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Lasagna Rolls

Servings: 12
Calories: 318kcal


  • 12 Uncooked Lasagna Sheets
  • 2 Eggs Beaten
  • 2 Cups Mozzarella Cheese Grated
  • 1 Cup Cottage Cheese
  • 1 Pinch Ground Black Pepper
  • 1 Pinch Nutmeg Powder
  • 1 Tablespoon Fresh Parsley Finely Chopped
  • 1 Tablespoon Fresh Basil Finely Chopped
  • 2 Large Brown/Yellow Onions Finely Chopped
  • 4 Cloves Garlic Pressed & Minced
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Marjoram
  • ½ Teaspoon Red Pepper Flakes
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 Can Chopped Tomatoes
  • 1 Can Tomato Puree
  • 1 Can/Tube Tomato Paste
  • ½ Cup White Wine
  • ¾ Pound Lean Ground Beef
  • ½ Pound Italian Sausage
  • 2 Tablespoons Butter
  • 4-6 Tablespoons Fresh Basil Finely Chopped


  • Assemble the ingredients together.
  • Boil the lasagna noodles in a pot of salted water for five to six minutes or until just soft enough for rolling. Drain, reserving the pasta water, and set aside.
  • Mix together the eggs, cottage cheese, a teaspoon of ground black pepper, a pinch of nutmeg powder, and a tablespoon each of chopped fresh parsley and fresh basil. Chill in the refrigerator until later needed.
  • Heat a large skillet or saucepan containing two tablespoons of olive oil over medium heat and add one chopped onion.
  • Saute your onion until it shows signs of translucency, and then add two cloves of pressed garlic.
  • When the onions brown and the garlic releases a strong aroma, add the dried parsley, oregano, red pepper flakes, and marjoram.
  • Turn the heat to high and add the tinned chopped tomatoes, tinned tomato puree, tomato paste, and white wine.
  • Season with a teaspoon of salt and ground black pepper, then bring to a boil before covering and turning the heat to low.
  • Allow the marinara sauce to stew for twenty to forty minutes. Remove, cool, and process in a blender until smooth.
  • Heat a large clean skillet or saucepan with two tablespoons of olive oil over medium heat and add another chopped onion. Saute until translucent, add two cloves of pressed garlic and fry until aromatic.
  • Turn the heat to high and add the lean ground beef, uncased Italian sausage, and two tablespoons of butter. Stir well to help break it apart evenly without sticking.
  • Allow the meat to brown for five minutes before turning and browning the other side for a further five minutes, infrequently stirring throughout.
  • Set aside one cup of marinara sauce and pour the rest into your browned meat mixture.
  • Reduce the heat to low and simmer gently while frequently stirring for ten to fifteen minutes or until the sauce thickens and the ground beef cooks tenderly.
  • Preheat your oven to 375°F and ready a greased baking pan before pouring in the cup of marinara sauce you reserved earlier.
  • Begin preparing the lasagna roll-ups by spreading each sheet with a generous helping of the cottage cheese and egg mixture, followed by a coating of grated mozzarella cheese.
  • Scoop a helping of meaty marinara sauce over the cheese and spread evenly.
  • Scatter a pinch of finely chopped fresh basil on top and roll the lasagna sheets tightly lengthways to create neat roll-ups.
  • Place seam-side down into the sauce within your baking pan, positioning the lasagna rolls touching beside each other.
  • Pour the remaining meaty marinara sauce over the lasagna roll-ups, and scatter with a sprinkle of grated mozzarella.
  • Cover with foil and bake in your preheated oven at 375° for forty minutes covered before removing the foil and baking uncovered for a further ten to fifteen minutes or until browned.



Video Note: Made with 6 servings instead of 12 mentioned in recipe.


Calories: 318kcal | Carbohydrates: 26g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 598mg | Potassium: 366mg | Fiber: 2g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 2mg