Lasagna Roll Ups

Carol White


This is one of the simplest and most satisfying lasagnas of all. Using egg roll wrappers instead of thick lasagna noodles makes it so easy. Meat sauce is made up of ground pork, beef, and lamb, flavored with bell peppers, onions and garlic. You will have some meat sauce left over; it keeps well in the refrigerator for several days and can also be frozen. Enjoy!


★★★★★ 1 vote

35 Min
1 Hr


  • 1 pkg
    egg roll wrappers (6" x 6")
  • 1 1/2 lb
    ground beef, pork, lamb ( about 1/2 lb each)
  • 8 oz
    whole milk ricotta cheese
  • 1/2 c
    cream cheese, soften
  • 1 1/2 c
    mozzarella cheese, divided
  • 1/2 c
    grated parmesan cheese
  • 2 c
    marinara sauce, divided
  • 1 can(s)
    (6 oz) tomato paste
  • 1/2 c
    diced bell peppers,(red,yellow, green) 1/2 bell pepper each color
  • 4 clove
    garlic, minced
  • 1/2 c
    white onions, diced
  • 2
  • 1/4 c
    fresh parsley, chopped (hold back a little for topping)
  • 1 Tbsp
    italian seasoning
  • 2 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper to taste

How to Make Lasagna Roll Ups


  1. Ingredients
  2. Preheat oven 375°, you will need an 8” x 8” baking dish this will make about 8 -9 servings
  3. In large skillet over medium heat, add 2 tablespoons of olive oil. Add onions, peppers and garlic, sauté until tender. Then add ground meat, cook until no longer pink, breaking it up into small pieces, (5 to 7) minutes.
  4. Add 1 cup of marinara sauce and tomato paste and combine well, then reduce heat to low and simmer for about 5 minutes. Turn off and let meat mixture cool.
  5. In a large bowl combine, ricotta and cream cheese, then add fresh parsley, Italian seasoning, ¾ cup of mozzarella , ¼ cup grated Parmesan cheese combine well. Add Salt and pepper to taste, and then add eggs. Blend well and set aside. The balance of the cheese will be used to complete the dish.
  6. Remove egg roll wrappers from the package and place them on a damp paper towel so they will not dry out. Pour a little sauce in the bottom of the baking dish and spread evenly.
  7. For each lasagna roll up, take one wrapper and place about 2 tablespoons of cheese mixture at the end of the wrapper, then add a little meat mixture on top. Do not over fill, roll the wrap around the filling and place seam side down in the baking dish. Repeat until you have completed the first layer in your baking dish. Pour a little marinara sauce over the roll ups, then spread mozzarella and parmesan cheese over the first layer.
  8. Build the second layer - laying the roll ups in the opposite direction seam down, cover with the balance of marinara sauce, cheese and fresh parsley. The baking dish will hold about 5 roll ups for each layer. I do not recommend more then two layers.
  9. Cover dish loosely with non-stick aluminum foil, place dish on a baking sheet and place in the oven for about 50 minutes, then remove foil and let bake for 10 more minutes. Once baking is done, remove from oven and let lasagna set for about 15 – 20 minutes before serving.

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