Lasagna roll ups are a fun and easy way to prepare traditional lasagna. For this gluten-free meat lasagna roll ups recipe, lasagna noodles are topped with meat sauce and a ricotta cheese mixture, then rolled up and baked into a comfort food casserole that the whole family will love!
I’m not a trendy person. Meaning if there are trends I don’t adopt them just because everyone else does. I don’t NOT adopt them either; I just try to be true to what is of interest to me despite what everyone else does and thinks. When it comes to recipes, I’m the same way though I do try to differentiate myself in that arena. If I’m making something that is out on the internet, I want to make it differently so it’s not like every other recipe you’d find.
Occasionally I’ll encounter a new or trendy recipe online that does catch my attention. Maybe it’s a new take on a classic, or has a clever twist that does make me want to jump on it too. In the case of today’s recipe, I felt my dietary requirements fencing me in and I wanted to make a version that is gluten-free just to see if it’s possible! I know what it feels like to be left out of a food and always strive to make my recipes available to both gluten-eaters and those gluten-free. Today I wanted those who are gluten-free to enjoy Gluten-Free Meat Lasagna Roll Ups.
Easy Prep Lasagna Roll Ups
I’m sure you’ve seen lasagna roll ups before. They aren’t new. I’ve not seen any that are gluten-free however. Since gluten is a binder, it fortifies the products it’s used in like breads and pasta. I wasn’t sure if gluten-free lasagna noodles would stand up to being rolled without falling apart. I’m delighted to say they do! I’ve used Tinkyada Brown Rice Lasagna Noodles for as long as I can remember; in fact, I order them in bulk from Amazon.com (which lowers the per package price and there is no shipping charge). There are a few tricks in preparing these noodles for this recipe (included in the instructions) but it’s easy peasy. Frankly there is no reason gluten lasagna noodles couldn’t be substituted as well (for gluten-eaters).
I had mentioned to my husband I was going to develop a recipe for Gluten-Free Meat Lasagna Roll Ups for Boulder Locavore. He started to say something when I interrupted and blurted out ‘are you wondering WHY I’d make them rather than a regular lasagna aren’t you?’ It turned he was not wondering this. I will tell you however about my thoughts. The ingredients are essentially the same in a traditional lasagna and lasagna roll ups. Roll ups are a bit more labor intensive to put together as well. They are perfect for a party or gatherings, when portion size is key or just for a change.
My practical husband did have a query however which was ‘how do you eat them?’ Just like regular lasagna. They soften while they cook so are no different than taking a bite of a square of lasagna. The filling doesn’t squeeze out everywhere. They emerge from the oven with everything melted, soft and ready to eat!
How to Make Meat Lasagna Roll Ups:
To make this lasagna roll ups recipe, you will need a 9 x 13 lasagna pan or casserole dish.
These Meat Lasagna Roll Ups are a great change from regular lasagna for single servings, parties and gatherings. Lasagna Roll Ups are easy to prepare however take a bit more time when using gluten-free lasagna noodles. Noodles are precooked before rolling and cooked to be slightly underdone.
This is a help for gluten-free noodles as they are more robust in structure when cooked this way. To ensure they remain intact and do not rip while cooking or being removed from the cooking water, I suggest cooking them in batches which may lengthen the prep time noted above. Any ground meat may be used.
Those shown have ground turkey to keep them a bit lighter! Though the recipe is based on gluten-free lasagna noodles, gluten noodles may be substituted. With a more robust texture, they may be precooked all at one time rather than in smaller batches.
Gluten-Free Meat Lasagna Roll Ups
These Meat Lasagna Roll Ups are a great change from regular lasagna for single servings, parties and gatherings.
Ingredients
- 15 gluten-free Lasagna Noodles , plus a few extras*
- 1 pound (16 ounces) Shredded Mozzarella Cheese
- 1 15- ounce container Ricotta Cheese
- 2 cups Shredded Parmesan Cheese
- 1 10- ounce package frozen Chopped Spinach; thawed , drained and patted dry with a paper towel if excessively wet
- ½ teaspoon Kosher Salt
- ¼ teaspoon ground Black Pepper
- 2 teaspoons Olive Oil
- ½ medium Yellow Onion , chopped
- 2 medium Garlic Cloves , peeled and diced
- 1- pound ground Meat (turkey, chicken or beef; your preference)
- 25- ounce prepared Pasta Sauce (I love Roasted Tomato flavor)
- 1 teaspoon Crushed Red Pepper
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with a silpat or foil (work area to roll the filled lasagna). Fill a large stock pot (minimum 4.5 quarts) with water and a pinch of salt; bring to a boil.
- While water is heating, in a large mixing bowl combine the mozzarella cheese, ricotta cheese, 1 cup of the parmesan cheese, spinach, salt and pepper. Mix well and set aside.
- In a large skillet, heat the olive oil, add the onion and garlic and sauté until the onions are translucent; 3-4 minutes. Add the ground meat and brown until no pink is visible. Pour in the sauce and allow to simmer on low for 5 minutes.
- Spoon 1/3 of the sauce evenly on the bottom of a 13 x 9-inch baking pan. Reserve the remaining sauce to top the roll ups before baking.
- _Preparing the lasagna noodles: _ The noodles are boiled until slightly underdone to prepare for filling and rolling them. Since they are gluten-free I like to do them in batches rather than all the noodles at once however if your stock pot is large enough you may do them all at once. Add 1/3 or ½ of the noodles to the boiling water and allow to cook until slightly underdone (e.g. the noodles I used call to cook for 13-14 minutes and I cooked them 10 minutes); they should be pliable but not yet edible consistency. Remove from the boiling water with a slotted spoon or strainer and place onto the prepared baking sheet. Allow to sit 30 seconds or until they can be handled comfortably. Using a paper towel, dab up any excess water on the baking sheet.
- Place 1/3 cup of the filling onto a noodle; spread the filling to cover the full noodle. Gently roll the noodle up and place on top of the sauce in the baking sheet. Note: Place 3 roll ups end to end across the pan and 5 lengthwise; fill the pan in this pattern. Refer to photos.
- Once the pan is filled, top evenly with the remaining sauce and the 1 cup Parmesan cheese. Bake for 30 minutes until bubbly and cooked through.
Recipe Notes
*I consistently use Tinkyada Brown Rice Lasagna with great success. I’ve also used DeBoles brand however not for this recipe (because I order Tinkyada in bulk from Amazon.com)
Erin says
June 16, 2017 at 1:58 pmHave you ever reheated these? I made an entire pan for my husband, toddler son, and me and we clearly have a ton leftover (wish I would have read the comments and froze half the recipe). They were ridiculously good! I used my crock pot meat sauce and could not stop saying how good they were!
Kelly Hutchinson says
March 4, 2016 at 1:16 pmI have been looking for more gluten free choices in my diet. This would fit perfectly into my food plan.
Tracey says
March 3, 2016 at 4:19 pmThese look amazing. I will be pinning these to make when my gluten intolerant friend comes over later this month!
Nicole Escat says
March 2, 2016 at 9:41 pmOh my goodness! Mouth watering, this is kind of my food, I’m gonna cheat on my diet if this one is on our table.
Rosey says
March 2, 2016 at 6:28 pmThese do sound good. I stay true to what I like, trendy or not trendy too…usually. Sometimes I cave to a trend just to see if I like it. 😉
Toni Dash says
March 2, 2016 at 6:35 pmAnd I think that’s wise Rosey. Otherwise I’d never have realized how fun these are!
Tricia @ Saving room for dessert says
March 2, 2016 at 5:25 pmThe lasagna looks great Toni – I bet your family is very happy!
Ann Bacciaglia says
March 2, 2016 at 2:49 pmThis recipe looks so delicious. I am always looking for new gluten free recipes to try. I will have to get the ingredients i need to make this on the weekend.
Angela says
March 2, 2016 at 11:44 amThis looks delicious and I love that it is gf. You totally have me craving some pasta right now.
Crystal says
March 2, 2016 at 10:23 amThese look so yummy! My husband invited some friends over for dinner this weekend so I was looking for a pasta dish to make. This one may be on our menu this weekend!
Jeanine says
March 2, 2016 at 8:53 amOh yum. My family loves Lasagna but we’ve never done anything like this. These roll ups look delicious. Would probably become a big family favorite!
Brandy says
March 1, 2016 at 8:11 pmThese look super delicious, I must try to make them for the family for sure!
Kristi says
March 1, 2016 at 8:04 pmYum… Lasagna is one of my favorite dishes. I would probably cut the recipe in half as it always seems like we have leftovers. Or I wonder how it would be after frozen, have you tried it?
Toni Dash says
March 2, 2016 at 10:34 amI’m so glad you asked this Kristi as it prompted some research! I have not ever been able to keep enough around to freezer them! The most common freezer method seems to be to assemble the roll ups in a foil or other freezer-safe container. To cover it well and freeze up to 3 months. Allow it to thaw and then to cook it.
I would be tempted to cook it normally then after allowing the roll ups to cool, place them individually on a baking sheet covered lightly with foil and to freeze them; then to add the individual roll ups to a freezer bag so they could be used individually instead of an entire batch. Pull one out when you want it, allow it to thaw and then heat it through in the microwave or oven. In fact I think I’m going to go sneak a few out of my current batch before they are devoured and give this a try. Will confirm my success after the experiment!
Marcie W. says
March 1, 2016 at 6:42 pmI am a sucker for a good lasagna and appreciate this unique take on a classic. We occasionally eat gluten free pasta (quinoa) and find it to be delicious.
Pam says
March 1, 2016 at 3:50 pmMy daughter always loved lasagna before her celiac disease diagnosis. She would love these roll-ups.
Crystal says
March 1, 2016 at 2:43 pmWe eat gluten, but if there’s any easy way to cut down on it I’m happy to. My little chefs will love helping make these roll-ups.
Travel Blogger says
March 1, 2016 at 12:53 pmThis looks so good! And I love that it is just a little different than traditional lasagna! This sounds like a wonderful dinner idea!
Tonya says
March 1, 2016 at 10:41 amThese look delicious! I love lasagna but I’ve never tried lasagna rolls before.
Stacie @ Divine Lifestyle says
March 1, 2016 at 8:40 amThose look fantastic! We’re not gluten free here, but I’m loving the idea of this recipe. A lasagna roll up would be so much easier to serve than just cutting into a pan of the stuff.
MJ L says
March 1, 2016 at 8:28 amLooks like a delicious recipe! I would love to try this!
Robin (Masshole Mommy) says
March 1, 2016 at 8:11 amOMG those sound SO good. I love that they are meat free, too! NOM.