There is something oddly comforting about a pan of bubbling Lasagna Roll Ups coming out of the oven, especially on the kind of weeknight when everyone is hungry and you are already a little tired. The first time these hit the table at my house, nobody waited for a perfect photo moment – forks were in hands, plates were ready, and the cheesy spirals disappeared faster than a traditional layered lasagna ever does. You still get all the cozy flavors you love – rich meat sauce, creamy filling, stretchy cheese – but each roll feels like its own little present, already portioned and much easier to serve.
What sealed the deal for me was how practical these Lasagna Roll Ups are. You can assemble them earlier in the day, slide the dish into the fridge, then bake when you are ready, which is a lifesaver when schedules are hectic. Leftovers reheat beautifully, so cooking once often covers more than one meal. If you love the flavor of classic lasagna but dread wrestling with messy slices, this version is going to become a regular in your rotation.
Why you’ll love these Lasagna Roll Ups
Think of Lasagna Roll Ups as the low-stress cousin of traditional lasagna. Instead of layering everything in a deep pan and hoping it slices neatly, you roll each noodle around a creamy cheese mixture and a hearty meat sauce, then nestle the spirals into a baking dish. Every roll bakes in the same sauce and cheese, but when it is time to serve, you simply lift out as many tidy portions as you need.
Another reason these are so lovable is how flexible they are. You can keep the classic beef-and-cheese profile, lighten things up with turkey and extra veggies, or even go meatless with a mushroom or spinach filling. Most highly rated lasagna roll recipes start with cooked noodles instead of no-boil sheets, because they stay tender yet hold their shape when rolled, and that trick works beautifully here too. [file:1]
- Built-in portion control – no more collapsing squares of lasagna.
- Make-ahead and freezer-friendly for busy weeks or new-baby meals.
- Easy to customize for picky eaters or different diets at the same table.
Ingredients you’ll need
The ingredient list looks familiar if you have ever made a classic lasagna, which is exactly why Lasagna Roll Ups feel so cozy and nostalgic. You are simply rearranging those flavors into a new, more practical shape. Here is what you will want to have on hand before you start rolling:
- Lasagna noodles – regular dried noodles that you boil until just tender.
- Ground meat – beef, or a mix of beef and mild Italian sausage for extra flavor.
- Marinara sauce – your favorite jarred or homemade tomato sauce.
- Aromatics – onion and garlic to build a savory base for the sauce.
- Seasonings – salt, black pepper, and dried oregano or Italian seasoning.
- Ricotta – whole-milk ricotta for a creamy, not watery, filling.
- Parmesan – finely grated, for sharp, salty depth.
- Mozzarella – shredded, for that classic stretchy cheese pull.
- Fresh parsley – chopped, to brighten the filling and for garnish.
- Egg – helps bind the ricotta mixture so it stays in place when you roll.
How to make Lasagna Roll Ups
Once everything is prepped, the process is surprisingly simple. It helps to think in three stages: cook the noodles, make the sauces, then roll and bake. Clear a bit of counter space so you can lay out the noodles – it keeps things much less chaotic when it is time to assemble.
- Boil the noodles: Cook the lasagna noodles in a large pot of well-salted water until just al dente. Drain, then spread them on a lightly oiled baking sheet or hang them over the rim of the colander so they don’t stick together.
- Brown the meat: In a skillet or Dutch oven, cook the ground meat over medium-high heat, breaking it into small crumbles. When it is mostly browned, add onion and cook until softened, then stir in garlic, salt, pepper, oregano, and marinara sauce. Simmer gently for a few minutes, then turn off the heat.
- Mix the cheese filling: In a bowl, stir together ricotta, egg, Parmesan, part of the mozzarella, and chopped parsley until creamy and well combined.
- Assemble the rolls: Lay a few noodles flat on a board. Spread a thin layer of the ricotta mixture down each one, leaving a small border at the ends. Spoon a line of meat sauce over the cheese, then roll up gently from one short end to the other.
- Fill the pan: Spread a thin layer of meat sauce over the bottom of your baking dish. Arrange the rolls seam-side down, snug but not crammed, then spoon the remaining sauce over the top and sprinkle with the rest of the mozzarella.
- Bake: Cover the dish with foil and bake until the sauce is bubbling and the centers are hot, then uncover for the last few minutes so the cheese can brown slightly. Let the Lasagna Roll Ups rest for about 10 minutes before serving so everything sets.
Pro Tips for perfect rolls
- Undercook the noodles slightly; they will finish cooking in the oven and are much easier to roll when they still have a bit of bite.
- Work in batches of 4–5 noodles at a time so they do not dry out or tear while you are assembling.
- Keep the filling layer thin; too much cheese or sauce inside the roll makes it hard to keep the spirals tight.
- If the foil tends to stick to the cheese, lightly oil the underside or create a little “tent” so it does not touch the surface.
Variations to try
- Spinach Lasagna Roll Ups: Stir thawed, well-squeezed frozen spinach into the ricotta mixture for extra greens.
- Turkey or chicken rolls: Swap the beef for ground turkey or chicken and add a pinch of paprika for warmth.
- Vegetable-loaded version: Fold sautéed mushrooms, zucchini, or finely chopped carrots into the meat sauce.
- Extra-cheesy: Add a little provolone or fontina to the mozzarella layer on top for a more complex cheese flavor.
Troubleshooting common issues
- Noodles keep tearing: Boil them in plenty of water, stir gently as they cook, and pull them as soon as they are tender; overcooked noodles are more fragile.
- Rolls uncoil in the pan: Make sure the filling layer is thin and even, and place the rolls seam-side down snugly next to each other.
- Center is still cool: Your oven may run a bit cool; next time, bake a few minutes longer or let the dish sit at room temperature for 20 minutes before baking.
- Too much liquid: If your marinara is very thin, simmer it a bit longer before assembling so it reduces and thickens.
Substitutions you can use
- Ricotta swap: Use cottage cheese blended until smooth, then seasoned well with salt and Parmesan.
- Gluten-free option: Use sturdy gluten-free lasagna noodles and boil them just to al dente so they hold their shape.
- Dairy tweaks: Lactose-free mozzarella and a lactose-free soft cheese can work surprisingly well in place of traditional ricotta.
- Herbs: If you do not have fresh parsley, dried parsley or a pinch of dried basil works in the filling.
Storage and serving ideas
Leftover Lasagna Roll Ups keep well, which makes them perfect for meal prep. Let the dish cool to room temperature, then cover and refrigerate for up to four days. Reheat individual portions in the microwave or warm the whole pan, covered, in the oven until hot.
For longer storage, arrange cooled rolls in a freezer-safe dish, cover tightly, and freeze for up to three months. To serve, pair them with a simple green salad and something crusty to swipe through the extra sauce, and dinner feels surprisingly special for something that started in one pan.
Lasagna Roll Ups FAQs
Can I assemble Lasagna Roll Ups ahead of time?
Yes. Assemble the rolls in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if they go into the oven cold.
Can I freeze them before baking?
You can freeze the unbaked, sauced rolls right in the dish. Wrap well, freeze, then bake from frozen, adding extra time and keeping the dish covered until the centers are hot.
Do I have to use meat in the filling?
No. For a vegetarian version, leave out the meat and bulk up the sauce with sautéed mushrooms, lentils, or extra veggies.
What is the best way to reheat leftovers?
Single portions reheat quickly in the microwave; cover them so they do not dry out. For a larger amount, place the dish in a low oven, covered with foil, until everything is warmed through.
Can I use no-boil lasagna noodles?
It is possible, but regular boiled noodles are more flexible and less likely to crack when you roll them. If you experiment with no-boil sheets, soften them in hot water first and handle them gently.
How many Lasagna Roll Ups should I plan per person?
For adults with a salad and bread on the side, two rolls per person is usually enough. Lighter eaters or kids may be happy with a single roll and a bit more salad.
Can I make this without eggs?
Yes. The egg helps the ricotta set, but you can leave it out and use a slightly thicker ricotta, adding a bit more Parmesan to help the filling hold together.
Easy Lasagna Roll Ups
Ingredients
Lasagna Roll Ups
- 12 pieces dried lasagna noodles boiled until just al dente
- 1 lb ground beef or half beef and half mild Italian sausage
- 3 cups marinara sauce your favorite jarred or homemade
- 1 cup diced onion
- 3 cloves garlic minced
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
- 15 oz ricotta cheese whole milk
- 1 large egg lightly beaten
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese divided
- 1/4 cup chopped fresh parsley plus more for garnish
Instructions
- Boil the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, then drain and lay them flat on a lightly oiled baking sheet so they do not stick together.
- Cook the meat sauce: In a skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it apart with a spoon, until no longer pink. Stir in the onion and cook until softened, then add garlic, salt, pepper, oregano, and marinara sauce. Simmer for a few minutes, then turn off the heat.
- Mix the cheese filling: In a mixing bowl, combine ricotta, egg, Parmesan, 1 1/2 cups of the mozzarella, and parsley. Stir until smooth and evenly combined, then taste and adjust seasoning with a pinch of salt if needed.
- Prepare the baking dish: Spread a thin layer of the meat sauce over the bottom of a 9×13-inch baking dish to prevent the rolls from sticking.
- Assemble the rolls: Working with a few noodles at a time, lay them flat. Spread a thin layer of the ricotta mixture over each noodle, leaving a small border at the ends, then spoon a line of meat sauce down the center. Roll up gently from one short end and place each roll seam-side down in the prepared baking dish.
- Bake: Spoon the remaining meat sauce over the tops of the rolls and sprinkle with the remaining mozzarella. Cover the dish with foil and bake at 375°F (190°C) until the centers are hot and the sauce is bubbling, about 30–35 minutes. Uncover for the last few minutes to lightly brown the cheese, then let the Lasagna Roll Ups rest for about 10 minutes before serving.
