20-Minute Skillet Lasagna Rollups with Beef and Ricotta Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use fresh mozzarella that you shred yourself. Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly.

Also, make sure the skillet is large enough to hold the rollups in a single layer; overcrowding can cause them to steam rather than simmer. If you have extra sauce, spoon it over the rollups before serving for extra moisture.

Let the rollups rest for a couple of minutes after cooking. This allows the cheese to set slightly, making them easier to lift without falling apart.

When serving, use a wide spatula to support each rollup from underneath, and spoon extra sauce from the skillet over each portion. Garnish with fresh basil just before serving to keep it bright and fragrant.

Variations

• Vegetarian Rollups: Omit the ground beef and add 1 cup of sautéed mushrooms and spinach to the ricotta filling. The mushrooms add umami, and the spinach brings color and nutrients. Simmer in the same marinara sauce.
• Spicy Sausage Rollups: Replace the ground beef with 1 lb of spicy Italian sausage (casings removed). Brown it in the skillet, breaking it into crumbles. The fennel and red pepper flakes add a robust, fiery flavor that pairs well with the creamy ricotta.
• Chicken and Pesto Rollups: Use shredded rotisserie chicken instead of ground beef, and stir 1/4 cup of pesto into the ricotta filling. The pesto adds a fresh, herbal note, and the chicken makes it lighter. Simmer in a basil-infused tomato sauce.
• Four-Cheese Rollups: For a cheese-lover's version, mix 1/2 cup of shredded provolone and 1/4 cup of crumbled gorgonzola into the ricotta filling. Use a blend of mozzarella and provolone on top. The extra cheeses create a richer, more complex flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

Freezer

Freeze assembled but unbaked rollups in the skillet (or a freezer-safe dish) for up to 2 months. Thaw overnight in the refrigerator before simmering.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a skillet over medium heat with a splash of water until hot and bubbly.

Leftover rollups can be stored in an airtight container in the refrigerator for up to 3 days. They will soften slightly as they sit, but the flavors meld beautifully.

Reheat gently in the microwave or in a skillet with a splash of water to loosen the sauce. The cheese will re-melt and the dish will taste almost as good as fresh.

The rollups can be assembled up to 24 hours in advance. After rolling, place them in the skillet with the sauce, cover, and refrigerate.

When ready to cook, bring the skillet to a simmer over medium heat, then cover and cook for 15 minutes instead of 10, until heated through. This makes the recipe even more convenient for busy evenings.

Serving ideas

Serve the rollups as a main course with a simple green salad and crusty bread to soak up the extra sauce. They also pair well with roasted vegetables or a light soup. For a family-style presentation, bring the skillet to the table and let everyone serve themselves, so the cheese stays warm and stretchy.

These rollups are satisfying on their own, but you can also serve them with a sprinkle of red pepper flakes for heat or a drizzle of balsamic glaze for sweetness. If you have extra basil, add more on top. The dish is hearty enough for dinner, and any leftovers make a great lunch the next day.

Frequently asked questions

Recipe card

20-Minute Skillet Lasagna Rollups with Beef and Ricotta

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 8 lasagna noodles
• 1 tbsp kosher salt, for the pasta water
• 2 cups whole-milk ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

45 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.