Cheesy Lasagna Roll Ups stuffed with a meaty pasta sauce plus pesto for the ultimate comfort food that's quick and easy to prepare.
If you love lasagna, I can pretty much guarantee, that you'll love these lasagna roll ups, they're not only fun to make, but they're easier to prepare than traditional lasagna. With these, you will not experience that top layer sliding off as you cut through with your fork trying to get that very first bite. Instead, these are rolled-up individually making it perfect for serving a small group or even a crowd.
Looking for another exciting recipe to add to your dinner rotation, these lasagna rolls up are worthy of a spot... I promise. By the way, the addition of the pesto isn't required, but the burst of flavor really takes them over the top.
Ingredients
- Ground turkey or beef
- Mozzarella cheese (please grate it yourself - NO pre-packaged shredded cheese)
- Shallots
- Fresh Garlic
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- Italian Seasoning
- Marinara Sauce (store brand or homemade)
- Red wine (optional)
- Pesto
- Lasagna noodles
- Water
- Grape-seed oil
- Parsley (for garnish)
Essentials
- Pot (for boiling lasagna noodles)
- Skillet (for browning meat)
- Box grater (for grating cheese)
- Chef's knife (for chopping shallots and mincing garlic cloves)
- Paper towels (used to absorb moisture from the lasagna noodles)
- Baking sheet (for rolling)
- Baking dish (for baking lasagna roll ups)
Now, let's jump into how this recipe comes together. It's just like making a classic lasagna but instead of layering and cutting into squares, they're individually rolled up.
How to make lasagna roll ups
Meat Sauce
- Add cooking oil to skillet and place over medium-high heat and brown ground turkey OR beef in a skillet and season with kosher salt, onion powder, garlic powder, black pepper, chopped shallots, and minced garlic.
- After meat is no longer pink, add marina sauce, Italian seasoning, and water to the skillet and simmer.
Lasagna noodles
- Prepare 2 baking sheets by lining them with paper towels.
- Meanwhile, boil water and cook lasagna noodles until al dente according to instructions on packaging.
- When done, drain noodles, rinse with cool water, and add a single layer of lasagna noodles on prepared baking sheets (Tip: place a few damp paper towels on top of the lasagna noodles on the 2nd baking sheet to prevent them from drying out while working with the lasagna noodles on the 1st baking sheet).
- To each lasagna noodle, add a layer of shredded cheese, a couple tablespoons of meat sauce, a layer of pesto sauce and gently roll and REPEAT until each lasagna noodle is filled and rolled-up (you may find that some of the ingredients may seep out of the roll and that's okay; it doesn't have to look perfect but don't overfill).
Assemble
- Rub a thin layer of butter on the inside surface of the baking dish to prevent any sticking.
- Add a thin layer of meat sauce to the bottom of the baking dish.
- Add the lasagna rolls to the baking sheet and top with a generous amount of meat sauce and cheese.
Bake
- Tear off a sheet of foil and lightly mist with cooking spray then loosely cover the baking dish (spraying the foil with cooking oil will prevent the cheese from sticking to the foil while baking)
- Place the baking dish in the oven that has been preheated to 400 degrees F and bake for 25 minutes or until the cheese is bubbling.
- Remove the foil from the baking dish and place under the broil for 2 to 3 minutes to brown the top slightly (DO NOT WALK AWAY AT THIS POINT IF SO THE LASAGNA ROLL UPS WILL BURN)
Can you make ahead
Lasagna noodles can definitely be made ahead, and they reheat really well.
To make ahead, prepare as directed in the recipe card below but do not bake. Instead, after placing the lasagna rolls in the baking dish, cover securely with plastic wrap and store in the fridge for a day or 2.
When ready to bake, remove the lasagna rolls from the fridge and place on the countertop and allow them to come to room temperature. Then, lightly mist a sheet of foil and cover the baking dish loosely with the foil. Place in a preheated 400 degree oven and bake.
Bake for 25 to 30 minutes or until the cheese is bubbling. Remove the foil and place under the broil for 2 to 3 minutes but watch closely so the lasagna rolls do not burn.
Store left overs in an airtight container and place in the fridge for up to 3 days.
Tips
- Feel free to use a combination of different cheeses (i.e colby jack, cheddar, or your favorite melty cheese)
- Grate your cheese of choice yourself it melts so much better than pre-packaged/pre-shredded cheese
- Use a little water at a time to loosen the sauce, so it's not too thick
- Do not overfill the lasagna noodles as this will cause a lot of the ingredients to spill out while rolling
- Do not skimp on the sauce or the cheese when topping the rolls
- Lightly mist a sheet of foil with cooking spray before covering the lasagna rolls to prevent the cheese from sticking to the foil.
- Boil a few extra lasagna noodles in case one breaks or tears
You may also like
Connect with me on Instagram and Pinterest for more recipe ideas.
Thanks for visiting,
~Cree
Lasagna Roll Ups
Ingredients
- 1 box lasagna noodles ((15 lasagna noodles depending on how many people you're serving))
- 2 cups mozzarella cheese ((which you've shredded yourself or other melty cheese))
Meat
- 1-½ lbs ground turkey ((or ground beef))
- 2 tablespoon grape-seed oil
- 3 cloves fresh garlic ((minced))
- 1 clove shallot ((chopped))
- 1 tablespoon kosher salt ((season to taste))
- 1 teaspoon black pepper ((season to taste))
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
Marinara Sauce
- 1-½ jars marinara sauce ((favorite store brand or homemade))
- ½ cup red wine ((red wine for enhanced flavor - optional) )
- 2 teaspoon Italian seasoning ((season to taste))
- ½ cup water ((to loosen sauce add a little at a time))
- 2 tablespoon fresh parsley ((2 tablespoon fresh parsley chopped OR 2 teaspoon dried parsley))
Instructions
- Preheat oven to 400 degrees F.
- Using a box grater, grate cheese; chop shallot; minced garlic. Set aside.
Meat Sauce
- Add cooking oil to skillet and place over medium-high heat and brown ground turkey OR beef in a skillet and season with kosher salt, onion powder, garlic powder, black pepper, chopped shallots, and minced garlic.
- After meat is no longer pink, add marina sauce, Italian seasoning, and water to the skillet and simmer.
Lasagna Noodles
- Prepare 2 baking sheets by lining them with paper towels. Then, boil water and cook lasagna noodles until al dente according to instructions on packaging.
- When done, drain noodles, rinse with cool water, and add a single layer of lasagna noodles on prepared baking sheets (Tip: place a few damp paper towels on top of the lasagna noodles on the 2nd baking sheet to prevent them from drying out while working with the lasagna noodles on the 1st baking sheet).
- To each lasagna noodle, add a layer of shredded cheese, a couple tablespoons of meat sauce, a layer of pesto sauce and gently roll and REPEAT until each lasagna noodle is filled and rolled-up (you may find that some of the ingredients may seep out of the roll and that's okay; it doesn't have to look perfect but don't overfill).
Assemble
- Rub a thin layer of butter on the inside surface of the baking dish to prevent any sticking.
- Add a thin layer of meat sauce to the bottom of the baking dish. Add the lasagna rolls to the baking sheet and top with a generous amount of meat sauce and cheese.
Bake
- Tear off a sheet of foil and lightly mist with cooking spray then loosely cover the baking dish (spraying the foil with cooking oil will prevent the cheese from sticking to the foil while baking).
- Place the baking dish in the oven that has been preheated to 400 degrees F and bake for 25 to 30 minutes or until the cheese is bubbling.
- Remove the foil from the baking dish and place under the broil for 2 to 3 minutes to brown the top slightly (DO NOT WALK AWAY AT THIS POINT IF SO THE LASAGNA ROLL UPS WILL BURN).
Notes
- Feel free to use a combination of different cheeses (i.e colby jack, cheddar, or your favorite melty cheese)
- Grate your cheese of choice yourself it melts so much better than pre-packaged/pre-shredded cheese
- Use a little water at a time to loosen the sauce, so it's not too thick
- Do not overfill the the lasagna noodles as this will cause a lot of the ingredients to spill out while rolling
- Do not skimp on the sauce or the cheese when topping the rolls
- Lightly mist a sheet of foil with cooking spray before covering the lasagna rolls to prevent the cheese from sticking to the foil.
- Boil a few extra lasagna noodles in case one breaks or tears
Thanks for visiting! Please feel free to leave a comment