Go Back

Cheesy Three-Cheese Lasagna Roll-Ups with Ground Beef

Ground beef lasagna roll ups are filled with ricotta, mozzarella, and Parmesan, then baked in marinara until bubbling and melted. Rolling the noodles keeps the three-cheese filling tucked inside each serving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

For the noodles
  • 12 lasagna noodles
For the beef sauce
  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 jar (24 oz) marinara sauce divided
For the cheese filling and topping
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 egg large
  • 2 cups mozzarella cheese shredded, divided
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Cook the noodles
  1. Cook the noodles in a large pot of boiling water for 8-10 minutes, until just al dente.
  2. Drain the noodles and lay them in a single layer on a clean kitchen towel.
Make the beef sauce
  1. Heat the olive oil in a 12-inch skillet over medium heat.
  2. Add the ground beef and onion and cook for 7-9 minutes, breaking up the beef, until the onion is soft and the beef reaches 160°F; drain excess grease if needed.
  3. Add the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds.
  4. Stir in 2 cups of the marinara sauce and simmer for 5 minutes.
Make the cheese filling
  1. Stir the ricotta, egg, 1/2 cup of the mozzarella, and the Parmesan together in a medium bowl until combined.
Assemble and bake
  1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Spread 1/2 cup of the remaining marinara sauce in the dish.
  3. Divide the cheese filling among the noodles and spread it evenly.
  4. Roll each noodle up from a short end.
  5. Arrange the rolls seam side down in the dish.
  6. Spoon the beef sauce and the remaining 1/2 cup marinara over the rolls.
  7. Top with the remaining 1 1/2 cups mozzarella.
  8. Cover the dish tightly with foil and bake at 375°F for 20 minutes.
  9. Remove the foil and bake for 10-15 minutes more, until the sauce is bubbling, the cheese is melted, and the center of a roll-up reaches 160°F.
  10. Rest for 10 minutes before serving.

Notes

For easier rolling, lay the cooked noodles in a single layer on the towel so they do not stick together. Refrigerate leftovers for 3-4 days; these roll-ups can be frozen. For a gluten-free option, use gluten-free lasagna noodles.