Lasagna Roll-Ups

Total Time Prep: 25 min. Bake: 10 min.
Yield 6 servings
Lasagna roll-ups are a quick way to the cheesy, meaty flavors of lasagna you love. Individually rolled, the mini lasagnas bake up faster than a whole pan, and they store easily for dinner later.

Ingredients

  • 6 lasagna noodles
  • 1 pound ground beef
  • 1 jar (14 ounces) pasta sauce
  • 1 teaspoon fennel seed, optional
  • 2 cups shredded part-skim mozzarella cheese, divided

Directions

  1. Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through.
  2. Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese.
  3. Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts

1 each: 375 calories, 17g fat (8g saturated fat), 71mg cholesterol, 538mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 27g protein.

My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana
Recipe Creator