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Lasagna Roll-Ups (Gluten-Free)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A long-time favorite made gluten-free. These lasagna roll-ups are light, delicious, and easy to make! 

Course: Main Course
Cuisine: Italian
Servings: 4
Author: Maggie @ Our Fine Day
Ingredients
  • 1 box gluten-free lasagna noodles
  • 1 lb ground beef
  • 2 cups mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 egg
  • 16 oz marinara sauce
  • 1/3 cup reserved pasta water
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
Instructions

  1. Boil a large pot of water for the noodles. Cook noodles for about 5-8 minutes. I had to cook mine in 2 batches to avoid overcrowding and ensure even cooking. As they finish cooking, carefully lay each noodle on a flat surface so they are easy to work with.

  2. Cook the ground beef until no longer pink, stirring in seasonings as it browns. Add reserved pasta water, parmesan cheese, 1 egg, and 1 cup of mozzarella cheese.
  3. Cover the bottom of an 8x8 baking dish with a thin layer of marinara sauce. Take 1 noodle at a time and add 1 large spoonful of the meat onto the middle of the noodle. Carefully roll the noodle and place seam side down into the dish.

  4. Repeat with each noodle until the pan is full! Add marinara sauce to the top of each roll-up and smooth it out with the back of a spoon. Add the remaining 1 cup of mozzarella. (If making ahead of time, you could cover with plastic wrap and refrigerate at this point.)

  5. Cover loosely with foil and bake at 350º for 30 minutes. Remove foil and broil for 2 minutes for some extra golden and bubbly cheese.