Lasagna Roll Ups

02.15.2012

Lasagna in a single serving form, no more messy sloppy layered squares!  I love these.  Not only do they look incredible they taste incredible!  I doubt I will ever make regular layered lasagna again.  These are the perfect serving size, and they are so much fancier.  If you ask me I think they are even easier than layered lasagna.

You will notice in the ingredients list I stated freshly grated cheese for all the cheeses, you are not allowed to use the pre-grated stuff, it’s junk especially for lasagna =).  You will also noticed in the recipe that I stated to grind the cooked beef/onion mixture in the food processor for a few seconds, I do this because every really good Italian restaurant I’ve been to seems to have finely ground beef in their pasta sauces and I love it.  You don’t get any large chunks of beef in your sauce, it just gives it a better consistency.  If you have a small family this is a perfect dish to make the whole batch, then freeze half (unbaked) and thaw overnight the day before you want to eat it and bake the next day for dinner.  I love getting two meals from one.

I would recommend serving this along with your favorite Italian bread and a fresh salad topped with The Old Spaghetti Factory’s Creamy Pesto Salad Dressing, then finishing dinner off with some Fresh Strawberry Gelato.  Yum!

Lasagna Roll Ups

Yield: 12

Lasagna Roll Ups

Ingredients

  • 4 Tbsp extra virgin olive oil, divided
  • 1/2 lb lean ground beef
  • 1/4 cup finely chopped yellow onion
  • 1 (28 oz) can crushed tomatoes
  • 2 cloves garlic, minced
  • 1 1/2 tsp dried basil*
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) container Ricotta Cheese
  • 1 large egg
  • 1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
  • 2 1/4 cups freshly grated Mozzarella Cheese, divided
  • 3/4 cup freshly, finely grated Parmesan Cheese, divided
  • 1/3 cup freshly, finely grated Romano Cheese
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 12 uncooked lasagna noodles

Directions

  • Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
  • Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
  • Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
  • Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
  • *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/02/lasagna-roll-ups/

143 comments

  • Chelsea: These look so good and it looks like they would be much easier to prepare instead of squared lasagna. I’ll have to try! February 15, 2012 at 7:28pm Reply

  • Jacquelyn: How fun are these? My kids would get a kick out of these mini lasagnas!

    Great idea :) February 15, 2012 at 10:32pm Reply

  • Anonymous: YUM!!!! found you on pinterest! will try – I hate messy squares too – the first 3 pcs are total junk when they are served! :) February 20, 2012 at 8:29pm Reply

  • Texanerin: What a fantastic idea! I make lasagna pretty often so I’ll keep this method in mind the next time I make it.

    Your pictures are amazing. :) February 21, 2012 at 12:02pm Reply

  • shecooksandheeats: I love this idea! Such an easy twist :) February 24, 2012 at 8:41pm Reply

  • Tracy @ Daily Deal Blog: Your photo perfectly captures the wonderful flavorful combinations of this recipe. Great post!  March 10, 2012 at 5:33am Reply

  • Jaclyn: Thanks so much for your comments everyone! I love when you leave comments! March 10, 2012 at 9:23am Reply

    • Anonymous: How important is the ricotta cheese I am not a ricotta cheese fan @ all July 16, 2012 at 3:27pm Reply

    • Debbie: I hdven’t tried to make these yet, but in regular lasagna I sometimes substitute cottage cheese for the ricotta and it comes out great. I use the full fat cottage cheese. August 5, 2012 at 6:49am Reply

    • Cortney Lewis: I need to.cook for 80, is it possible to do everything x8 or should I do it like above? October 18, 2012 at 2:49pm Reply

    • Jaclyn: Cortney – I wouldn’t recommend doing a batch that large because I don’t think there’s anyway the sauce or pasta and so forth would fit into the saucepans. It would be a lot to work with at once. I would maybe recommend doing 3x the recipe 3x (or the last batch you could just double). Then you can refrigerate the batches as you finish the others then warm the first batches in the oven while it’s preheating since they’d be colder. I hope that helps! Good luck – I’ve never made so many at once you’re amazing =). October 18, 2012 at 3:35pm Reply

  • The Wyatts: I am excited to try this! Seems great for my family. Thanks! May 17, 2012 at 1:03pm Reply

  • Jaclyn: The Wyatts – I bet your family will love it =), I know mine does. Enjoy and youre welcome! May 17, 2012 at 9:09pm Reply

  • shecooksandheeats: I made these! They were absolutely perfect and so good! Thanks so much for this super delicious lasagna recipe that will be on my list of go-to dinners :) Check it out here if you have time http://shecooksandheeats.wordpress.com/2012/04/16/lasagna-rolls/ May 22, 2012 at 4:56pm Reply

  • Jaclyn: shecooksandheeats – love the name of your blog =) and I love your blog! Thanks so much for the repost! It looks great and thanks for your compliments! May 23, 2012 at 7:44am Reply

  • Anonymous: This would be great for freezing smaller portions for homemade TV dinners. May 29, 2012 at 12:53pm Reply

  • tanya: Hi, these look great and to answer your question, I was directed here through Pinterest. So glad I was, getting ready to look around at your recipes :) May 30, 2012 at 1:43pm Reply

  • Anonymous: I am going to do this for sure. Thanks for sharing the great idea. BTW: I found this on pinterest. May 30, 2012 at 4:01pm Reply

  • Anonymous: These look wonderful! I found this recipe on pinterest, by the way… May 30, 2012 at 8:47pm Reply

  • Jaclyn: Tanya and 2 anonymous comments, thanks so much for answering my random question =)! And thanks for the compliments, I hope you love these! May 30, 2012 at 8:57pm Reply

  • Hailey: Made these tonight…delish!! I was feeling lazy and didn’t want to pulse the beef, but I’m so glad I did. The roll-up method definitely helped with portion control too. I’m going to try your crusty rustic bread next!! Thanks :o) June 5, 2012 at 5:29pm Reply

  • Leslie: I tried this dish last night, and my hubby said it was absolutely wonderful! Easy!!! I did change 1/2 beef to 1 lb of mild italian sausage. I also did not pulse it in the processor. Thanks Pinterest!! June 8, 2012 at 4:58am Reply

  • Jessica | Cajunlicious: Saw these on pinterest and knew I had to start following you! Have a great weekend! June 8, 2012 at 6:47am Reply

  • Jaclyn: Your welcome Hailey and Leslie! I’m so glad you enjoyed!! And Jessica I’m so happy to have a new follower, I hope you love my recipes. June 8, 2012 at 8:17pm Reply

  • Rosângela Pontes Coelho Serafim: Que capricho, uma verdadeira obra da arte culinária. Este prato é daqueles que enchem os olhos e dá água na boca. Obrigada por compartilhar. Beijos de luz em seu coração. June 10, 2012 at 12:06pm Reply

  • Greissy: Love your recipes… June 10, 2012 at 8:07pm Reply

  • Jessica Parij: I know this will vary person to person, but would you say just one of these would be filling for one person? Or two? I definitely want to make and freeze these to take to work…my fiance doesn’t like soft cheese (like ricotta) and therefore I never get to eat lasagna anymore :( June 11, 2012 at 6:36am Reply

  • Jaclyn: Jessica – I would say it just depends on the person, for example I usually eat 1 1/2 but I also have sides with it like salad and bread. In my family the guys usually eat 2 and the women 1 but I could easily eat 2. I hope that helps. I would recommend you have your fiance try this and he may just change his mind about lasagna =). Congrats on the engagement! Enjoy! June 11, 2012 at 4:42pm Reply

  • Fran: It gave me mouth water. My boyfriend is traveling. Saturday he returns and make sure this dish for him. Here in southern Brazil is a very cold climate and with this lasagna will be wonderful. Sorry for my english. Kisses … June 12, 2012 at 10:02am Reply

  • Rachel Hanchett: I would love to try this recipe, but do you have any tips on freezing instructions and how long to cook if frozen? Thanks for sharing! June 12, 2012 at 2:59pm Reply

  • Jaclyn: Fran – your english is wonderful, I’m envious of you being able to speak a second language, that is awesome! I only wish I did. I hope you love these lasagna roll ups!
    Rachel – the easiest method I would say is to cook the entire batch, then freeze them individually. I did this by placing them in small containers and sometimes even small ziploc bags. Then put the individual serving in the fridge the day before you plan on eating it so it can thaw overnight then heat in the microwave or oven until heated through. Alternately you could thaw them in the microwave if you didn’t thaw overnight in the fridge. I hope that helps! Also, if you were referring to making a whole/half batch then freezing it prior to being cooked I would recommend that it be thawed in the fridge overnight then baked the next day according to the directions listed, BUT I would say rather waiting for the oven to preheat immediately place it in a cool oven to bake and set the temp to 375 then once it reaches the 375 degrees bake for about 35 – 40 minutes. I hope that makes sense. June 12, 2012 at 7:00pm Reply

  • @CaseyCannolis: Made these tonight, and they were a huge hit. I got a bit lazy about doing anything other than throwing the hot ingredients together in the pan (no pulsing for me, though now I’ve assembled the rolls, I understand why you had gave that instruction!!) and it was enough for us three tonight, plus another couple nights of left overs. I’ll definitely be making these again, though luckily I won’t have to make them any time soon. June 14, 2012 at 4:59pm Reply

  • Branwen: This is a great idea. Thank you for that. I will try this next time I make lasagne. I especially like the fact that half of it can go into the freezer. Will make sure to use as much fresh ingredients I can. I cannot use the same brands as you do because I live in The Netherlands plus I’m a veggie. I will try this with grounded tofu. Let’s see how that turns out. June 15, 2012 at 2:53am Reply

  • Vanessa: I have been dying to make these and today was the day! I didn’t have any ground beef so I substituted chicken. I cubes it and Sautéed it in Italian seasonings first then off to the processor it went. It’s in the oven now but I’m confident it will be delish since my son helped;). So fun and thank you for the idea!! June 19, 2012 at 1:52pm Reply

  • Nin: I’m in the UK, do you have any idea where I can get lasagna sheets that long? :P I’m sure we don’t do them, which is sad, because these look sooooooo nice. I’m a student, otherwise I’d find a way of making my own. Let me know if you’ve any ideas! Loving your blog, so glad I found it! :’)
    Nin xx June 20, 2012 at 2:46pm Reply

  • Jaclyn: Nin, thanks, I’m so happy to hear you love my blog =)! I would recommend doing these either mini basically with the shorter sheets and just making more of them (and you’d probably want to decrees the baking time a bit) or using two of the shorter lasagna sheets and just overlapping them slightly where they meet and then layer with toppings as listed then carefully roll them up. I hope that helps! Enjoy! June 20, 2012 at 8:26pm Reply

  • Nin: Thanks! Don’t know how I didn’t think of that myself, actually. I blame university sucking the common sense out of me. Cheers duck! I’ll be blogging how they go! June 21, 2012 at 10:13am Reply

  • MostWhatMatters: I just found you through pinterest! Hey there! I love this recipe. I am making it tomorrow and will write back if I share it on my blog! Thanks so much. I am your newest follower in all capacities! Check out my blog if you get a chance, Amber. June 21, 2012 at 8:24pm Reply

  • Lynne: I’m going to make this tomorrow with my niece who has a very short attention span. I think the rolling will be a perfect thing for her to ‘help’ with. Also thank you for the freezing/reheating suggestions. I will definitely be using those… and I will be “Pinning” your recipe! June 26, 2012 at 9:59pm Reply

  • Anonymous: This was the easiest dish I have ever made in my life……The only thing I messed up on was the size of the lasagna noodle. I think I got the extra EXTRA large noodles LOL Therefor I only had enough mix to apply to 6 rolls. OVERALL AMAZING!

    THANK YOU! June 27, 2012 at 7:54pm Reply

  • Lori Connor: Going to a family reunion tomorrow. I think I will make a double batch of these cute little lasagne things. I bet they will be the hit of the party. Thanks for sharing your recipe! Oh, found you on Pinterest. June 29, 2012 at 9:46am Reply

  • Jaclyn: Lynne – I hope you enjoyed and had fun preparing these with your niece!
    Anonymous – that sounds like my size serving! =) I’m so glad to hear you thought they were amazing and simple!
    Lori – you are very welcome! I hope they are the hit =).
    Thanks so much for your comments everyone! June 29, 2012 at 10:29am Reply

  • Anonymous: Made and froze a batch of these for lunches. I love having something ready to go, yet knowing what the ingredients are. I even added kale instead of parsley. I sneak in veggies anywhere I can! Awesomely simple recipe! thanks!! July 1, 2012 at 8:30pm Reply

  • Anonymous: Making it tonight for dinner! Kids and hubby love lasagna. Hope they like these! July 7, 2012 at 4:33pm Reply

  • Misty: Going to try this tonight :)..Maybe I can get my 7yr old to finally eat Lasagna..We shall see.. July 8, 2012 at 8:44am Reply

  • Anonymous: I made these today and would like to serve them in 2 days to our weekend guests. My question is can I store it in the refrigerator without cooking and cook it in 2 days or do I need to freeze it. This is Wednesday and I am serving them Saturday at lunch. July 11, 2012 at 4:03pm Reply

  • Jaclyn: Anonymous – I would recommend doing the freezing and thawing the night before method. I think the pasta may just absorb too much of the liquid if it’s stored in the fridge that long before baking. If I were to make them the day before I would store them in the fridge (pasta and sauce seperate, then pour the sauce on before baking). I hope that suggestion helps, I’m no food scientist but that’s what I would do =). Have a great week! I hope you and your guests enjoy! July 11, 2012 at 5:38pm Reply

  • Michelle Gonzales: What a fun idea! I will definitely be trying this!! July 11, 2012 at 10:42pm Reply

  • Amy: LOVED THESE! I made these for dinner tonight–I used 1/2 pound ground meat and 1/2 pound sweet sausage (and then pulsed in the food processor (loved this idea as well)) and instead of crushed tomatoes, I used one 28 ounce can of meat flavored sauce (I doctored this up a bit with some garlic and onion)–so very yummy! My kids usually aren’t a fan of lasagna night (I usually make it the ‘normal’ way) but everyone loved these! Will definitely be making these again; in fact, I will probably never go back to the regular lasagna making again. Thank you for this recipe!!! *found recipe on Pinterest* July 12, 2012 at 5:55pm Reply

  • Jaclyn: Amy that sounds delish! Glad to hear you loved these and thanks for your comment!
    Anonymous – I would say you could substitute the Ricotta Cheese with Cottage Cheese. You could maybe even try a little bit of Marscapone or Cream Cheese just to add a wet cheese into the recipe in place of the Ricotta. Hope the suggestions help! Enjoy! July 18, 2012 at 9:13pm Reply

  • Michelle Fannin: I tried these for dinner this evening, and they were absolutely delish!!! Looking forward to trying some of your other recipes…. July 22, 2012 at 4:57pm Reply

  • Randi: Made these for my hubby and toddler girls. We all LOVED it! I’m going to be adding this to our regular freezer meal list for sure. Thank you!! July 23, 2012 at 2:05pm Reply

  • Sandy: I would like to make this with fresh noodles and not precook them. Do you think this would work and if so should I cook it a bit longer? July 25, 2012 at 4:23pm Reply

  • Jaclyn: Sandy – I haven’t ever made this using fresh pasta but I don’t see why it wouldn’t work. I can’t say whether or not you will need to cook them any longer or not? I would say cook them for the recommended time and then check for doneness, it would be better to under-bake then over-bake because you could just toss them bake in for 5 or 10 more minutes if needed. Hope you enjoy! July 25, 2012 at 9:51pm Reply

    • Sandy: Thanks, I will let you know how I make out. July 26, 2012 at 6:16am Reply

  • Miss Sharkey’s Rockin’ Kindergarten Class!: Making these tonight! Cannot wait! July 26, 2012 at 4:01am Reply

  • Melissa: Hello Jacylin,
    Thanks for the lasagna roll up recipe.
    I’ll create one for sure, my kids are gonna like it :)
    If you don’t mind, can you submit this amazing roll up photo in http://www.foodporn.net ?
    It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it. August 5, 2012 at 8:42pm Reply

  • Jaclyn: Melissa – that would be fine as long as you credit my blog and link back to it. Thanks! August 6, 2012 at 12:22pm Reply

  • Ellen: Tried this tonight and LOVE it! My 2 year old was saying “Yummmmm” throughout dinner (and he’s picky). Thanks! August 12, 2012 at 5:30pm Reply

  • Melaina25: Could you leave out the egg? August 21, 2012 at 10:12am Reply

  • Jaclyn: Melaina25 – yes I think you’d be fine to leave the egg out, it’s added as a binder but I’ve heard people say with lasagna and manicotti recipes they leave the egg out all the time and as long as you have the combo of ricotta and mozzarella it turns out great. One of these days I may try it myself =). I hope you love these! August 21, 2012 at 6:33pm Reply

  • Jayne: These were really delicious and easy to make! Will definetly be making these often in the near future. Would love to make them and freeze them to have them available for quick meals. September 4, 2012 at 5:00pm Reply

  • Barb Norton: Wonderful!! Found you on Pinterest, thank goodness. Made as instructed in the recipe plus added some leftover spaghetti squash that I had cut up into small pieces into the sauce. Turned out fabulous!! My daughter had hers gobbled down before I was half way through mine. Will definitely make this again. September 7, 2012 at 4:36pm Reply

  • Donna: This is a winner! Made this for my family over the weekend…what a hit! Love the individual servings, and putting the meat in the processor made for a smooth filling. A little bit of extra work and prep time, but I will definitely make this again! September 10, 2012 at 2:19pm Reply

  • MichelleS: I’m soooo glad I came across this recipe! Thanks for the meal idea. I’ve had a craving for lasagna for quite some time and this will make my day. September 11, 2012 at 11:31pm Reply

  • Cindy: Great idea! I will definitely try it. :) September 12, 2012 at 10:57am Reply

  • donna: Your blog looks so yummy. I will be following! September 12, 2012 at 6:19pm Reply

  • Anonymous: Hi, Im Karla. I have a suggestion about your hamburber. I have friends owned a mexican resturant. Ive noticed that the meat in tacos is very fine and not as much fat.. I could never do that at home. But I found out its because they boil the hamburber. It was very difficult putting that meat into boiling water the first time but it quickly seperates into small peices and cooks very quickly. When you drain it, most of the fat goes with it. Then you season it how you like or put into sauce. Its great for cutting down fat grams in cooking but it also give that texture you are talking about. Karla p.s. I cant wait to try these roll ups! September 16, 2012 at 8:51am Reply

  • Jann: This sounds fabulous, and I intend to make it soon. I enjoyed reading all the comments, and especially enjoyed how responsive you are to inquiries. I will definitely follow your blog. September 16, 2012 at 9:49am Reply

  • Lisi: I have made these for my family but with shrimp and it is a hit!! September 18, 2012 at 7:38am Reply

  • Jaclyn: Jann – Thanks so much! I’m so happy to have a new follower, I hope you love following along!
    Karla – I will have to test that out sometime, very interesting I have never even thought to boil hamburger before. I wonder what the flavor is like? Does it lose any of it’s flavor in the water I wonder? I also fear I wouldn’t be able to get those nice brown edges on the beef. I will have to give it a go sometime and see for myself =). Thanks for the idea!
    Lisi – what a creative variation. I should try an alternate form of protein in these sometime, thanks for the comment! September 18, 2012 at 11:28am Reply

  • Dianne: http://www.diannejago.com/10-pinterest-recipe-win-and-fails/

    Hey! I just wanted you to know that I featured your recipe on my blog! ^^ September 19, 2012 at 6:12pm Reply

  • Tabitha: So excited to try these! They are in the oven now. Thanks for the wonderful idea. September 20, 2012 at 1:55pm Reply

  • bekahb: these were absolutely amazing!! im a new mother and wife so im learning to cook and this was easy and such a genius idea!! September 24, 2012 at 7:49pm Reply

  • CandiceF.: found this on pinterest and it’s in the oven right now! cant wait to try a bite! it was so easy and looks so pretty. thanks!!! September 26, 2012 at 5:52pm Reply

  • Terrie: Found your recipe on Pinterest, turned out great the first time. Interesting about pulsing the hamburger, but worked very well. Will definitely try again. My husband always tops his lasagne with pepperoni, so will try on this recipe. Another variation would be to use ground sausage rather than hamburger. Will continue to follow your blog. Thanks for new super idea for dinner. September 29, 2012 at 7:43pm Reply

  • Anonymous: how long do you recommend cooking them for… i saw the temp but no time.
    October 10, 2012 at 4:51pm Reply

  • Jaclyn: Anonymous – 35 mins is what I recommend it listed near the bottom of the directions =). October 10, 2012 at 5:06pm Reply

  • Tiffany: Found you on pinterest, Fantastic recipe! Thank you! Only changes I made were – 1 pound of lean beef (we are a meaty family) and 1 1/2 cans of crushed tomatoes. Otherwise followed the recipe and my kids and husband couldn’t eat it fast enough! October 15, 2012 at 8:26am Reply

  • Anonymous: Hi. Looks yummy. I don’t have a food processor. How important is it to pulse the meat? Thanks! October 25, 2012 at 8:35am Reply

    • Jaclyn: It’s not a must, it just creates a smoother textured sauce. I just like how they have finely ground meat in the sauce at many of my favorite Italian restaurants so I decided to do it in this recipe. I’m not trying to get you to purchase anything but if in the future you’d like a food processor the mini kitchenaid food processor is only about $50 and I use mine all the time. I hope you enjoy these lasagna roll ups! October 25, 2012 at 1:02pm Reply

  • Ezee: Trying these tonight! Not sure if I’m too particular about the cheese, but I had trouble spreading it evenly on the noodles. It just sort of clumped up and I wound up trying to even it all out with my fingers. Any tips? October 27, 2012 at 3:24pm Reply

    • Jaclyn: Ezee – it is a fairly thick filling, I usually spread it on with my fingertips too =). You probably didn’t do anything wrong unless you used Ricotta impastata which is a thicker Ricotta, but that still wouldn’t be totally wrong you’d just have a pretty thick cheese filling. As long as you used the right measurements it should come out great after baking. October 27, 2012 at 9:08pm Reply

  • Anonymous: i have made these several times for my husband and i. he loves them, and i love that i can make ahead and freeze for when he has to make his own dinner! i use cottage cheese instead of ricotta (cream it in the food processor first) then add mozzarella cheese and parmesan cheese to the whole mess along with the seasonings! mix it well and spread it down the middle of each lasagna noodle. we use pepperoni slices instead of any ground meat, cause i am not too hot on ground meat. they come out great, and are so easy to do! October 28, 2012 at 4:12pm Reply

  • Tara: How long would these roll-ups stay good in the freezer? I have some that I cooked and froze on Oct 3. Is that too long? Was planning on having it for supper. Thanks! November 8, 2012 at 11:19am Reply

    • Jaclyn: Tara – most foods last well in the freezer up to 3 months so they should still be great. November 8, 2012 at 2:10pm Reply

  • Anonymous: I double the noodle and cheese recipe and triple the sauce recipe as we are sauce people and this makes 4 trays of 6… enough for my husband and I and our one year old for four dinners. I don’t have a food processor so I use my baby bullet works great! November 11, 2012 at 6:57am Reply

  • Laurie H.: I made this last night – I intended to eat one rollup. That did not happen. I had to eat a second one. I can not wait to eat the left over rollup with salad tonight. I used a bottled spaghetti sauce (Prego Traditional) and added the chopped ground beef for the meat sauce. I had it on hand so had to use it.

    Cheers! November 14, 2012 at 7:57am Reply

  • Anonymous: Wow! I made these today and my family absolutely loved them. I followed the recipe exactly however, the next time I will task myself with the mozzarella. I will also double the sauce recipe. This recipe makes just enough for a dozen rolls. The following is one word from each one of my family members to describe how well they liked the rolls: absolutely amazing, heaven and good! Thank you again for sharing! ~Jenn December 5, 2012 at 7:41pm Reply

  • Leanne: Jaclyn … thank you soooo much for this awesome recipe! I made it last night and we had our chef de neighbourhood over for dinner. I always admire her cooking and she could not stop raving over the lasagna. I must say, it was the best I’ve ever tasted. I used the best cheese I could find (luckily Food Basics had it on sale this week!). I also made your Old Spaghetti Factory Buttermilk Dressing and homemade croutons. EVERYTHING was first rate. Yes, I was in the kitchen for 3 hours but it was so worth it! I can’t wait to try more of your recipes. :)
    December 7, 2012 at 9:55am Reply

    • Jaclyn: Leanne~ you are so welcome =)! Thank you so much for returning to leave such a nice comment! That’s great to hear it was so enjoyed. I hope you continue to love what you find here. Thanks again! December 11, 2012 at 10:52pm Reply

  • Mari Sharp: I just made this for dinner and it was easy to prepare. My kids loved it, too – delicious!!! December 10, 2012 at 6:54pm Reply

  • Krewe de Roberts: Just realized I bought diced tomatoes instead of crushed. Will that be ok? December 15, 2012 at 2:11pm Reply

    • Jaclyn: If you drain them and process them in a food processor or blender then it would be pretty close. The thing I like about the crushed is that I buy crushed roma tomatoes the diced usually aren’t roma, but it should be fine. December 15, 2012 at 2:49pm Reply

  • Anonymous: sounds great except make it easier, you don’t have to put ground beef in food processor, just cook with a bit of water and it will be a very find texture. Also don’t need to tent the foil, just spray it with cooking spray before you put it on top! December 19, 2012 at 7:20am Reply

  • emily: Hi Jaclyn! Thanks so much for this recipe. I’ve made it many times now and get great reviews on it. I’m planning on gifting freezer meals for the holidays and wanted to include this favorite in my line-up. Would you recommend assembling the squares and then freezing them? OR should I assemble them, bake them & then freeze them? I always struggle with which point in the recipe to stop and freeze something. Thanks so much! December 21, 2012 at 8:16am Reply

    • emily: oh geez, I’m sorry. I just realized you already wrote how to freeze these in your recipe. Thanks again for this recipe. Happy Christmas! December 21, 2012 at 8:23am Reply

      • Jaclyn: That’s totally fine, feel free to ask a question anytime =)! Merry Christmas to you! December 21, 2012 at 9:38am Reply

    • Jaclyn: Either way will work fine. What a fun idea! Thanks for the comment! December 24, 2012 at 3:32pm Reply

  • Leslie: I made these tonight and I have to say, I like them a lot better than “regular” lasagna! I used a can of Hunt’s spaghetti sauce, since it’s what I had on hand. I also used cottage cheese instead of ricotta and a bag of italian shredded cheese instead of the “fresh cheeses”. It made 13 pieces for us. My 3year old ate almost a whole piece by herself, and my 1-yr old and husband loved it as well! Great recipe, thanks so much for sharing this idea! :) January 10, 2013 at 7:00pm Reply

    • Jaclyn: You’re very welcome Leslie! So glad you enjoyed, thanks for your comment! January 11, 2013 at 10:57am Reply

  • Alicia: I tried these tonight, and they were all right. There wasn’t anything wrong with them; I just felt like they were a lot more work than regular lasagna. The roll-ups did make for a nice presentation, and were easier to serve though! Thanks for sharing :) January 11, 2013 at 6:37pm Reply

  • Lasagna Roll-Up with Carrot & Beet Salad Bento #57 « the roxx box: [...] I stumbled upon the blog www.cookingclassy.com, and posted was a recipe for lasagna rollups http://www.cookingclassy.com/2012/02/lasagna-roll-ups/.  I decided to adapt this recipe into my own version for dinner/lunch.  I hope you like [...] January 20, 2013 at 10:21pm Reply

  • Dara: I made this last night (found on pinterest) and had to bake the whole batch this time because I’m short on freezer space. Also just wanted to try it. Of course I had leftovers even thought it was really delicious! How do you recommend heating the leftovers? Microwave or oven? February 2, 2013 at 1:59pm Reply

    • Jaclyn: Dara – We usually just rewarm them in the microwave but the oven would probably be better if you have the patience =). February 4, 2013 at 7:40pm Reply

      • Dara: Thanks! How long do you think they’d keep in the fridge for leftover purposes? February 11, 2013 at 3:40pm Reply

        • Jaclyn: Dara – I wouldn’t recommend more than a few days if you think you’ll want them as left overs for a longer period of time them that I’d just freeze them. Hope that helps! February 11, 2013 at 6:41pm Reply

  • Paige Walker: I too found you via pinterest and am so glad I did. These have just been added to my menu for next week. I know one young man in particular that will love this :o) February 5, 2013 at 9:21pm Reply

  • Anne: Made your recipe for a group. Total rave reviews from everybody from the youngest to the oldest. Not only seconds, but thirds and fourths. Thank you! February 10, 2013 at 1:37pm Reply

    • Jaclyn: Anne – you’re very welcome! I’m so glad to hear it was a hit, thanks for returning to leave a comment =)! February 12, 2013 at 11:12pm Reply

  • Meatless Monday 5 « The Parti-Colored Fleur: [...] instead of layers each individual noodle is rolled around a filling of cheese and tomato.  In the original recipe the sauce includes meat, but since it’s Meatless Monday I left that out and just went with a [...] February 18, 2013 at 8:20pm Reply

  • Weekend Meals: Lasagna Roll Ups « Good Girls Inc: [...] cookingclassy.com via Mandy on [...] February 20, 2013 at 4:56pm Reply

  • Betty Dowell: I would love to make these. Can you please advise if these can be frozen. Thanks February 21, 2013 at 8:52am Reply

    • Jaclyn: Betty – Yes definitely. I freeze them all the time. Sometimes I freeze them before baking and sometimes after baking. Just thaw them before cooking or reheating. Hope you enjoy! February 21, 2013 at 10:25am Reply

  • Amy: Making as we speak can’t wait to eat smells so good March 25, 2013 at 2:07pm Reply

  • Amanda: Oh my goodness… these were amazing!!! This will definitely be a regular in our house :) March 29, 2013 at 4:05pm Reply

  • Monthly Menu Planning | This is my Happily Ever-After: [...] Thursday – April 25th – Chicken Fajita Casserole Friday – April 26th – Lasagna Roll Ups Saturday – April 27th – Quinoa Pizza Bites Sunday – April 28th – **Freezer [...] April 19, 2013 at 11:30am Reply

  • Ricci: Can I ask what brand of pasta did you use? :) April 29, 2013 at 8:47am Reply

    • Jaclyn: I usually always use Barilla I love their pastas. May 1, 2013 at 6:37pm Reply

  • AML: I made this dish last night and it came out perfect and delicious. I made it with whole wheat pasta noodles instead (healthy option). I also removed the foil after 35 minutes and put under the broiler for about 5 minutes to brown the cheese on top. I would definitely make this again. May 10, 2013 at 6:40am Reply

  • Anne: I made these and they were delicious. I made it with whole wheat noodles instead and took off the foil and put under the broiler after baking it for 35 mins. so the cheese can brown a little. I would definitely make this again. May 13, 2013 at 1:52pm Reply

  • Lenore: These were awesome! Perfect for a single person. The only thing I would change is more sauce. :0) May 28, 2013 at 3:14pm Reply

  • Mary Barfield: I have been making Lasagna rolls for a very long time. They also serve them at Olive Garden, but there is nothing like homemade.
    I use a lot of cheese, and yes, I do like more sauce and I also use more meat. But like I said,”I have been making these for a long time.” June 17, 2013 at 6:02pm Reply

  • Brooke: Made it and loved it! Loved the idea of the beef in the food processor. Thanks for the recipe :) June 17, 2013 at 6:17pm Reply

    • Jaclyn: I’m so glad you loved it Brooke! Thanks for your comment! June 17, 2013 at 8:08pm Reply

  • Fay: Just wondering if anyone knows how much sodium this recipe has in it? June 19, 2013 at 2:44pm Reply

  • Lou: Yumm this looks so good!! My mom is going into surgery in a couple weeks so we are trying to make and freeze single servings in individual containers so she can just pop them in the microwave for a meal. Would it be possible to freeze this fully cooked!? If so, what would your guess be on microwave time for one lasagna roll up? Thanks so much for sharing this recipe with us! July 18, 2013 at 11:12am Reply

    • Jaclyn: Lou – sorry to hear about your mom! I hope things go really well for her. That’s really nice of you to make her some meals! These can definitely be baked and then frozen. I usually allow mine to thaw before microwaving so it only takes about 1 1/2 – 2 minutes to warm so I’m not sure how long it would take if frozen? I’d maybe thaw (even in the microwave then heat, just so the edges don’t dry out or something). I hope your mom loves them! July 18, 2013 at 12:20pm Reply

  • Willow: When you freeze these can you freeze them without sauce and everything? It would be nice to freeze them up and pull out three or four at a time for the family. TIA August 24, 2013 at 6:48pm Reply

    • Jaclyn: Yes I think it would be fine to freeze them without the sauce/cheese on top. I hope you love them Willow! August 28, 2013 at 12:03pm Reply

  • Chris: Thank you for this recipe. I’m already planning to make it for my friend’s family once she has her baby in about a month. The flavor is great, and the tip about pulsing the meat is the best!! I thought it was easy, but time consuming as all lasagnas go. I’m glad I made a double batch so I’ll have some for another few meals in the freezer.

    Have you tried putting various vegetables in it (not roasted)? Which ones worked well? I’m always trying to sneak more veggies into my young kids. September 24, 2013 at 7:32pm Reply

  • Kelly: Excited to make this tonight! I will be substituting eggplant for the beef – do you think everything else in the recipe remains the same or should I adjust it for the eggplant? Thanks! September 25, 2013 at 9:20am Reply

    • Jaclyn: I’d probably just keep everything else the same. I hope you love them! September 25, 2013 at 11:07am Reply

  • kaye chadwell hopper: I would love to make this for a Christmas party that im having and my question is could I prepare this the night before and put in freg. overnight then cook the next day. thanks October 16, 2013 at 7:34pm Reply

    • Jaclyn: Yes that should work just fine. I hope you love them! October 16, 2013 at 7:39pm Reply

      • Susan: For a baby shower, I made these a day ahead of time and refrigerated them. Because they were cold, I did have to add cooking time. January 15, 2014 at 9:15pm Reply

  • robin: Anyone have any idea about the calorie count?? November 8, 2013 at 3:51pm Reply

    • Jaclyn: You can calculate it on a site like myfitnesspal.com November 8, 2013 at 6:53pm Reply

  • Alyssa: Made this tonight for dinner…big hit at our home!! Thanks for the delicious recipe!! Indulging in this Italian dish was just what we needed! November 21, 2013 at 7:59pm Reply

    • Jaclyn: I’m so happy to hear your family enjoyed it Alyssa! Thanks for leaving a comment! November 24, 2013 at 1:57pm Reply

  • marie.: I want to make this Friday. I don’t own a food processor. Is there another way to get the ground beef very fine? March 19, 2014 at 7:15am Reply

    • Jaclyn: You could try chopping it up with a sharp knife a bit more other than that I don’t know. March 23, 2014 at 6:23pm Reply

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