Serving individual rolls takes the hassle out of trying to cut and serve square pieces, that have just come out of the oven and are slip-sliding all over the place. It’s also a great way to make sure everyone has equal-sized individual portions. Any lasagna is good lasagna, let’s get real. Whether it’s a traditional oven-baked lasagna, easy ravioli lasagna, crockpot lasagna, white lasagna, veggie lasagna, or rolled lasagna. I love it all! Perfectly cooked noodles that give just the right amount of bite, a flavorful meat sauce, melty gooey cheese, it’s always mouthwatering comfort food. Making rolled up lasagna is my choice for family dinners but also when I need a simple lasagna recipe that makes entertaining easy. People are always looking for ways to make life just a little simpler, especially when serving a crowd, which is why these lasagna roll ups are so popular! A fun twist on these lasagna roll ups, is my alfredo chicken lasagna roll ups recipe! So make sure to check it out.
Why You’ll Love This Recipe
Ingredients Used
Here’s what you’ll need:
Uncooked lasagna noodles – Don’t buy the oven-ready pack, because you want to be able to boil them first so they can be nicely rolled up.Salt & pepper – Salt will be used for both adding to the water when cooking the pasta as well used along with pepper for seasoning the meat.Olive oil – Used to cook the ground beef, especially useful if you’re using lean or extra lean meat which produces less of its own juices and fat.Ground beef – I like to use 90% lean ground beef because too much fat creates extra grease, and extra grease can cause the lasagna rolls to become too runny.Garlic & onion – Adding this pair of aromatics is kind of the law around here when cooking any kind of lasagna. It adds a ton of flavor to the sauce which is what we want.Marinara – A delicious thinner version of tomato sauce that doesn’t usually come with added sugar, which is great. In a pinch, you can use whatever pasta or tomato sauce you have on hand.Cheeses – Ricotta cheese, which is a very mild soft cheese, doesn’t have a ton of flavor but adds great texture and creaminess to the layers. Parmesan cheese is sharp and is always best if you can shred your own. The same goes for the melty mozzarella. Pre shredded stuff doesn’t taste as good, and won’t melt as easily because of the anti-clumping agents used. Egg – Used for binding the cheeses together so they’re not runny and falling all out the sides of the lasagna rolls.Italian seasoning – A blend of dried herbs such as oregano, basil, thyme, and rosemary. If you don’t have a ready-made blend, by all means, use some or all of the mentioned herbs instead or make my homemade Italian seasoning instead.Fresh parsley – Sprinkled on as a garnish, gives the dish a pop of green as well as a vibrant fresh herb finish.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make It
How to Assemble Lasagna Roll Ups
Tips & Tricks
Salt the pasta water so it comes to a boil faster and adds that extra bit of flavor.Cook more noodles than you need. Not many, just a few, that way if any of them break during cooking, you’ll have extra.Don’t forget to add water back to the pot after draining, so the pasta noodles don’t coagulate and stick together.Make sure you break up your ground beef as much as possible. Having larger chunks of meat in certain spots will make for uneven rolls, and it’s just more pleasing to eat when they aren’t there. Use a nonstick dish if you can, but you’ll still need to add the sauce to the bottom for added moisture.Use freshly grated cheese, the pre-shredded stuff is just not the same.
What to Serve With Lasagna Rolls
A salad is always a welcome side dish for lasagna night. Simple salads like daikon radish slaw, simple tossed green salad, or a Caesar pasta salad. You could swap the salad idea for cooked veggies like this asparagus tart, blanched green beens, roasted brussel sprouts or crispy air fryer cauliflower. Bread. Complete your menu with a basket of Olive Garden copycat breadsticks or easy garlic bread for everyone to share! If you love this recipe, don’t forget to share it with others so they can keep coming back to it as much as you and I do! © Little Sunny Kitchen
