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    Home » Recipes » Main Dishes » Lasagna Roll Ups recipe

    LAST UPDATED: March 10, 2020 • FIRST PUBLISHED: March 1, 2016 By Toni Dash 23 Comments

    Lasagna Roll Ups recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Lasagna roll ups are a fun and easy way to prepare traditional lasagna. This lasagna roll ups recipe includes an easy meat sauce, ricotta cheese mixture, rolled up and baked into a comfort food casserole everyone loves!

    small white plate holds a Gluten-Free Meat Lasagna Roll Up

    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.

    unbaked Gluten-Free Meat Lasagna Roll Ups in a white casserole dish

    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

    white casserole dish with Gluten-Free Meat Lasagna Roll Ups baked casserole style

    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).

    photo collage showing how to make Gluten-Free Meat Lasagna Roll Ups

    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.

    overhead photo of Gluten-Free Meat Lasagna Roll Ups

    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 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.

    small white plate holds a Gluten-Free Meat Lasagna Roll Up

    Meat Lasagna Roll Ups

    These Meat Lasagna Roll Ups are a great change from regular lasagna for single servings, parties and gatherings. Regular or gluten-free lasagna noodles can be used.
    5 from 1 vote
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    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 15 Lasagna Roll Ups (each roll up equivalent to a regular slice of lasagna)
    Calories: 397kcal
    Author: Toni Dash
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    Ingredients

    • 15 Lasagna Noodles plus a few extras* (regular or gluten-free)
    • 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 medium Garlic Cloves peeled and diced
    • 16 ounces (1 pound) ground Meat (turkey, chicken or beef; your preference)
    • 1 25-ounce jar 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.

    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)

    Nutrition

    Calories: 397kcal | Carbohydrates: 28g | Protein: 23g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 791mg | Potassium: 384mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3125IU | Vitamin C: 4.9mg | Calcium: 413mg | Iron: 1.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: March 1, 2016

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Erin says

      June 16, 2017 at 1:58 pm

      5 stars
      Have 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!

      Reply
    2. Kelly Hutchinson says

      March 04, 2016 at 1:16 pm

      I have been looking for more gluten free choices in my diet. This would fit perfectly into my food plan.

      Reply
    3. Tracey says

      March 03, 2016 at 4:19 pm

      These look amazing. I will be pinning these to make when my gluten intolerant friend comes over later this month!

      Reply
    4. Nicole Escat says

      March 02, 2016 at 9:41 pm

      Oh my goodness! Mouth watering, this is kind of my food, I’m gonna cheat on my diet if this one is on our table.

      Reply
    5. Rosey says

      March 02, 2016 at 6:28 pm

      These 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. 😉

      Reply
      • Toni Dash says

        March 02, 2016 at 6:35 pm

        And I think that’s wise Rosey. Otherwise I’d never have realized how fun these are!

        Reply
    6. Tricia @ Saving room for dessert says

      March 02, 2016 at 5:25 pm

      The lasagna looks great Toni – I bet your family is very happy!

      Reply
    7. Ann Bacciaglia says

      March 02, 2016 at 2:49 pm

      This 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.

      Reply
    8. Angela says

      March 02, 2016 at 11:44 am

      This looks delicious and I love that it is gf. You totally have me craving some pasta right now.

      Reply
    9. Crystal says

      March 02, 2016 at 10:23 am

      These 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!

      Reply
    10. Jeanine says

      March 02, 2016 at 8:53 am

      Oh 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!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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