Lasagna Rolls Ups

Lasagna roll ups are lasagna noodles filled with cheese filling and topped with a meaty red sauce. They're perfectly portioned for dinners and meal prep for the week!

Prep Time 30

Cook Time 30

Total Time 1

Servings rolls

Author Heather

Ingredients

12 lasagna noodles
1 tablespoon olive oil
½ small onion diced
3 cloves garlic minced
16 ounces ground beef
24 ounces marinara sauce
15 ounces ricotta cheese
2 cups shredded mozzarella cheese divided
½ cup parmesan
1 large egg
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside.
In a pot of salted boiling water, cook lasagna noodles to 1 minute shy of al dente according to package directions. Drain and rinse with cold water until lasagna noodles are easy to handle.
While noodles are cooking, prepare filling. In a sauté pan over medium heat, add olive oil. Add onions and cook until browned around the edges, about 3 to 4 minutes. Add garlic and cook an additional 30 seconds.
Crumble ground beef into pan. Use a spatula to break up the beef into small crumbles while cooking. Cook beef until browned and cooked through.
Remove pan from heat and add marinara sauce. Stir to combine and set aside.
To a bowl, add ricotta, half of the mozzarella cheese, parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until combined.
Pour about 1 cup of the marinara sauce mixture into your prepared 9x13 dish and spread into an even layer. Set aside.
Lay out lasagna noodles on a flat surface. Add a scant ¼ cup of the cheese mixture to each noodle and spread it edge to edge. Roll the noodles up and place into the prepared casserole dish.
Pour remaining marinara sauce on top. Sprinkle with reserved mozzarella cheese.
Bake, uncovered, for 30 minutes, or until cheese is melted across the top and casserole is bubbling around the edges.

Notes

Storage: Leftovers will keep for about 3 to 4 days in a tightly sealed container in the refrigerator and reheat well.

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