Packed with savory seasoned beef, warm marinara, and double-layered with melted mozzarella and ricotta, these Cheesy Beef Lasagna Roll-Ups are pure comfort food. Rolling individual lasagna noodles makes them easier to serve while ensuring every single bite is packed with gooey, bubbly cheese!
Why You’ll Love This Recipe
Individual Portions: Easy to scoop and serve without the mess of slicing through a traditional layered lasagna.
Ultra-Cheesy & Rich: Features a rich ricotta-mozzarella filling balanced with hearty meat sauce.
Great for Meal Prep & Parties: Make a double batch to freeze ahead for quick weeknight dinners.
Essential Kitchen Equipment
9×13-inch Baking Dish: For nestling the roll-ups side by side.
Large Skillet: To brown and simmer the beef filling.
Large Pot: For boiling the lasagna noodles.
Ingredients
For the Meat Sauce:
1 lb Lean ground beef (or ground turkey)
1 small Yellow onion, finely diced
2 cloves Garlic, minced
1 jar (24 oz) Marinara or pasta sauce
1 tsp Italian seasoning
Salt & black pepper to taste
For the Cheese Filling & Assembly:
12–14 Lasagna noodles (cooked al dente)
15 oz (1 tub) Whole milk ricotta cheese
2 cups Shredded mozzarella cheese (divided)
1/2 cup Grated Parmesan cheese
1 large Egg
2 tbsp Fresh parsley, chopped (plus more for garnish)
Step-by-Step Instructions
Step 1: Cook the Noodles & Prep
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or spread 1/2 cup of marinara sauce across the bottom.
2. Boil the lasagna noodles in salted water according to package directions until al dente. Drain, lay them flat on parchment paper or clean damp towels to prevent sticking.
Step 2: Make the Meat Sauce
1. In a large skillet over medium heat, brown the ground beef with the diced onion and garlic until fully cooked (about 6 to 8 minutes). Drain excess fat.
2. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer on low for 5 minutes, then remove from heat.
Step 3: Mix the Cheese Filling
1. In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, chopped parsley, and a pinch of salt and pepper. Stir until smooth.
Step 4: Assemble the Roll-Ups
1. Lay each cooked lasagna noodle flat on your work surface.
2. Spread about 2 tablespoons of the ricotta mixture evenly along the length of each noodle.
3. Top with 2 tablespoons of the meat sauce.
4. Carefully roll up the noodle from one end to the other and place seam-side down in your prepared baking dish.
5. Spoon remaining meat sauce over the top of the roll-ups and sprinkle generously with the remaining 1 cup of mozzarella cheese.
Step 5: Bake to Perfection
1. Cover the dish with foil (sprayed with non-stick spray so cheese doesn’t stick) and bake for 20 minutes.
2. Remove foil and bake uncovered for another 10 to 15 minutes until the cheese is melted and bubbling at the edges.
3. Garnish with fresh chopped parsley and let cool for 5 minutes before serving!
Chef’s Tips
Prevent Sticky Noodles: Lay cooked noodles out individually on parchment paper immediately after draining so they don’t tear or fuse together.
Add Spinach: Stir 1 cup of drained, thawed frozen spinach into the ricotta mixture for extra veggies.
Nutritional Breakdown (Per Roll-Up / ~12 Roll-Ups)
Servings: 12 roll-ups
Calories: ~280 kcal
Protein: 18g
Net Carbs: 22g
Fat: 12g
Frequently Asked Questions (FAQ)
Can I freeze these lasagna roll-ups?
Yes! Assemble the roll-ups in a freezer-safe dish before baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge and bake at 375°F for 35 to 40 minutes until hot and bubbly.