Ground Beef Lasagna Rolls

I love a weekday dinner that tastes awesome, has an impressive aesthetic, takes minimal effort and has a good balance of meat to veggie to carbs. This recipe is my fun take on a lasagna. Often with lasagna, I find that a lot of the ingredients get lost in the wasteland of sauce and cheese. So, I decided to celebrate the ingredient ratios by making rolls instead of layers.  Now, you can really get that ground beef flavor while also getting the zucchini texture and still enjoying that saucy cheesiness. 

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PREP TIME: 10 minutes

COOK TIME: 10 minutes, divided

BAKE TIME: 10 minutes

TOTAL TIME: 30 minutes


12 Rolls



Ground Beef (3/4 lb)

Vidalia Onion (2 tbsp, chopped)

Tomato Sauce (1/2 cup)


Olive Oil (1 tbsp)

Lasagna Noodles (12-15)

Zucchini (1, skinned and thinly sliced lengthwise)

Whole Milk Ricotta (17 oz)

Fresh Basil (3 tbsp, thinly sliced)

Sun-Dried Tomatoes (5, sliced)

Grated Parmesan (1 tbsp)

Egg (1, beaten)

Salt (1/4 tsp)

Pepper (1/4 tsp)


Tomato Sauce (1 cup)

Grated Parmesan

Fresh Basil (3 tbsp, thinly sliced)

Sun-Dried Tomatoes (5, sliced)

Zucchini (I incorporated the left over pieces into the topping)


Stock Pot With Lid


Mixing Bowl

Rubber Spatula

Cutting Board

Chefs Knife

Frying Pan

Metal Spatula

8x8 Baking Dish

1. TO COOK YOUR LASAGNA. fill your stock pot with water. Sprinkle in some salt, pour in your olive oil, cover with the lid, and bring to a rolling boil.

Set the lid aside, you will no longer need it. 

Add in your lasagna noodles.

Cook till al dente—about 4-6 minutes.

Strain and set aside.


2. TO MIX UP YOUR RICOTTA FILLING. in your mixing bowl, use your rubber spatula to combine all of your ricotta, 3 tbsp basil, 5 sliced sun-dried tomatoes, egg, salt and pepper. 


3. TO COOK YOUR GROUND BEEF. heat your frying pan over medium-high heat. 

Add in your ground beef and allow it to sear without moving it until it browns—about 2 minutes.

Use your spatula to flip it and let it sit and sear again—about 2 minutes. (there will still be red in the middle at this point)

Add in your chopped onions.

Use your spatula to break your ground beef into small pieces.

Continue to move your meet and onions around until your onions have softened and your meat is fully browned and has zero red left in it—about 3 minutes.

Mix in your 1/2 cup of tomato sauce until all of your meat is fully coated (the sauce itself doesn't need to be super hot, it will get further cooked in later steps)


4. TO ASSEMBLE YOUR LASAGNA ROLLS. preheat your oven to 400º.

Scoop out 1/4 of your ricotta mixture and line the bottom of your baking dish with it.

Set aside.

Lay out your softened lasagna noodles on your work surface.

Use your rubber spatula to smear the rest of your ricotta mixture in a line across each of your noodles. 

Lay one of your thin slices of zucchini on top of your ricotta.

Add on 2 tbsp of your ground beef mixture on top of your zucchini.

Use your hands to roll your lasagna noodle.

Stick it vertically into your ricotta lined baking dish.

Repeat this process until your baking dish is full.

Evenly pour your remaining cup of tomato sauce over your lasagna rolls.

Sprinkle on your grated parmesan to your liking.

Evenly sprinkle on your additional basil, sun-dried tomatoes, any leftover zucchini.

Bake for 10 minutes.