Make Ahead Lasagna Roll Ups That Save Weeknights
Make Ahead Lasagna Roll Ups deliver all the comfort of lasagna in neat individual spirals you can assemble ahead, refrigerate or freeze, and bake when you need an easy weeknight dinner.
Equipment
- 9×13-inch (23×33 cm) baking dish
- Large pot
- Sheet pan
- Large skillet
- Mixing bowl
- Aluminum foil
Ingredients
For the noodles
- 8 dried lasagna noodles regular, not no-boil (about 225–250 g)
- 1 tbsp olive oil for the pan
- 1 1/2 tsp kosher salt divided (plus more for the pasta water)
For the meat sauce
- 1/2 medium yellow onion finely diced (about 100 g)
- 2 garlic cloves minced
- 12 oz lean ground beef sub: ground turkey works
- 1 tsp dried Italian seasoning
- 1/2 tsp black pepper
- 24–26 oz marinara sauce about 3 cups
For the ricotta filling
- 15 oz whole-milk ricotta
- 1 large egg
- 2 oz Parmesan finely grated (about 1/2 cup)
- 4 oz low-moisture mozzarella shredded (about 1 cup), divided
Optional add-ins (use one, not all)
- 2 tbsp flat-leaf parsley chopped
- 3 oz baby spinach chopped (stir into the ricotta filling; squeeze dry if frozen)
Instructions
- Set a rack in the middle and heat the oven to 190°C / 375°F. Lightly oil a 23×33 cm / 9×13-inch baking dish.
- Bring a big pot of well-salted water to a boil. Cook the lasagna noodles 1 minute less than the package says. Drain, then lay noodles out in a single layer on a sheet pan (or on a lightly oiled piece of parchment) so they don’t stick together.
- Warm 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the onion, 1 tsp of the kosher salt, Italian seasoning, and pepper. Cook 4–5 minutes, until softened and starting to turn golden at the edges.
- Add the garlic and cook 30–60 seconds. Add the ground beef and cook 5–7 minutes, breaking it up, until no pink remains. Pour in the marinara and simmer 3–5 minutes until slightly thickened; remove from heat.
- In a bowl, stir together ricotta, egg, Parmesan, and about half the mozzarella (reserve the rest for topping) until creamy and spreadable.
- Spoon about 1 cup (240 ml) of the meat sauce into the bottom of the baking dish and spread it out.
- Working one noodle at a time, spread 2–3 tbsp ricotta mixture over the noodle, then add about 1 tbsp meat sauce in a thin line down the middle. Roll up from a short end into a spiral and place seam-side down in the dish. Repeat with remaining noodles.
- Spoon the remaining meat sauce over the roll ups, then sprinkle with the remaining mozzarella (and extra Parmesan if desired). Cover tightly with foil.
- Bake 10 minutes covered, then uncover and bake 15–20 minutes more, until bubbling at the edges and the cheese is melted with a few browned spots. If baking straight from the fridge, add 5–10 minutes as needed.
- Let rest 5–10 minutes before serving so the rolls hold together.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 33gFat: 22gSaturated Fat: 10gCholesterol: 105mgSodium: 980mgPotassium: 720mgFiber: 4gSugar: 9gVitamin A: 900IUVitamin C: 8mgCalcium: 320mgIron: 3.6mg
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