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  • Prep Time (Mins)
  • Total Time (Mins)
    1 hr 20
  • Servings

Meat Lovers’ Cheesy Lasagna Roll-Ups

Made With


  • 16 uncooked lasagna noodles
  • 1 pound ground chuck
  • 1/2 pound ground Italian sausage
  • 2 garlic cloves, minced
  • 1/2 cup chopped onion
  • 3 1/2 cups marinara sauce, divided
  • 2 containers (15 ounces each) Dragone® Whole Milk Ricotta Cheese
  • 1 9-ounce package thawed frozen spinach, drained and squeezed dry
  • 2 teaspoons ground oregano
  • 1 teaspoon ground basil
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 egg
  • 2 cups Dragone® Mozzarella Cheese, shredded
  • 1/4 cup Shredded Parmesan Cheese


In a large pot, cook the lasagna noodles as directed on the package. Rinse with hot water and drain.

Heat a large skillet over medium-high heat. Add the garlic and onion and saute until transluscent, about 1 minute. Add the beef and sausage and cook until no longer pink, about 7 minutes; drain. Add 2 cups of the marinara sauce and stir. Reduce heat to low; simmer uncovered 10–12 minutes, stirring occasionally. Remove from the heat.

In a small bowl, mix the Dragone® Whole Milk Ricotta Cheese, spinach, oregano, basil, parsley and egg. Spread about 3 tablespoons of the Dragone® Whole Milk Ricotta Cheese mixture over each cooked lasagna noodle, leaving about 1 inch room at the end. Spoon about 1/4 cup of the meat mixture over the Dragone® Whole Milk Ricotta Cheese. Roll up firmly. Spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Place the roll-ups in the baking dishes, seam-side down.

Pour the remaining 1 1/2 cups of marinara sauce over the roll-ups in each baking dish. Cover tightly with foil; bake 30–40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup of the Dragone® Mozzarella Cheese; bake uncovered 3–5 minutes longer or until the cheese it melted. Top with the Shredded Parmesan Cheese. Let stand 5 minutes before serving.

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