Rolled Lasagna Casserole

There is nothing I want more on a chilly ride home from work at the end of a long day than a hearty lasagna. There are a hundred ways to make incredible lasagna, but one of my favorites has got to be lasagna rolls. 

This Rolled Lasagna Casserole has a hearty meat sauce made with ground beef, Italian sausage, and delicious Red Gold® Tomatoes. 

I love using Red Gold® tomatoes for casserole dishes. I always grab a can during my weekly grocery trip, so I am always prepared when I am running out of time during the busy work week. For this recipe, I used Red Gold®’s Basil, Garlic, and Oregano Diced Tomatoes, which made seasoning this casserole incredibly simple! Combined with their Crushed Tomatoes, Classic Tomato Sauce, and Tomato Paste, this recipe is rich and delightful! Keep reading to grab the recipe below!

For this dish, you’ll need: 

• 16oz Package of Lasagna
• ½ lb. Ground Beef
• ½ lb. Italian Sausage 
• Salt, to taste
• 3 tablespoon Red Gold® Tomato Paste
• 1 15oz Can of Red Gold® Crushed Tomatoes
• 1 14.5oz Can of Red Gold® Diced Tomatoes Basil, Garlic, and Oregano 
• 1 15oz Can of Red Gold® Tomato Sauce
• Salt, to taste
• 1 15oz Carton of Ricotta Cheese
• 1 tablespoon Dried Basil
• 2 Cups Shredded Mozzarella Cheese, divided
• ½ Cup Grated Parmesan Cheese
• Fresh Basil Leaves, cut into thin ribbons
• Optional: Crushed Red Pepper

Start with preparing the meat sauce and lasagna. 

1. Preheat the oven to 350°. 
2. Bring a large pot of water to a boil. 
3. In another pan, brown the ground beef and Italian sausage, seasoning with salt and drain. 
4. Add the tomato paste and water, and stir to coat the meat. Cookthorugh for another 2 minutes. 
5. Add the crushed tomatoes, diced tomatoes, and tomato sauce. Bring to a boil and simmer for 10 - 15 minutes while you prepare the noodles.

6. Salt the boiling water for the pasta, make sure to salt it like the sea! 
7. Slide the lasagna noodles in one by one and cook according to package directions, stirring frequently to keep them from sticking. 
8. When the noodles are cooked al dente, submerge them in a large bowl of cold water and then lay them out flat on a large plate or baking sheet. 

Set up a prep station. 

9. You’ll need the lasagna, your finished meat sauce, the ricotta cheese mixture, and the shredded mozzarella. 
10. Add a layer of the meat sauce to the bottom of a medium sized casserole dish. (I recommend a 9x13 casserole dish for this, but you can adjust it based on the size of your family.)

Get to rolling and bake!

11. Working with one lasagna noodle at a time, spread a layer of the ricotta cheese mixture, then a layer of the meat sauce (not too thick!), and a sprinkle of the mozzarella cheese.
12. Gently roll the noodle up, and nestle it into the casserole dish. Continue this process until you’ve filled the entire dish. 
    • Here’s a few tips on getting tight lasagna rolls! 
      • Leave some room on either end of the noodle. Leave one end empty and spread only the ricotta mixture on the other end. 
      • You’ll want to roll once without any filling, continue rolling, and then use the ricotta end to “seal” your roll. (The sealed side should be the side you place into the casserole dish.)

13. Add a layer of the meat sauce, and a sprinkle of mozzarella and parmesan cheese.

14. Cover with aluminum foil and bake at 350° for 25 minutes. 
15. Remove the aluminum foil and bake for another 10 minutes. 
16. Broil for an additional minute if desired (if you’re a lover of crispy cheese bubbles!). Add fresh basil leaves and crushed red pepper (if desired) on top and serve immediately.

There you have it! Your next favorite weeknight staple! 

How long will this casserole keep?

You can keep this casserole in your refrigerator for 5 - 7 days. When you’re ready to dig back in, set the casserole dish out on the counter for 30 minutes, cover it with aluminum foil, and bake in a 350° oven for 30 minutes. 

Can I freeze it? 

Yes! I encourage you to actually! I often bake two or three of these at a time and store a couple in the freezer. Wrap it in freezer paper and freeze for up to 6 - 8 months. 

When you’re ready to eat it, I recommend allowing it to thaw in the refrigerator overnight (for at least 8 hours). When you can slice through the middle, it is ready to be reheated. Bake it for 35 - 40 minutes in a 350° oven, uncover and bake for another 5 - 10 minutes for melty cheese. Your lasagna is ready when the edges are crisp and bubbly! 

I hope you enjoyed this hearty recipe! Don’t forget to pick up a few cans of Red Gold® Tomatoes next time you’re at the grocery store, you won’t regret it! 

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb, @redgoldtomatoes, and @feedfeed! 

This post is sponsored by Red Gold® and The Feedfeed. Learn more about Red Gold® and their effort “To produce the freshest, best tasting tomato products in the world.” on their website.