why make this recipe
Four-meat lasagna rolls are a delicious twist on the classic lasagna. They combine flavors from different meats, making them hearty and satisfying. Not only are they packed with protein, but they also allow you to customize each roll with your favorite cheese and toppings. This recipe is perfect for family dinners or gatherings, as it serves many and can be made ahead of time.
how to make Four-Meat Lasagna Rolls
Ingredients :
- 1 Cajun sausage link (crumbled or diced)
- 1/2 lb Italian sausage (hot or mild)
- 1/2 lb ground beef
- 1/2 cup diced pepperoni
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (14 oz) can crushed tomatoes
- 1 tsp sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian herbs or garlic & herb blend
- Fresh basil, chopped (or 1 tsp dried)
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- 8 cooked lasagna noodles (al dente)
- 1 cup shredded mozzarella
- 1/2 cup shredded Colby Jack (or your cheese of choice)
- Extra meat sauce for topping
- Extra pepperoni slices & sausage (optional topping)
Directions :
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Make the Meat Sauce: In a large skillet, cook Cajun sausage until browned. Remove and set aside. In the same skillet, sauté onions and bell peppers until soft. Add ground beef and Italian sausage. Cook until browned and fully cooked. Stir in garlic, chopped pepperoni, and reserved Cajun sausage. Cook for 1–2 minutes. Add tomato sauce, crushed tomatoes, basil, sugar, and seasonings. Simmer for 15–20 minutes. Adjust seasoning to taste.
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Prepare Ricotta Mixture: In a bowl, mix together ricotta, mozzarella, Parmesan, parsley, salt, and pepper. Set aside.
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Assemble Lasagna Rolls: Lay out each cooked noodle. Spread a spoonful of ricotta mixture, then add a bit of the meat sauce. Sprinkle with cheese. Roll tightly and place seam-side down in a greased baking dish.
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Top & Bake: Spoon remaining meat sauce over the rolls. Sprinkle mozzarella and Colby Jack on top. Add extra pepperoni or sausage if desired. Cover with foil and bake at 375°F (190°C) for 20–25 minutes. Uncover and broil for 2–3 minutes to brown the cheese.
how to serve Four-Meat Lasagna Rolls
Serve the lasagna rolls hot, garnished with fresh basil or parsley. They pair well with a side salad or garlic bread. You can also offer extra cheese or meat sauce on the side for those who want more.
how to store Four-Meat Lasagna Rolls
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave. If you’d like to freeze them, you can wrap the rolls tightly in plastic wrap and foil, and they will last in the freezer for about 2 months.
tips to make Four-Meat Lasagna Rolls
- Use a variety of cheeses for added flavor.
- If you prefer a lighter version, you can substitute turkey sausage and lean ground beef.
- Make sure the noodles are cooked al dente; they will continue to cook while baking.
- Consider adding vegetables like spinach or mushrooms for a healthier twist.
variation (if any)
Feel free to change the types of meat based on your preference. You can also use different sauces, such as Alfredo or pesto, instead of tomato sauce for unique flavors. Adding veggies like zucchini or spinach can also create a more colorful dish.
FAQs
Q: Can I prepare the lasagna rolls in advance?
A: Yes, you can prepare the rolls and store them in the refrigerator before baking. This allows for easy meal prep.
Q: Can I use store-bought sauce?
A: Absolutely! For a quicker option, feel free to use your favorite store-bought marinara or pasta sauce.
Q: How do I make these rolls gluten-free?
A: Use gluten-free lasagna noodles and check that all other ingredients are gluten-free.
Four-Meat Lasagna Rolls
Ingredients
For the meat sauce
- 1 link Cajun sausage (crumbled or diced) Cook until browned.
- 0.5 lb Italian sausage (hot or mild) Cook until browned with beef.
- 0.5 lb ground beef Cook until browned.
- 0.5 cup diced pepperoni
- 0.5 cup diced onions Sauté until soft.
- 0.5 cup diced bell peppers Sauté until soft.
- 2 cloves garlic, minced
- 1 15 oz can tomato sauce
- 1 14 oz can crushed tomatoes
- 1 tsp sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian herbs or garlic & herb blend
- 1 tbsp Fresh basil, chopped (or 1 tsp dried)
For the cheese mixture
- 1.5 cups ricotta cheese
- 0.5 cup shredded mozzarella
- 0.25 cup grated Parmesan
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
For assembly
- 8 pieces cooked lasagna noodles (al dente)
- 1 cup shredded mozzarella For topping.
- 0.5 cup shredded Colby Jack (or your cheese of choice) For topping.
- Extra meat sauce for topping
- Extra pepperoni slices & sausage (optional topping)
Instructions
Make the Meat Sauce
- In a large skillet, cook Cajun sausage until browned. Remove and set aside.
- In the same skillet, sauté onions and bell peppers until soft.
- Add ground beef and Italian sausage. Cook until browned and fully cooked.
- Stir in garlic, chopped pepperoni, and reserved Cajun sausage. Cook for 1-2 minutes.
- Add tomato sauce, crushed tomatoes, basil, sugar, and seasonings. Simmer for 15-20 minutes. Adjust seasoning to taste.
Prepare Ricotta Mixture
- In a bowl, mix together ricotta, mozzarella, Parmesan, parsley, salt, and pepper. Set aside.
Assemble Lasagna Rolls
- Lay out each cooked noodle.
- Spread a spoonful of ricotta mixture, then add a bit of the meat sauce. Sprinkle with cheese.
- Roll tightly and place seam-side down in a greased baking dish.
Top & Bake
- Spoon remaining meat sauce over the rolls.
- Sprinkle mozzarella and Colby Jack on top. Add extra pepperoni or sausage if desired.
- Cover with foil and bake at 375°F (190°C) for 20-25 minutes.
- Uncover and broil for 2-3 minutes to brown the cheese.