Lasagna Roll-Ups

Prep: 30 mins

Cook: 60 mins

Difficulty: Intermediate

Servings: 6 Servings

Fifteen years ago, I married into an Italian American family and quickly realized that every tender memory involved a very loud and full table and plates of cheesy lasagna. I make the family’s heirloom recipe for special occasions, but for those nights in between I tend to tinker with the recipe. (I’m a recipe developer, after all.)

So far, my favorite iteration has got to be lasagna roll-ups. This classic dinner includes the same tender sheets of pasta, meaty marinara sauce, and creamy ricotta filling, but it’s more fun to make and much easier to serve because every person gets their own saucy spiral. Here’s how to do it.

Ingredients

Cooking spray
12 dried lasagna noodles (not no-boil, about 2/3 of a 1-pound box)
1 tablespoon olive oil
1 medium yellow onion, diced (1 1/2 cups)
1 1/2 teaspoons kosher salt, divided, plus more for cooking noodles
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
12 ounces lean ground beef
1 (24- to 32-ounce) jar marinara sauce, such as Rao’s
1 (15- to 16-ounce) container whole-milk ricotta cheese
1 large egg
8 ounces low-moisture mozzarella cheese, shredded (2 cups), divided
2 ounces finely grated Parmesan cheese (1/2 cup), divided

Instructions

Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish and a rimmed baking sheet with cooking spray.
Bring a large pot of salted water to a boil over medium-high heat.
Add 12 dried lasagna noodles to the boiling water and cook 1 minute less than package directions, about 7 minutes. Drain and arrange 5 to 6 noodles in a single layer on the baking sheet and top with a sheet of parchment paper. Repeat with another layer of noodles, more parchment paper, and a third layer of noodles on top.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 diced medium yellow onion, 1 teaspoon of the kosher salt, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon black pepper. Cook until the onion is tender and just beginning to brown, 4 to 5 minutes. Add 2 minced garlic cloves and cook until fragrant, 30 seconds to 1 minute. Add 12 ounces lean ground beef and cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Add 1 (24- to 32-ounce) jar marinara sauce, stir to combine, and remove from the heat.
Spread 1 1/2 cups of the meat sauce evenly over the bottom of the prepared baking dish.
Place 1 (15- to 16-ounce) container whole-milk ricotta cheese, 1 large egg, the remaining 1/2 teaspoon kosher salt, 1/2 cup of the shredded mozzarella cheese, and 1 ounce of the grated Parmesan cheese in a large bowl and stir to combine.
Spread about 3 tablespoons of the ricotta mixture and 1 tablespoon of the meat sauce onto each lasagna noodle. Starting at a short end, roll them up one by one. Arrange seam-side down in the baking dish. Spoon the remaining meat sauce over the lasagna rolls and sprinkle with the remaining mozzarella and Parmesan cheeses.
Cover the baking dish tightly with aluminum foil. Bake for 10 minutes. Uncover and bake until the sauce is bubbling around the edges, the lasagna rolls are heated through, and the cheeses are beginning to brown, 15 to 20 minutes more. If your baking dish is broiler-safe, turn the oven to broil and broil until the cheese on top is browned in spots, 1 to 2 minutes.