Easy Lasagna Roll-Ups With Cheesy Beef and Marinara
By Lena Vasquez
Prep
20 min
Cook
40 min
Total
63 min
Servings
4
Level
Easy
Plan around four individually portioned roll-ups: assemble the dish up to 24 hours ahead, or freeze it before baking for a later dinner. Bake when needed and finish under the broiler, keeping the marinara, beef, ricotta, and bubbling mozzarella layers ready for a quick meal.
Cook the lasagna noodles just shy of al dente so they stay pliable for rolling. Ground beef, onion, garlic, sea salt, black pepper, oregano, and marinara form the sauce, while ricotta, egg, Parmesan, mozzarella, and parsley make a creamy filling. The egg binds the cheese mixture, and divided mozzarella supplies both meltiness inside the rolls and a browned topping.
The roll-ups are ready for the oven when they sit seam-side down in a sauce-lined casserole dish, covered with remaining sauce and mozzarella. After the covered bake, the cheese should be warm and bubbly; broiling gives it a golden finish. Overcooking the noodles is the main problem to avoid, since soft noodles can tear or become difficult to roll neatly.
Serve the roll-ups with a simple green salad, garlic bread, or roasted asparagus. Cool leftovers before covering them tightly, then reheat individual portions in the microwave or warm the full dish in the oven until hot and cheesy. Parsley added at serving keeps the finished dish fresh-looking.
Why you'll love this recipe
- Four individual roll-ups provide built-in portions, so the casserole can be divided for separate dinners, lunches, or planned leftovers without cutting through layered pasta.
- Assemble the full dish up to 24 hours ahead, which moves noodle filling, rolling, saucing, and cheese topping out of a busy dinner window.
- Unbaked roll-ups freeze for up to three months, allowing the marinara, beef, and cheese layers to be prepared once for a later bake.
- Baked portions can also be frozen individually or together, making it easier to warm only the number of roll-ups needed at one time.
- The sauce-lined dish keeps the pasta surrounded by marinara during baking, helping prepared portions stay tender rather than leaving exposed noodle edges.
- Doubling the recipe is specifically suggested for planned leftovers or freezing, turning one assembly session into meals that can be baked or reheated later.
Ingredients
- •12 noodles lasagna (cook just shy of al dente)
- •1 lb ground beef (85% lean)
- •2 cups marinara sauce (jarred or homemade)
- •1 medium onion (diced)
- •2 cloves garlic (minced)
- •1 tsp sea salt
- •1 tsp black pepper
- •1 tsp dried oregano
- •15 oz ricotta cheese
- •1 large egg
- •0.5 cup Parmesan cheese (shredded)
- •3 cups mozzarella cheese (shredded and divided; 1.5 cups for filling, remainder for topping)
- •0.25 cup parsley (chopped, plus more for garnish)
Instructions
- 1
Cook lasagna noodles until al dente in salted boiling water.
- 2
Drain and rinse the noodles with cold water to prevent sticking.
- 3
Sauté the ground beef and diced onion in a pan until browned and soft.
- 4
Stir in the garlic, sea salt, black pepper, and dried oregano.
- 5
Add the marinara sauce and simmer.
- 6
Spread some of the meat sauce on the bottom of a casserole dish.
- 7
Mix the ricotta, egg, Parmesan, 1.5 cups mozzarella, and parsley in a bowl.
- 8
Spread about 1/4 cup of the cheese mixture onto each cooked noodle.
- 9
Top each noodle with a spoonful of meat sauce and carefully roll it up.
- 10
Arrange the roll-ups seam-side down in the casserole dish.
- 11
Cover with the remaining meat sauce and sprinkle with the remaining mozzarella.
- 12
Bake covered at 375°F (190°C) for 40 minutes, until warm and bubbly.
- 13
Broil uncovered for 2 to 3 minutes, until the cheese is golden.
- 14
Garnish with fresh parsley.
FAQ
Nutrition (per serving)
Calories
400
Protein
25g
Fat
22g
Carbs
30g
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