Lady Di's Lasagna Roll-Ups with Spiced Meat Sauce
Tender lasagna noodles wrapped around creamy ricotta filling and topped with savory Italian sausage sauce, this baked pasta dish delivers comfort with a slight kick from steak seasoning. The filling stays moist while the cheese layer browns, creating crispy edges. Perfect for family dinners, potlucks, or make-ahead meals. This version's hallmark is the hand-mixed ricotta that stays fluffy and the optional spice boost that sets it apart from standard lasagna.
Ingredients
- 1 tablespoon olive oil
- 1 lb sweet Italian sausage, groundground beef or pork sausage1:1protein
ground pork sausage lacks fennel notes
- 1 medium onion, diced
- 1 green pepper, diced
- 2 garlic cloves, minced
- 28 ounce marinara sauce
- 2 teaspoon fresh basil, minced
- 1 teaspoon oregano
- 1 teaspoon McCormick spicy steak seasoning(optional)
- 12 lasagna noodles
- 1 egg
- 2 cup ricotta cheese
- 1 ½ cup parmesan cheese
- 1 ½ cup mozzarella cheese, shredded
Instructions
- 1
Sprinkle sausage with steak seasoning if desired.
- 2
Brown sausage, onions, garlic, and green peppers in olive oil until meat is no longer pink.
- 3
Drain excess grease.
- 4
Add marinara sauce, basil, and oregano; simmer for 30 minutes until thickened.
- 5
Bring salted water with oil to boil and cook noodles until al dente; drain and lay flat on cookie sheet.
- 6
Spray baking dish with non-stick oil and spread half the meat sauce on bottom.
- 7
Mix ricotta, egg, and 1 cup parmesan by hand until smooth and fluffy.
- 8
Spread 1/4 cup filling on each noodle and roll tightly; place seam-side down on sauce.
- 9
Cover rolls with remaining sauce and top with mozzarella and remaining parmesan.
- 10
Cover and bake at 375 degrees for 25 minutes until sauce bubbles.
- 11
Remove lid and bake 15 minutes more until cheese browns.
- 12
Cool 10 minutes before serving.
Tips
Hand-mix the ricotta filling gently to maintain fluffiness; do not use electric mixer as it deflates the texture.
Arrange cooked noodles immediately on a cookie sheet so they cool separately and do not stick together.
Allow the finished dish to cool 10 minutes so the cheese sets slightly, making slices cleaner and easier to serve.
Good to Know
Refrigerate covered up to 3 days. Reheat covered at 350F for 15-20 minutes.
Assemble completely before baking, cover tightly, and refrigerate up to 24 hours. Bake from chilled, adding 10-15 minutes to bake time.
Serve hot with additional parmesan cheese and fresh basil. Pair with a simple green salad and garlic bread.
Common Mistakes
Do not overcook noodles to avoid mushy texture when baked.
Do not skip the cooling time to avoid rolls falling apart when plating.
Do not use electric mixer on ricotta filling to avoid deflating the fluffy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
ground pork sausage lacks fennel notes
FAQ
Can I freeze lasagna roll-ups before baking?
Yes. Assemble completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Bake from frozen, covered, at 375F for 35-40 minutes, then uncover and bake 15 minutes more.
What if I cannot find sweet Italian sausage?
Use ground beef or regular pork sausage. You may lose the fennel and herb notes, so taste the sauce and adjust seasonings accordingly. Add 1/2 teaspoon fennel seeds if desired.
How long can I keep leftover roll-ups refrigerated?
Covered lasagna roll-ups keep up to 3 days in the refrigerator. Reheat covered at 350F for 15-20 minutes until heated through.