Description
These are the BEST Easy Lasagna Rollups! This recipe twist on a traditional lasagna recipe is perfect for busy weeknight dinners that can easily be prepped in advance.
Ingredients
12 dried lasagna noodles
Olive oil
1 lb (16 ounces) ground beef
1 cup onion, finely chopped (about 1 medium onion)
3 tablespoons red wine vinegar
2 garlic cloves, minced
2 teaspoons dried oregano
Kosher salt
Ground black pepper
24-ounce jar (680g) tomato sauce
16 ounces (454g) ricotta cheese
3 cups grated mozzarella cheese, divided
1/4 cup parmesan cheese, grated
1 large egg
1/3 cup finely chopped spinach
1/4 cup basil leaves or parsley, chopped (optional for garnish)
Instructions
- Boil lasagna noodles according to the directions on the box. Once done, place them in a single layer on a greased cookie sheet and set aside (you will need a few cookie sheets).
- Preheat oven to 375° F and grease the sides of a 9×13-inch casserole dish.
- Heat 1 tablespoon of olive oil in a medium-sized pot and add ground beef. Cook on medium heat for 3 minutes, breaking up the meat with the back of the spoon as you are frying it. (It is okay if it is still pink at this stage)
- Add in the onions and garlic and continue to fry until the meat is no longer pink and the onions are soft and translucent (about 3-5 minutes)
- Add the red wine vinegar, oregano, 2 teaspoons salt & 1 teaspoon pepper and stir until combined.
- Add the tomato sauce to the meat mixture and cook on a low simmer for 5 minutes.
- Spread ¼ cup of the meat sauce on the bottom of the prepared casserole dish.
- Make the cheese filling: in a medium-sized bowl combine ricotta, 1½ cups mozzarella cheese, parmesan cheese, egg, spinach, ½ teaspoon salt, and ½ teaspoon pepper.
- Evenly divide the cheese filling amongst the lasagna sheets spreading it the entire length of the noodle.
- Dot with the meat mixture (about 1 heaping tablespoon) in a thin line on top of the cheese filling keeping it centered and stopping 1-inch from the end.
- Starting with the end that has the meat filling closest to the edge, lightly roll a noodle and place it in the casserole dish, seam side down. Repeat with the remaining noodles.
- Spoon the remaining meat sauce over the rolls and sprinkle with the remaining mozzarella cheese.
- Cover with tin foil and place on the center rack for 30 minutes, remove foil and place on broil for an additional 2 minutes.
- Garnish with basil or parsley leaves and serve.
Notes
Storage Instructions: Placed in an airtight container you can store the lasagna rolls for up to 5 days in the refrigerator or up to 3 months in the freezer
Reheating instructions: Reheat these lasagna rollups in the microwave in 30 second intervals until heated through.
Make-Ahead Intructions: To save on time, you can make the rolls and place them in the casserole dish. When ready to bake them, add the meat sauce and cheese on top and bake as per directions.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dinner Recipes
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 lasagna rollup
- Calories: 289
- Sugar: 2.4 g
- Sodium: 407.9 mg
- Fat: 7.8 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 26.5 g
- Fiber: 3.7 g
- Protein: 26.1 g
- Cholesterol: 63.7 mg
