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    Home | Recipes | Ground Beef Recipes

    Lasagna Roll Ups Recipe With Ground Beef

    Published: Nov 7, 2021 · Modified: Mar 17, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Lasagna roll ups have all the flavors of your favorite traditional lasagna in an easy-to-serve spiral. Ready to serve after baking for 45 minutes this is an easy weeknight meal.

    full pan of lasagna roll ups with parsley garnish, pumpkin colored towel in the backround

    They are make-ahead, freezer-friendly, and reheat beautifully. In fact, I think the leftovers are better the following day!

    If you love lasagna as much as my family does you will want to try my recipe for crock-pot lasagna, lasagna soup or even Italian stuffed shells.

    Jump to:
    • ✨ Here is why this recipe is amazing:
    • 🥫 Ingredients needed:
    • 📝 Ingredient notes:
    • 🔄 Substitutions
    • 🥣 Helpful Kitchen Tools
    • 🔪 How to make lasagna roll ups, basic instructions
    • 📷 Making Lasagna Roll Ups, Photo Instructions
    • 📝 Frequently asked questions, answers and tips:
    • 👩‍🍳 Chef Tip
    • 📄 Related Recipes
    • Ground Beef Recipes
    • Lasagna Roll Ups
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    ✨ Here is why this recipe is amazing:

    • Perfect for making lasagna for a large crowd and easily serve the lasagna portions.
    • No resting time needed before serving this lasagna.
    • Perfect for busy weeknights.

    🥫 Ingredients needed:

    lasagna roll up ingredients with text overlay

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    • Lasagna noodles - cooked to package instructions minus one minute
    • Ground beef - 85% lean
    • Marinara sauce -
    • Onion - white onion, finely diced
    • Garlic - minced or a few cloves of garlic confit
    • Salt & black pepper, to taste
    • Oregano - dried
    • Ricotta cheese - I use whole fat but you are welcome to use a lower fat cheese
    • Egg
    • Parmesan cheese - shredded
    • Mozzarella cheese - shredded, divided
    • Parsley - chopped, plus more to garnish

    📝 Ingredient notes:

    cheese filling ingredients in a bowl, ready to be stired
    • Use a whole milk, low moisture mozzarella cheese for best results.
    • I like to use freshly grated parmesean cheese but if you have the pre grated cheese in the green can that will work too!
    • Fresh parsley adds a note of freshness to this recipe but if you can't find it, dried can be substituted but only use 1 Tablespoon.

    🔄 Substitutions

    Feel free to substitute ground turkey or ground chicken for the ground beef for a lower fat recipe. Also, you can substitute Italian ground sausage for the beef, either in part or whole.

    I know not everyone is a fan of ricotta cheese so I would substitute in large curd cottage cheese in equal parts or in part.

    Add fresh, washed, drained, chopped spinach into the cheese mixture to boost the vegetables in this recipe.

    🥣 Helpful Kitchen Tools

    • 9 x 13 Pyrex baking dish - I like this one because it comes with a lid to make storing leftovers simple.
    • Mixing Bowls (Set of 6) - These are the ones I have. I love that they nest into eachother and have a lip on the edge.
    • Microplane Zester Grater - I love this zester so much I own 4 of them. It makes grating hard cheeses such as parmesean in this recipe so simple.
    • Non Stick Sheet Pan - You could roll the lasagna noodles on a clean work surface but I find using a sheet pan helps with cleanup.

    🔪 How to make lasagna roll ups, basic instructions

    horizontal image of a whole lasagna roll on a serving fork
    1. Cook the noodles according to the package instructions, minus 1 minute.
    2. Brown the beef, onions, garlic and add the marinara sauce to the meat.
    3. Spread a bit of the sauce in the bottom of a prepared 9x13 pan.
    4. Mix together the cheese filling ingredients.
    5. Spread a layer of meat mixture and cheese filling on each noodle.
    6. Roll up noodles, transfer to the prepared pan, dot with remaining cheese and cover with remaining marinara meat sauce. Top with mozzarella cheese, cover and bake.

    📷 Making Lasagna Roll Ups, Photo Instructions

    full pan of lasagna roll ups with parsley garnish
    1. Gather ingredients, start chopping the onion and the garlic while you heat the water to boil the noodles.
      lasagna noodles cooking in water
    2. Once the water comes to a full boil, drop the lasagna noodles into the boiling water and cook for one minute less than the recommended time on the package. Drain the noodles and cool them under cold running water.
      ground beef being browned in a pan
    3. Heat a heavy bottom, wide skillet over medium high heat and start cooking the ground beef. Stir the meat until most of the pink color is gone.
      chopped onions being browned in the brown ground beef in a skillet
    4. Add the chopped onion to the pan and sauté the onion in the meat drippings for 3-4 minutes while the rest of the meat cooks.
    5. Add the spices and the minced garlic and heat through for about 30 seconds or until the garlic becomes fragrant.
      tomato sauce and cooked ground beef
    6. Stir in the jars of marinara sauce to the meat and onion mixture, bring to a simmer and turn off the heat.
      silocone scraper stiring cheese filling ingredients
    7. While the meat sauce is coming back to a simmer stir together the cheese layer ingredients, reserving 1 cup of shredded mozzarella cheese for the topping.
      meat and tomato sauce in the bottom of a clear glass 9 by 13 pan
    8. Scoop a heavy ½ cup of the meat sauce into the bottom of a rectangle caserole dish and spread it in an even layer.
      cooked lasagna noodles laid out on a sheet pan
    9. Lay out the cooled, cooked lasagna noodles on a baking sheet sprayed with a light coating of non stick spray.
      sauce layer on the cheese layer
    10. Spoon ¼ cup or so of the meat and marinara sauce over each of the cooked noodles followed by 2-3 tablespoons of cheese mixture. Roll up each noodle to make a spiral.
      lasagna roll up in a pan
    11. Place the rolls, end side down on top of the sauce.
      adding exrtra cheese over the lasagna roll ups
    12. Dot the lasagna roll ups with the remaining cheese mixture.
      additional sauce and meat over the roll ups
    13. Spoon the remaining meat and marinara sauce over the dish.
      lasagna roll ups covered in mozzerella cheese
    14. Spread the remaining cup of mozzerella cheese and parmesean cheese over the rolls.
    15. Cover with foil, but not tightly.
      completely baked lasagna roll ups with broned cheese
    16. Bake at 375 for 30 minutes, remove foil and then continue baking for an additional 10 minutes or until the cheese is golden brown.

    📝 Frequently asked questions, answers and tips:

    Can the roll ups be made ahead of time?

    If you are making meals ahead of time make this casserole dish (without baking), being sure they are cool, then cover tightly with plastic wrap and foil and refrigerate overnight or freeze up to 3 months. Bake refrigerated lasagna roll-ups at 375˚F for about 45 minutes. Bake from frozen at 375˚F for about 1 hour, removing the foil the last 10-15 minutes.

    How do you store leftovers?

    Once the leftovers have cooled completely, store them in an air-tight container for up to 5 days in the refrigerator.

    How to reheat the lasagna rolls?

    I will reheat lasagna rolls in the microwave in 30-second intervals, covered with a piece of paper towel until heated through.

    👩‍🍳 Chef Tip

    Cook the noodles for one minute less than the recommended time on the package. This will help keep them from breaking when rolling them.

    Drain the noodles and cool them under cold running water to stop the cooking process and keep the noodles from sticking together.

    Place the noodles, seem side down in the casserole dish instead of on the rolled-up, fluted edge. This will keep the filling in the roll and prevent it from cooking out.

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    lasagna roll up on a serving fork coming out of the full pan, cheese pulling

    Lasagna Roll Ups

    Sarah Mock
    Lasagna roll ups have all the flavors of your favorite traditional lasagna in an easy-to-serve spiral. Ready to serve after baking for 45 minutes this is an easy weeknight meal. 
    5 from 53 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 15 minutes mins
    Cook time for the recipeCook Time 45 minutes mins
    total time to prep and cook the recipe.Total Time 1 hour hr
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Beef Recipes
    Cuisine Italian
    Makes 12 servings
    Per Serving 336 kcal

    HELPFUL KITCHEN TOOLS

    9x13 Pyrex pan

    Ingredients
     

    • 12 Lasagna noodles (cooked to package instructions minus one minute)
    • 1 pound Ground beef (85% lean)
    • 2 24 oz jars Marinara sauce
    • ½ cup Onion (finely diced)
    • 3 cloves Garlic ( minced or a few cloves of garlic confit)
    • Salt & black pepper (to taste)
    • 1 teaspoon Oregano (dried)
    • 15 ounces Ricotta cheese
    • 1 Egg
    • ¼ cup Parmesan cheese (grated)
    • 2 cups Mozzarella cheese (shredded and divided)
    • ¼ cup Parsley (chopped, plus more to garnish)

    Instructions
     

    • Gather ingredients, start chopping the onion and the garlic while you heat the water to boil the noodles.
    • Once the water comes to a full boil, drop the lasagna noodles into the boiling water and cook for one minute less than the recommended time on the package. Drain the noodles and cool them under cold running water.
      12 Lasagna noodles
    • Heat a heavy bottom, wide skillet over medium high heat and start cooking the ground beef. Stir the meat until most of the pink color is gone.
      1 pound Ground beef
    • Add the chopped onion to the pan and sauté the onion in the meat drippings for 3-4 minutes while the rest of the meat cooks.
      ½ cup Onion
    • Add the spices and the minced garlic and heat through for about 30 seconds or until the garlic becomes fragrant.
      3 cloves Garlic, Salt & black pepper, 1 teaspoon Oregano, ¼ cup Parsley
    • Stir in the jars of marinara sauce to the meat and onion mixture, bring to a simmer and turn off the heat.
      2 24 oz jars Marinara sauce
    • While the meat sauce is coming back to a simmer stir together the cheese layer ingredients, reserving 1 cup of shredded mozzarella cheese for the topping.
      15 ounces Ricotta cheese, ¼ cup Parmesan cheese, 2 cups Mozzarella cheese
    • Scoop a heavy ½ cup of the meat sauce into the bottom of a rectangle caserole dish and spread it in an even layer.
    • Lay out the cooled, cooked lasagna noodles on a baking sheet sprayed with a light coating of non stick spray.
    • Spoon ¼ cup or so of the meat and marinara sauce over each of the cooked noodles followed by 2-3 tablespoons of cheese mixture. Roll up each noodle to make a spiral.
    • Place the rolls, end side down on top of the sauce.
    • Dot the lasagna roll ups with the remaining cheese mixture.
    • Spoon the remaining meat and marinara sauce over the dish.
    • Spread the remaining cup of mozzerella cheese and parmesean cheese over the rolls.
    • Cover with foil, but not tightly.
    • Bake at 375 for 30 minutes, remove foil and then continue baking for an additional 10 minutes or until the cheese is golden brown.

    Notes

    Feel free to substitute ground turkey or ground chicken for the ground beef for a lower fat recipe. Also, you can substitute Italian ground sausage for the beef, either in part or whole.
    I know not everyone is a fan of ricotta cheese so I would substitute in large curd cottage cheese in equal parts or in part.
    Add fresh, washed, drained, chopped spinach into the cheese mixture to boost the vegetables in this recipe.

    Nutrition

    Serving: 1rollCalories: 336kcalCarbohydrates: 24gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 214mgPotassium: 245mgFiber: 1gSugar: 1gVitamin A: 429IUVitamin C: 2mgCalcium: 214mgIron: 2mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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