These stuffed lasagna roll ups are a twist on an Italian classic! Tender lasagna noodles are filled with a creamy and cheesy filling that features greens and sausage. The entire dish is smothered in marinara and topped with Parmesan!
Whenever I get a craving for a hearty meal, Italian immediately comes to mind! Recipes like this authentic Italian manicotti, these Florentine meatballs, or this tagliatelle bolognese recipe are just a few of my favorites. There’s just something about those authentic flavors I can’t get enough of.
The other day I had a serious craving for some lasagna, but I wanted to put my own twist on it and make some stuffed lasagna roll ups instead! The results were just as cheesy and saucy as you may imagine.
INGREDIENT NOTES AND SUBSTITUTIONS
- Lasagna Noodles – You can use your favorite brand.
- Crushed Tomatoes – Go for San Marzano tomatoes here — they are less acidic. You’ll need two 28 oz. cans!
- Tomato Paste – For even more tomato flavor, add some tomato paste.
- Olive Oil – Like all good Italian-inspired recipes, you’ll need a healthy helping of olive oil. Use it in the sauce and for the filling.
- Garlic – Another part of authentic Italian recipes. Again, you’ll see it in the sauce and the creamy filling.
- Italian Seasoning – You can feel free to use a prepackaged mix. They are usually made up of basil, oregano, rosemary, thyme, and marjoram.
- Salt – Add it to the sauce to taste.
- Red Pepper Flakes – I like to add a bit of heat to the sauce in my rolled lasagna. If you don’t like spicy foods, you can skip it.
- Onions – I use yellow onions here, but you can also use whatever you have on hand. You’ll sauté along with some garlic before adding the sausages.
- Sausage – Look for hot Italian varieties in bulk, or buy links and remove the casings.
- All-Purpose Flour – In order to create the bechamel cheese filling, you have to use flour to make a roux.
- Parmesan – Use it in the filling and as a garnish on top.
- Milk – Again, for the filling. Paired with the flour and cheese you’ll end up with really creamy results.
- Spinach – A small touch of greens is a welcome addition.
- Mozzarella – You’ll add a layer of shredded mozzarella before you bake your rolled lasagna in the oven.
HOW TO MAKE STUFFED LASAGNA ROLL UPS
1. Start With The Sauce. Place a large sauté pan or Dutch oven on your stovetop. Add the olive oil, garlic, tomatoes, salt, red pepper flakes, and Italian seasoning and cook on low for 30 minutes. Stir in the tomato paste and cook for 15 more minutes until the sauce thickens. Remove from heat and set aside for now.
2. Sauté The Sausage. Place another large skillet over medium heat. Add some olive oil and sauté the onions and garlic for a few minutes. Then, remove the casing from the Italian sausage and crumble it into the pan. Cook until it’s browned.
3. Create The Filling. Next, sprinkle the flour over the sausage and cook for another few minutes. Add the milk and stir. Bring the mixture to a boil, then reduce the heat to low and cook for 10 more minutes. Remove from heat and add in the chopped spinach and mix. Allow the filling to cool — as it does, it will thicken up really nicely.
4. Boil The Noodles. While you wait for the sauce to thicken, you can cook the lasagna noodles. You don’t want to cook them all the way — 8 minutes in boiling water will do the trick. Once they are finished, drain and pat dry before laying them flat on a bit of parchment paper.
5. Assemble The Lasagna Roll Ups. Preheat your oven to 350°F and grease your baking dish. Spread 1 cup of tomato sauce evenly into the bottom of the pan. Then, spread the sausage filling on each strip of lasagna. Sprinkle some extra Parmesan over the meat. Gently roll the noodle into a spiral and place the seam side down in the pan. Repeat with the remaining noodles.
6. Bake The Rolled Lasagna. Top the lasagna roll ups with more tomato sauce, mozzarella, and parmesan. Bake for 30 minutes and serve immediately!
Should I Cover Lasagna When Baking?
You should typically bake traditional lasagna recipes covered to avoid dry and overly crispy results. That said, you don’t have to bake your rolled lasagna covered! Thanks to the addition of extra tomato sauce and cheese, you don’t have to worry about it becoming dry. Just keep a close eye on the cooking time.
Should I Boil Lasagna Noodles For Roll Ups?
You should cook the noodles to al dente before you create your stuffed lasagna roll ups. You’ll need them to be malleable in order to roll them up before baking, but not soft that they tear easily.
Can You Prep Lasagna A Day Ahead?
If you want to get ahead, you can prep your rolled lasagna up to 24 hours before baking. Make sure to store it covered in the fridge to keep the ingredients fresh. You may also have to bake the dish for a bit longer as it will be cold.
Stuffed Lasagna Roll Ups
- 10 lasagna noodles
- 1 tbsp olive oil
- 2 cloves garlic minced
- 56 oz San Marzano tomatoes crushed (two 28 oz. cans)
- 1 1/2 tsp Italian Seasoning
- 1/2 teaspoon kosher salt
- 1 tsp red pepper flakes
- 1/4 cup tomato paste
- 1 tbsp olive oil
- 2 medium yellow onions chopped
- 1 cloves garlic minced
- 2 lbs hot Italian sausage crumbled, casing removed
- 3 tbsp all-purpose flour
- 2 cups milk
- 3 cups fresh spinach rough chopped
- 1/2 cup parmesan cheese grated
- 2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- In a deep skillet or Dutch oven add the olive oil, garlic, tomatoes, salt, red pepper flakes, Italian seasonings and cook on low for 30 minutes, partially covered. Add the tomato paste, stir through and cook for another 15 minutes on low until thickened. Remove from heat and set aside.
- In a deep skillet or Dutch oven over medium heat add olive oil and sauté onions and garlic for several minutes. Crumble in hot Italian sausage (casings removed) and brown sausage.
- Sprinkle the flour over meat, mix to incorporate and cook for several minutes. Add milk and stir until combined. Bring to a boil, reduce heat to low and cook for 10 minutes, uncovered. The meat mixture and sauce should be thickened.
- Remove from heat, add chopped spinach and mix to combine. Allow to cool. Filling will thicken as it cools.
- Cook lasagna pasta in boiling, salted water for 8 minutes. Drain, pat dry and lay flat on parchment paper.
- Preheat oven to 350°F and spray a 13×9 baking dish with olive oil or cooking spray.
- Add 1 cup of tomato sauce to bottom of prepared baking dish and spread it evenly.
- Divide sausage mixture over each strip of lasagna, leaving some space at one end. Sprinkle parmesan cheese on top of meat. Starting at end with more meat, gently roll and fold the pasta into a spiral. Place seam side down in the pan, making three rows of four. Repeat with remaining pasta and filling. There should be four rolls leftover, I place in a smaller pan or a meatloaf pan.
- Top with tomato sauce, mozzarella and parmesan cheese. Bake for 30 minutes and serve hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.