Lasagna Roll Ups

If you love lasagna, just wait until you try it in roll-up form. Lasagna Roll Ups have the same components as the classic Italian dish, but instead of a layered casserole, each noodle is stuffed and rolled in a spiral. 

With this take on lasagna, you get individual rolls, each one portioned with the perfect ratio of noodles, meat, cheese, and sauce. Also, look how cute!

Plus, you can assemble it ahead of time, freeze for months, and bake later, making dinnertime a breeze.

Serve them now or save them for later. Either way, these roll ups always deliver.

Ingredients

• Lasagna noodles: I like the ones with ruffled edges because they make the roll ups look extra nice. Be sure to cook them just until al dente so they don’t fall apart when rolling.
• Onion and garlic: Finely chop both so they blend seamlessly into the sauce.
• Ground beef: Go for 85% lean ground beef. It has enough fat for flavor without making the filling greasy. Drain excess fat after browning if needed.. Ground turkey works too, just avoid turkey breast since it tends to dry out.
• Italian sausage: Use mild or spicy, depending on your taste. Remove the casing if you're using links.
• Marinara sauce: For convenience, go with a good-quality jar of marinara. I love Rao’s roasted garlic, but you can use any brand you like or make your own if you have the time.
• Salt, pepper, and Italian seasoning: Taste and season both the meat and cheese filling so every bite is flavorful.
• Egg: Use one egg to hold the ricotta filling together so it doesn’t ooze out when rolled or baked.

How to Make Lasagna Roll Ups

Ready to roll? Let’s break it down step by step.

1. Cook the noodles. Cook lasagna in boiling water until al dente, about 8-10 minutes. Drain and set aside.

2. Brown the meat. Saute onion and garlic in an oiled skillet. Brown the ground beef and Italian sausage for about 6-8 minutes. Drain any excess fat.

3. Add the marinara. Stir in marinara sauce and season with salt, pepper, and Italian seasoning. Simmer the sauce for about 10 minutes. 

4. Make the cheese filling. Whisk together ricotta, 1 cup mozzarella, Parmesan, Italian seasoning, parsley, salt, and pepper. 

5. Start assembling. Spread some marinara sauce on the bottom of a baking dish. Lay out the lasagna on a flat surface. Spread cheese mixture onto each noodle, followed by meat sauce. 

6. Roll the lasagna. Roll each noodle from the filled end to enclose the filling, and place seam-side down in the prepared baking dish.

7. Finish with sauce and cheese. Pour the remaining marinara sauce evenly over the roll ups. Sprinkle mozzarella on top. 

8. Bake. Cover the dish loosely with foil and bake at 375 degrees Fahrenheit for 25 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted and bubbly.

9. Rest and serve. Let the roll ups rest for 5 minutes before serving. Garnish with parsley. Serve and enjoy!

Tips and Variations

Make your roll ups even tastier with these tips and variations.

• Shred your own cheese. It’s worth the extra few minutes. Pre-shredded cheese doesn't melt as well. 
• Lay lasagna on parchment paper. Cooked noodles will stick together. Arrange them in a single layer on a parchment-lined baking sheet. Place another sheet of parchment on top, then stack another layer. Repeat as needed.
• Set up an assembly line. Organize the meat sauce, cheese mixture, and toppings in a row to make assembly quicker and easier.
• Leave room to roll. When spreading the fillings, leave a small border at the far end of each noodle. This helps prevent the filling from squeezing out as you roll.
• Make spinach lasagna roll ups. Roughly chop 2 cups of spinach and sauté until wilted. Let it cool, then mix it into the cheese filling.
• Spice it up: Add 1/4 teaspoon red pepper flakes to the meat sauce for a hint of heat.
• Cheese swap: Substitute part of the ricotta with cottage cheese for a lighter filling, or use provolone instead of mozzarella for a smokier flavor.

What to Serve with Lasagna Roll Ups

The roll ups are hearty on their own, so you’ll want to keep the sides light and simple. My go-tos are a crisp side salad and warm garlic bread. 

You could also serve these roll ups with roasted veggies or garlic butter greens if you want something a little lighter. 

How to Store and Make Ahead

To Store: Store leftovers in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Thaw before reheating.

To Reheat: Microwave refrigerated roll ups until warmed through. You can also microwave frozen roll ups, but use the defrost function first.

Make-ahead option: Assemble roll ups and cover tightly with plastic wrap. Refrigerate for up to 2 days or freeze for up to 3 months.

To Bake: Bake refrigerated roll ups as directed but add 10 extra minutes to the covered baking time. If frozen, let the roll ups thaw completely in the fridge first. 

Lasagna Roll Ups

4.7 from 20 votes

Course: Dinner, MainCuisine: Italian

Servings

12

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

461

kcal

Lasagna Roll Ups have all the cheesy, meaty goodness of classic lasagna but in a fun, spiral form. Perfect for meal prep, freezing, or feeding a crowd.

Ingredients

• 12 lasagna noodles

• 1 tablespoon olive oil

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 8 ounces ground beef

• 8 ounces Italian sausage, casings removed

• 1 (24-ounce) jar marinara sauce

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 1/2 teaspoons dried Italian seasoning, divided

• 1 large egg

• 1 1/2 cups ricotta cheese

• 1 1/2 cups shredded mozzarella cheese, divided

• 1/2 cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley, plus more for garnish

Instructions

• Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and set aside.
• Heat olive oil in a skillet over medium heat. Saute onion and garlic for about 3 minutes. Add ground beef and Italian sausage, breaking them up with a spoon. Cook until browned, about 6-8 minutes. Drain any excess fat.
• Stir in 1 cup of the marinara sauce. Season with salt, pepper, and 1/2 teaspoon Italian seasoning. Bring to a boil and reduce heat. Simmer for about 10 minutes.
• Preheat oven to 375 degrees Fahrenheit. In a bowl, whisk together ricotta, 1 cup mozzarella, Parmesan, 1/2 teaspoon Italian seasoning, 1 tablespoon parsley, salt, and pepper.
• Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Lay out the lasagna on a flat surface. Spread an even layer of cheese mixture onto the noodle, leaving a small border at the end. Spread 1-2 tablespoons of meat sauce on top.
• Carefully roll each noodle from the filled end to enclose the filling, and place seam-side down in the prepared baking dish.
• Pour the remaining marinara sauce evenly over the roll ups. Sprinkle remaining 1/2 cup of mozzarella on top.
• Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted and bubbly.
• Let the roll ups rest for 5 minutes before serving. Garnish with parsley. Serve and enjoy!

Notes

• Lay lasagna on parchment paper. Cooked noodles will stick together. Arrange them in a single layer on a parchment-lined baking sheet. Place another sheet of parchment on top, then stack another layer. Repeat as needed.
• Set up an assembly line. Organize the meat sauce, cheese mixture, and toppings in a row to make assembly quicker and easier.
• Cheese swap: Substitute part of the ricotta with cottage cheese for a lighter filling, or use provolone instead of mozzarella for a smokier flavor.

Nutrition

• Total number of serves: 12
• Calories: 461kcal
• Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 72mg
• Sodium: 736mg
• Potassium: 166mg
• Carbohydrates: 47g
• Fiber: 3g
• Sugar: 4g
• Protein: 26g
• Calcium: 264mg
• Iron: 3mg
• Vitamin D: 1mg