Ground Beef

Hickory Lasagna Roll-ups


For some reason I am SO EXCITED to write this post. I have found so much joy in making my little food journal! It’s getting bad because I’m starting to procrastinate my other responsibilities… like school. Yeah, mostly school. I think one of the reasons I was excited to write this one was because Ceth put it on his “favorite list”. I wanted to make these lasagna roll ups because a) I had the lasagna noodles and b) I like carbs. I have an aversion to buying ricotta cheese though. It feels like it’s a commitment. Like, I have to make lasagna if I’m going to get it. So, I didn’t have any of that on hand but I decided to plow through anyway.


This is Calvin helping me make dinner like he always does. I couldn’t help but put this picture in. Isn’t he so cute?!

Two ingredients I ALWAYS have on hand are Worcestershire Sauce and Liquid Smoke. I love these flavors and so does my husband. The real star of this dish is the Hickory Liquid Smoke though. I highly recommend getting it!


Here is a photo of how much meat sauce I like to put on my roll-ups. Oh, and only sprinkle a little bit of mozzarella on. A little goes a long way. I’ve learned that the hard way.

This whole dinner only took me 25 minutes to prepare. SO much easier than lasagna and in my opinion, SO much better. You get more pasta. Give it a try, I promise it is so yummy!


Hickory Lasagna Roll-ups for 2: (makes 6 roll-ups)

  • 1/2 lb. of ground beef seasoned with garlic salt
  • 1/2 onion
  • 3 TBSP Worcestershire Sauce
  • 1 teaspoons of Hickory Liquid Smoke
  • One jar of marinara (any type)
  • 6 lasagna noodles
  • 1 1/2 cups of mozzarella cheese
  • 3 TBSP cream cheese
  • 1/4 cup Parmesan cheese


Boil your lasagna noodles and drain. While the noodles are cooking, brown the ground beef along with the onion. Sprinkle with around 2 tsp of garlic salt. Add in the Worcestershire Sauce and the Hickory Liquid Smoke until they are both cooked through. Add in 1/2 of the jar of marinara and melt the softened cream cheese into the sauce. Add in the Parmesan. Let simmer for about 5 minutes.

Pour some of the leftover marinara sauce in a 9×9 (or whatever you have) just until the bottom is coated. Take your lasagna roll and add the meat sauce onto the noodle. You can use your preference with how much you want on it but I added a photo to show how much I put on mine. Sprinkle mozzarella cheese on it and roll it up. Continue to do all of the roll-ups until all six are done. Pour the rest of the marinara sauce over the roll-ups and sprinkle the rest of the mozzarella cheese onto them. Put in preheated oven for 15 minutes at 350 degrees.

If you plan on doubling this recipe, it would be easier to make it the classic lasagna way. Roll ups are nice for when you only have a few to feed so you don’t need to make too much. I just made this the other day the classical lasagna way- have fun with it. Feel free to switch it up, add ingredients, make it your own!


Don’t mind my very, very seasoned pan.



Aren’t his little baby feet in the background so cute?!




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No Comments

  • Reply
    Debbie Ommen
    February 5, 2016 at 12:20 am

    This recipe looks simply delish! I agree with you about ricotta cheese. I dislike the texture and flavor with all the intensity of a thousand needles poking me in the eye.

  • Reply
    February 5, 2016 at 4:46 am

    I’m totally making this next week! Lasagna always intimidates me but it’s one of my favorites. This looks doable. Thanks Marinn!

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