12 lasagna noodles cooked according to package instructions (340g or 0.75 lb.)
16 oz. ground beef 85% lean (454g)
24 oz. marinara sauce 680g
1/2 cup diced onion 75g
3 garlic cloves minced
1 tsp sea salt or to taste for red sauce
1/2 tsp black pepper or to taste
1/2 tsp dried oregano
15 oz. ricotta cheese 425g
1 large egg
1/4 cup parmesan cheese shredded (25g)
3 cups mozzarella cheese shredded, divided (340g or 0.75 lb.)
1/4 cup parsley chopped, plus more to garnish
Preheat your oven to 375°F.
Cook the lasagna noodles in a large pot of salted water according to package instructions. Once they are cooked, drain them and fill the pot with cold water to stop the cooking process and prevent the noodles from sticking together.
While the noodles are cooking, heat a deep pan or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking it up with a spatula as you go. Then add the diced onion and cook until softened. Next, add the minced garlic, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp oregano and sauté for another minute. Finally, add the marinara sauce, bring it to a simmer, and then turn off the heat.
Spread 1/2 cup of the meat sauce over the bottom of a casserole dish.
In a large bowl, stir together the ricotta cheese, 1 egg, 1/4 cup Parmesan cheese, 1 1/2 cups mozzarella cheese, and 1/4 cup chopped parsley.
To prevent messiness, arrange the cooked noodles in a single layer on a large baking sheet. Then spread 1/4 cup of the cheese mixture over the top of each noodle, followed by a heaping tablespoon of meat sauce in a strip down the center of the noodle.
Roll the noodles up and place them in the prepared casserole dish.
Spread the remaining meat sauce over the tops of the roll-ups and sprinkle on the remaining 1 1/2 cups mozzarella cheese.
Cover the casserole dish with foil, making sure that the foil isn’t touching the cheese. If your dish is on the shallow side, you can put toothpicks into the rolls to keep the foil away from the cheese.
Bake the covered dish at 375°F for 40 minutes.
Remove the foil and broil the dish for another 2-3 minutes, or until the cheese is lightly golden.
Garnish the Lasagna Roll Ups with parsley and serve.
If you’re short on time, you can use pre-cooked lasagna noodles instead of boiling them yourself.
You can use ground turkey or sausage instead of beef for a healthier or different flavor variation.
This recipe can be made ahead of time and stored in the fridge for up to 2 days before baking.
Leftover roll-ups can be frozen for up to 3 months. Reheat in the oven at 375˚F for 20-25 minutes or until heated through.