Go Back
–+ servings
Stuffed Lasagna Rolls

Irresistible Stuffed Lasagna Rolls with Creamy Sauces

Stuffed Lasagna Rolls redefine traditional lasagna with a unique combination of beef ragù and creamy sauces.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 rolls
Course: PASTA
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Sauce
  • 1 tablespoon Olive Oil Can use vegetable oil if preferred.
  • 1 clove Garlic Substitute with garlic powder if needed.
  • 1.5 - 2 tablespoons Carrots, finely chopped Can swap with finely chopped bell peppers.
  • 1.5 - 2 tablespoons Celery, finely chopped Zucchini is a great alternative.
  • 1 tablespoon Onion, finely chopped Shallots can be used for a milder taste.
  • 1 pound Lean Ground Beef Consider ground turkey or chicken for a lighter option.
  • 3 cups Tomato Purée Passata is preferred for smooth texture.
  • 0.25 - 0.5 cup Water Broth can enhance flavor instead of plain water.
  • 0.25 teaspoon Salt Adjust according to dietary needs.
  • 1 leaf Bay Leaf Remove before serving.
  • 0.5 teaspoon Basil Dried Italian herbs can be used.
For the White Sauce
  • 0.25 cup Butter Margarine can be used as a substitute.
  • 0.25 cup Flour Opt for gluten-free flour if needed.
  • 3 cups Milk Whole or 2% milk; any plant-based milk may change flavor.
  • 1-2 dashes Black Pepper Adjust to taste.
  • 1 pinch Nutmeg Optional; adds warmth to the sauce.
For the Lasagna Rolls
  • 9 sheets Fresh Lasagna Sheets Avoid using dry sheets.
  • 1 cup Shredded Fontina & Mozzarella Feel free to use any good melting cheese.
  • 0.25 - 0.5 cup Freshly Grated Parmigiano For topping.

Equipment

  • Skillet
  • saucepan
  • Baking Dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) for baking.
  2. In a large skillet, heat olive oil over medium heat. Sauté garlic, carrot, onion, and celery until softened, about 5 minutes.
  3. Add lean ground beef to the skillet, breaking it up. Cook until browned, about 7-10 minutes. Stir in tomato purée, water, salt, bay leaf, and basil. Simmer for about 15 minutes until sauce thickens.
  4. Remove the skillet from heat and let the red sauce cool slightly.
  5. In a saucepan, melt butter over medium heat. Whisk in flour until combined, then gradually add milk, whisking continuously until thickened, about 5-7 minutes. Set aside to cool.
  6. Spread a thin layer of a mix of red and white sauce at the bottom of a baking dish.
  7. Take each fresh lasagna sheet, spread with white sauce, add a spoonful of red sauce, and sprinkle with cheese. Roll tightly and place cut-side up in the baking dish.
  8. Pour remaining red and white sauces over the lasagna rolls and sprinkle with freshly grated Parmigiano.
  9. Bake in the preheated oven for 20-30 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Serve with fresh basil on top for an added burst of flavor. Ensure you use fresh lasagna sheets for best results.

Tried this recipe?

Let us know how it was!