Homestyle Lasagna Rolls

All the comfort of lasagna, rolled into neat individual portions. Instead of layering, you spread a savory meat filling along each cooked noodle and roll it up, so every serving comes out tidy with no sloppy slicing.

The filling is a mini bolognese: browned ground beef with mushrooms, onion, carrot, and garlic, deglazed with a splash of dry red wine and warmed with a pinch of nutmeg and a whisper of cayenne. That nutmeg is a quiet Italian classic in meat fillings, and the wine adds real depth.

An egg and a handful of mozzarella and parmesan bind it all, so the filling holds together when you roll and slice. Cool the meat before mixing in the egg, or it’ll scramble.

Set the rolls seam-side down in a bed of sauce so they stay put, bake covered to heat through, then finish with more parmesan for a bubbly top.

Chef Tips

• Cook the noodles just to al dente so they’re pliable enough to roll without cracking.
• Let the meat mixture cool before stirring in the egg, or the egg will scramble.
• Place each roll seam-side down so they don’t unravel as they bake.
• Keep it covered for most of the bake to heat through, then uncover to brown the cheese.

Variations

• Stir ricotta into the filling for a creamier, more classic lasagna texture.
• Use ground turkey, Italian sausage, or a mix in place of beef.
• Go meatless with spinach, mushrooms, and extra ricotta.