Ingredients
12 lasagna noodles (cooked to instructions)
1 pound ground beef
2 tablespoons olive oil (divided)
24 ounces marinara spaghetti sauce
½ cup yellow onion, diced
3 cloves garlic, minced
¼ teaspoon crushed red pepper
½ teaspoon salt
1 teaspoon black pepper
½ teaspoon Italian seasoning
16 ounces ricotta cheese
1 large egg
½ cup Parmesan cheese, finely shredded
3 cups mozzarella cheese (divided, 1½ cups for filling, 1½ cups for topping)
¼ cup parsley, chopped
Instructions
- Preheat the oven to 375°F and lightly grease a baking or casserole dish.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula (about 3–4 minutes).
- Add diced onion and cook for 3 minutes until translucent. Stir in crushed red pepper, black pepper, Italian seasoning, salt, and minced garlic. Sauté for 1 minute.
- Pour in the marinara sauce, bring to a simmer, and cook for 5 minutes. Set aside.
- Cook lasagna noodles in a large pot of salted water with a drizzle of olive oil until al dente. Drain and place in cold water to prevent sticking.
- In a large bowl, mix ricotta cheese, egg, Parmesan cheese, 1½ cups of mozzarella, and parsley until well combined.
- Lay out noodles on a flat surface. Spread ricotta mixture evenly over each noodle and spoon some of the meat sauce on top.
- Spread about ⅓ cup of the meat sauce across the bottom of the prepared baking dish.
- Roll each noodle up jellyroll-style and place seam-side down in the dish. Pour remaining sauce on top and sprinkle with remaining 1½ cups of mozzarella cheese.
- Cover with foil and bake for 38 minutes. Remove foil and bake 2 additional minutes until cheese is bubbly and golden.
- Garnish with chopped parsley before serving.
Notes
Use traditional lasagna noodles, not oven-ready, for best rolling results.
Customize by substituting ground turkey, chicken, or Italian sausage for beef.
For a vegetarian version, replace meat with sautéed spinach, mushrooms, or zucchini.
Store leftovers up to 4 days in the refrigerator or freeze unbaked roll ups for later.
Reheat covered in a 350°F oven for 15 minutes or microwave individual portions for 1–2 minutes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 2 roll ups
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
