I remember how we playfully debated garlic amounts while making these Lasagna Roll Ups. Settling on three hit the sweet spot and brings back those early cooking adventures with David. Now, every bite reminds me of the fun we have experimenting in the kitchen together.
The creaminess of ricotta, mozzarella, and Parmesan blends with the seasoned meat sauce, creating a melty filling that holds together beautifully. Getting the noodles to al dente ensures they maintain their shape when baked, making them easy to serve and enjoy.
Ingredients in Lasagna Roll Ups
Let’s break down the key players that make these Lasagna Roll Ups so good. Each ingredient adds its own touch to create a satisfying meal that everyone will love.
- Ricotta Cheese: This creamy cheese gives the filling a smooth texture. It’s essential for that classic lasagna flavor.
- Egg: Helps bind the filling together, giving it a nice structure when rolled.
- Mozzarella Cheese: Melts beautifully, creating that gooey, cheesy goodness that ties everything together.
- Parmesan Cheese: Freshly grated adds a sharper flavor that enhances the dish. Don’t skip this for the best taste!
- Ground Beef and Italian Sausage: The combination provides rich, savory depth. Adjust the ratio for your preferred flavor.
- Garlic: Adds a punch of flavor. Fresh is best, but pre-minced works if you’re in a hurry.
- Yellow Onion: Sautéed until soft, it adds sweetness and depth to the filling.
- Dried Oregano, Dried Basil, Dried Parsley, and Pepper: These spices bring a lovely herbaceous note that complements the other ingredients.
- Olive Oil: Used for sautéing the onion and meat, it adds richness.
- Chicken Broth: Provides moisture and enhances the overall flavor of the filling.
- Marinara Sauce: The sauce that binds everything together and adds a tasty layer on top.
- Lasagna Noodles: The foundation for this dish, rolled up with all that delicious filling inside.
How to Make Lasagna Roll Ups
It takes about 65 minutes to pull these Lasagna Roll Ups together, from prep to cooking. The process is straightforward, and you’ll be making some tasty memories in the kitchen along the way!
Prepare Filling: Combine ricotta cheese, large egg, dried oregano, salt, dried basil, dried parsley, and pepper in a medium bowl. Mix until smooth. Set aside while you start on the sauce.
Cook Onions: Heat olive oil in a large pot over medium heat. Add diced yellow onion and cook for about 10 minutes, until it’s soft and translucent.
Brown Meat: Increase heat to medium-high and add ground beef and ground Italian sausage. Break up the meat with a spatula, cooking for 8-10 minutes until it’s fully browned. Drain excess grease but don’t skip this step; those browned bits add flavor to the sauce.
Add Garlic: Stir in minced garlic during the last minute of cooking.
Simmer Sauce: Pour in chicken broth and scrape the bottom of the pot to release all those flavorful bits. Stir in marinara sauce. Bring to a simmer for about 10 minutes.
Prep Noodles: While the sauce simmers, cook lasagna noodles in salted water until al dente according to package instructions. Drain and rinse with cold water to stop the cooking.
Assemble Roll Ups: Lay out the noodles and spread about 2 ½ tablespoons of the cheese mixture on each. Top with sauce before rolling them up tightly, seam side down in a baking dish.
Cook: Pour the remaining meat sauce over the roll ups, sprinkle with mozzarella cheese, and cover with foil. Cook at 375° for 35 minutes. For a crispy top, remove the foil and broil on high for a couple of minutes, watching closely.
Enjoy your roll ups and don’t forget to share with friends and family!
Switch It Up: Easy Variations
Life gets busy, and sometimes you need to mix things up in the kitchen. Here are a few fun variations for your Lasagna Roll Ups that can fit into any hectic weeknight!
Add Spinach: Toss in some spinach into the cheese filling for a nutritious boost. Just cook the roughly chopped spinach in a bit of olive oil until it’s wilted, then mix it in with your ricotta blend.
Bake Half Now, Freeze Other Half: I love baking half of the roll ups now and freezing the other half for later. It’s a lifesaver when you need a quick meal down the road!
Storing Leftover Lasagna Roll Ups
You can store any leftovers in an airtight container in the fridge for up to three days. If you want to save some for later, these roll ups freeze well too! Just let them cool completely before sealing in a freezer-safe container. They’ll keep for about three months, making weeknight dinners a breeze.
When it’s time to reheat, I recommend using the oven. Place the roll ups in a dish, cover with foil, and heat at 350° until heated through, about 20-25 minutes. If you want them extra melty, remove the foil for the last few minutes.
What to Serve with Lasagna Roll Ups
Lasagna Roll Ups are a hearty dish, and pairing them with the right sides can really enhance the meal experience. You want something that balances the richness of the cheese and meat while adding texture and flavor to the plate.
Perfect Side Dishes
Garlic Bread: This classic companion offers a crispy texture that contrasts beautifully with the cheesy roll ups. Plus, the garlic flavor complements the marinara sauce, making each bite even more satisfying.
Green Salad: A simple green salad adds freshness and crunch, balancing the richness of the roll ups. Toss in some olive oil and vinegar for a light dressing.
Optional Serving Ideas
- Extra Parmesan: Grating a bit more Parmesan on top before serving enhances the cheesy goodness and adds a sharp bite that elevates the whole dish.
What sides do you love with your Lasagna Roll Ups? I can’t wait for you to try this out!
Lasagna Roll Ups for Cozy Family Dinners
Ingredients
Method
- Combine the cheese filling mixture in a medium bowl and set aside. Take ½ cup of the marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish.
- Preheat the oven to 375°F and bring a large pot of salted water to a boil.
- While the water is heating up, heat olive oil over medium heat and add the diced onions. Let them soften for 10 minutes. (This allows them to release a little sugar, which is a nice offset to the acidity of the tomatoes.)
- Add the ground beef and sausage and increase the heat to medium-high. Use a spatula to break up the meat so that it’s very fine and crumbled. Cook for 8-10 minutes, or until cooked through. Add garlic during the last minute. Drain excess grease.
- Add the chicken broth and use a silicone spatula to ‘clean’ the bottom and sides of the pot. Add the remaining marinara sauce along with the Worcestershire sauce and hot sauce. Bring to a boil, then reduce to a simmer.
- Let the sauce simmer gently while you boil the lasagna noodles to al dente according to package instructions. Drain and rinse with cold water. This stops the noodles from cooking and cools them off for easy handling.
- Line the noodles up on parchment or wax paper.
- Spread an even layer of the cheese mixture over each lasagna noodle, about 2 tablespoons each.
- Spread ½ cup of sauce over each noodle (3 cups total), and reserve the rest.
- Roll up the noodles tightly, while keeping the filling in, and transfer them to the baking dish, seam side down. Top with the remaining meat sauce, then sprinkle with the remaining mozzarella.
- Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.
- Bake for 35 minutes. If desired, remove the foil and broil at 450°F to brown the top more; watch it carefully during this time.
- Remove and garnish with fresh parsley prior to serving.
Great content! Keep up the good work!