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Best Lasagna Roll-Up Recipe

I believe this is The Best Lasagna Roll Up Recipe you’ll find!

See this is not the usual pan of lasagna where everything is layered inside the pan.

These are very special in presentation and taste.

To make these Lasagna Roll Up’s lay out a cooked noodle, then spread it on a layer of the fabulous filling ingredients and roll it up.

Once the rolls are filled, they are set on top of a bed of marinara sauce, then adorned with Pesto and Alfredo Sauce for a sophisticated flavor, and gourmet look, and the taste is spectacular.

One last tip: I like to serve the Best Lasagna Roll Ups with extra sauce on the side for those who are ‘sauce’ people.

See I like extra sauce on about everything, whereas my handsome hubby Stan doesn’t.

Are you a ‘sauce’ person, or not? This way, everyone is happy with your Best Lasagna Roll Up Recipe.

May I suggest a Strawberry-Mandarin Spinach Salad as a side for dessert 

My Easy Decadent Chocolate Mousse Cake would really make a smash hit.

 

BEST Lasagna Roll-Ups

Ingredients:

16 oz. box lasagna noodles (cook the entire pkg. and pick out the best to use, which will be approximately 1/2 – 2/3 of the box), cooked al dente

12-16 oz. bottled Alfredo sauce

14-16 oz. bottle marinara or spaghetti sauce

1 pkg pesto sauce mix (Knorr  brand if possible) mixed according to directions with two exceptions:

• Use milk or half and half in place of the water & oil

• Use ¾ cup milk or half and half – not 1 cup of liquid (this will make it thick, which is what we need for this recipe )  

 

Filling mixture:

15 oz. ricotta

1/2 lb. sweet Italian sausage

1 lb. ground hamburger

1 Tbl. garlic, chopped

1 med. onion

8 slices bacon center cut is best, diced* (see directions below if using precooked bacon)

9 -12 oz. fresh spinach, cooked, and squeeze dry of excess water

16 oz. (4 cups) Italian cheese blend or mozzarella

1 large egg, lightly beaten

2 ½ tsp. Italian seasoning

1/2 cup grated Parmesan cheese (use fresh cheese, not canned for best results)

1 tsp. basil

1 tsp. oregano

1/4 tsp. freshly grated nutmeg (best if possible), or ground 

1/2 tsp. salt

1/2 tsp. Montreal steak seasoning

2/3 – 1 cup diced sundried tomatoes (drained well if packed in oil)

1/4 cup fresh parsley  

 

Directions:

Cook lasagna noodles until al dente, stirring often to separate them.

Cook until they are tender, but they should still have a good ‘bite’ to them.

Drain well and pour a little vegetable oil over the noodles

And gently coat each noodle to prevent them from sticking to each other.

In a frying pan combine the chopped bacon over medium heat.

When cooked through, remove to a bowl.

*If using precooked bacon, skip this step.

To the empty pan, add ground beef, onion, garlic, and sausage.

Cook this mixture completely through, until there is no pink left in the meat.

Meanwhile, grate the FRESH Parmesan cheese.

If using fresh nutmeg, grate on any grater with fine holes.

Fresh nutmeg is found in the spice aisle.

It lasts for years in the bottle it comes packaged in and has a wonderfully distinct flavor not found in the pre-ground nutmeg.

Place the cooked meat mixture in a large bowl along with the remaining filling ingredients, including the cooked bacon OR precooked bacon directly from the package, diced small.

Pour the marinara and approximately 1/3 of the bottle of Alfredo sauce into the bottom of a 9×13 cake pan.

Mix together with a spatula or spoon.

To make a Lasagna Roll Up, lay a lasagna noodle out on a cutting board, and spoon about 2/3 – 3/4 cup of the filling onto the noodle.

Spread out evenly.

Begin at one end and roll the lasagna noodle up.

Place the noodle in the pan with the seam side against the pan or another noodle.

This will keep it from coming unwound.

 

Continue with the remaining noodles.  (This is more than one batch of lasagna rolls. The recipe listed will not make this many. This was for 2nd Sunday)

 

Pour the remaining alfredo over the noodles, spooning a bit on top of each; distributing evenly.

Prepare the basil pesto sauce according to the above directions. 

Use milk or half and half in place of the water & oil

 Use ¾ cup milk or half and half – not 1 cup of liquid

Spoon the pesto sauce over the Alfredo sauce.

Bake at 350 degrees for 40 minutes or until the lasagna rolls are heated through.

Serve

 

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow,  2014, 2023

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