Description
This Lasagna Roll Up recipe features tender noodles rolled around a creamy cheese filling and savory homemade meat sauce, baked to bubbly perfection. Perfect for family dinners or gatherings, these individual servings are easy to make ahead, freeze, and reheat while delivering rich Italian flavors in every bite.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (bulk or casings removed)
- 1 small yellow onion, chopped (may substitute 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 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon 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 teaspoon salt
- 1/4 teaspoon pepper
- Pinch nutmeg
Layers
- 12 lasagna noodles (classic, NOT no boil)
- 1 1/2 cups freshly shredded mozzarella cheese (for topping)
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375˚F. Line two baking sheets with nonstick silicone baking mats or parchment paper; set aside for the noodles.
- Cook Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions, checking 1-2 minutes earlier than suggested to avoid overcooking. Drain noodles and rinse them under cold water until completely cool. Pat dry thoroughly and arrange in a single layer on the prepared baking sheets.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray. Remove ½ cup marinara sauce from the jar and spread it evenly on the bottom of the baking dish to create a flavorful base layer.
- Make Meat Sauce: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add chopped onions and sauté for 5 minutes until softened. Add the Italian sausage, crumbling it as it cooks, until fully cooked and onions have softened further. Stir in tomato paste, minced garlic, and red pepper flakes, cooking for 1 additional minute.
- Simmer Sauce: Stir in the remaining marinara sauce, water, fresh basil, fresh parsley, chicken bouillon, dried oregano, dried thyme, salt, and pepper. Reduce heat to maintain a gentle simmer, and cook uncovered for 8 minutes, stirring occasionally to blend the flavors.
- Mix Cheese Filling: In a large bowl, whisk the egg. Add shredded mozzarella, ricotta cheese, sour cream, grated Parmesan, fresh basil, fresh parsley, salt, pepper, and a pinch of nutmeg. Stir until all ingredients are thoroughly combined.
- Assemble Roll Ups: Spoon a scant ¼ cup of the cheese filling down the center of each cooked noodle, spreading it evenly. Then add a scant ¼ cup of the meat sauce over the cheese filling on each noodle and spread evenly. Roll up each noodle tightly, using your fingers to keep the filling inside the roll.
- Arrange and Top: Place each rolled noodle seam-side down in the prepared baking dish atop the marinara base layer. Once all rolls are arranged, spread the remaining meat sauce evenly over them, then sprinkle 1 ½ cups of shredded mozzarella cheese on top.
- Bake: Cover the baking dish with foil, tenting it slightly so the foil does not touch the cheese. Bake in the preheated oven at 375˚F for 40 minutes, or until the cheese is thoroughly melted and bubbly.
- Garnish and Serve: Remove from the oven, remove foil, garnish with fresh parsley if desired, and serve warm.
Notes
- Chicken bouillon can be used in cube, powder, or base form; add directly to the sauce without dissolving first. Substitute broth for water and adjust salt to taste.
- Store leftovers covered tightly with foil or in airtight containers for up to 5 days in the refrigerator.
- To freeze, assemble roll ups in freezer-safe dish without baking. Wrap tightly with plastic wrap and foil, freeze up to 3 months. Thaw completely before baking and add 10 minutes to baking time.
- Microwave reheat individual portions for 60 seconds, then continue at 15-second intervals until heated through, covered with a paper towel to avoid splatter.
- For oven reheating, cover with foil and bake at 325ºF for 20-25 minutes until warmed through.
- Make ahead: Assemble the dish a day in advance and refrigerate without baking. Let rest at room temperature for 30 minutes before baking, adding 10 minutes extra to baking time.
- You can also prepare the cheese filling up to 2 days ahead and the meat sauce up to 3 days ahead for convenience.
- Use classic lasagna noodles, not no-boil type, for best rolling results.
- For variations and tips, refer to recipe post.
Nutrition
- Serving Size: 1 roll up
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
