BEST Lasagna Roll Ups

Quite some time ago I found THE BEST Lasagna recipe of all time, ever. It’s kind of been buried under a mass of other posts since then, and to be honest–the pictures are really ugly! (I wish I had the time to go back and re-edit all of my older posts!) But since I don’t, I just decided to re-post this recipe with a twist. The lasagna roll ups weren’t just simpler than the classic layered lasagna I originally posted, but they looked SO much cooler too–and the kids LOVED them! My husband and I were laughing at a show the kids were watching the other day, when the Dad took over to cook, and the kids moaned and complained, “this isn’t the way Mum does it!” so I told him: “you know if I went away, that would be you!” Then he said: “Are you kidding? They wouldn’t have to eat things like cream of artichoke soup, i’d make them pizza and hot dogs every day, they’d be in heaven!” Haha. So, since lasagna is a “kid staple” this one’s for them! Plus, it’s so delicious, of course we don’t mind eating it either. {P.S. I just have to add a disclaimer here in my defense: on days when we do eat something “wild” I know the kids won’t eat, I make mac n cheese or or something different for them– lots of people have asked me about this}. This recipe is just extra awesome because it’s ONE MEAL the whole family loves! Plus, it makes so much that I freeze an extra one for another day! (Why don’t I cook like this more often?)

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley, divided
Lasagna Noodles (about 14-15)
16 oz. ricotta cheese
2 eggs
1/2 tsp salt
grated mozzarella cheese
1 cup grated parmesan cheese

Directions: (recipe adapted from 
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.

Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about an hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook Lasagna in boiling water for 8 to 10 minutes, or according to box directions. Drain and rinse with cold water.SONY DSC

Preheat oven to 375 degrees F. In a mixing bowl, combine ricotta cheese with egg, parsley, and salt. SONY DSCTo assemble: Spoon a layer of meat sauce into the bottom of 2 8×8 baking dishes (or one large one). SONY DSCspread some of the ricotta mixture on top of a cooked sheet of lasagna, spoon the bolognese on top, sprinkle with parmesan cheese, then roll up and place in the baking dish. Repeat with remaining lasagna noodles and sauce. Sprinkle the whole thing with mozzarella cheese, and more parmesan if desired. Then bake for 10-15 minutes until the cheese has melted, and the lasagna is warmed through. Serve with a side salad and freshly torn basil.



The bolognese in this lasagna recipe is SO divine–it’s also my go to recipe for spaghetti bolognese–another delicious kids staple! In fact, I think it’s what I was raised on, so i’m pretty picky, and this is by far THE BEST recipe ever. I hope your whole family loves this recipe as much as we do,

<3 Sarah