Baked lasagna roll ups

Based on 10 ratings

“This take on an all time favorite is all about the sauce: a classic Italian Bolognese sauce. It’ll take some time to prepare, but the flavor packs a real punch and you’ll be proud of yourself once you taste it. There will be plenty of this sauce left over, so sauce up your roll ups as you serve or save for another use. If using fresh lasagna sheets, simply cut them as needed and roll. If you have dry lasagna noodles that will fit your baking dish without cutting, that’s even better!”

Difficulty

Medium 👍
60
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
10 sheets lasagna noodles
2 cloves garlic
110 g onions
110 g carrots
110 g celery
2 tbsp olive oil
750 g ground beef
180 g tomato paste
120 ml red wine
475 ml milk
¼ tsp nutmeg
2 sprigs thyme
bay leaves
700 g canned crushed tomatoes
250 g ricotta cheese
70 g grated Parmesan cheese
basil (for garnish)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (heavy-bottomed)
  • rubber spatula
  • pot
  • colander
  • oven
  • baking dish

Nutrition per serving

Cal
1170
Protein
63 g
Fat
63 g
Carb
84 g
  • Step 1/6

    Mince garlic, onion, carrot, and celery.
    • 2 cloves garlic
    • 110 g onions
    • 110 g carrots
    • 110 g celery
    • cutting board
    • knife

    Mince garlic, onion, carrot, and celery.

  • Step 2/6

    Add oil to a heavy-bottomed pot over medium-high heat. Add beef and let brown. Then add garlic, onion, carrot, and celery. Season with salt and pepper and let cook until onions are translucent.
    • 2 tbsp olive oil
    • 750 g ground beef
    • salt
    • pepper
    • pot (heavy-bottomed)
    • rubber spatula

    Add oil to a heavy-bottomed pot over medium-high heat. Add beef and let brown. Then add garlic, onion, carrot, and celery. Season with salt and pepper and let cook until onions are translucent.

  • Step 3/6

    Add tomato paste to the pot and stir to combine. Deglaze with red wine and cook for approx. 2 min. Add milk, nutmeg, thyme, and bay leaves and cook for approx. 5 min. Add crushed tomatoes, and let simmer uncovered for approx. 1 hr. Let cool to room temperature, then transfer to the fridge and chill for at least 1 hr.
    • 180 g tomato paste
    • 120 ml red wine
    • 475 ml milk
    • ¼ tsp nutmeg
    • 2 sprigs thyme
    • bay leaves
    • 700 g canned crushed tomatoes

    Add tomato paste to the pot and stir to combine. Deglaze with red wine and cook for approx. 2 min. Add milk, nutmeg, thyme, and bay leaves and cook for approx. 5 min. Add crushed tomatoes, and let simmer uncovered for approx. 1 hr. Let cool to room temperature, then transfer to the fridge and chill for at least 1 hr.

  • Step 4/6

    Bring a large pot of salted water to boil. Add lasagna noodles and cook according to package instructions.
    • 10 sheets lasagna noodles
    • pot
    • colander

    Bring a large pot of salted water to boil. Add lasagna noodles and cook according to package instructions.

  • Step 5/6

    Preheat the oven to 180°C/355°F. Spread some cooled bolognese sauce over each lasagna sheet, discarding the bay leaves as you come across them. Spread ricotta cheese over and carefully roll the noodle up. Transfer rolls upright to a baking dish. Repeat until all the noodles are used up.
    • 250 g ricotta cheese
    • oven
    • baking dish

    Preheat the oven to 180°C/355°F. Spread some cooled bolognese sauce over each lasagna sheet, discarding the bay leaves as you come across them. Spread ricotta cheese over and carefully roll the noodle up. Transfer rolls upright to a baking dish. Repeat until all the noodles are used up.

  • Step 6/6

    Spoon more bolognese sauce over the noodle rolls and sprinkle with Parmesan. Let bake for approx. 40 min. Garnish with fresh basil before serving. Enjoy!
    • 70 g grated Parmesan cheese
    • basil (for garnish)

    Spoon more bolognese sauce over the noodle rolls and sprinkle with Parmesan. Let bake for approx. 40 min. Garnish with fresh basil before serving. Enjoy!