Description
Delicious and comforting lasagna roll ups filled with a creamy cheese mixture and a savory meat sauce, baked to perfection with melted mozzarella cheese on top. This recipe is perfect for a family dinner or meal prep and yields 12 servings.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (bulk or casings removed)
- 1 small yellow onion, chopped (may sub 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 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp 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 tsp salt
- 1/4 tsp 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 and Prepare Noodles: Preheat oven to 375˚F. Line two baking sheets with nonstick silicone baking mats or parchment paper. Bring a large pot of salted water to a boil, add noodles, and cook according to package directions checking 1-2 minutes early. Drain and rinse with cold water until cool. Pat dry and lay noodles in a single layer on prepared sheets.
- Prepare Baking Dish: Lightly grease a 9x13-inch baking dish with cooking spray. Remove ½ cup 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 the chopped onions for 5 minutes until softened. Add Italian sausage and cook, crumbling the meat, until fully cooked and onions are tender. Stir in tomato paste, minced garlic, and red pepper flakes; cook for 1 minute.
- Simmer Sauce: Add remaining marinara sauce, water, fresh herbs, chicken bouillon, dried oregano, thyme, salt, and pepper. Simmer gently for 8 minutes, stirring occasionally and adjusting heat as needed.
- Make Cheese Filling: In a large bowl, whisk the egg. Add shredded mozzarella, ricotta cheese, sour cream, grated Parmesan, fresh herbs, salt, pepper, and nutmeg. Stir until fully combined.
- Assemble Roll Ups: Place a scant ¼ cup of cheese filling down the center of each noodle and spread evenly. Top with a scant ¼ cup of meat sauce spread evenly over the cheese filling. Carefully roll up each noodle tightly and transfer seam side down into the prepared baking dish.
- Add Remaining Sauce and Cheese: Pour the remaining meat sauce evenly over the rolled noodles. Sprinkle 1 ½ cups shredded mozzarella cheese on top.
- Bake: Cover the dish with foil tented so it does not touch the cheese. Bake at 375˚F for 35-40 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove foil, garnish with fresh parsley if desired, and serve warm.
Notes
- Chicken bouillon can be powder, cubes, or base and is added directly to the sauce without dissolving first. You may skip and use chicken broth instead of water, adjusting salt to taste.
- Store leftover lasagna roll ups covered tightly with foil or airtight container for up to 5 days. For longer storage, freeze up to 3 months.
- To freeze before baking, assemble in a freezer-safe dish, wrap tightly with plastic wrap and foil. Thaw completely before baking, and add 10 extra minutes to baking time.
- Reheat individual portions in the microwave for 60 seconds, then 15-second intervals until heated through, covered with a paper towel to avoid splatters.
- Reheat in the oven at 325ºF for 20-25 minutes covered with foil until warmed through.
- You can assemble the recipe a day ahead and refrigerate before baking. Let sit 30 minutes at room temperature before baking and add 10 extra minutes to baking time.
- Cheese filling can be made and refrigerated 2 days ahead, and meat sauce up to 3 days ahead for convenience.
- Use classic lasagna noodles, not no-boil noodles, to ensure proper texture for rolling.
Nutrition
- Serving Size: 1 roll up
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
