Lasagna Roll Ups


Lasagna roll-ups are perfect for prepping ahead of time and freezing, making weeknights a breeze! This hearty dish is filled with ground beef, ricotta cheese, spinach, and parmesan, making it delicious the whole family will love.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 14 lasagna noodles no-boil, oven-ready noodles
  • 1/2 pound ground beef
  • 1 pound sweet Italian sausage
  • 56 oz pureed tomatoes
  • 15 ounces of Ricotta cheese
  • 2 tablespoons olive oil
  • 3 cloves of garlic smashed and minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh basil chopped
  • 1 tbsp fresh oregano chopped
  • 1/2 tsp fennel seeds
  • 1 egg beaten
  • 1 tbsp dried parsley
  • 1/2 tsp salt
  • 3 cups shredded Mozzarella cheese divided
  • 1/4 cup + 2 tbsp fresh grated Parmesan cheese divided



  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Brown the ground beef and Italian sausage together in a large saucepan. Drain the water and set it aside to cool.
  3. Sauté the garlic and red pepper flakes in the olive oil over medium heat until tender. Combine the tomatoes, basil, oregano, and fennel seeds in a large mixing bowl. Bring to a boil, then turn down to a low heat and cook for 20 minutes, stirring occasionally. Overcooking can dry out the sauce. Turn off the stove.
  4. To create the filling, combine the Ricotta cheese, egg, parsley, and salt in a large mixing basin. Add 2 cups Mozzarella cheese and 1/4 cup Parmesan cheese to the pan. In a large mixing bowl, combine the drained and cooled meat with the Ricotta cheese mixture. 1 cup of the cooled sauce should be added.
  5. Combine the remaining 1 cup Mozzarella cheese and 2 tablespoons Parmesan cheese in a small bowl. Remove from the equation.
  6. A kettle of water should be brought to a boil. Line the work surface with a clean kitchen towel in the meantime. At a time, add 3-4 noodles to the water. After 30 SECONDS (just long enough to soften and make them flexible), remove the noodles with tongs and place them on the kitchen towel. Continue this process until all of the noodles are ready.
  7. Turn off the water and carefully transfer a small amount of the boiling water into a bowl. If the noodles aren’t malleable enough to roll, keep them near your work surface to dip in.
  8. In a 13×9 baking dish, spread 1 cup of tomato sauce.
  9. Fill the bottom 3/4 of each noodle with a heaping 1/3 cup of the filling mixture, leaving the top 1/4 of the noodle exposed. Roll the noodle into a tube form, starting at the end with the cheese, and place seam side down in baking dish.
  10. Distribute the remaining sauce equally over the noodles, totally coating each one.
  11. Aluminum foil should be used to cover the dish. Bake for 40 minutes on the middle rack, or until the sauce bubbles.
  12. Remove the roll-ups from the oven and raise the oven rack to its highest setting. The distance between it and the heating element should be about 6 inches. Over each individual roll up, equally distribute the remaining Mozzarella and Parmesan mixture. Replace the foil only if it becomes damaged. Broil until the cheese begins to brown (it should just take a minute or so!). Allow 15-20 minutes for the roll ups to set before serving.


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