I don’t know about you, but whenever I make lasagna, it always feels like a project. Don’t get me wrong — I love that rich, cheesy comfort food, but sometimes I want all the flavor without spending half the day layering pasta sheets. That’s where Lasagna Roll Ups come in.
Think of them as lasagna’s fun younger cousin: same cozy ingredients, but instead of a big casserole, each noodle gets stuffed, rolled, and baked into little spirals of goodness. They look impressive, taste incredible, and honestly… they’re a lot easier to serve. No more fighting to scoop out a neat square!
And here’s the best part: you can make these ahead, freeze them, and pop them in the oven whenever you need dinner. Weeknights just got way easier. And if you’re like me and love simple comfort food, you’ll also enjoy browsing our collection of Easy Dessert Recipes
Ingredients You’ll Need
Here’s what goes into my version of Lasagna Roll Ups (and a few swaps if you want to mix things up):
- Lasagna noodles – I like the ones with wavy edges; they make the rolls look extra pretty. Just cook until al dente so they don’t tear.
- Ground beef & Italian sausage – A combo gives the best flavor. Use spicy sausage if you like a kick.
- Onion + garlic – Finely chopped, because no one wants big chunks here.
- Marinara sauce – Use your favorite jarred brand or homemade if you have time.
- Ricotta cheese – Creamy and mild, it’s the perfect base.
- Mozzarella + Parmesan – For melty, cheesy layers and a golden top.
- 1 egg – This helps hold the ricotta filling together.
- Italian seasoning, salt & pepper – To make sure every bite is flavorful.
- Fresh parsley – Optional, but it adds a nice pop of color at the end.
How to Make Lasagna Roll Ups
Here’s the general flow — don’t stress, it’s simpler than it sounds:
- Boil the noodles. Cook just until tender. Lay them flat on parchment paper so they don’t stick together.
- Cook the meat. Sauté onion and garlic, then brown the beef and sausage. Drain excess fat.
- Make the sauce. Stir in marinara and seasoning, then let it simmer for about 10 minutes.
- Mix the filling. Stir ricotta, 1 cup mozzarella, Parmesan, egg, and herbs together.
- Assemble. Spread a bit of sauce in your baking dish. Take each noodle, spread with cheese mixture, then spoon some meat sauce on top.
- Roll them up. Gently roll each noodle into a spiral and place seam-side down in the dish.
- Top + bake. Cover with more sauce and mozzarella. Bake covered for 25 minutes at 375°F (190°C), then uncover and bake another 10–15 minutes until bubbly.
- Rest + serve. Let them cool slightly before serving. Sprinkle with parsley and enjoy!
Tips & Tricks
- Shred your own mozzarella — it melts way better than pre-shredded.
- Don’t overfill the noodles. Leave a little space at the end so the filling doesn’t squish out.
- Want to sneak in veggies? Stir sautéed spinach or zucchini into the ricotta.
- Love spice? Add red pepper flakes to the meat sauce.
- Make-ahead hack: Roll everything up, cover tightly, and freeze. When you’re ready, thaw overnight and bake.
Serving Ideas
These little pasta spirals are filling on their own, but I usually serve them with:
- A simple green salad with balsamic vinaigrette
- Garlic bread or breadsticks
- Roasted veggies like broccoli or zucchini
Storage
- Fridge: Keeps well for up to 5 days in an airtight container.
- Freezer: Freeze for up to 3 months (before or after baking).
- Reheat: Microwave leftovers, or warm them in the oven if you want the cheese bubbly again.
Final Thoughts
Lasagna Roll Ups have become one of my go-to comfort meals. They’re cozy, cheesy, and so much easier to serve than regular lasagna. Plus, they look kind of fancy without any extra effort — win-win!
If you’re craving comfort food but don’t want the fuss of a big layered casserole, give these roll ups a try. I promise they’ll earn a permanent spot in your dinner rotation. And if you want to end the evening with something sweet, try our cozy Pumpkin Pie Cake
Lasagna Roll Ups Recipe – My Favorite Twist on a Classic
12
servings25
minutes40
minutes461
kcalIngredients
12 sheets of lasagna pasta
1 tablespoon of olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
8 ounces ground beef
8 ounces Italian sausage, casing removed
1 jar (24 ounces) of marinara sauce
½ teaspoon salt
¼ teaspoon black pepper, freshly cracked
1 ½ teaspoons dried Italian herb mix, divided
1 large egg
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, plus extra for garnish
Directions
- Fill a large pot with salted water and bring it to a rolling boil. Add the lasagna noodles and cook until al dente, about 8–10 minutes. Drain well and set aside.
- Warm the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and softened, about 3 minutes. Stir in the ground beef and sausage, breaking them apart with a spoon, and cook until browned, 6–8 minutes. Drain off any excess fat.
- Add 1 cup of marinara sauce to the meat mixture. Season with salt, pepper, and ½ teaspoon of Italian seasoning. Bring to a light boil, then reduce the heat and let simmer for about 10 minutes.
- Preheat the oven to 375°F (190°C). In a medium bowl, mix together the ricotta, 1 cup mozzarella, Parmesan, ½ teaspoon Italian seasoning, 1 tablespoon parsley, and a little salt and pepper. Stir until well blended.
- Spread ½ cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Lay the noodles flat on a clean surface. Spread each noodle with an even layer of the cheese mixture, leaving a small edge uncovered, then spoon 1–2 tablespoons of the meat sauce over the top.
- Starting from the filled end, carefully roll each noodle and place them seam-side down in the prepared baking dish.
- Pour the remaining marinara sauce evenly over the roll-ups. Sprinkle with the rest of the mozzarella.
- Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbling.
- Let the roll-ups sit for 5 minutes before serving. Finish with extra parsley on top, then enjoy.
Notes
- Prevent noodles from sticking: Place the cooked lasagna sheets on parchment paper in a single layer. To stack them, add another sheet of parchment on top before placing the next layer of pasta. Continue layering this way as needed.
- Make an assembly line: Organize your workspace by lining up the meat sauce, cheese mixture, and noodles. This setup makes rolling the lasagna much quicker and more efficient.
- Cheese variations: Swap some of the ricotta for cottage cheese if you prefer a lighter filling. For a different flavor profile, try replacing mozzarella with provolone for a subtle smoky taste.
