious, comforting meal.

Notes

  • You can make the meat sauce a day ahead to save time; refrigerate until ready to assemble.
  • Be sure to cook the noodles until al dente to prevent them from becoming too soft when rolled and baked.
  • To make this recipe spicier, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
  • For a lighter version, substitute part-skim ricotta and mozzarella cheeses.
  • Leftover roll ups can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use fresh herbs for garnish to enhance flavor and presentation.

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