Lasagne roll-ups with chunky meat sauce

Lasagne roll-ups with chunky meat sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6
Author Connie Veneracion


  • 1 and 1/2 cups tomato sauce
  • 1 and 1/2 cups shredded cheese (I used a Dutch cheese with chilies)
  • 1 and 1/2 cups spinach blanched, squeezed and chopped
  • 4 to 6 lasagna noodles cooked in salted water and laid out to dry
  • 3 cups chunky meat sauce chilled
  • basil leaves finely sliced


  • Preheat the oven to 375F.
  • Spread a couple of tablespoonfuls of tomato sauce on the bottom of a baking pan that should be large enough to hold all the rolled lasagna noodles.
  • Stir together one cup of shredded cheese and the chopped spinach.
  • Lay a lasagna noodle flat. Spread the cheese-spinach mixture on the noodle followed by the chilled chunky meat sauce.
  • Roll the lasagna and immediately move to the baking tray.
  • Repeat until all the noodles have been filled and rolled.
  • Spoon the remaining tomato sauce on top, around and between the rolled noodles.
  • Top each rolled noodle with shredded cheese.
  • Bake, covered, for about 20 minutes or until the meat sauce is heated through, the tomato sauce is bubbly and the cheese is melted.