Lasagna Roll Ups
This Lasagna Roll Up recipe boasts the hearty, cheesy, cozy comfort of traditional lasagna without all the layering! It includes plenty of jazzed-up, store-bought marinara for extra ease (no dry noodles!) and my secret ingredient for the creamiest cheese filling (no grainy ricotta)! Best of all, these lasagna roll ups are extremely versatile (even in one casserole!), make ahead and freezer friendly – all variations and instructions included in the post above!
Servings 12 lasagna roll ups
Ingredients
MEAT SAUCE
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (bulk or casings removed)
- 1 small yellow onion, chopped (may sub 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 EACH dried thyme. salt, 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 EACH salt, 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 oven to 375˚F. Line two baking sheets with nonstick silicone baking mats or parchment paper; set aside.
- Noodles: Bring a large pot of water to a boil. Season generously with salt and add noodles. Cook according to package directions, checking 1-2 minutes early. Drain, then rinse with cold water until cold. Pat very dry, then line in a single layer on prepared baking sheets. Meanwhile, while the noodles are boiling:
- Bottom Layer: Lightly grease a 9x13-inch baking dish with cooking spray. Remove 1/2 cup of the marinara sauce from the jar and spread it on the bottom of the prepared pan in an even layer (you’ll use the rest in the Meat Sauce).
- Make Meat Sauce: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onions and sauté for 5 minutes. Add the sausage and cook, while crumbling, until sausage is cooked through and onions are softened. Add tomato paste, garlic and red pepper flakes; cook for 1 additional minute.
- Simmer: Stir in all remaining Meat Sauce ingredients. Simmer gently for 8 minutes, stirring occasionally, adjusting the heat as needed. Meanwhile:
- Make Cheese Filling: Add the egg to a large bowl and whisk. Add the rest of the Filling Ingredients and stir until evenly combined.
- Add Cheese Filling: Add a scant 1/4 cup Cheese Filling down the center of each noodle (I use this large cookie scoop), then spread into an even layer.
- Add Meat Sauce: Add a scant 1/4 cup of the Meat Sauce down the center of each noodle over the Cheese Filling, (I use this large cookie scoop), then spread into an even layer. Reserve the rest of the sauce.
- Roll up the noodles: Tightly roll up the noodles, using fingers on the sides to keep the filling in. Transfer to the prepared baking dish. Top with remaining Meat Sauce in an even layer, followed 1 1/2 cups shredded mozzarella.
- Bake: Cover with foil, making sure the foil isn't touching cheese (tent the foil if necessary). Bake at 375˚F for 35-40 minutes, until the cheese is completely melted. Garnish with fresh parsley if desired. Serve!
Video
Notes
- *Chicken bouillon: Use bouillon powder, bouillon cubes or bouillon base (like Zoup! or Better Than Bouillon). Add it to the sauce without dissolving in liquid first. If using cubes, you will need 1; crush up and add directly to the sauce. You may also skip and swap the water for chicken broth. Season with salt to taste.
- Storage: Store tightly covered with foil or in an airtight container for up to 5 days, freeze beyond that.
- To freeze: Assemble the roll ups according to recipe directions in a freezer-safe dish, but do not bake.
Wrap the dish tightly all around with 2 layers of plastic wrap, followed by foil. Label and freeze for up to 3 months. Let thaw completely, then let it sit at room temperature for 30 minutes. Bake according to recipe directions, adding an additional 10 minutes to the baking time. - To reheat in the microwave: Microwave individual portions for 60 seconds, then continue to heat at 15-second intervals until warmed through. I recommend covering with a paper towel to protect against any splatters.
- To reheat in the oven: Cover with foil and bake at 325ºF for 20-25 minutes or until warmed through.
- Make ahead: Assemble the entire recipe a day in advance, tightly cover, and refrigerate (without baking). When ready to enjoy, let the casserole sit on the counter for 30 minutes before baking. Add an additional 10 minutes or so to the baking time. You can also make and refrigerate the cheese filling up to 2 days ahead of time and the meat sauce up to 3 days ahead of time.
- Variations: See post for lots of variation ideas, tips and tricks!