Tips for Assembling Lasagna Roll-Ups
- Cook 2-3 extra noodles as some may break while boiling.
- Cook noodles in salted water as directed on the package until they are al dente (avoid overcooking). For a large soup pot of water, we use about 3 tablespoons of salt.
- When ready to use, drain the cooked noodles and toss them in cold water to prevent them from sticking together.
- Place the noodles six at a time on a rimmed, nonstick baking sheet to minimize mess (reserve the leftover noodles for later use).
Beefy Lasagna Meat Sauce:
In essence, ragu—a meat sauce made with ground beef, onion, seasonings, and marinara—is the greatest meat sauce for lasagna. This lasagna is incredibly satisfying because we use a full pound of ground beef and don’t cut corners. You can use homemade marinara or your favorite store-bought marinara.
The Ultimate Cheese Sauce:
Ricotta cheese, shredded mozzarella, and parmesan cheese are combined to make a three-cheese sauce. The sauce tastes rich, creamy, and cheesy after baking, almost like an alfredo sauce.
How to Make It
For complete instructions and ingredient quantities, see the recipe card located below this post.
Boil the lasagna noodles until al dente. Drain and rinse with cold water. Transfer to parchment or wax paper lined baking sheets. Top with cheese mixture. (Ricotta, mozzarella, egg, Parmesan cheese, and seasonings. ).
Then spread with meat sauce. (Garlic, onions, ground beef, ground sausage, hot sauce, Worcestershire sauce, and chicken broth ).
After rolling each lasagna noodle, place it in a 9 x 13-inch casserole dish that has been ready. Top with more meat sauce.
Top with mozzarella cheese. Cover and bake at 375° for 35 minutes. Take off the cover and broil at 450° for the top to bubble and brown; keep a close eye on it during this process. Take out, sprinkle with parsley, and serve with cheese and garlic bread!
- Refrigerator: Assemble the lasagna roll ups as outlined. Cover tightly and refrigerate for up to 2 days. Before baking, let it sit at room temperature for thirty minutes, or increase the baking time by ten minutes.
- Freezer: Assemble the lasagna roll ups as outlined. Cover tightly and freeze for up to 3 months. Before baking, allow it to come to room temperature for half an hour or bake it for an additional 10 minutes while covered.
- Half the roll-ups should be baked now, and the other half should be frozen. This is a favorite method of mine. These disposable tins are ideal for holding six roll-ups each, and they are slightly smaller than 9 by 13.
- Keep in an airtight container and freeze for up to three months, or refrigerate for up to three days. Leftovers do freeze/reheat well.
