Yums for the Tum

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Lasagna Rollups with Meat Sauce

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**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Lasagna Rollups with Meat Sauce
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Lasagna Rollups with Meat Sauce
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Lasagna rollups provide the same look and taste you'd expect from traditional lasagna, but are much easier to serve and portion out (no cutting required!)
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Servings Prep Time
12roll-ups 30minutes
Cook Time Total Time
35-40minutes 65-70minutes
Servings Prep Time
12roll-ups 30minutes
Cook Time Total Time
35-40minutes 65-70minutes
Ingredients
For Meat Sauce:
  • 1lbground beef(or you could substitute ground turkey or chicken if you prefer)
  • 2clovesminced garlic
  • 1tsp.onion powder
  • 1Tbsp.Italian seasoning
  • 1/4tsp.salt
  • 1/4tsp.ground black pepper
  • 4+1/2cupspasta sauce(red variety. You can use homemade or store bought, I won't judge)
For Noodles:
  • 12-15uncookedlasagna noodles*Note: you will only use 12 for the rollups, but I like to cook a few extra as without fail some break on me during cooking and broken noodles do not roll up well.*
  • 2Tbsp.olive oil
For Cheese Mixture:
  • 1 (15 oz)containerricotta cheese(part-skim)
  • 1whole, largeegg
  • 2Tbsp.dried parsley flakes
  • 1cupmozzarella cheese(shredded)
  • 1cupParmesan cheese(grated)
  • 1/4tsp.salt
  • 1/4tsp.ground pepper
  • milk(optional, if needed)
For Topping/Serving:
  • 1/2cupmozzarella cheese(shredded)
  • 1/4cupParmesan cheese(grated)
  • dried parsley flakes
Ingredients
For Meat Sauce:
  • 1lbground beef(or you could substitute ground turkey or chicken if you prefer)
  • 2clovesminced garlic
  • 1tsp.onion powder
  • 1Tbsp.Italian seasoning
  • 1/4tsp.salt
  • 1/4tsp.ground black pepper
  • 4+1/2cupspasta sauce(red variety. You can use homemade or store bought, I won't judge)
For Noodles:
  • 12-15uncookedlasagna noodles*Note: you will only use 12 for the rollups, but I like to cook a few extra as without fail some break on me during cooking and broken noodles do not roll up well.*
  • 2Tbsp.olive oil
For Cheese Mixture:
  • 1 (15 oz)containerricotta cheese(part-skim)
  • 1whole, largeegg
  • 2Tbsp.dried parsley flakes
  • 1cupmozzarella cheese(shredded)
  • 1cupParmesan cheese(grated)
  • 1/4tsp.salt
  • 1/4tsp.ground pepper
  • milk(optional, if needed)
For Topping/Serving:
  • 1/2cupmozzarella cheese(shredded)
  • 1/4cupParmesan cheese(grated)
  • dried parsley flakes
Instructions
For Meat Sauce:
  1. Preheat oven to 350 degrees F.
  2. In a skillet over medium-high heat, brown the meat with the garlic, onion powder, Italian seasoning, salt and pepper. Drain the grease.
  3. Add 4 cups of the pasta sauce to the meat, reduce heat to medium, cover and heat through.
  4. While the meat and sauce are heating, prepare the cheese mixture (and when meat sauce is heated through, remove from heat and leave covered until it's time to begin assembling the noodles).
For Cheese Mixture:
  1. Combine the ricotta cheese, egg, parsley, 1 cup of the mozzarella cheese, 1 cup of the parmesan cheese, salt and pepper and mix well to combine. If the mixture seems too thick to spread, add in milk, 1 Tbsp. at a time, until spreadable. Just be careful not to add too much milk or it will end up runny after baking and will give it an odd texture.
  2. Set the cheese mixture aside and cook the noodles.
For Noodles:
  1. Cook the lasagna noodles in water with 2 Tbsp. olive oil (to prevent the noodles from sticking together after draining) per package instructions for al dente noodles (noodles are easier to work with if they're al dente). Drain the noodles and run under cool water. *Note: You will want the noodles to be as cool and dry as possible to help with the rolling up process, which is difficult if they are slippery and/or hot.*
  2. When the noodles are cooled and dried (I even use paper towels to help dry them a bit), begin assembly.
  3. Line the noodles up on a sheet of waxed paper (this will make your life so much easier for clean-up).
  4. Distribute the cheese mixture evenly across all the noodles and spread out on each noodle (like in the photo below), then spread sauce over each noodle (you should end up with extra sauce which will be used to spread over the top of the roll-ups in the pan before cooking).
  5. Spread 1/2 cup of pasta sauce (just pasta sauce, not the meat/sauce mixture) in a 9"x13" baking dish.
  6. Roll up the noodles and place them seam side down in the dish (rolling up takes a few tries to get the hang of it, so maybe practice on one a few times. Really the hardest part is transferring the roll from the paper to the pan. If you have your hand fully under the roll it helps). I get 3 per row for a total of 12 in the dish.
  7. Cover the noodles with the remaining meat sauce mixture, top with 1/2 cup mozzarella (I tend to use less because I don't love mozzarella in large doses) and 1/4 cup parmesan cheese.
  8. Cover and tent the baking dish with aluminum foil so that it is not touching the cheese.
  9. Bake on center rack of the oven for 30 minutes, then remove foil and continue baking 5-10 minutes longer or until cheese has completely melted and lightly brown.
  10. Remove pan from oven and let sit for 5 minutes before serving to let everything firm up a bit.
  11. Serve garnished with dried parsley, if desired.
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

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