Bolognese Lasagna Rolls


Using the flavours of a Bolognese sauce to fill lasagna noodles is a great twist on this classic beef dish. For two smaller meals, divide up the rolls to make one casserole for now and to freeze one for later. Brought to you in partnership with Osteoporosis Canada.

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Bolognese Lasagna Rolls

  • Author: ThinkBeef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Makes 4 servings 1x



3 tbsp (45 mL) extra virgin olive oil, divided

1 small onion, finely chopped

1 EACH stalk celery and carrot, finely chopped

2 cloves garlic, minced

2½ cups (625 mL) tomato basil pasta sauce


½ lb (250 g) Extra Lean Ground Beef

2 tbsp (30 mL) tomato paste

¼ tsp (1 mL) hot pepper flakes

½ cup (125 mL) ricotta cheese

1 cup (250 mL) shredded mozzarella cheese, divided

3 tbsp (45 mL) chopped fresh parsley or basil

6 dry lasagna noodles

2 tbsp (30 mL) grated Parmesan cheese


  1. Heat 2 tbsp (30 mL) of the oil over medium heat in a saucepan; cook onion, celery, carrot and garlic, stirring, for about 4 minutes or until softened and starting to brown. Stir in pasta sauce and ½ tsp (2 mL) salt; bring to a simmer. Reduce heat and simmer, stirring occasionally, for about 8 minutes or until slightly thickened. Set aside.
  2. Heat remaining oil over medium-high heat in a nonstick skillet. Cook beef, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned. Drain, if necessary. Stir in tomato paste, hot pepper flakes and ¼ tsp (1 mL) salt. Stir in ¾ cup (175 mL) of the tomato sauce, ricotta cheese, ½ cup (125 mL) of the mozzarella cheese and parsley; set aside.
  3. Meanwhile, cook lasagna noodles in a large pot of boiling salted water for about 8 minutes or until al dente. Drain well and rinse with cold water. Lay flat on a damp tea towel.
  4. Spread remaining tomato sauce into an 11 x 7 inch (28 x 17.5 cm) greased casserole dish. Spread one-sixth of the beef mixture evenly onto 1 of the lasagna noodles. Roll up jelly-roll style. Repeat with remaining filling and lasagna noodles. Cut each roll in half with a serrated knife to make 2 spirals. Place cut side up on sauce in the dish. Sprinkle remaining mozzarella and Parmesan cheeses over top.
  5. Cover and bake in preheated 375ºF oven for about 40 minutes or until heated through and bubbly. Uncover and bake for about 5 minutes until lightly browned.


Tips: For easy chopping you can pulse the onion, carrot and celery in a food processor or food chopper instead of using a knife.

To make 2 smaller meals, divide rolls and sauce among 2 small casserole dishes to bake one right away and freeze the other for a dinner later. Let the extra casserole cool, wrap well and freeze for up to 3 months. Let thaw in the refrigerator overnight before baking; it may need a bit longer to heat through in the oven once thawed.

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