Beefy Lasagna Roll-Ups

Beefy Lasagna Roll-Ups

Jenny 1

"I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own."

Ingredients 45 m {{adjustedServings}} servings 575 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 30.2 g
  • 47%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 980 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
  3. Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
  4. Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
  5. Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
  6. Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.
Tips & Tricks
Homemade Lasagna

See how to make a meaty lasagna completely from scratch.

Creamy Chicken Lasagna

Chicken and cream cheese star in this deliciously unique lasagna.


  • Cook's Note:
  • I do 2 rolls per person. You can use whole wheat noodles instead of white. You can add your favorite veggies to the sauce mix. Low-fat cheese works too, or whatever your favorite cheese is.
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Reviews 20

  1. 28 Ratings

Arizona Desert Flower

These were excellent. My son absolutely hates both ricotta and cottage cheese so I was excited to try this recipe. I added a scant tbsp of baking soda to get rid of some of the acid. I put all the cheese on top, not some on the bottom and some on top as stated in the recipe. Excellent recipe--great for make ahead meals! Keeper Box!


Made these tonight and they were amazing. Delicious as written- I just added some salt to the sauce and some mozzarella sprinkled on top of the roll-ups (in addition to the Cheddar cheese). Both my husband and 2 year old daughter devoured theirs. :-)


This was great for a quick and easy dinner! I had leftovers of 'Wedding Gift Spaghetti Sauce', from this site in the freezer, so I used that instead of the sauce listed. I did not put cheese on the bottom of the baking dish, just meat sauce. After spreading the cream cheese and sauce on the noodle (I didn't measure it, made 10 rolls and used almost 1-1/2 blocks of cream cheese), I sprinkled it w/ parmesan cheese and mozzarella cheese before rolling. After filling the pan w/ the rolls, I topped them w/ the rest of the sauce, and more parmesan and mozzarella cheese. These were very tasty, and I really liked the richness that the cream cheese added. My ricotta-hating hubby loved these. I will be making these again~YUM! Thanks for sharing. :)