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Lasagna Roll Ups

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This feel-good dinner of lasagna roll ups is so worth the wait.

Everyone loves a good lasagna. Whether it’s the nostalgic feeling of grandmas home cooking or a romantic dinner from one of your favorite date nights, lasagna has never steered anyone wrong. In hopes of recreating those feel-good moments, I’ve made Lasagna Roll Ups using Pomi chopped tomatoes. In my opinion, there is nothing better than a really good tomato sauce. While this recipe is still more time consuming than my usual fast recipes, it is 100% worth the wait. See below for ingredients and steps!

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Lasagna Roll Ups

Sam Schnur
Course Main


  • 10 lasagna noodles

Meat Sauce

  • 1/2 lbs mild Italian sausage
  • 1/2 lbs ground beef
  • 1/2 sweet onion diced
  • 2 cloves glaric minced
  • 1 box Pomi crushed tomatoes
  • 6 oz Pomi tomato paste
  • 1/3 cup water
  • 2 tbsp granulated sugar
  • 2 tbsp minced fresh parsley
  • 1 tsp dried basil
  • 1/4 tsp salt
  • Pinch ground pepper

Roll Up Filling

  • 1 carton ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup parmesan cheese


  • Cook lasagna noodles according to box directions. Drain and set aside. Be careful when handling so you don’t rip or break any of the noodles
  • Lay each noodle side by side, flattened. Add a thin layer of ricotta to each and top with a thin layer of mozzarella cheese. Roll each noodle into a roll-up, and set aside
  • In a large saucepan, cook beef, sausage, garlic, and onion until browned. Stir in Pomi crushed tomatoes, Pomi tomato paste, sugar, water, parsley salt, pepper and basil. Reduce to a simmer and let cook for 25 minutes (stir occasionally)
  • Preheat oven to 350
  • Fill bottom of pan with meat sauce until about an inch to 1 1/2 inches are filled. Top the meat sauce with the lasagna roll ups and add a little bit more meat sauce. Sprinkle the top with more mozzarella and parmesan cheese
  • Bake for 12 minutes (covered) and another 12 minutes (uncovered) or until cheese is bubbly
  • Allow to cool slightly and serve


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