Go Back
–+ servings
a baked lasagna roll being lifted up with a serving spoon
Print Recipe
5 from 1 vote

Baked Lasagna Rolls

These quick baked lasagna rolls are just as tasty as classic lasagna but way easier and so much quicker to make. Full of all the classic flavors and ingredients you love including marinara sauce and plenty of cheese, they’re guaranteed to become your new favorite weeknight meal!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner, holiday dinner
Cuisine: American, Italian
Keyword: comfort food, easy lasagna recipe, lasagna, lasagna roll ups, lasagna rolls, skillet lasagna
Servings: 8 servings
Author: Food Dolls

Equipment

Ingredients

  • 16 ounces lean ground beef
  • 1/2 cup diced onion
  • 3 cloves garlic minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper more or less to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground paprika
  • 24 ounces jarred marinara sauce
  • 15 ounces whole-milk ricotta
  • 1 large egg lightly beaten
  • 1/2 cup parmesan cheese freshly grated
  • 3 cups mozzarella cheese divided
  • 1/4 cup Italian parsley chopped
  • 18 lasagna noodles cooked al-dente

Instructions

  • In a large skillet add ground beef. Cook until browned. Add onion, garlic, salt, pepper, oregano, and paprika. Stir to combine, and cook for 1-2 minutes or until fragrant. Add marinara sauce. Cover and let simmer for 20 minutes.
    16 ounces lean ground beef, 1/2 cup diced onion, 3 cloves garlic, 1 teaspoon sea salt, 1/2 teaspoon fresh ground pepper, 1 teaspoon dried oregano, 1/2 teaspoon ground paprika, 24 ounces jarred marinara sauce
  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, add ricotta cheese, egg, parmesan cheese, 1 cup mozzarella cheese, and Italian parsley. Stir until the ingredients are well combined.
    15 ounces whole-milk ricotta, 1 large egg, 1/2 cup parmesan cheese, 3 cups mozzarella cheese, 1/4 cup Italian parsley
  • Spread a couple tablespoons of the ricotta mixture over each of the cooked lasagana noodles. Add a couple tablespoons of the marinara mixture on top. Roll the noodles over themselves.
    18 lasagna noodles
  • In two 12-inch skillets and 1/4 of the remaining marinara mixture or just enough to cover the bottom of the skillet. Place the rolls on top, laying them seam side down. Top with a spoon over ragu sauce over each roll, and cover them with mozzarella cheese.
  • Bake for 20 minutes or until cheese is browned and bubbly.

Notes

*This recipe makes two skillets, you can make one and freeze for later!
*Feel free to using a 13x9 baking dish.

Nutrition

Serving: 2lasagna roll ups | Calories: 576kcal | Carbohydrates: 56g | Protein: 41g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1154mg | Potassium: 723mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1192IU | Vitamin C: 10mg | Calcium: 453mg | Iron: 5mg