Description
This Lasagna Roll Up Recipe features tender noodles filled with a creamy cheese mixture and savory Italian sausage meat sauce, baked to perfection with melted mozzarella on top. A delightful twist on traditional lasagna, perfect for family dinners or entertaining guests.
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
- Prep: Preheat the oven to 375˚F. Line two baking sheets with nonstick silicone baking mats or parchment paper and set aside to prepare noodles.
- Cook Noodles: Bring a large pot of water to a boil and season generously with salt. Add the lasagna noodles and cook according to package directions, checking 1-2 minutes early to avoid overcooking. Drain noodles and immediately rinse with cold water to cool. Pat the noodles very dry, then arrange them in a single layer on the prepared baking sheets.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray. Remove ½ cup of marinara sauce from the jar and spread it evenly over the bottom of the dish as the base layer. Reserve the rest of the marinara sauce for the meat sauce.
- Make Meat Sauce: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add chopped onions and sauté for 5 minutes until softened. Add the Italian sausage and cook, crumbling it with a spoon, until fully cooked and onions are tender. Stir in tomato paste, minced garlic, and red pepper flakes, cooking for 1 more minute to blend flavors.
- Simmer Sauce: Add the remaining meat sauce ingredients: reserved marinara sauce, water, fresh basil, fresh parsley, chicken bouillon, dried oregano, thyme, salt, and pepper. Stir well and gently simmer for 8 minutes, stirring occasionally and adjusting heat to maintain a gentle simmer.
- Make Cheese Filling: In a large bowl, whisk the egg. Add shredded mozzarella, ricotta cheese, sour cream, grated Parmesan, fresh basil, fresh parsley, salt, pepper, and nutmeg. Stir until all ingredients are evenly combined and form a creamy mixture.
- Assemble Roll Ups: Using a large cookie scoop or spoon, place about a scant ¼ cup of the cheese filling down the center of each noodle. Spread the filling into an even layer. Add a scant ¼ cup of the meat sauce on top of the cheese filling and spread evenly.
- Roll Noodles: Starting at one end, tightly roll up each noodle to encase the filling, gently using your fingers on the sides to keep the filling inside. Transfer each roll-up seam side down to the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining meat sauce over the rolled noodles in an even layer. Sprinkle 1 ½ cups freshly shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with foil, tenting it slightly so it doesn't touch the cheese. Bake at 375˚F for 40 minutes, or until the cheese is completely melted and bubbly.
- Serve: Remove from oven, garnish with fresh parsley if desired, and serve hot.
Notes
- Chicken Bouillon: Use bouillon powder, cubes, or base directly added to the sauce without pre-dissolving. If using cubes, crush before adding. You can omit the bouillon and substitute water with chicken broth. Adjust salt to taste.
- Storage: Keep leftovers tightly covered with foil or in an airtight container refrigerated for up to 5 days. For longer storage, freeze up to 3 months.
- Freezing: Assemble roll ups unbaked in a freezer-safe dish, wrap tightly with plastic wrap and foil, label, and freeze. Thaw completely before baking and add 10 extra minutes to baking time.
- Reheating Microwave: Heat individual portions covered with a paper towel for 60 seconds, then continue in 15-second intervals until warmed.
- Reheating Oven: Cover with foil and bake at 325ºF for 20-25 minutes until heated through.
- Make Ahead: Assemble the dish and refrigerate for a day before baking; let sit 30 minutes at room temperature prior to baking and add 10 extra minutes baking time. Cheese filling can be made up to 2 days ahead; meat sauce up to 3 days ahead.
- Variations: Experiment with different cheeses, add spinach or mushrooms to the filling, or use ground beef or turkey instead of Italian sausage for meat variations.
Nutrition
- Serving Size: 1 lasagna roll up
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg
