Crushed Tomato Lasagna Roll-Ups

Crushed Tomato Lasagna Roll-Ups


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Forget portioning out a huge pan of lasagna. Scoop out these perfect little roll-ups and enjoy classically creamy ricotta and a crushed tomato meat sauce.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

6-8 servings


  • ½ C. onion, diced
  • 3 cloves garlic, minced
  • 1 lb. lean ground beef
  • Salt and pepper to taste
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 2 tsp. oregano
  • 1 tsp. dried basil
  • ½ tsp. thyme
  • 2 C. ricotta
  • 1 egg
  • 2 C. mozzarella cheese, shredded
  • 1 ½ C. Parmesan cheese, grated
  • 1 box lasagna noodles, cooked and drained

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In a large skillet, sauté onions and garlic while browning beef until cooked through. Add in crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Simmer for 15 minutes. In a large bowl, combine ricotta, mozzarella, Parmesan, salt, pepper, and egg until smooth. Spread a tablespoon of cheese mixture onto each lasagna noodle, spooning a small amount of sauce onto each as well. Roll up noodles and place seam side down into a baking dish with a small amount of sauce spread along the bottom. Top with remaining sauce and extra mozzarella. Bake at 350 covered for 35 minutes and uncovered for an additional 10 minutes.

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