Lasagna Roll Ups

Lasagna is my go-to choice at any Italian restaurant for its guaranteed deliciousness.  I mean, if you can’t make decent lasagna at an Italian restaurant we have a serious problem!  I just found out last week that the kiddos liked lasagna and wanted to find a kid-friendly recipe version of the real thing.  This recipe is NOT just for kiddos.  It still has all the great ingredients that adults at a dinner party would love, it is just assembled in a fun-get-your-hands-dirty kind of way that the kiddos and I both love.

Disclaimer:  I was a little nervous of the long ingredient list that included freshly grated cheeses and freshly chopped parsley, onion, and garlic, but since I don’t have the time or patience for that we instead used shredded cheeses and store-bought pre-cut parsley, onion, and garlic and it still tasted ah-mazing (even the next day as leftovers)!  Also, please excuse the pictures as they were from the next day leftovers and were taken with my iPhone!


4 tbsp extra virgin olive oil, divided
1/2 lb lean ground beef or ground turkey
1/4 cup finely chopped yellow onion
28 oz can crushed tomatoes
2 cloves garlic, minced
1/2 tbsp dried basil
1/2 tsp dried oregano
salt and freshly ground black pepper, to taste
15 oz container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley, chopped
2 1/4 cups Mozzarella Cheese, shredded or grated
3/4 cup Parmesan Cheese, shredded or grated
1/3 cup Romano Cheese, shredded or grated
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 uncooked lasagna noodles


Preheat the oven to 375 degrees.  In a large frying pan, drizzle one tablespoon olive oil and heat ground beef/turkey over medium high heat.  Add chopped onions and cook the mixture until browned, stirring occasionally and breaking up the meat.  Drain the fat and pour the mixture into a food processor, pulse for 5-10 seconds, and return to the frying pan (No food processor?  Use a large knife to cut up the meat).  Add crushed tomatoes, minced garlic, basil, oregano, 1 tbsp olive oil, and salt/pepper to taste, stir, and cover with a lid to simmer over low heat while you prepare the pasta and cheese mixture.

In a large pot, bring water to a boil with 1 tsp salt and 2 tbsp olive oil.  Cook noodles according to the package directions until al dente, drain, and immediately line noodles in a single layer on waxed paper or cookie sheets.

While pasta is cooking, prepare the cheese mixture by stirring together with a fork the Ricotta cheese, egg, 1/4 tsp salt, and 1/4 tsp pepper until well combined.  Stir in chopped parsley, 1 3/4 cup Mozzarella, 1/2 cup Parmesan, and 1/3 cup Romano.

Stir meat sauce and spread 1/3 cup evenly into the bottom of a 13×9 baking dish.  Prepare the roll-ups by evenly spreading 1/4 cup cheese mixture onto each cooked lasagna noodle followed by 1 tablespoon of meat sauce, roll the noodles up, and place seam side down in the baking dish.  Cover the rolled noodles with the remaining meat sauce, 1/2 cup Mozzarella, and 1/4 cup Parmesan.  Cover the dish with tented aluminum foil and bake for 35 minutes, makes 12 servings.

**Recipe Source:  Cooking Classy**


6 thoughts on “Lasagna Roll Ups

  1. Absolutely delicious! Ive heard of lasagna roll-ups while perusing through Pinterest over an year ago! I’ve only made them once and no where near looked as delicious as yours!!!!


Leave your comment here!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s