Beef Lasagna Roll-Ups Recipe

Overview

These beef lasagna roll-ups are filled with seasoned ground beef, ricotta, mozzarella, and Parmesan, then rolled in cooked lasagna noodles and baked in marinara sauce. The pasta softens in the sauce while the cheese filling becomes creamy and the edges turn lightly golden.

The recipe makes 12 roll-ups, enough for 6 servings. Boil the noodles just until flexible, cool them before filling, and leave a little space at the edges so the filling stays inside as you roll.

Ingredients

• 12 regular lasagna noodles, plus 2 extra in case of tearing
• 1 tablespoon olive oil
• 1 pound lean ground beef, preferably 85% to 90% lean
• 1 small yellow onion, finely diced, about 1 cup
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon black pepper
• 1 jar marinara sauce, 24 ounces, divided
• 15 ounces whole-milk ricotta cheese
• 1 large egg
• 1 1/2 cups shredded low-moisture mozzarella, divided
• 1/2 cup finely grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley, plus more for serving
• 1/4 teaspoon red pepper flakes, optional

How to make it

1. Heat the oven and prepare the baking dish. Heat the oven to 375°F. Spread 1 cup of marinara sauce over the bottom of a 9-by-13-inch baking dish. Keep the remaining sauce nearby for the tops of the rolls.

2. Cook the noodles. Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to the package directions, removing them about 1 minute before the recommended time. They should be flexible but still have a slight firmness in the center; they will finish cooking in the oven.

   Drain the noodles and lay them flat on a lightly oiled baking sheet or parchment paper. Do not stack them while hot, or they may stick together and tear.

3. Brown the beef. While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains.

4. Season and reduce the filling. Stir in the garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using. Cook for 1 minute, just until the garlic smells fragrant. If the skillet contains more than a thin coating of fat, carefully drain some of it.

   Add 1/2 cup of the marinara sauce to the beef and simmer for 2 to 3 minutes. The mixture should look moist but not wet. Let it cool for at least 10 minutes so it does not melt the cheese mixture or make the noodles difficult to handle.

5. Mix the cheese filling. In a medium bowl, stir together the ricotta, egg, 1/2 cup of mozzarella, 1/4 cup of Parmesan, and parsley. The mixture should be thick enough to spread with a spoon. Taste a small amount and adjust the seasoning only if needed; the cheeses and sauce may already be salty.

6. Fill the noodles. Arrange the cooked noodles in a single layer. Spread about 3 tablespoons of the ricotta mixture evenly over each noodle, leaving about 1/2 inch clear at both short ends. Spoon about 3 tablespoons of the cooled beef mixture in a narrow line over the cheese.

7. Roll and arrange. Starting at one short end, roll each noodle firmly but not tightly. Place the rolls seam-side down in the prepared baking dish. They should fit snugly without being crushed. If a noodle tears, overlap the torn section slightly and continue rolling; the sauce will hold it together during baking.

8. Add sauce and cheese. Spoon the remaining marinara sauce over the roll-ups, covering the pasta from end to end. Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.

9. Bake covered, then uncover. Cover the dish tightly with foil, keeping the foil from touching the cheese if possible. Bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling around the edges and the cheese is melted with lightly browned spots.

   If you want more color, broil for 1 to 2 minutes at the end, watching closely. The cheese should be golden in patches, not dark or dry.

10. Rest before serving. Let the roll-ups rest for 10 minutes. The filling will firm slightly, making the rolls easier to lift without spilling. Finish with chopped parsley and serve warm.

Expert tips

• Prevent sticky noodles: Drain them promptly and lay them flat. A very light coating of oil helps if they need to wait before assembly.
• Avoid watery roll-ups: Cook the beef mixture until excess liquid has evaporated, and use whole-milk ricotta rather than a very wet part-skim variety. If the ricotta looks loose, drain it in a fine-mesh sieve for 15 to 20 minutes.
• Keep the filling contained: Do not spread the cheese mixture all the way to the edges, and start each roll with the short end. Overfilling makes the rolls difficult to close.
• For a less salty result: Use low-sodium marinara and season the beef gradually. Parmesan, mozzarella, and prepared sauce all contribute salt.
• Make-ahead option: Assemble the dish, cover it, and refrigerate it for up to 24 hours. Add about 10 minutes to the covered baking time if baking directly from the refrigerator, and check that the center is steaming hot before serving.
• Easy substitution: Ground turkey can replace the beef, though it is leaner and may need an extra teaspoon of olive oil. Cottage cheese can replace ricotta if blended until mostly smooth and drained first.

Serving and storage

Serve two roll-ups per person with extra marinara sauce from the dish. A simple green salad or a side such as lemon herb couscous can round out the meal. For another meatless variation using a similar rolled-pasta format, try these vegetable lasagna roll-ups.

Refrigerate leftovers in a covered container within 2 hours of cooking. They will keep for up to 4 days. Reheat individual portions in the microwave until hot throughout, or cover the baking dish with foil and warm at 350°F until the sauce is bubbling. For longer storage, freeze cooled roll-ups in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for the most even texture.

Frequently asked questions

Can I make beef lasagna roll-ups ahead of time?

Yes. Assemble the roll-ups, cover the dish, and refrigerate it for up to 24 hours. Bake covered at 375°F, adding about 10 minutes to the covered baking time if the dish is cold from the refrigerator.

Why are my lasagna roll-ups watery?

The beef filling may not have been cooked down enough, or the ricotta may contain excess moisture. Simmer the beef until it looks moist rather than liquid, and drain loose ricotta before mixing the filling.

Can I use no-boil lasagna noodles?

Regular boiled noodles are easiest to roll for this recipe. No-boil noodles vary in size and flexibility, so they may crack or require additional sauce and baking time. If using them, follow the package instructions and make sure every noodle is fully covered with sauce.

How do I stop the noodles from tearing?

Cook them just until flexible, not soft, and lay them flat after draining. Handle them with a wide spatula or your hands once cool enough. Keeping two extra noodles available is useful because occasional tearing is normal.

What can I use instead of ground beef?

Ground turkey, ground pork, or a plant-based ground substitute can replace the beef. Cook each until browned and no longer wet, then season to taste before adding it to the rolls.

More from FoodNotes

• vegetable lasagna roll-ups
• lemon herb couscous