'Easy Mode' Lasagna Roll-Ups

Enjoy lasagna without all the hard work of layering!

I like to call these my 'easy mode' lasagna because its my classic recipe without the layering and less bake time! A great recipe to involve the kids in as well, I'm sure they will love making their own roll-ups! They don't have to look perfect to taste delicious.

Everything you love about lasagna in one delectable piece!

I had a summer full of lasagna making as it is my classic meal-train dinner. The lasagna burnout was real! I created this recipe to shake things up a bit, but still make an affordable family meal. With this recipe, you can cut the meat used in half compared to traditional lasagna. Huge savings opportunity there!

'Easy Mode' Lasagna Roll-Ups

Ingredients

Makes 12 Roll-Ups

• 1 package of lasagna noodles, cooked al-dente and drained

• 1 jar of marinara sauce (I prefer Rao's)

• 1/2 lb of ground beef

• 2 eggs

• 1 15oz container of ricotta cheese

• 1/4 cup parmesan cheese

• 1 cup mozzarella cheese divided into two portions

• 1 tablespoon Italian seasoning

• 1/4 teaspoon pepper
  

Directions

1. Preheat oven to 350 degrees. Brown ground beef, drain grease, and add marinara sauce. Allow sauce to simmer while prepping filling.

2. Spread a thin layer of meat sauce on the bottom of your baking dish.

3. Combine ricotta, parmesan, half of the mozzarella, Italian seasoning, ,pepper, and eggs together.

4. Spread ricotta mixture along one side of the lasagna noodle and roll the noddle. Place the roll-up in the baking dish.

5. When the baking dish is full of roll-ups, top with remaining meat sauce and mozzarella cheese, cover with foil. Place in oven for 20-25 minutes. Uncover and cook for an additional 10 minutes. Ensure internal temperature reaches 165 degrees.

6. Enjoy! We like to serve these dish with Cesar salad and garlic bread on the side.

Freezer prep: perform steps 1-4. I like to use an 8x8 or 9x13 foil baking dish. Top with remaining meat sauce and mozzarella cheese. Cover with two layers of foil, label meal, and two layers of Saran Wrap. To bake: defrost overnight and cook at 375 degrees for 30-35 minutes covered with one layer of foil. Remove foil and cook for another 10 minutes. Internal temperature should reach 165 degrees.