Description
Delicious and comforting Lasagna Roll Ups made with tender lasagna noodles filled with a creamy ricotta and mozzarella mixture, layered with a savory Italian sausage marinara sauce, then baked until bubbly and golden. Perfect for a family dinner or special occasion, these roll ups offer a delightful twist on traditional lasagna with individual servings that are easy to portion and serve.
Ingredients
Scale
Pasta
- 12 lasagna noodles
- 2 teaspoons salt (for noodle water)
- 2 tablespoons olive oil (divided)
Meat Sauce
- 1 pound Italian sausage (mild, ground)
- 32 ounces marinara sauce (divided)
- 3/4 cup onion (finely diced, about 1/2 small onion)
- 1 tablespoon garlic (minced)
Cheese Filling
- 15 ounces ricotta cheese
- 2 1/2 cups mozzarella cheese (shredded, divided)
- 1/2 cup parmesan cheese (shredded)
- 2 tablespoons fresh parsley (chopped)
- 1 large egg
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce evenly on the bottom of a 13×9 inch baking dish and set aside.
- Cook Noodles: Bring a large pot of water to boil and add 2 teaspoons salt. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface to prevent sticking.
- Cook Sausage: In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage, breaking it into small pieces, and cook until browned and cooked through, about 10 minutes. Drain excess grease and set the cooked sausage aside.
- Sauté Onions and Garlic: In the same pan, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté until they start to brown, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds. Return the cooked sausage to the pan.
- Combine Meat Sauce: Pour in the remaining marinara sauce to the sausage mixture and heat on medium-low for 5 minutes, allowing flavors to meld.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese, 1 1/2 cups of shredded mozzarella, parmesan, chopped parsley, egg, 1/2 teaspoon salt, and black pepper. Mix thoroughly until smooth and evenly combined.
- Assemble Roll Ups: Lay the cooked noodles on a flat surface. Spread about 3 tablespoons of the cheese mixture evenly over each noodle. Then spoon 2 tablespoons of the meat sauce over the cheese layer.
- Roll Noodles: Carefully roll each noodle up lengthwise, starting from one edge, and place seam side down in the prepared 13×9 baking dish.
- Add Sauce and Cheese: Spoon the remaining meat sauce over the lasagna roll ups in the dish, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with aluminum foil sprayed with oil to prevent sticking. Bake in the preheated oven for 45 minutes until sauce bubbles around the edges. Remove the foil and bake for an additional 5 minutes to brown the cheese. Serve warm, garnished with extra chopped parsley if desired.
Notes
- Make sure to spread the cheese filling evenly on noodles to avoid lumps when rolling.
- Use fresh parmesan and mozzarella for best flavor and texture.
- Allow lasagna roll ups to rest a few minutes after baking for easier serving.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach to the sauce.
- Covering the dish with foil during baking helps keep the roll ups moist and prevents drying out.
