Variation On A Classic Dish

Lasagna Rolls Ups

Average: 5 (2 votes)
(2 votes)
Lasagna Rolls Ups

Lasagna Rolls Ups - Wrapped, not layered, and super delicious!

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Health Score:
89 / 100
50 min.
ready in 1 hr 20 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Full muscle power ahead: Beef is not only rich in proteins, the body building material is additionally very well utilizable.

The filling for the rolls can be easily modified to be vegetarian: To do this, cook about 9 ounces of mountain or beluga lentils according to package instructions and add to the vegetables together with the strained tomatoes. You could also substitute the ground beef for ground turkey or pork.

1 serving contains
(Percentage of daily recommendation)
Calorie716 cal.(34 %)
Protein45 g(46 %)
Fat41 g(35 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A1 mg(125 %)
Vitamin D0.6 μg(3 %)
Vitamin E9.1 mg(76 %)
Vitamin K14.1 μg(24 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin22.6 mg(188 %)
Vitamin B₆1 mg(71 %)
Folate107 μg(36 %)
Pantothenic acid2.2 mg(37 %)
Biotin15 μg(33 %)
Vitamin B₁₂6.4 μg(213 %)
Vitamin C54 mg(57 %)
Potassium2,409 mg(60 %)
Calcium446 mg(45 %)
Magnesium154 mg(51 %)
Iron6.5 mg(43 %)
Iodine23 μg(12 %)
Zinc9.5 mg(119 %)
Saturated fatty acids18.9 g
Uric acid306 mg
Cholesterol118 mg
Complete sugar15 g


6 Whole grain lasagne sheets
1 onion
2 garlic cloves
1 carrot
1 stalk Celery
3 Tbsps olive oil
18 ozs Ground beef
3 Tbsps Tomato paste
7 ozs Beef stock (or broth)
1 bay leaf
18 ozs strained tomato
3 ½ ozs Gouda
5 ozs Heavy cream
3 ½ ozs fresh goat cheese
1 Tbsp Sprout (or cress)
How healthy are the main ingredients?
GoudaTomato pasteCeleryolive oilsaltonion

Preparation steps


Cook lasagna sheets according to package directions in plenty of boiling salted water until al dente, drain in a colander, drain and lay out on a board. Peel and finely dice onion and garlic. Peel carrot, clean celery, wash and cut into small cubes.


Heat 2 tablespoons of oil in a frying pan and fry the meat for 10 minutes over medium heat until crumbly. Add onion, garlic, carrot, and celery and stir-fry for 5 minutes. Stir in tomato paste and sauté for 2 minutes. Then deglaze everything with broth, season with salt and pepper, add bay leaf, mix in 8 ounces strained tomatoes, and simmer everything for 25 minutes over low heat, stirring occasionally, until creamy. Remove bay leaf.


Meanwhile, cut lasagna sheets in half lengthwise, then crosswise. Brush an oven-proof pan (e.g. cast iron or a round mold) with remaining oil and pour in remaining strained tomatoes. Roll up lasagna strips and place the tubes close together on edge in the pan.


Pour meat sauce into the pasta tubes. Finely grate the Gouda. Mix the cream with 3 Tablespoons Gouda and goat cheese until smooth and pour over meat sauce, sprinkle with remaining Gouda, and bake in preheated oven at 180 °C / 350 °F for 35 minutes until golden brown.


Wash sprouts or cress and shake dry. Remove pan with lasagna rolls from oven and garnish with sprouts.