Meat Lovers Cheesy Lasagna Roll-Ups

Meat Lovers Cheesy Lasagna Roll-Ups
20 mins prep time
60 mins cooking time
12-14 servings
Ricotta|Parmesan Cheese

Made with

Fresh Mozzarella 16oz

Fresh Mozzarella 16oz

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Whole Milk Ricotta 32oz

Whole Milk Ricotta 32oz

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16 uncooked lasagna noodles

1 pound ground chuck

1/2 pound ground Italian sausage

2 garlic cloves, minced

1/2 cup chopped onion

3 1/2 cups marinara sauce, divided

2 containers (15 ounce each) Frigo® Whole Milk Ricotta Cheese

1 9-ounce package thawed frozen spinach, drained and squeezed dry

2 teaspoons ground oregano

1 teaspoon ground basil

2 tablespoons finely chopped fresh parsley leaves

1 egg

2 cups Frigo® Mozzarella Cheese, shredded
1/4 cup Frigo® Shredded Parmesan cheese


In a large pot, cook lasagna noodles as directed on package.  Rinse with hot water and drain.

Heat a large skillet over medium high heat.  Add the garlic and onion and saute until transluscent, about 1 minute.  Add the beef and sausage and cook until no longer pink, about 7 minutes; drain.  Add 2 cups of the marinara sauce and stir.  Reduce heat to low; simmer uncovered 10-12 minutes, stirring occasionally.  Remove from heat.

In a small bowl, mix Frigo® Whole Milk Ricotta Cheese, spinach, oregano, basil, parsley and egg.  Spread about 3 tablespoons Frigo® Whole Milk Ricotta Cheese mixture over each cooked lasagna noodle, leaving about 1 inch room at the end.  Spoon about 1/4 cup meat mixture over the Frigo® Whole Milk Ricotta Cheese.  Roll up firmly.  Spray two 13x9-inch (3 quart) glass baking dishes with cooking spray.  Place roll-ups in baking dishes, seam side down.

Pour the remaining 1 1/2 cups marinara sauce over the foll-ups in each baking dish.  Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly.  Sprinkle each baking dish with 1 cup Frigo® Mozzarella Cheese;  bake uncovered 3 to 5 minutes longer or until cheese it melted.  Top with Frigo® Shredded Parmesan Cheese.  Let stand 5 minutes before serving.