Easy Lasagna Roll Ups
These are the cheesiest, most hearty beef and cheese roll ups ever! If you are sick of your lasagna layers falling apart when serving, these are for you! Each roll has all the fillings neatly tucked inside.
Servings: 9 roll ups
Calories: 492cal
Cost: $8
Equipment
- 6-quart stock pot
- 9 x 13 deep-walled baking dish
- skillet
- spatula
- slotted spoon
- large mixing bowl
- Wooden Spoon
- large cutting board
- knife
Ingredients
- 12 Lasagna noodles You will just need 9 but should always make a few more in case one or two break.
- 1 pound 80/20 ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces mozzarella cheese block, grated
- 16 ounces ricotta cheese
- 16 ounces cottage cheese
- 14.4 ounces marinara sauce
- 2 tablespoons basil chopped
Instructions
- Boil your noodles until they are al dente. Remove noodles & rinse them with cold water; drain.
- Add fresh cheese to a food processor and pulse until just grated; set aside. Additionally you can grate cheese by hand.
- Preheat your oven to 350°F.
- Pan fry the hamburger (add spices) & drain any excess grease; set aside.
- Add meat mixture into a large mixing bowl. Add the cottage cheese, & ricotta cheese to your meat mixture. Mix all the ingredients together-set aside.
- Add 3/4 of marinara sauce jar to the bottom of a 9" x 13" casserole dish.
- Lay out each noodle on a flat surface & fill with meat & cheese mixture. Wrap up each roll & place them in the sauce lined pan; finish with freshly grated cheese.
- Bake for 30 minutes at 350° F. Sprinkle with fresh basil & allow rolls to set for 15 minutes before serving.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1roll | Calories: 492cal | Carbohydrates: 35g | Protein: 31g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 787mg | Potassium: 503mg | Fiber: 2g | Sugar: 5g | Vitamin A: 686IU | Vitamin C: 3mg | Calcium: 299mg | Iron: 2mg