Meaty Lasagna Roll Ups

Recipe

16 INGREDIENTS • 12 STEPS • 1HR 30MINS

Meaty Lasagna Roll Ups

4.7

3 ratings

This is the more traditional version of a Mexican Lasagna, but with a slight twist that makes it SO much easier to portion and serve. Rolling up the noodles into meaty lasagna roll-ups with that filling inside rather than laying them flat in layers just makes these amazing and easy to serve little packages.

Meaty Lasagna Roll Ups

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

This is the more traditional version of a Mexican Lasagna, but with a slight twist that makes it SO much easier to portion and serve. Rolling up the noodles into meaty lasagna roll-ups with that filling inside rather than laying them flat in layers just makes these amazing and easy to serve little packages.

1HR 30MINS

Total Time

$6.61

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 lb

Lasagna Noodles

1 dash

Canola Oil

for browning

1.5 lb

Ground Beef

1 cup

Cremini Mushroom, finely chopped

1

Onion, peeled, diced

1 clove

Garlic, peeled, minced

1 sprig

Fresh Rosemary, finely chopped

1 dash

Red Wine

1 dash

Worcestershire Sauce

1 pinch

plus more for the filling

1 pinch

Ground Black Pepper

3 1/2 cups

Ricotta Cheese, divided

1/2 cup

Freshly Grated Grated Parmesan Cheese

1

Egg, lightly beaten

3 cups

Marinara Sauce

homemade or jarred

1 bag
(8 oz)

Shredded Mozzarella Cheese

Nutrition Per Serving

VIEW ALL

Calories

1495

Fat

87.8 g

Protein

95.4 g

Carbs

84.4 g

Meaty Lasagna Roll Ups

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Author's Notes

Ideally, the rolls should be covered and refrigerated overnight, if possible. It lets the flavors marry and makes it a convenient, make-ahead entertainment wonder. It can also be frozen for a couple of weeks! ! Makes 18 lasagna rolls.

Cooking InstructionsHide images

step 1

Get a large pot of water on the stove to boil, salting it until it tastes like the sea. Cook the Lasagna Noodles (1 lb) according to the directions until tender but not too soft.

step 2

While the water comes to a boil and the noodles cook, heat the Canola Oil (1 dash) in a large skillet over medium high heat. Brown the Ground Beef (1.5 lb) in it until it is all thoroughly cooked through.

step 3

Add in the Cremini Mushroom (1 cup), Onion (1), Garlic (1 clove), and Fresh Rosemary (1 sprig). Let them get soft and fragrant. Season everything with Salt (1 pinch) and Ground Black Pepper (1 pinch).

step 4

Deglaze the pan with the Red Wine (1 dash) and Worcestershire Sauce (1 dash) and give the mixture a big stir. Let it all cook together for a couple of minutes to allow the wine to cook off. Then take it off the heat and let it cool so that it won't scramble the egg in the filling.

step 5

While the meat mixture cools, combine Ricotta Cheese (3 1/2 cups), Grated Parmesan Cheese (1/2 cup), Egg (1) and salt in a large bowl. Add the cooked and cooled meat mixture into the bowl with it and stir it all together to make the meaty, savory filling. Take the remaining ricotta and stir it in thoroughly with the Marinara Sauce (3 cups) in another bowl. Set both bowls aside.

step 6

The lasagna noodles should be ready by this time. Drain them and lay them out flat on a clean surface as soon as they are cool enough to handle so that they don't stick together.

step 6 The lasagna noodles should be ready by this time. Drain them and lay them out flat on a clean surface as soon as they are cool enough to handle so that they don't stick together.

step 7

Take a large 9x13 lasagna pan and grease the bottom with a little of the creamy marinara sauce.

step 8

Scoop a heaping 1/4 cup of the meaty filling along the length of the first lasagna noodle and roll it up tightly. Place it seam side down in the lasagna pan and repeat until all 18 noodles are filled, rolled up and lined up in the lasagna pan.

step 8 Scoop a heaping 1/4 cup of the meaty filling along the length of the first lasagna noodle and roll it up tightly. Place it seam side down in the lasagna pan and repeat until all 18 noodles are filled, rolled up and lined up in the lasagna pan.

step 9

Spoon the rest of the marinara sauce in a generous layer over the noodles, then spread the Shredded Mozzarella Cheese (1 bag) in a generous layer on top. Ideally, cover up the tray and refrigerate overnight to let the flavors marry. You can bake it immediately, though!

step 10

When you're ready to heat them up, preheat the oven to 350 degrees F (180 degrees C).

step 11

If they're coming out of the refrigerator, 30-40 minutes will get them bubbly and glorious. If frozen, it will take 50 minutes to an hour.

step 12

Serve immediately and enjoy with salad and garlic bread!

step 12 Serve immediately and enjoy with salad and garlic bread!

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