Must try lasagna roll ups with spinach and beef. Quick and easy dinner recipe that’ll cure your comfort food craving.
After a summer filled with 100° days, it’s exciting to start getting into cooler weather food. Comfort, hearty food that tastes just as good heated up the next day for leftovers.
I can’t be the only one that enjoys leftover lasagna. Some even argue that it tastes better the next day! I might just agree since it means that I do not have to cook dinner the next day either.
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Whether or not you’re on the leftovers taste better side or straight out of the oven, one thing is for certain. You’ll be back for seconds.
What I love about this lasagna roll up recipe is that we’re keeping it quick by using our favorite pasta sauce. We’re also cooking all the lasagna noodles instead of leaving several in the 1 LB box.
This recipe makes approximately 18-20 lasagna roll ups, depending on how many noodles tear while boiling.
LASAGNA ROLL UPS
Ingredients
- 1 LB. lasagna
- 1 LB beef
- ½ onion
- 3 cloves garlic
- 24 oz. pasta sauce (we used tomato and basil)
- 32 oz. ricotta cheese
- 3 cups mozzarella
- ½ cup parmesan cheese
- 2 egg
- 2 TBS parsley
- 1 TBS basil
- 1 bunch fresh spinach or 10 oz. frozen (optional)
- salt and pepper
MAKE THE LASAGNA NOODLES
Salt the water with 1 TBS of salt and make the lasagna noodles according to the package, stirring occasionally to help prevent sticking. Be sure they are alDente and not too soft. Strain and rinse with cold water.
COOK THE BEEF
Heat a large skillet over medium high heat. Add a bit of cooking oil and ½ a chopped onion. When the onion becomes soft add 3 cloves of minced garlic. Add 1 LB of beef and season with salt and pepper. Strain excess fat. Note- I like to do this by tipping the pan and using a paper towel to soak in the extra liquid.
Once the beef is cooked add half the jar of pasta sauce.
RICOTTA CHEESE FILLING
Steam spinach and squeeze out excess water using the back of a spatula.
In a medium size bowl combine 32oz of ricotta cheese, 1 ½ cups mozzarella cheese, ½ cup parmesan cheese, 2 eggs, 2 TBS parsley, 1 TBS basil and drained spinach.
ASSEMBLE THE ROLL UPS
On a baking sheet lay out the lasagna noodles. Layer with ricotta cheese mixture and beef sauce. Roll.
In a large baking dish cover the bottom with a bit of pasta sauce. Lay lasagna roll up over the sauce.
Continue until you’ve used all the lasagna noodles. You may need to use a second, smaller baking dish.
BAKE AT 350°
Preheat oven to 350°.
Once you’ve made all the roll ups you should have some beef mixture left over. Pour in the remaining pasta sauce into the beef mixture. Top each roll with a bit of sauce and spread to cover. Top with remaining 1 ½ cups mozzarella cheese.
Cover with tin foil and bake at 350° for 40-45 minutes.
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TIPS
Freshly shredded mozzarella cheese will melt better than pre-shredded.
If the noodles are cooked and you’re not quite ready to assemble your roll ups right away, drizzle with a bit of olive oil to prevent sticking.
Not a fan of ricotta cheese? You may use small curd cottage cheese as a substitute.
To prevent the cheese from sticking to the tin foil while cooking, you can use tooth picks to prop the foil up a bit.
LEFTOVERS
Allow leftovers to cool completely. Cover and store in an air tight container for up to three days.
FREEZER
Since this does make such a large batch it makes it easy to freeze any extra roll ups. The easiest way to do that is by using 9×13 aluminum pans with lids. Freeze up to 3 months. When ready to eat bake in 350° preheated oven for 1 hour or heated through.
SERVE WITH
This dinner goes great with a side salad, garlic bread or asparagus sprinkled with a bit of parmesan cheese.
This lasagna roll up recipe is quick with using pasta sauce and has the full flavor of a traditional lasagna. By making the entire package of lasagna noodles it allows for easy leftovers for the next day or to freeze for another night when life gets a little busy.
Lasagna Roll Ups
Ingredients
- 1 Lb lasagna noodles
- 1 Lb beef
- 1/2 onion
- 3 cloves garlic
- 24 oz. pasta sauce
- 32. oz ricotta cheese
- 3 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 2 eggs
- 2 TBS parsley
- 1 TBS basil
- 1 bunch fresh spinach
- salt and pepper
Instructions
MAKE THE LASAGNA NOODLES
- Salt the water with 1 TBS of salt and make the lasagna noodles according to the package, stirring occasionally to help prevent sticking.
- Be sure they are alDente and not too soft. Stain and rinse with cold water.
COOK THE BEEF
- Heat a large skillet over medium high heat. Add a TBS cooking oil and ½ a chopped onion.
- When the onion becomes soft add 3 cloves of minced garlic.
- Add 1 LB of beef and season with salt and pepper.
- Strain excess fat.
- Once the beef is cooked add half the jar of pasta sauce.
RICOTTA CHEESE FILLING
- Steam spinach and squeeze out excess water using the back of a spatula.
- In a medium size bowl combine 32oz of ricotta cheese, 1 ½ cups mozzarella cheese, ½ cup parmesan cheese, 2 eggs, 2 TBS parsley, 1 TBS basil and drained spinach.
ASSEMBLE THE ROLL UPS
- On a baking sheet lay out the lasagna noodles.
- Layer with ricotta cheese mixture and beef sauce. Roll.
- In a large baking dish cover the bottom with 2 a bit of pasta sauce. Lay lasagna roll up over the sauce.
- Continue until you've used all the lasagna noodles. You may need to use a second, smaller baking dish.
BAKE AT 350°
- Preheat oven to 350°.
- Once you've made all the roll ups you should have some beef mixture left over. Pour in the remaining pasta sauce into the beef mixture.
- Top each roll with a bit of sauce and spread to cover. Top with remaining 1 ½ cups mozzarella cheese.
- Cover with tin foil and bake at 350° for 40-45 minutes.
Notes
Nutrition
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