Easy Lasagna Roll Ups With Meat - Make Ahead | Freezer Friendly

Cook 12 lasagna noodles according to package instructions in a large pot of water with 3 tablespoons of salt.

Once the water is boiling, add the noodles one at a time to prevent sticking, adding a few extra to account for breakage.

Stir the pasta occasionally while cooking.

In a deep pan or Dutch oven, heat 1 tablespoon of olive oil over medium high heat.

Add 1 pound of lean ground beef and cook for about 2 minutes, breaking it up until no longer pink.

Add 1/2 cup of diced onions and cook for about 3 minutes until softened.

Add 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon oregano. Sauté for another minute until garlic is fragrant.

Add 24 ounces of classic marinara sauce and bring to a simmer, then turn off the heat.

Once the noodles are al dente, drain and fill the pot with cold water to stop cooking and prevent sticking.

In a mixing bowl, combine 15 ounces of ricotta cheese, 1 1/2 cups of shredded mozzarella cheese, 1/4 cup of Parmesan cheese, 1 large egg, and 1/4 cup of freshly chopped parsley. Stir until well combined.

On a nonstick baking sheet, arrange the first batch of noodles in a single layer.

Spread 1/4 cup of the cheese sauce over each noodle.

Add a heaping tablespoon of meat sauce down the center of each noodle.

Roll the noodles semi-tightly, allowing some sauce to come out on the ends.

Repeat with the remaining noodles.

Spread 1/2 cup of meat sauce over the bottom of a 9x13 casserole dish.

Transfer the roll-ups into the dish in a single layer and spread the remaining meat sauce over the top.

Sprinkle with 1 1/2 cups of shredded mozzarella cheese.

Cover with foil and bake at 375°F for about 40 minutes.

Remove the foil and broil for 2-3 minutes until the cheese is lightly golden.

Equipment Needed

Spice Level: