Italian Sausage And Ricotta Lasagna Roll Ups
Classic lasagna is taken to the next level with these rolled up noodles that are stuffed with Italian sausage, ricotta, Parmesan, and seasonings. A casserole dish of these lasagna roll ups makes for the coziest meal of all time!
Jump to Recipe
I’m a huge fan of classic lasagna or just a homemade bowl of spaghetti and meatballs. Especially if there is crunchy, toasted bread to eat it up with. They always make for great leftovers and taste even better the next day when the noodles have a day to soak in the pasta sauce and other flavors (in my opinion).
Ingredients You Will Need To Make These Lasagna Roll Ups
Lasagna Noodles – Add a little oil to the water when cooking them to prevent them from sticking and cook them to al dente.
Mild Italian Sausage – In traditional lasagna, ground beef is used. Here, I’m using my favorite mild Italian sausage.
Ricotta Cheese – ricotta cheese makes this filling extra creamy!
Seasonings – Salt, pepper, crushed red pepper, and Italian seasoning.
Egg
Parmesan Cheese
Garlic Cloves
Parsley – Some will go into the filling and the remaining will go on top to garnish, this will add a bit of freshness to the dish.
Marinara Sauce – I’m using an organic store-bought marinara sauce but feel free to make a homemade marinara, you’ll need about 3 cups.
Mozzarella Cheese
To Make These Lasagna Roll Ups
Start by cooking lasagna noodles to al dente and fully cook the Italian sausage so that it is crumbled.
Make the filling for these lasagna roll ups by combining cooked sausage, ricotta, Parmesan, garlic, egg, parsley, and seasonings.
Lay out lasagna noodles on parchment paper. Spread out about 1/3 cup of the filling onto each noodle.
Tightly roll up each noodle without pushing the filling out.
Spread out a little marinara sauce onto the bottom of a baking dish. Transfer each lasagna roll into the baking dish.
Pour the remaining marinara sauce on top of the lasagna rolls and top with shredded mozzarella. Cover the baking dish with foil and place into the oven to bake for 35 minutes.
Garnish with fresh parsley and serve with toasted bread or a big salad!
If You Love These Lasagna Roll Ups, Check Out A Few Of My Favorite Dishes:
Mozzarella Stuffed Meatballs With Roasted Red Pepper Sauce
Stuffed Peppers With Beef And Rice
Chili Lime Baked Salmon With Avocado Salsa
Hawaiian Bacon-Wrapped Pork Kabobs
Healthy Taco Turkey Burrito Bowls
Peach, Burrata, And Prosciutto Salad
If you make these Lasagna Roll Ups, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Italian Sausage And Ricotta Lasagna Roll Ups
Classic lasagna is taken to the next level with these rolled up noodles that are stuffed with Italian sausage, ricotta, Parmesan, and seasonings. A casserole dish of these lasagna roll ups makes for the coziest meal of all time!
Ingredients
- 1 pound mild Italian sausage, cooked
- 16 oz tub ricotta cheese
- ½ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 egg
- ⅓ cup fresh parsley, divided
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp pepper
- 12 cooked lasagna noodles
- 1½ cups mozzarella cheese, grated
- 32 oz jar marinara sauce
Instructions
-
Preheat oven to 375 degrees F.
-
Make the filling by combining cooked sausage, ricotta, Parmesan, garlic, egg, ¼ cup parsley, Italian seasoning, red pepper flakes, salt, and pepper.
-
Lay out lasagna noodles on parchment paper. Spread out about 1/3 cup of the filling onto each noodle.
-
Tightly roll up each noodle without pushing the filling out.
-
Spread out 1 cup of marinara sauce onto the bottom of the baking dish. Assemble each lasagna roll into the baking dish.
-
Pour the remaining marinara sauce on top of the lasagna rolls and top with mozzarella. Cover baking dish with foil. Bake for 35 minutes. Garnish with remaining parsley and serve.
Recipe Notes
*A whole box of lasagna noodles comes with about 15-16. Recipe requires 12 noodles. I like to cook the whole box of noodles just in case a few noodles get broken up during the boiling process. I remove mine about 2-3 minutes before fully cooked so they hold their shape better.
*These lasagna rolls are freezer friendly too! Follow the full recipe up to the point where you have to bake them. Assemble them into a foil baking pan, cover them with foil, and place into the freezer. Freeze them up to 3 months. When ready to bake, defrost them overnight in the refrigerator. Pull them out about 30 minutes before baking. Bake for 40-45 minutes or until cheese is bubbly.
One Comment