Lasagna has been a favorite in so many families, it has the power to evoke memories of homecoming family meals and the can’t-say-no aroma of cooked pasta. At times, however, the classic comfort food stumbles with dehydrated fillings, time-consuming preparation time, and stress-ridden construction. Kelli Foster, The Kitchn’s Dinner Therapist and kitchen fixer, accepted the challenge: remake this comfort food classic creamy, delicious, and easy to prepare.
Educated in the school of Italian cooking masters, her version substitutes ricotta with full-bodied béchamel sauce and employs clever shortcuts to cut prep time without compromising flavor. The result is a party pleaser dish that’s also fun to make, making it a 2024 standout recipe.
Why Lasagna Roll Ups Are a Winner
The recipe turns the traditional lasagna experience on its head by minimizing pain points and maximizing flavor and texture. Roll-ups offer a welcome change, with easier portioning and better presentation than traditional layered lasagna. The béchamel substitute is a rich, decadent filling where every bite is a delight. Aside from taste, the ease of step-by-step recipe, like soaking noodles instead of boiling, is labour- and time-saving and thus perfect for novices. Not only does it elevate the dish, but it also changes the functionality of lasagna, marrying tradition to innovation.
Its refinement in its warmth is the charm of it. Roll ups feature an even combination of decadent Bolognese and creamiest béchamel, topped with a touch of nutmeg that adds a dash of sophisticated elegance. More decadent than traditional lasagna, the dish is still refined but enjoyable, ideal for weeknights as well as special evenings. The dish itself is versatile enough to be readily altered, either through ingredient substitution or through dietary modification, so it automatically becomes a member of any cooking arsenal.
Its global popularity is the result of trials in the real world. When Kelli served her lasagna roll-ups to ten party guests at the holiday party, all ten liked these better than ricotta-based fillings. This wild-eyed response testifies to the strength of the recipe for turning skeptics into believers and exciting old hands at lasagna too, and it’s something any cook seeking a night to remember will adore.
Portobello Mushroom Lasagna
Equipment
- 1 Large Pot For cooking lasagna noodles
- 1 Saucepan For simmering milk and making béchamel sauce
- 1 Large Saute Pan For cooking mushrooms
- 1 Baking Dish 8x12x2-inch
- 1 Whisk Essential for a smooth béchamel
Ingredients
Main
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons 11/2 sticks unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Notes
The Béchamel Revolution
The brilliance of this lasagna is a revolutionary departure from the usual: béchamel sauce in place of ricotta. Kelli was led to this revelation by two Italian kitchen magic men, one outside of Venice and the other an Italian American recipe genius, who in tandem warned against the use of ricotta since it will dry out and be chalky when baked. The rich, smooth marriage of butter, flour, and milk in the Béchamel gives texture depth without heaviness, holding the layers together. A light dusting of nutmeg adds sophistication, homey flavor to the sauce, elevating it to a new level.
This swap simplifies the ingredient list while enhancing flavor. The béchamel’s richness eliminates the need for mozzarella, streamlining prep and reducing costs. Its velvety consistency ensures every bite melts in your mouth, avoiding the textural pitfalls of ricotta. Kelli’s guests raved about the result, noting how the sauce transformed the dish into a luxurious experience that felt both indulgent and effortless.
Preparing béchamel is straightforward but requires attention to detail:
- Melt butter and whisk flour into it to form a smooth roux as the foundation of the sauce.
- Insert warm milk gradually, stirring and not lumps so that it has a smooth finish.
- Season lightly with nutmeg and salt so that the sauce contributes without dominating the dish.
It’s a very simple skill but don’t panic, it’s a money-saver for serving up lasagna that would rival any pricey restaurant meal made at home.
A Solid Bolognese Foundation
The béchamel’s rich creaminess is made perfect with a rich, full Bolognese sauce. Kelli is able to get the depth of her version in only 30 minutes of simmering by virtue of thoughtful technique and good ingredients. It starts with the rendering of pancetta, whose fat imparts the umami depth olive oil can’t. Pancetta is browned to create a rich, savory start for browning a mirepoix of carrot, onion, and celery.
The tomato addition is also strategic, utilizing the crushed tomatoes for texture and acidity and the tomato sauce for sheer sweetness. The two-pronged strategy offers a full, high-tasting-flavored sauce that will flavor wonderfully like it has been simmering all day long.
The key steps are:
- Crisp the pancetta ahead to melt out the fat to utilize as the base for a rich foundation.
- Slow-sauté the vegetables to develop depth without overburdening the sauce.
- Simmers briefly but with great result, building intensity without sacrificing Prep-friendliness.
- Not only complements béchamel, but also creates a strongly balanced synthesis so every roll up is memorable.
Grandma’s Best Ever Sour Cream Lasagna
Equipment
- 1 Large Skillet For browning meats and simmering sauce
- 1 Large Pot For boiling lasagna noodles
- 1 9×13 inch Baking Dish For assembling and baking the lasagna
- 1 Mixing Bowl For preparing the sour cream and cheese mixture
- 1 Wooden Spoon/Spatula For stirring and mixing
Ingredients
Main
- ½ pound ground pork sausage
- ½ pound ground beef
- 1 clove garlic minced
- 1 28 ounce can diced tomatoes
- 1 8 ounce can tomato sauce
- 1 tablespoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch white sugar
- 1 8 ounce package lasagna noodles
- 1 16 ounce container sour cream
- 2 12 ounce packages shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese
- ½ cup chopped pitted green olives
- 3 large eggs lightly beaten
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook sausage, ground beef, and garlic in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes. Drain any excess grease.
- Stir in diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.
- When the sauce has simmered for about 15 minutes, bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Stir sour cream, 1/2 of the mozzarella, Parmesan, olives, eggs, salt, and pepper together in a bowl.
- Assemble the lasagna: Spread a thin layer of meat sauce evenly over the bottom of a 9×13-inch baking dish. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, and 1/3 of the cheese mixture; repeat layers two more times with remaining noodles, sauce, and cheese mixture. Sprinkle remaining mozzarella evenly over top.
- Bake in the preheated oven until sauce is bubbly and the cheese is golden brown, about 30 minutes.
Notes
Streamlined Prep Techniques
Kelli’s recipe shines not only in flavor but in its practical approach to prep. A standout technique, inspired by Ina Garten, involves soaking lasagna noodles in hot water for about 30 minutes instead of boiling them. This eliminates the need for an extra pot and simplifies cleanup, as the softened noodles are ready to roll after draining and wiping the pan dry. This small change makes the process feel less daunting and more enjoyable.
Pre-preparing the sauces is another time-saver. Béchamel and Bolognese are simple to pre-make and stored in separate refrigeration:
- Store béchamel under plastic wrap with plastic wrap pressed directly onto its surface to avoid skin forming.
- Reheat slowly and store Bolognese in a covered bowl and assemble when reheating it.
- Soak noodles in prep time, timing with reheating sauce for convenience.
These strategies transform a labor-intensive dish into one that’s manageable, even for busy cooks, without compromising quality.
Kelly’s Lasagne
Equipment
- 1 Large Skillet For browning ground beef
- 1 9×13 inch Baking Dish Standard lasagna casserole dish
- 1 Medium Mixing Bowl For preparing the ricotta mixture
- 1 Spatula For browning beef and spreading sauces
- 1 Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
Main
- 1/2 pound ground beef
- No-boil lasagna noodles
- 16 ounces tomato sauce
- Italian seasoning
- 8 ounces ricotta cheese
- 8 ounces mozzarella
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula. Drain any excess fat thoroughly.
- Stir in the tomato sauce and Italian seasoning with the browned beef. Bring to a gentle simmer, then remove from heat.
- In a medium mixing bowl, combine the ricotta cheese with a pinch of salt and pepper (and optionally, a tablespoon of fresh parsley for brightness).
- Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish to prevent noodles from sticking.
- Arrange a layer of no-boil lasagna noodles over the sauce, ensuring they don’t overlap excessively.
- Evenly spread half of the prepared ricotta mixture over the noodles, then top with a layer of meat sauce, and sprinkle generously with mozzarella cheese.
- Repeat the noodle, ricotta, meat sauce, and mozzarella layers. Finish with a final layer of noodles, the remaining meat sauce, and a generous topping of mozzarella cheese.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned.
- Let the lasagna rest for 15-20 minutes before slicing and serving, allowing the layers to set for clean cuts.
Notes
Pro Tips for a Stress-Free Experience
Crafting lasagna roll-ups is a deeply satisfying culinary adventure that blends creativity with precision, transforming simple ingredients into a delightful dish. However, the process demands thoughtful preparation, from organizing ingredients to timing each step, to ensure a seamless experience. Without careful planning, the task can become overwhelming, turning a rewarding endeavor into a stressful ordeal. By pacing oneself and streamlining the assembly, the joy of crafting this comforting meal shines through effortlessly.
Kelli’s advice emphasizes preparation and collaboration to make the process enjoyable:
- Prep with someone else to share the work and turn prep into a game, a team-building activity, as Kelli and her mother did during a valued cooking memory.
- Read the recipe through to make a good game plan, to avoid last-minute chaos.
- Prep sauces ahead to facilitate assembly day’s labor, to make it more efficient.
- Let the lasagna rest at least 15 minutes after it’s cooked to let the layers harden, not a drippy “cheesy landslide” and neat slices.
- Use good ingredients, like fresh tomatoes and good beef, to add goodness to the finished product.
These tips turn a difficult recipe into a manageable project, having one confident and content in the kitchen.
Chef Allison Robicelli’s Lasagna
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning meats and long simmering.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Heat-Proof Spatula For stirring and scraping the pot.
- 1 Tongs For handling and turning meats.
Ingredients
Main
- Olive oil
- 1 pound Italian sausage hot or sweet (I prefer hot)
- 2 beef or pork braciole
- 2 pounds pork neck bones or country-style ribs
- 2 medium onions diced
- 8 garlic cloves sliced thin
- ½ teaspoon dried chile flakes
- ½ cup good red wine
- ½ cup tomato paste
- Three 28-ounce cans whole San Marzano tomatoes
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the Italian sausage and brown thoroughly, breaking it up with a spoon. Remove sausage and set aside.
- Sear the beef or pork braciole and pork neck bones until deeply browned on all sides. Remove and set aside with the sausage.
- Reduce heat to medium, add diced onions to the pot, and sauté until softened and translucent, scraping up any browned bits from the bottom.
- Add sliced garlic and dried chile flakes, cooking for another minute until fragrant, being careful not to burn the garlic.
- Pour in the red wine, deglazing the pot by scraping the bottom vigorously to release all caramelized bits. Let it reduce slightly.
- Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
- Add the San Marzano tomatoes (crushing them by hand if desired), along with the browned sausage, braciole, and neck bones. Bring to a gentle simmer.
- Reduce heat to low, cover partially, and simmer for at least 3-4 hours, or until the meats are fork-tender and the sauce is rich and thickened. Stir occasionally.
- Remove the braciole and neck bones. Shred the meat from the neck bones and slice the braciole, then return the meat to the sauce. Adjust seasoning as needed.
Notes
Versatility and Creative Twists
Lasagna roll-ups serve as a versatile canvas for culinary creativity, allowing cooks to tailor flavors to diverse palates and dietary preferences with ease. Each roll can be customized with vibrant fillings, from classic ricotta and spinach to bold combinations like spicy sausage or roasted vegetables, catering to both traditionalists and adventurous eaters. The preparation process, while flexible, benefits from strategic planning to maintain its enjoyable flow, ensuring the dish remains a stress-free expression of personal taste. This adaptability, paired with thoughtful execution, makes lasagna roll-ups a delightful centrepiece for any meal, inviting experimentation and satisfaction in every bite.
Beyond Kelli’s recipe, the dish invites experimentation:
- Swap proteins: Use ground turkey with extra olive oil for a lighter option, or try plant-based meat for a vegetarian version.
- Incorporate vegetables: Add finely chopped spinach or mushrooms to the Bolognese for extra flavor and nutrition.
- Cheese play: Employ ricotta in the béchamel to create a marriage of the two, or opt for buffalo mozzarella for elegant melt.
- Noodle play: No-boil noodles can soak up more sauce liquid, or replace zucchini strips for low-carb.
- Presentation play: Roll-ups can be baked within a Bundt pan for a wow, serving-sized center.
All this lends the recipe the power to shine in any kitchen, old or new, without losing any of its innate beauty.
Chef Allison Robicelli’s Lasagna
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning meats and long simmering.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Heat-Proof Spatula For stirring and scraping the pot.
- 1 Tongs For handling and turning meats.
Ingredients
Main
- Olive oil
- 1 pound Italian sausage hot or sweet (I prefer hot)
- 2 beef or pork braciole
- 2 pounds pork neck bones or country-style ribs
- 2 medium onions diced
- 8 garlic cloves sliced thin
- ½ teaspoon dried chile flakes
- ½ cup good red wine
- ½ cup tomato paste
- Three 28-ounce cans whole San Marzano tomatoes
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the Italian sausage and brown thoroughly, breaking it up with a spoon. Remove sausage and set aside.
- Sear the beef or pork braciole and pork neck bones until deeply browned on all sides. Remove and set aside with the sausage.
- Reduce heat to medium, add diced onions to the pot, and sauté until softened and translucent, scraping up any browned bits from the bottom.
- Add sliced garlic and dried chile flakes, cooking for another minute until fragrant, being careful not to burn the garlic.
- Pour in the red wine, deglazing the pot by scraping the bottom vigorously to release all caramelized bits. Let it reduce slightly.
- Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
- Add the San Marzano tomatoes (crushing them by hand if desired), along with the browned sausage, braciole, and neck bones. Bring to a gentle simmer.
- Reduce heat to low, cover partially, and simmer for at least 3-4 hours, or until the meats are fork-tender and the sauce is rich and thickened. Stir occasionally.
- Remove the braciole and neck bones. Shred the meat from the neck bones and slice the braciole, then return the meat to the sauce. Adjust seasoning as needed.
Notes
Serving and Storing for Best Enjoyment
The final two steps of storing and serving are the secret to an excellent lasagna experience. After baking, allow the roll-ups to rest at least 15 minutes so the layers have a chance to set, thereby resulting in neat, elegant slices. Serve with garlic bread and green salad to counteract the richness of the meal, and Chianti wine for that authentic finish.
- Lasagna roll ups are perfect for leftovers
- Reheat easily in covered serving dishes at room temperature for three days.
- Freeze for three months, covering servings with plastic and foil.
- Reheat slowly at 350°F, adding a few drops of water to remain moist, and remove cover for final five minutes to get a crusty top.
These suggestions permit every bite, whether new or reheated, to be as good as the other, with the overnight flavors accentuated.
