Description
Delicious and comforting lasagna roll ups made with a rich meat sauce, creamy cheese filling, and classic lasagna noodles, perfect for an impressive dinner that's easy to prepare ahead.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (bulk or casings removed)
- 1 small yellow onion, chopped (or 1 teaspoon onion powder)
- 2 tablespoons tomato paste
- 3-4 garlic cloves, minced
- Pinch red pepper flakes (optional)
- 1 32 oz. jar marinara sauce (e.g., Rao's Brand)
- 3/4 cup water
- 1 tablespoon minced fresh basil (or 1 teaspoon dried)
- 1 tablespoon minced fresh parsley (or 1 teaspoon 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 teaspoon dried)
- 1 tablespoon minced fresh parsley (or 1 teaspoon 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
- 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 and set aside.
- Cook Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions, checking 1-2 minutes early to avoid overcooking. Drain, rinse with cold water until cooled, pat dry, and lay the noodles 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 of marinara sauce from the jar and spread it evenly on the bottom of the dish.
- Make Meat Sauce: Heat olive oil in a large Dutch oven over medium-high heat. Sauté onions for 5 minutes until softened. Add Italian sausage and cook while crumbling until browned and cooked through. Stir in tomato paste, minced garlic, and red pepper flakes; cook for 1 minute more.
- Simmer Sauce: Add the remaining meat sauce ingredients (marinara sauce minus the ½ cup reserved, water, herbs, chicken bouillon, and seasonings). Simmer gently for 8 minutes, stirring occasionally and adjusting heat as needed.
- Prepare Cheese Filling: In a large bowl, whisk the egg. Add mozzarella, ricotta, sour cream, Parmesan, basil, parsley, salt, pepper, and a pinch of nutmeg. Mix until evenly combined.
- Assemble Roll Ups: Spread about ¼ cup of cheese filling down the center of each noodle using a large cookie scoop or spoon, then spread into an even layer. Top with about ¼ cup of the meat sauce over the cheese filling and spread evenly.
- Roll Noodles: Carefully roll up each noodle tightly, using your fingers to keep the filling inside. Place each roll seam side down into the prepared baking dish.
- Add Toppings: Pour the reserved meat sauce evenly over the top of the rolled noodles, then sprinkle 1 ½ cups shredded mozzarella cheese evenly over everything.
- Bake: Cover the dish with foil, tenting it so it doesn’t touch the cheese. Bake at 375˚F for 35-40 minutes until the cheese is fully melted and bubbly.
- Serve: Garnish with fresh parsley if desired and serve warm.
Notes
- Chicken bouillon can be added as powder, crushed cube, or base directly to sauce without pre-dissolving. Alternatively, substitute water for chicken broth and adjust salt to taste.
- Store leftover lasagna roll ups tightly covered in the refrigerator for up to 5 days or freeze for longer storage.
- To freeze, assemble in a freezer-safe dish without baking, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw completely before baking, adding 10 extra minutes to baking time.
- Reheat individual portions in the microwave by heating for 60 seconds then continue in 15-second intervals until hot, covering with a paper towel to avoid splatters.
- Alternatively, reheat whole dish covered with foil in the oven at 325ºF for 20-25 minutes until warmed through.
- For make-ahead convenience, assemble a day in advance and refrigerate unbaked; add 10 minutes to baking time when ready to bake.
- Cheese filling can be made up to 2 days ahead; meat sauce up to 3 days ahead.
- Experiment with variations and substitutions as detailed in the full recipe post.
Nutrition
- Serving Size: 1 roll up
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg
