Description
This Lasagna Roll Up recipe features tender, classic lasagna noodles rolled with a rich cheese filling and savory Italian sausage meat sauce, baked to bubbly perfection. It's a comforting, crowd-pleasing Italian-American dish 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 (or 1 teaspoon onion powder)
- 2 tablespoons tomato paste
- 3-4 garlic cloves, minced
- Pinch red pepper flakes (optional)
- 1 32 oz. jar marinara sauce
- 3/4 cup water
- 1 tablespoon minced fresh basil (or 1 teaspoon dried)
- 1 tablespoon minced fresh parsley (or 1 teaspoon dried)
- 1 teaspoon chicken bouillon (cubed, granulated or base)
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon 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
- 1 tablespoon minced fresh basil (or 1 teaspoon dried)
- 1 tablespoon minced fresh parsley (or 1 teaspoon dried)
- 1/4 teaspoon salt
- 1/4 teaspoon 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
- Preheat Oven: Preheat the oven to 375˚F and line two baking sheets with nonstick silicone baking mats or parchment paper.
- Cook Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions, checking 1-2 minutes early. Drain and rinse under cold water. Pat dry and lay noodles in a single layer on the prepared baking sheets.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray and spread ½ cup marinara sauce evenly on the bottom.
- Make Meat Sauce: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sauté the chopped onion for 5 minutes until translucent. Add Italian sausage, breaking it up and cooking until browned and cooked through. Stir in tomato paste, garlic, and red pepper flakes, cooking 1 minute more.
- Simmer Sauce: Add remaining meat sauce ingredients including marinara, water, fresh herbs, chicken bouillon, oregano, thyme, salt, and pepper. Simmer gently for 8 minutes, stirring occasionally and adjusting heat as needed.
- Make Cheese Filling: In a large bowl, whisk the egg then add shredded mozzarella, ricotta, sour cream, Parmesan, herbs, salt, pepper, and nutmeg. Mix until evenly combined.
- Assemble Roll Ups: Spread a scant ¼ cup cheese filling down the center of each noodle, then a scant ¼ cup meat sauce over the cheese. Carefully roll up the noodles tightly and place them seam side down in the prepared baking dish.
- Add Toppings: Spread the remaining meat sauce evenly over the rolled noodles, then sprinkle 1 ½ cups shredded mozzarella cheese on top.
- Bake: Cover the dish with foil, tenting it if needed so it doesn’t touch the cheese. Bake at 375˚F for 40 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve warm.
Notes
- Use bouillon powder, cubes, or base to add depth to the meat sauce; cubes should be crushed before adding. Alternatively, swap water for chicken broth and adjust salt accordingly.
- Store leftovers covered tightly in foil or airtight container for up to 5 days; freeze beyond that.
- To freeze: Assemble but do not bake. Wrap tightly in plastic wrap and foil. Freeze up to 3 months. Thaw completely, let sit 30 minutes, and bake adding 10 minutes to the baking time.
- Reheat in microwave: Heat individual portions for 60 seconds, then continue in 15-second intervals until warm, covering with paper towel to avoid splatters.
- Reheat in oven: Cover with foil and bake at 325ºF for 20-25 minutes until warmed through.
- Make ahead: Assemble a day ahead and refrigerate without baking. Let sit 30 minutes at room temperature before baking, extending bake time by 10 minutes as needed.
- The cheese filling and meat sauce can be made 2 and 3 days ahead respectively to save time.
- Variations include swapping meats, adding vegetables, or using different cheeses – see detailed tips in full recipe post.
Nutrition
- Serving Size: 1 lasagna roll up
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
