Lasagna Roll Ups

I love pasta. Love. It. If it were acceptable to eat pasta for every meal of every day, I would. In fact, that is how I lived in college. I would buy boxes of 85 cent pasta at the Rite Aid, and blocks of cheddar cheese in the little mom and pop grocery store and that was what I ate pretty much breakfast, lunch, and dinner. Still, if I am having a rough day, I will whip up a big bowl of noodles with cheddar cheese on top. It’s my comfort food. I can feel my hips growing as I eat it.

Now that we are trying to be adults, being parents and all, I am trying to make pasta in responsible adult ways. Like Lasagna.

But lets face it, lasagna is messy. And you rarely get the correct sauce/cheese/meat/noodle ratio to make everybody happy. I used to make it in the crock pot pretty often when I was working, and now that I am home I have made it a few times in the oven. It is a nice go-to meal if you have guests coming or if you need a nice warm dish with leftovers. I am always annoyed by how messy it gets, especially when I eat it. I am weird about my food getting messy. If it comes in layers, it should be eaten in layers, not some weird mixed together goo.

I came across lasagna roll ups on a blog somewhere and thought it seemed like a cool idea.

The idea is pretty basic. instead of layering your lasagna noodles, meat, cheese etc, you put it all on the noodle and roll it up.


  • Lasagna noodles
  • 1lb ground beef
  • pasta sauce
  • tomatoes
  • ricotta cheese/cottage cheese
  • mozzarella cheese
  • spices

I started out by browning my ground beef while I boiled a pot of water for the noodles. When the meat was brown, I added diced tomatoes, spices and pasta sauce. I covered it and let it simmer while I prepped the noodles. Once the noodles were done I drained them into the strainer. I mixed together the mozzarella and ricotta.

Then the fun began.

I attempted to lay the lasagna noodle out and then spoon the meat sauce and cheese onto it. The cheese was sliding off the meat sauce. So I tried cheese mixture and then sauce, it worked better, but when I tried to roll them up everything squished out the sides.

I finally settled for spreading the cheese mixture on the noodles and then loosely rolling up the noodle and placing them in the pan. Once I had them all filled up and rolled up, I spooned the meat mixture over top and then added shredded cheese to the top.


Cover and bake at 350 for 20-30 minutes or until the cheese is melty. I pulled the foil off for a few minutes and let the cheese get browned up and let some of the juices evaporate.

It was a big hit with Wonderful Husband, and I will definitely try it again. It is a nice way to customize too if you have picky eaters, you can put more or less cheese into each noodle or serve with more/less meat mixture. I also froze the leftovers into individual portions so he could take them to work for lunch.


3 thoughts on “Lasagna Roll Ups

  1. Substitute zucchini noodles for pasta noodles for a low carb option. I use a mandolin to cut the zucchini thin and use shredded chicken instead of red meat for a healthy change up.


    1. I have got to get myself a mandolin!! I have never tried zucchini noodles but want to so bad! I have a good friend who uses them in lasagna a lot, but I never thought to use them in the roll ups. I must try this now that my zucchini plants are producing.


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