Lasagna Roll Up

All the comfort of lasagna without the messy slice-and-serve. Rolling each noodle into its own neat bundle means tidy, portioned servings and a higher ratio of cheesy filling tucked into every bite.

The meat sauce comes first: brown the ground beef with onion and garlic, drain, then simmer with crushed tomatoes, oregano, and a hit of cayenne for warmth. Half goes on the bottom of the dish so the rolls don’t stick or dry out, and the rest goes on top.

For the filling, cottage cheese or ricotta gets bound with egg, parmesan, and parsley. The egg matters here. It sets the cheese as it bakes so the filling stays put inside the rolls instead of oozing out. Spread it over each cooked noodle, roll up, and set them seam side down so they hold their shape.

A blanket of mozzarella melted on at the end gives you that classic stretchy, golden top.

Chef Tips

• Lay the rolls seam side down so they stay rolled and don’t unravel as they bake.
• Spread sauce under the rolls to keep their bottoms from sticking and drying out.
• Add the mozzarella only in the last few minutes so it melts and browns without overcooking.

Variations

• Use ricotta for a smoother, richer filling, or cottage cheese for a lighter, tangier one.
• Fold spinach or sauteed mushrooms into the cheese filling.
• Swap the ground beef for Italian sausage or turkey, or go meatless with extra vegetables.