Lasagna Rolls — The Sunday I Found Out

The first OB appointment was Friday. Twelve weeks and four days. The dating ultrasound confirmed the conception window of December 19-22, which is the wedding-week. The due date is September twenty-sixth. The first heartbeat was 156 beats per minute, healthy and strong. Dustin held my hand through the entire appointment.

We told Mama Saturday night on the phone. She cried, hugged the phone, then asked specifically what the doctor had said about diet and rest. She said: baby, I have been waiting on this since the wedding day. Dustin’s mom Kathy was next. We FaceTimed her Saturday after Mama. Kathy cried in a different register than Mama — quietly, slowly, with her hand over her mouth. She said: oh, Kaylee. Oh, my dears. Dustin’s dad Mike came on the FaceTime at the end, gave a single careful nod, and said: good news, kids. We told Cody Sunday morning by phone. He laughed once, quietly, and said: Kay, you are going to be a great Mama.

Sunday I made lasagna rolls because the dish was the right shape for the Sunday I found out we are going to be parents — layered, individual, generous, the kind of meal that announces itself without making anyone uncomfortable. The dish is also the kind of make-ahead casserole that scales for the coming weeks and freezes well for the postpartum-stocking that Mama and Kathy will start in May.

Lasagna Rolls

Prep Time: 25 min | Cook Time: 40 min | Total Time: 1 hr 5 min | Servings: 8

Ingredients

• 8 lasagna noodles, cooked al dente and drained
• 1 lb ground beef or Italian sausage
• 1 (24 oz) jar marinara sauce, divided
• 1 (15 oz) container ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat and prep. Preheat oven to 375°F. Spread 1 cup of marinara sauce in an even layer across the bottom of a 9x13-inch baking dish. Set aside.
2. Cook the meat. In a large skillet over medium-high heat, brown the ground beef or sausage, breaking it up as it cooks, until no pink remains, about 7–8 minutes. Drain excess fat. Stir in 1/2 cup of marinara sauce and remove from heat.
3. Make the filling. In a large bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. Stir until smooth. Fold in the cooked meat mixture.
4. Roll the noodles. Lay each lasagna noodle flat on a clean work surface. Spread a generous 1/3 cup of filling along the length of each noodle, leaving a 1/2-inch border at one end. Roll each noodle up firmly and place seam-side down in the prepared baking dish.
5. Top and cover. Spoon the remaining marinara sauce evenly over the rolls. Sprinkle the remaining 1/2 cup of mozzarella over the top. Cover the dish tightly with aluminum foil.
6. Bake covered. Bake for 30 minutes, until the sauce is bubbling and the rolls are heated through.
7. Uncover and finish. Remove the foil and bake an additional 10 minutes, until the cheese on top is melted and lightly golden. Let rest for 5 minutes before serving. Garnish with parsley if desired.
8. To freeze. Assemble rolls in a freezer-safe baking dish, cover tightly with foil, then wrap in plastic wrap. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10 minutes to the covered bake time.

Nutrition (per serving)

Calories: 410 | Protein: 27g | Fat: 18g | Carbs: 34g | Fiber: 2g | Sodium: 680mg