LASAGNA ROLL UPS (ROLLATINI)

Lasagna Rollatini on a plate with a fork.

These cheesy lasagna roll-ups are filled with seasoned beef, creamy ricotta, and melty mozzarella, all rolled into tender noodles and baked in marinara sauce.

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 593kcal

Author Tina Frank

Ingredients

12 lasagna noodles cooked and drained
1 pound ground beef
½ teaspoon kosher salt
½ teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
24 ounces marinara sauce divided (homemade or store-bought)
1 large egg
1 15-ounce tub ricotta cheese
2 cups shredded mozzarella cheese divided
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh parsley plus more for garnish

Instructions

Preheat oven to 375 degrees and grab a 9X13 baking dish.
Cook the lasagna noodles in salted water until they're al dente. Drain them and lay them flat on a parchment-lined baking sheet to prevent them from sticking together.
In a large skillet over medium heat, cook the ground beef until fully browned. Drain off any excess grease. Add 1 cup of marinara and season it with ½ teaspoon of kosher salt, ½ teaspoon of black pepper, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder, and combine. Simmer for about 5 minutes. Set the beef mixture aside to cool slightly.
In a large bowl, stir together 15 ounces of ricotta cheese, 1 egg, 1 cup of mozzarella cheese, ½ cup of parmesan cheese, 2 teaspoons of Italian seasoning, and 2 tablespoons of chopped fresh parsley. Mix until it’s all combined and creamy.
Spoon ½ cup of marinara evenly into the bottom of the baking dish. Spread a generous spoonful of the ricotta filling evenly over each lasagna noodle. Spoon the seasoned ground beef over the ricotta layer. Starting from one end, roll each noodle up into a tight spiral, and place the rolls seam-side down in the dish.
Spoon the remaining marinara sauce over the tops of the rollatini and sprinkle the rest of the mozzarella over everything. Cover with foil and bake at 375°F for 25 minutes. Then, uncover and bake for an additional 10 minutes, or until bubbly and golden.
Let the rollatini rest for 5–10 minutes before serving. Sprinkle with extra fresh parsley for a pop of color on top.

Notes

Ricotta should be thick. If it’s watery, give it a quick strain through cheesecloth or a fine mesh strainer.
Drain your meat mixture thoroughly before assembling, as it’ll make the filling too loose otherwise.
I’ve tried both store-bought and our homemade marinara with this. Use whatever you love or have time for.
You can prep the filling and brown the meat ahead of time to make weeknight assembly faster.
These freeze really well! Freeze before baking in an airtight container, then bake from frozen, adding an extra 10–15 minutes to the cooking time.
Use a large pasta pot so your noodles have room to move. Less sticking, less tearing. Don’t overcook the noodles. You want them pliable but not falling apart. They’ll soften more in the oven. When rolling, leave the open side down in the dish so they stay nice and tight while baking.

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