Lasagna Roll-ups
I’m sure everyone has their favorite lasagna recipe, but this is my easy recipe that I use whenever I am in the mood for lasagna. So whether you make it as a regular lasagna, or lasagna roll ups, this recipe is very easy to make. Why? Because the ingredients are simple ingredients you already have in your pantry or fridge. These individual lasagnas are filled with a spinach cheese mixture and a delicious homemade meat sauce that are family-friendly and perfect for portion control. Take the guesswork out of portion control. This is a recipe I shared with you back in 2012 but I redid it with better pictures, I created a video for it and gave you more information to help you.
What Kind of Sauce Should I Use for Lasagna Roll-ups
While you can definitely buy a store bought pasta sauce such as a marinara sauce, the best sauce is always a homemade sauce. The sauce I made here is a meat sauce with ground beef. While it’s relatively easy to make, these sauces taste better the longer you simmer them. You’ll notice I used both a big can of diced tomatoes and a small can of tomato sauce. You could also use a can of crushed tomatoes too and if you want more of a concentrated tomato flavor, throw in some tomato paste. Don’t skimp on the onion, garlic and herbs. This is how we build flavor in the sauce. You can also use fresh herbs instead of dried herbs.
What Kind of Cheese Should I Use for Lasagna Roll-ups
For the spinach cheese mixture that’s used as the filling, ricotta cheese is a must. I also love to add some mozzarella to it as well. Again, don’t skimp on the cheese. After all, lasagna is about the cheese. At least in my humble opinion. To top over the casserole, I used more mozzarella cheese. If you want you can add some freshly grated Parmesan cheese as well!
How to Make Lasagna Roll-ups
There are basically 4 main steps to making these lasagna roll-ups. Make the sauce, the filling, assemble, and bake. Make the sauce: The secret to making a great sauce besides using great ingredients is simmering it for a long time. In the recipe I mention to simmer it for 30 minutes. However, if you’ve got more time, go ahead and simmer it for 1 or 2 hours, you won’t regret it. Also don’t be afraid to add more herbs for greater flavors, such as fennel seeds. Make the filling: The filling is the easiest part of this recipe. Simply combine the spinach with the ricotta and the mozzarella cheese and you’re good to go. Assemble: Assemble the roll-ups as stated in the recipe. I decided to use a little bit of the meat sauce in the roll-ups as well, to get some of that delicious meat sauce all throughout the casserole, but it’s totally up to you. Bake: Cover the lasagna dish with aluminum foil and bake covered for 30 minutes at 375 F degrees. Remove the foil and bake for another 10 minutes.
How Do You Store Leftover Lasagna?
Cool the lasagna first, then cover the casserole dish with aluminum foil or if it’s cooled completely you can use plastic wrap and store it in the refrigerator for 3 to 5 days.
How Do You Freeze Lasagna Roll-ups?
Lasagna is freezer friendly and great for make ahead. You can freeze them individually or the whole dish. Individually frozen: Follow the assembly directions but instead of placing them in the casserole dish, place them on a cookie sheet, then flash freeze them for about 1 hour. Take them out of the freezer and take each roll and gently place them in a freezer bag, then freeze. Freeze the meat sauce separately in an airtight container or freezer bag. To serve: Heat up the frozen meat sauce in the microwave for a few minutes until it’s no longer frozen. Spread a couple ladles of the sauce over the bottom of a baking dish. Place frozen lasagna rolls in the dish, then ladle the remaining sauce over the rolls. Sprinkle mozzarella cheese over the sauce, then follow baking instructions, as noted in the recipe. Casserole-style freezing: Follow the instructions completely as noted in the recipe, but do not preheat the oven. Cover tightly with aluminum foil. You can also use disposable aluminum pans with lids. Label the lasagna and include the date on which it was assembled. Freeze for up to 3 months. To serve: Defrost the lasagna in the refrigerator overnight. Bake as instructed in the recipe. If the lasagna still feels a bit frozen when you take it out of the fridge, you may need to add 10-15 minutes to the baking time.
More Delicious Lasagna Recipes To Try
Taco Lasagna Skillet Lasagna Zucchini Lasagna The Best Lasagna Lasagna Dip Skillet White Chicken Lasagna Pastitsio (Greek Lasagna) Easy Beef Lasagna Vegetable Lasagna
title: “Lasagna Roll Ups” ShowToc: true date: “2024-11-10” author: “Ali Redner”
Be sure to serve this with a side of garlic bread with cheese!
Lasagna Roll Ups
My mom made the absolute best lasagna growing up. But between you and me… (and the internet 🥴), I think these Lasagna Roll Ups could go toe to toe with hers! The proportion of cheese, meat, and sauce in between these perfectly cooked noodles is absolutely perfect. And the seasonings in the cheese mixture takes it over the top. BONUS: This makes a great make-ahead recipe and freezer meal!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Boil the lasagna noodles until al dente. Drain and rinse with cold water. Transfer to parchment or wax paper lined baking sheets. Top with cheese mixture. (Ricotta, mozzarella, egg, Parmesan cheese, and seasonings.) Then spread with meat sauce. (Onions, garlic, ground beef, ground sausage, chicken broth, marinara sauce, hot sauce, and Worcestershire sauce.)
Roll each lasagna noodle and transfer to a prepared 9 x 13-inch casserole dish. Top with more meat sauce.
Top with mozzarella cheese. Cover and bake at 375° for 35 minutes. Remove cover and broil at 450° to bubble and brown the top, watch carefully during this time. Remove, garnish with parsley, and serve with garlic bread with cheese!
Make-Ahead Method
Refrigerator: Assemble the lasagna roll ups as outlined. Cover tightly and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes prior to baking or add 10 minutes to covered baking time. Freezer: Assemble the lasagna roll ups as outlined. Cover tightly and freeze for up to 3 months. Let it thaw completely prior to baking, then let it sit at room temperature for 30 minutes prior to baking or add 10 minutes to covered baking time. Bake Half Now, Freeze Other Half: I love to bake 6 roll ups now, and freeze the other 6 for later. These disposable tins are slightly smaller than 9 x 13 and are perfect for placing 6 roll ups in each!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.
9 x 13-inch Casserole Dish or disposable tins. Box Cheese Grater– Grating/Shredding cheese from a block will also give you the best flavor and consistency. Garlic Twister– Using fresh cloves is much more flavorful than jarred minced garlic.
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