Lasagna Roll-Ups With Meat Sauce

Classic lasagna vibes but way easier. Tender noodles get rolled up with a cheesy ricotta filling and meaty sauce, baked until bubbly, then finished with extra cheese and parmesan. It’s cozy, crowd-friendly, and honestly hard to mess up.

By Manny Michael

1 hour

Dinner

Italian

Ingredients

• 1 lb ground meat (beef, turkey, or a mix)
• 1 jar marinara sauce (plus extra if needed)
• 1 clove garlic, minced (or garlic powder)
• 1 box oven-ready lasagna noodles
• 15 oz ricotta cheese
• 1 egg
• 2 to 3 cups shredded mozzarella cheese (save some for topping)
• 1/4 to 1/2 cup grated parmesan cheese (plus extra for serving)
• Dried parsley
• Italian seasoning
• Dried thyme
• Dried rosemary
• Salt
• Black pepper

Instructions

1. Preheat the oven to 350°F.
2. Brown the ground meat in a skillet until fully cooked, breaking it up as you go.
3. Add garlic and your seasonings to the meat, then stir in a jar of marinara sauce to make a meat sauce.
4. Boil oven-ready lasagna noodles for 3 to 5 minutes until flexible enough to roll, then drain.
5. In a bowl, mix ricotta, egg, a handful of mozzarella (save most for topping), parmesan, parsley, Italian seasoning, thyme, rosemary, salt, and pepper.
6. Spread a layer of marinara sauce in the bottom of a baking dish (or two dishes if needed).
7. Lay noodles on a parchment-lined baking sheet or clean surface.
8. Spread ricotta mixture across each noodle from end to end.
9. Spoon meat sauce across each noodle and spread gently.
10. Roll each noodle up carefully and place seam-side down in the baking dish.
11. Pour more sauce over the roll-ups (use extra meat sauce on one pan if you want it extra meaty).
12. Sprinkle mozzarella over the top (add more parmesan if you want).
13. Cover with aluminum foil and bake 35 to 40 minutes.
14. Remove foil near the end to let the top get a little crispy and browned.
15. Sprinkle with parmesan, rest 5 minutes, then serve.