Ah, Creamy Rolled Lasagna with Meat Sauce! Just saying those words brings back fond memories of family gatherings around the dinner table, laughter filling the air, and the delightful aroma wafting through the house. This recipe is near and dear to my heart. I remember the first Christmas I attempted making it; my kitchen looked like a tornado hit! But every rolled noodle and cheesy layer was worth it when I saw the smiles on my family’s faces.
What makes this lasagna unique is its rolling technique—yes, it’s not your traditional layering, and that’s precisely why I love it! Each bite is filled with creamy ricotta and a rich meat sauce, promising an explosion of flavors that’ll have everyone going back for seconds (or thirds!). Plus, it’s more fun to serve since it’s not just a big ol’ square piece of lasagna—you get to see the beautiful, cheesy rolls peeking out!
What’s in Creamy Rolled Lasagna with Meat Sauce?
Let’s dive into the star-studded cast of ingredients that make this delightful dish shine!
Lasagna Noodles: These are the backbone of our dish. Make sure to use the standard kind, as they can hold up well when rolled.
Ground Beef or Italian Sausage: I usually lean towards Italian sausage for that extra flavor kick, but either option works deliciously in this recipe.
Onion: The aromatic base—you can’t go wrong with a good dose of diced onion to add some sweetness and depth!
Garlic: Because garlic makes everything better. Mmm, it’s just a delightful flavor enhancer.
Crushed Tomatoes: The heart of the sauce! I love using San Marzano tomatoes for their rich flavor, but any canned crushed tomatoes will do.
Ricotta Cheese: This is where the creaminess comes from! It makes each bite luscious and fulfilling.
Shredded Mozzarella Cheese: Ooey-gooey goodness! It melts beautifully and creates the classic cheesy pull we all love.
Grated Parmesan Cheese: A little bit of this brings a nutty flavor that enhances the whole dish.
Egg: This helps bind our ricotta mixture and gives it a nice texture.
Fresh Parsley: A pop of freshness—plus, it makes everything look extra pretty!
Italian Seasoning: The ultimate flavor booster. I like to use a mix of dried herbs to give it that classic Italian flair.
Salt and Pepper: Essential for seasoning and elevating all the great flavors we’ve combined.
Olive Oil: Just a splash for sautéing those onions and garlic until fragrant.
Marinara Sauce: For layering and added moisture—because we want things to stay nice and juicy!
Sour Cream or Additional Ricotta: This is optional but oh-so delicious when dolloped on top before serving.
Is Creamy Rolled Lasagna with Meat Sauce Good for You?
Well, let’s talk about it! This creamy rolled lasagna is an indulgent treat, but it does come with its perks.
Ground Beef or Italian Sausage: Packed with protein, these meaty options will keep you feeling satisfied! If you’re looking for a leaner option, ground turkey or chicken can be substituted.
Ricotta Cheese: A good source of protein and calcium. I mean, who doesn’t need a little cheese love? Just be sure to watch the portion sizes since cheese can be calorie-dense.
Fresh Parsley: Not just for garnish! This green herb contains vitamins like A, C, and K and adds a fresh touch.
The caveat here is that lasagna tends to be on the heavier side and can be high in sodium and carbs, especially if you’re sensitive to those. Pair it with a vibrant salad to add fiber and balance out the dish—your body will thank you!
Here’s What You’ll Need!
This recipe serves about 6-8 people, depending on how hungry everyone is!
– 12 lasagna noodles
– 1 lb ground beef or Italian sausage
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1/4 cup fresh parsley, chopped (plus extra for garnish)
– 1 tsp Italian seasoning
– Salt and pepper to taste
– Olive oil, for sautéing
– 1 cup marinara sauce (for layering)
– Sour cream or additional ricotta for topping (optional)
How to Make Creamy Rolled Lasagna with Meat Sauce?
Ready to get cooking? Follow these straightforward steps:
1. Preheat your oven to 375°F (190°C), the smell of warm lasagna will soon fill your home!
2. Cook the lasagna noodles according to package instructions until they’re al dente. Drain them and lay flat on parchment paper—they can be a bit sticky!
3. In a large skillet, drizzle a bit of olive oil over medium heat, add the diced onion and minced garlic, cooking until the onion is soft and fragrant—about 3-4 minutes.
4. Toss in the ground beef or sausage, breaking it up as it cooks until it’s nicely browned. Season generously with salt, pepper, and Italian seasoning. Stir in the crushed tomatoes and let it simmer for 10-15 minutes so those flavors can come together.
5. In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, and parsley. Mix until it’s well combined and season with a sprinkle of salt and pepper.
6. Spread a thin layer of marinara sauce at the bottom of your baking dish to prevent sticking.
7. Grab a cooked lasagna noodle and spread a generous amount of the ricotta mixture over it. Add a spoonful of the meat sauce on top, then carefully roll the noodle from one end to the other like a little cheesy burrito!
8. Place the rolled noodles seam-side down into the baking dish. Repeat until all the noodles are filled and rolled.
9. Pour the remaining meat sauce over the rolled noodles and sprinkle the top with the remaining mozzarella cheese for that gooey goodness.
10. Cover the baking dish with aluminum foil and bake it in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
11. Remove from the oven and let it cool for a few minutes. Garnish with more parsley and add dollops of sour cream or ricotta if you’re feeling adventurous.
Rolling in Flavor: Tips and Variations for Your Lasagna
– **Make Ahead**: This creamy rolled lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking—just cover it tightly.
– **Freezing**: If you want to prep in bulk, you can freeze unbaked lasagna! Just wrap it well and thaw it in the fridge the night before baking.
– **Vegetarian Option**: Swap out the meat for sautéed vegetables like zucchini, mushrooms, and spinach for a delicious veggie-packed version.
– **Serving Suggestions**: Pair it with a crisp green salad or garlic bread to round out the meal beautifully!
I’m telling you—give this Creamy Rolled Lasagna with Meat Sauce a try! It’s one of those comforting dishes that feels like a warm hug on a plate. I can’t wait to hear how your lasagna turns out, so feel free to drop your experiences or any fun variations you make. Happy cooking!
