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Cheesy Lasagna Roll-Ups with Rich Bolognese Sauce

A fun, easy, and elegant twist on classic lasagna. Tender pasta noodles are rolled with a rich three-cheese filling, smothered in a hearty meat sauce, topped with mozzarella, and baked until bubbling and golden.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Meat Sauce
  • 0.5 lb ground beef 80/20 blend
  • 0.5 lb mild Italian sausage casings removed
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 28 oz crushed tomatoes 1 large can
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
Roll-Ups & Filling
  • 12 lasagna noodles standard, boiled al dente
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 0.25 cup fresh parsley finely chopped, plus extra for garnish
  • 0.5 tsp garlic powder

Equipment

  • 9x13 inch casserole dish
  • Large pot for boiling pasta
  • Large skillet or Dutch oven
  • Mixing bowls

Method
 

  1. Boil lasagna noodles in salted water until just al dente. Drain and lay flat on wax paper so they don't stick.
  2. In a large skillet, brown the ground beef and Italian sausage. Add diced onion and cook until soft, then add minced garlic.
  3. Stir in tomato paste, crushed tomatoes, oregano, and basil. Simmer for 15-20 minutes.
  4. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, and garlic powder.
  5. Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce on the bottom of a 9x13 baking dish.
  6. Spread about 3 tablespoons of the ricotta mixture along each cooked noodle and roll tightly. Place seam-side down in the dish.
  7. Spoon remaining meat sauce over the roll-ups and top with the remaining 1 cup of mozzarella cheese.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and lightly browned.
  9. Let rest for 10 minutes before garnishing with fresh parsley and serving.

Notes

You can assemble this dish entirely up to 2 days in advance and store it covered in the fridge before baking. Add 10 minutes to covered baking time if baking straight from the fridge.