Normally I’m all about super simple, quickly thrown together recipes because let’s face it – life is B.U.S.Y. Busy. But every once in awhile I make an exception and add these Loaded Lasagna Roll Ups to the weekly meal plan.
Loaded Lasagna Roll Ups are little bundles of mouthwatering goodness that I just can’t help bestowing on my family a few times a year. Yes, I said year. We’re not getting too crazy around here.
So basically this is your traditional lasagna recipe made with meat, red sauce, mozzarella, parmesan, ricotta and a few more goodies thrown in. I like to use italian sausage and pepperoni. You could mix in a little ground beef if you like.
And instead of layering the casserole, I spread the lasagna noodles with the ricotta cheese mixture and roll them up. Thus the name. I also like to tuck the pepperoni inside for a little flavor surprise.
Tip: The lasagna noodles will be easier to work with if you cook them until less than al dente. You’ll have fewer breakages and they won’t be so slimey. Don’t worry about them being undercooked, they’ll be perfect by the time you pop them out of the oven.
Then I just smother the whole thing with the meat and sauce, top with mozzarella cheese and bake until hot and gooey.
If you’re planning on making Loaded Lasagna Roll Ups, I suggest making a triple batch. You can make extra roll ups, flash freeze them until the outsides are solid and throw them into freezer backs to toss in your freezer.
When ready to serve, layer them in a baking dish, pile on pasta sauce with meat and cheese, cover tightly with non-stick foil and bake at around 325 degrees until they’re hot throughout.
My family devours my Loaded Lasagna Roll Ups so much that I always make extra for left overs in lunches!