1 hour serves 6-8

Beef Lasagna Roll-ups

Try a new spin on lasagna by rolling, not layering your noodles. This fun adaptation is great for single servings, throw a few in the freezer for a great anytime snack or quick and easy lunch.

ACTIVE: 25 min. PASSIVE: 35 min. DIFFICULTY Medium


  • 1 16 OZ package Pre® 95% lean ground beef
  • 1 box lasagna noodles
  • 2 t high heat cooking oil, such as grapeseed
  • 1 medium onion finely diced
  • 4 cloves garlic, finely minced or passed through a garlic press
  • 1/2 t crushed red pepper
  • 1 t Italian seasoning
  • 1/2 t kosher salt
  • 1 16 OZ container fresh spinach, chopped
  • 1/4 C fresh basil, chopped
  • 2 to 3 C favorite store bought marinara sauce, we love Rao’s
  • 1/2 C ricotta cheese
  • 1 C low fat cottage cheese, strained
  • 2 C shredded mozzarella cheese
  • 1/4 C grated parmesan cheese
  1. Cook the lasagna noodles according to the package directions, then, drain and place on baking sheet layered with clean kitchen towels. Don’t use paper towels, they will stick to the noodles. Noodles can be prepared up to 4 hours in advance, just make sure that your towels are damp so the noodles don’t dry out.
  2. Preheat oven to 400°F.
  3. Heat oil in a large sauté pan over medium heat and cook onions, stirring, until translucent, about 5 to 6 minutes. Add garlic and cook for an additional minute, stirring so garlic doesn’t burn.
  4. Add ground beef to sauté pan and increase heat to medium high. Brown until cooked through, about 6 to 7 minutes. Add crushed red pepper, Italian seasoning, and salt, stirring to combine.
  5. Add spinach, basil, and 1/2 C marinara sauce. Stir and cook until heated through, about 2 minutes.
  6. Remove ground beef mix and place in a shallow bowl. Place bowl in refrigerator for about 5 minutes.
  7. While beef mix is cooling, prepare a 9x9" or 11x7" baking dish, add about 1/2 C marinara sauce to the pan and spread evenly so sauce coats the bottom of the pan.
  8. Arrange 3 lasagna noodles lengthwise on a clean work surface. Remove beef mix from the refrigerator and test to see that it is cool enough to handle, it’s fine if it is still slightly warm. Mix ricotta and cottage cheese into the beef mixture.
  9. Place about 1/3 C beef mixture about 2 inches from the bottom of the short end of the noodle. Using your hands spread the mix upward covering the noodle. Sprinkle mozzarella and parmesan over the mix and roll the noodle away from you.
  10. Place roll with an open end facing up and lean the seam of the roll against the side of your pan to secure the roll. Continue with remaining noodles until your mix is gone, leaning the seam side of each against the dish or another roll. You’ll want them packed tightly so they hold each other up. You can also secure rolls with toothpicks.
  11. You should have 9 to 12 rolls, depending on how much beef mix you use for each roll. Also, lasagna noodles can break so discard any torn or extra noodles.
  12. Top lasagna rolls with remaining sauce and remaining cheese.
  13. Bake for 15 minutes. To brown cheese broil for an additional minute. Let lasagna set for 5 minutes before serving. Leftovers can be wrapped and frozen for up to 8 weeks.


Amount per 100g

  • 350g

    1 serving
  • 545kcal

  • 34.94g

  • 572mg

  • 3g

  • 26.04g

  • 31.36g

  • 6.74g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt