Lasagna Roll-Ups

Lasagna Roll-Ups


A lot easier to serve because the filling does not spread out on your plate. Same good old lasagna, new presentation~


  • 10-14 lasagna noodles cooked short  of al dente (cook them with little oil)
  • 1/2 lb. ground beef
  • 1/2 lb. Italian sausage
  • 1 medium onion, chopped
  • 3 large garlic cloves
  • 30 oz. homemade ricotta cheese (instructions to follow) or
  • two-15 oz. containers of store bought ricotta cheese
  • 1 egg, dried basil, dried oregano, dried parsley
  • 2 bunches blanched spinach (removed excess water)
  • parmesan cheese/romano cheese
  • 3-4 cups meat & tomato sauce (instructions to follow)
  • shredded mozzarella-optional

      Ricotta Cheese Recipe


  • 1 gallon of whole milk (no skim milk or low fat) It has to be whole milk
  • 4 cups of buttermilk (combine 4 cups milk and 1 Tablespoon white vinegar, stir well, wait five minutes)
  • 1 teaspoon salt
  • cheesecloth/very fine mesh stainer



  1. Choose a large pot (like for soups, heavy is best for uniform heating and milk not burning at bottom of the pan). At medium-high heat, add 1 gallon of milk and bring it to boil while stirring constantly with a wooden spoon.
  2. After it comes to a boil, turn off the heat, give it a little time so the bubbles calm down. Then add salt & buttermilk .
  3. Star stirring GENTLY in one direction until you will notice a separation of the ingredients (you’re going to think: oh no! what did I do? No worries, that’s what is supposed to look like.
  4. Remove from the heat and set it aside on the counter for 5-7 minutes    NO more stirring~
  5. Get ready a large bowl. Over the bowl, “I” placed a fine mesh strainer (so fine it’s almost like cheesecloth so I did not have to use cheesecloth)
  6. Carefully, ladle curds & whey. Curds is the ricotta and whey is the liquid. This liquid is high in protein.
  7. Drain ricotta cheese for 30 minutes. Discard liquid.
  8. ricotta is ready


This is what it looks like when “you” think OMG what did I do. No worries, it is supposed to look like that.


Draining ricotta

Lasagna Roll-Ups


  1. Lasagna noodles are already cooked and because you added oil to the boiling water, then rinsed them in cold water, noodles will not stick  to each other too much.
  2. For meat sauce cook your beef, sausage, garlic, and onions. Then add whole canned tomatoes that you will crush with your hands, salt & pepper to taste. Add one teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley. Set it aside, allow to cool a little bit.
  3. In another bowl combine ricotta cheese, 1 egg, and 1 cup of cheese (parmesan, pecorino, or mozzarella cheese)
  4. Your spinach is also cooked and cooled.
  5. Pour a small amount of meat sauce on bottom of lasagna pan.
  6. “I” like to line up (on parchment paper) four lasagna noodles, then spread them with ricotta mixture.
  7. On top of ricotta goes the meat tomato sauce.
  8. Spinach over the meat sauce. Now, you’re ready to form your roll- ups
  9. Start at the edge closer to your waist and begin rolling. Place the roll  with the seam side down (so it will keep its shape)
  10. Roll the rest of the noodles, and leave about 1/2 inch between rolls.  Top noodles with more sauce and cheese.
  11. Bake in preheated oven 350F for 45 minutes


lasagna with ricotta mixture & spinach


meat sauce added


into the pan they go


with more meat sauce and cheese.

350F  40-45 minutes


Italian comfort food, great presentation~








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