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Lasagna Roll-Ups with Meat Sauce

Recipe courtesy of Miami Dade County Public Schools, Department of Food and Nutrition Services.


Pan size: 12 x 20 x 2 ½
Pans required: 2

  1. Place thawed ground meat into a large heated sauce pan. Stir and partially brown to render excess fat content. Drain off fat.
  2. Return to heat, add chopped onions and stir well. Continue cooking until onions turn translucent and meat is browned. Add spaghetti sauce, tomato paste, herbs and seasonings and water to the meat mixture. (For meatless sauce, combine all ingredients with meat omitted.)
  3. Stir, reduce heat and simmer for at least 1 hour for flavors to blend.
  4. Remove from heat.
  5. Heat oven to 375 degrees F.
  6. Prepare 2 hotel pans with non-stick spray. Add 3 cups of meat sauce to each pan, spread evenly. Place 18 pieces of lasagna roll-ups into each pan (3 x 6 pieces). Pour 3 cups of sauce evenly over roll-ups. Cover each pan tightly with foil.
  7. Bake for 40 – 45 minutes for frozen rolls (20 – 25 minutes if thawed) to internal temperature of 160 degrees F. 
  8. Remove foil, sprinkle shredded mozzarella cheese on top to garnish, return to oven for 4 – 5 minutes to melt and brown cheese topping.

Additional Serving Suggestions

1 roll-up with sauce = 2 M/MA and 1 grain/bread

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Recipe Yield: 36 Elementary servings/18 Secondary servings
Servings per pan: 18 Elementary/9 Secondary
Elementary Portion Size: 1 roll-up with sauce
Secondary Portion Size: 2 roll-ups with sauce


6 lbs WG lasagna roll-ups
8 oz Mozzarella cheese (frosen), shredded


Meat Sauce:

12 lbs ground beef/turkey **CCP: Thawed under refrigeration.
 Omit meat for meatless/vegetarian sauce.
1 lb onions, fresh chopped
1 ½ cans (#10) or 9 lbs 12 ozs spaghetti sauce (premade)
1 #10 can salsa (USDA) - optional
4 lbs 8 oz Tomato paste
3 qts water
1 Tb sugar, granulated
2 oz salt
1 Tb + 1 tsp oregano, dried
1 tsp basil, dried
1 Tb garlic powder (½oz)