I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.

Jenny

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.

  • Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.

  • Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.

  • Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.

  • Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.

Cook's Note:

I do 2 rolls per person. You can use whole wheat noodles instead of white. You can add your favorite veggies to the sauce mix. Low-fat cheese works too, or whatever your favorite cheese is.

Nutrition Facts

575 calories; protein 34.6g 69% DV; carbohydrates 40.5g 13% DV; fat 30.2g 47% DV; cholesterol 115.5mg 39% DV; sodium 980.3mg 39% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2013
These were excellent. My son absolutely hates both ricotta and cottage cheese so I was excited to try this recipe. I added a scant tbsp of baking soda to get rid of some of the acid. I put all the cheese on top, not some on the bottom and some on top as stated in the recipe. Excellent recipe--great for make ahead meals! Keeper Box! Read More
(14)

Most helpful critical review

Rating: 2 stars
03/31/2014
Tasted great but just assume make whole pan of it without individual rollups....just more work Read More
(7)
57 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/07/2013
These were excellent. My son absolutely hates both ricotta and cottage cheese so I was excited to try this recipe. I added a scant tbsp of baking soda to get rid of some of the acid. I put all the cheese on top, not some on the bottom and some on top as stated in the recipe. Excellent recipe--great for make ahead meals! Keeper Box! Read More
(14)
Rating: 2 stars
03/31/2014
Tasted great but just assume make whole pan of it without individual rollups....just more work Read More
(7)
Rating: 5 stars
08/13/2013
Made these tonight and they were amazing. Delicious as written- I just added some salt to the sauce and some mozzarella sprinkled on top of the roll-ups (in addition to the Cheddar cheese). Both my husband and 2 year old daughter devoured theirs.:-) Read More
(5)
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Rating: 5 stars
07/28/2013
This was great for a quick and easy dinner! I had leftovers of 'Wedding Gift Spaghetti Sauce' from this site in the freezer so I used that instead of the sauce listed. I did not put cheese on the bottom of the baking dish just meat sauce. After spreading the cream cheese and sauce on the noodle (I didn't measure it made 10 rolls and used almost 1-1/2 blocks of cream cheese) I sprinkled it w/ parmesan cheese and mozzarella cheese before rolling. After filling the pan w/ the rolls I topped them w/ the rest of the sauce and more parmesan and mozzarella cheese. These were very tasty and I really liked the richness that the cream cheese added. My ricotta-hating hubby loved these. I will be making these again YUM! Thanks for sharing.:) Read More
(5)
Rating: 5 stars
08/14/2013
Great sauce but I'll hold off on the nutmeg next time. I made a regular lasagna with it and it was great. Good idea with the cream cheese! Thanks! Read More
(3)
Rating: 5 stars
01/15/2014
This is an easy make ahead dinner. Thanks! Read More
(2)
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Rating: 5 stars
10/23/2013
Had some leftover noodles in the freezer to use up. Used real garlic instead of powder. Read More
(1)
Rating: 5 stars
03/30/2014
Wow I'm definitely going to be making this one over and over! There's enough sauce to make more than six pieces (eight or maybe even ten) and it's easy to serve since each piece is separate. I used shredded cheddar and mozzarella. I didn't measure just put the fillings on until it looked right and ended up using about half the package of cream cheese. I accidentally drained the pasta too early and it wasn't quite cooked through so I baked the dish about half an hour and that did the trick. Read More
(1)
Rating: 4 stars
10/27/2015
Added some onion spinach and bell pepper. I was curious to try the cream cheese in these but for me I missed the texture of ricotta and they were very rich. However others in my family loved it as is. Read More
(1)