Say goodbye to boring weeknight dinners and hello to cheesy, comforting lasagna rollups! Packed with savory ground beef, melty cheeses, and rich tomato flavors, these Easy Lasagna Rollups with Meat are fun to make and even more delicious to eat. Perfect for family meals or impressing guests, they’re a guaranteed crowd-pleaser.

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Easy Lasagna Rollups with Meat

Cheesy, meaty lasagna rollups made simple—perfect for a comforting weeknight dinner!
Prep: 15 minutes
Cook: 1 hour 40 minutes
Total: 1 hour 55 minutes
Servings: 6 servings
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Two plates with lasagna rollups filled with cheese and sauce are on a table, with a baking dish of more lasagna in the background.

Ingredients 

  • 1 Tablespoon Olive Oil
  • ½ medium onion, diced
  • 1 Bell Pepper, diced
  • 2 Celery Stalks, diced
  • 4 Garlic Cloves, minced
  • 1 lb Ground Beef
  • 2 (14oz) Cans Stewed Tomatoes
  • 1 Jar Pasta Sauce (favorite)
  • 2 Bay Leaves
  • 1 Teaspoon Italian Seasoning
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper to taste
  • 12 Sheets Lasagna
  • 2 Cups Ricotta Cheese
  • 2 Large Eggs
  • ½ Cup Parmesan Cheese (+ extra for topping)
  • ¼ Cup fresh Parsley, chopped
  • 2 Cups Mozzarella Cheese
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Instructions 

  • In a large pot add the olive oil and turn on medium-high heat.
  • Add the diced onion, bell pepper and celery and saute a few minutes until translucent, about 3-5 minutes.
    A large pot with chopped onions, green bell peppers, and celery arranged in sections, ready to be cooked, on a wooden surface with various ingredients nearby.
  • Add the garlic and saute another 2 minutes until fragrant.
    Diced onions, celery, and green bell peppers are sautéing in a white pot with minced garlic added on top; a wooden spoon rests to the side.
  • Add the ground meat and cook until no longer pink. Drain any excess fluid you may have.
    A pot with chopped onions and green bell peppers, topped with raw ground beef, next to a wooden spatula, a small bottle of oil, and bay leaves on a wooden surface.
  • Add the stewed tomatoes, pasta sauce, bay leaves, Italian Seasoning, onion powder, garlic powder and salt and pepper. Cover and turn onto low and cook for about 1 hour.
    A pot of food with a wooden spoon.
  • While the sauce is simmering go ahead and cook the lasagna. Check the package for cooking time to Al Dente. Reserve a cup of the pasta water in case you need it later.
    A pot of pasta with a towel and a towel on a white wood surface.
  • Drain and drizzle with olive oil so that the lasagna doesn’t stick together.
  • Preheat the oven to 350°F.
  • In a medium mixing bowl add the ricotta cheese, 1 cup of mozzarella, parmesan, chopped parsley and mix together.
    A glass bowl filled with shredded cheese, chopped parsley, dried herbs, garlic powder, and ricotta cheese on a white wooden surface with nearby seasonings and utensils.
  • Add the eggs and mix well.
    A glass bowl containing ricotta mixture and two raw eggs on a wooden surface, surrounded by seasonings, herb, a dish with eggshells, and a checked cloth.
  • Pour about 1-2 Cups of the meat sauce into the bottom of a 9×13” casserole dish.
    A white baking dish filled with cooked ground meat and tomato sauce on a wooden surface, surrounded by kitchen items.
  • Spread the cheese sauce over a sheet of lasagna and roll up. Put into the casserole dish on top of the sauce.
    Two rolled lasagna noodles and one unrolled noodle with cheese filling on a wooden cutting board, viewed from above.
  • Repeat with all the lasagna sheets until the casserole dish is full. You should be able to fit about 12 in there.
    A white baking dish filled with rolled lasagna noodles placed on top of a layer of meat sauce, ready to be baked.
  • Top with the meat sauce and then the remaining mozzarella cheese.
    A hand sprinkles shredded cheese over a partially assembled lasagna in a white baking dish on a wooden surface.
  • Cover the dish loosely with foil and bake in the oven for about 40 minutes.
  • Remove and sprinkle some parmesan on the top then a little chopped parsley. Serve with toasted garlic bread and salad.
    A person holding cheese over a casserole.

Notes

  • Easy Lasagna Rollups are a comforting Italian-style pasta dish. They combine tender lasagna sheets with a rich meat sauce. The dish is cheesy and flavorful, perfect for family dinners.
  • The sauce is made with ground beef, onion, bell pepper, and celery. Garlic, stewed tomatoes, and pasta sauce add depth of flavor. Italian seasoning, bay leaves, and spices enhance the savory profile. Simmering the sauce for an hour makes it rich and aromatic.
  • Ricotta, mozzarella, Parmesan, and fresh parsley make a creamy filling. Eggs help bind the mixture so it holds shape when baked. Mixing the cheeses ahead saves time during assembly. This filling makes each rollup indulgent and cheesy.
  • Lasagna sheets are rolled with the cheese filling and placed in a casserole. Remaining meat sauce is poured on top, and mozzarella is sprinkled over. Baking covered prevents dryness and keeps cheese melty. Uncovering at the end adds a golden, bubbly finish.
  • Serve hot with garlic bread or a fresh salad. Rollups can be made ahead and refrigerated before baking. Extra Parmesan and parsley enhance presentation and flavor. The dish freezes well for future meals.

Nutrition

Serving: 1serving, Calories: 782kcal, Carbohydrates: 59g, Protein: 45g, Fat: 41g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 181mg, Sodium: 849mg, Potassium: 866mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1822IU, Vitamin C: 41mg, Calcium: 629mg, Iron: 5mg
Course: Main Course
Cuisine: American
Calories: 782
Keyword: Easy Lasagna Rollups with Meat
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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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