Easy Lasagna Rollups with Meat Recipe

Cheesy, meaty lasagna rollups are perfect for a comforting weeknight dinner!

In a large pot add 1 tablespoon olive oil and turn on medium-high heat.
Add 1 medium onion, diced and saute about 3-5 minutes until translucent. Add 3 garlic cloves, minced and saute 30 seconds.
Add 1 lb. ground beef or sausage and cook until no longer pink. Drain any excess fluid you may have.
Add 2 14-ounce cans crushed tomatoes, 1 32-ounce jar marinara sauce (recommend Rao's), 1 teaspoon Italian seasoning, 1 teaspoon onion powder (optional), 1 teaspoon garlic powder (optional), and salt and pepper to taste. Bring to a boil, then turn the heat down to a simmer and cover loosely. Simmer for about 1 hour.

While the sauce is simmering, make the filling. In a medium mixing bowl add 2 cups ricotta cheese, 1 cup of mozzarella, ¼ cup of Parmesan, and ¼ cups of chopped parsley, and mix together. Add 1 large egg and mix well.
Bring a large pot of salted water to boil and cook 12 lasagna sheets to al dente. While the noodles are cooking, line a baking sheet with parchment paper. Drain the noodles, then lay them on the parchment paper, using additional paper in between layers.

Preheat the oven to 375 degrees F. Pour 1 cup of the meat sauce into the bottom of a 9x13” casserole dish.
Spread the cheese sauce and 1-2 tablespoons of meat sauce over a sheet of lasagna and roll up. Put into the casserole dish on top of the sauce.
Repeat with all the lasagna sheets until the casserole dish is full. You should be able to fit about 12 in there.
Top with the meat sauce and the remaining mozzarella cheese.
Cover the dish loosely with foil and bake in the oven for about 40 minutes or until the rollups are bubbly and the cheese is all melted.
Remove from the oven and sprinkle some extra Parmesan on the top then a little chopped parsley.
Note: if your baking dish is broiler safe, you can broil for a minute or two to brown the cheese.