20-Minute Skillet Lasagna Rollups with Beef and Ricotta Step-by-step instructions

Before you start

Before starting, set out all the ingredients. Bring a large pot of salted water to a boil for the noodles. Have a colander ready for draining, and lay a sheet of parchment paper on a clean work surface for the cooked noodles.

In a small bowl, combine the ricotta, parmesan, egg, and garlic, and set aside. Have the ground beef and marinara sauce within reach. The entire process moves quickly, so having everything prepped and measured makes the assembly smooth and stress-free.

Instructions

Prep and Roll

1. 1Boil the Lasagna Noodles
   Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package directions until pliable but not fully tender, about 6 to 7 minutes. Drain and lay the noodles flat on parchment paper in a single layer to cool slightly.
   Look for The noodles should be flexible enough to roll without cracking, but still slightly firm to the bite.
   Tip Use a wide pot so the noodles have room to move without sticking together.
2. 2Make the Ricotta Filling
   In a medium bowl, combine the ricotta, parmesan, egg, and minced garlic. Stir until smooth and well blended. Season with a pinch of salt and black pepper if desired.
   Look for The filling should be creamy and thick enough to spread easily.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Let the egg come to room temperature before mixing to help it blend smoothly.

The noodles are pliable and laid out on parchment. The ricotta filling is smooth and spreadable, and the ground beef is browned and seasoned. As you roll each noodle, the filling should stay in place, and the rolls should be uniform in size. The kitchen smells of garlic and simmering beef, and the work surface is tidy. Before moving on, make sure the rollups are tightly sealed and ready for the skillet.

Simmer and Melt

3. 3Brown the Ground Beef
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5 minutes. Season with salt and pepper. Remove the beef from the skillet and set aside.
   Look for The beef should be browned and crumbly, with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain excess fat if needed, but leave a little for flavor.
4. 4Assemble the Rollups
   Spread a thin layer of the ricotta mixture over each lasagna noodle, leaving a small border at the edges. Sprinkle the browned beef evenly over the ricotta, then roll each noodle tightly into a pinwheel.
   Look for The rollups should be firm but not overly tight, with filling visible at the ends.
   Tip Use a gentle hand to avoid tearing the noodles.

The skillet is filled with marinara sauce, and the rollups stand upright in a neat circle. The mozzarella is scattered generously over the top, and as the skillet heats, the sauce begins to bubble.

The cheese slowly melts into a golden, gooey layer, and the aroma of tomato and basil fills the kitchen. The rollups are cooked when the cheese is fully melted and the sauce is simmering vigorously around them.

Finish and Serve

5. 5Simmer in Tomato Sauce
   Pour the marinara sauce into a large skillet and spread it evenly. Stand the rollups upright in the sauce, with the seams facing outward. Sprinkle the shredded mozzarella over the top. Cover the skillet and simmer over medium-low heat for 10 minutes, until the sauce is bubbling and the cheese is melted.
   Look for The sauce should be gently bubbling around the rollups, and the cheese should be fully melted and gooey.
   Tip If the skillet is not oven-safe, this step is done entirely on the stovetop.
6. 6Garnish and Serve
   Remove the skillet from the heat. Scatter the torn basil leaves over the top. Use a wide spatula to lift each rollup onto plates, spooning extra sauce and cheese over each serving.
   Look for The cheese should stretch as you lift the rollups, and the basil should be bright and fragrant.
   Tip Serve immediately while the cheese is still molten for the best pull.

The basil leaves are torn and scattered over the skillet, adding a fresh green contrast. When you lift a rollup with a spatula, the cheese stretches in long, glossy strands. The sauce is thick and clinging to the noodles, and the filling is hot and creamy. The dish looks rustic and inviting, with the golden cheese and red sauce ready to be served immediately.

Common mistakes

A common mistake is overboiling the noodles, which makes them too soft to roll without tearing. Cook them just until pliable. Another pitfall is overfilling the rollups; a thin, even layer of filling works best.

When simmering, resist the urge to stir, as that can break the rollups. Instead, gently shake the skillet to distribute the sauce. Finally, don't skip the lid — it traps steam and helps the cheese melt evenly. If the sauce seems too thick, add a splash of water to loosen it.

How to tell it’s done

The lasagna rollups are done when the sauce is bubbling around the edges and the mozzarella is fully melted and lightly golden in spots. The cheese should be gooey and stretchy when you lift a rollup with a spatula.

The internal temperature of the ground beef should reach 160°F (71°C) as measured with an instant-read thermometer, though the beef is fully cooked during the browning step. The noodles should be tender but still hold their shape, and the filling should be hot and creamy.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part