Lasagna Rolls
These Lasagna Rolls are a fun twist on traditional lasagna—perfectly portioned, filled with creamy ricotta, hearty meat sauce, and topped with gooey cheese. A comforting and family-friendly dinner that’s great for gatherings or meal prep!
Ingredients
- For the sauce:
- 1½ pounds lean ground beef
- 1 small onion small-diced
- 4 cloves garlic minced
- 24 ounces marinara sauce
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- For the rolls:
- 12 dried lasagna noodles
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- ¼ cup + 2 tablespoons grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F.
- In a skillet, cook ground beef, onion, and garlic over medium heat until beef is no longer pink and onions are soft (about 10 minutes). Drain grease.
- Stir in marinara, Parmesan cheese, and Italian seasoning. Simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
- Cook lasagna noodles per package directions. Drain and rinse under cold water. Place on a sprayed sheet pan, lightly coat with cooking spray, and cover with a towel.
- In a bowl, mix ricotta, 2 cups mozzarella, ¼ cup Parmesan, egg, and Italian seasoning until well combined.
- Spread ½–1 cup sauce on the bottom of a 9x13-inch baking dish.
- On a clean surface, spread 3 tablespoons of filling on each noodle. Roll tightly and place seam-side down in the dish. Repeat for all noodles.
- Top rolls with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Cover with foil and bake for 45 minutes. Uncover and bake an additional 10–15 minutes until cheese is lightly browned.
- Garnish with chopped parsley and serve hot.