Description

This Lasagna Roll Up recipe features tender pasta noodles filled with a savory combination of meat sauce and creamy cheese filling, perfectly baked until golden and bubbly. Ideal for a comforting dinner, each roll-up is layered with mozzarella and marinara sauce, making it a delicious twist on classic lasagna that's easy to serve and perfect for gatherings.

Ingredients

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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 (Rao's Brand recommended)
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 (micro grater preferred)
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 and Garnish

12 lasagna noodles (classic, NOT no boil)
1 1/2 cups freshly shredded mozzarella cheese
Fresh parsley for garnish (optional)

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Instructions

Prep the oven and baking sheets: Preheat oven to 375˚F. Line two baking sheets with nonstick silicone baking mats or parchment paper; set aside.
Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add noodles and cook according to package directions, checking 1-2 minutes early to avoid overcooking. Drain and rinse under cold water until cooled. Pat noodles dry thoroughly and lay in a single layer on the prepared baking sheets.
Prepare the baking dish: Lightly grease a 9×13-inch baking dish with cooking spray. Remove 1/2 cup marinara sauce from the jar and spread evenly on the bottom of the dish as a base layer.
Make the meat sauce: Heat olive oil in a large Dutch oven over medium-high heat. Sauté chopped onions for 5 minutes until softened. Add sausage, breaking it up with a spoon, cook until browned and cooked through. Stir in tomato paste, garlic, and red pepper flakes and cook for 1 minute.
Simmer the sauce: Add remaining marinara sauce, water, fresh herbs, chicken bouillon, dried oregano, thyme, salt, and pepper. Stir and simmer gently for 8 minutes, stirring occasionally and adjusting heat as needed.
Prepare the cheese filling: In a large bowl, whisk together the egg. Add shredded mozzarella, ricotta cheese, sour cream, Parmesan, basil, parsley, salt, pepper, and a pinch of nutmeg. Mix thoroughly until evenly combined.
Assemble the roll ups: Place each noodle on a clean surface. Spoon approximately 1/4 cup of cheese filling down the center of each noodle and spread evenly. Then spoon about 1/4 cup of meat sauce over the cheese filling and spread evenly as well. Tightly roll up each noodle to enclose the filling and place seam side down in the prepared baking dish.
Add remaining sauce and cheese: Pour the reserved meat sauce evenly over the arranged roll ups in the baking dish. Sprinkle the top with 1 1/2 cups shredded mozzarella cheese.
Bake: Cover the dish with foil, tenting it so it does not touch the cheese. Bake in the preheated oven for 35-40 minutes, until cheese is melted and bubbly.
Serve: Garnish with fresh parsley if desired. Serve warm and enjoy!

Notes

Chicken bouillon can be used as powder, cubes, or base. Add directly to sauce without dissolving. If using cubes, crush before adding. Alternatively, substitute water with chicken broth and adjust salt accordingly.
Store leftovers covered tightly for up to 5 days in the refrigerator, or freeze for longer storage.
To freeze: assemble roll ups in a freezer-safe dish without baking. Wrap tightly with plastic wrap and foil. Freeze up to 3 months. Thaw completely and bring to room temperature for 30 minutes before baking, adding 10 minutes to bake time.
Reheat in microwave by covering and heating in 15-second intervals after initial 60 seconds until warmed through.
Reheat in oven covered with foil at 325ºF for 20-25 minutes until heated through.
Make ahead by assembling a day in advance and refrigerating without baking. Allow 30 minutes at room temperature before baking; add 10 minutes to bake time.
Cheese filling can be made up to 2 days ahead; meat sauce can be made up to 3 days ahead.
For variations and tips, consider switching up herbs or substituting cream cheese for sour cream for different flavors.

Nutrition

Serving Size: 1 roll up
Calories: 420 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 95 mg