My Lasagna Roll Ups recipe takes the best of classic Lasagna but makes it easier to serve, faster to bake, and ready to serve right away – no resting time required! They are make-ahead, freezer-friendly, and reheat well for an easy weeknight meal or meal prep idea.
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Helpful Reader Review
“I was so surprised how easy this recipe was to make and how fast it was to prepare. My husband asked me to make sure I put this recipe in our rotation of easy and quick meals to make. It was so satisfying to see the end result be so gratifying. Thanks Natasha – huge fan!!!” – Brandi ★★★★★
Watch My Lasagna Rolls Video
We love comforting pasta dishes like Chicken Tetrazzini, traditional Spaghetti and Meatballs, and Baked Mac and Cheese; in fact, these are among the most requested meals in our family. Try this Lasagna Roll-Ups recipe and you will make it over and over. Double the recipe and stash one tray in the freezer for an easy and delicious meal that’s ready to cook from frozen!
Best Lasagna Roll-Ups Recipe
These Lasagna Roll-ups have all the elements of Classic Lasagna – beefy, saucy, cheesy, and definitely satisfy the craving for lasagna, but they are way easier to serve. No more messy lasagna squares sliding apart as you struggle to remove them from the pan.
This easy dish keeps well in the fridge or freezer for the perfect meal-prep or make-ahead dinner, so be sure to double the recipe for two nights of lasagna goodness. P.S. If you make my Spaghetti Sauce, you can use leftovers for these Lasagna Roll Ups.
Ingredients for Lasagna Roll Ups
The ingredients for lasagna roll ups are nearly the same as classic lasagna, so you know it will taste good.
- Lasagna noodles – Go with plain lasagna noodles, not the no-boil variety, so they hold their shape once cooked. You can even make your own pasta.
- Ground Beef – using 1lb of 80/20 or 85/15 works best for flavor without being too greasy, but you can swap for Italian sausage or use ground turkey or ground chicken for a leaner lasagna.
- Marinara – make this quick homemade Marinara Sauce or use a jar of store-bought
- Aromatics – diced onion, garlic cloves, salt, pepper, and oregano.
- Cheeses – we make a 3-cheese sauce with ricotta cheese (use whole milk so it’s not too liquidy), Parmesan cheese, and shredded mozzarella.
- Egg – this binds the filling together, but you can omit it if needed.
- Fresh Parsley – chopped, or 2 Tablespoons dried parsley.
How to Make Lasagna Rolls
This lasagna roll ups recipe results in 12 perfectly portioned servings of lasagna, so it’s brilliant for parties!
- Cook the noodles in salted water until just al dente (don’t overcook), as they will continue cooking in the oven. I always make a few extra noodles in case they break when cooking. Drain, and cover in cool water.
- Ragu Meat sauce – brown the beef, and then add the onion, garlic, salt, pepper, and oregano. Then stir in the marinara. Spread 1/2 cup in a 9×13 casserole.
- Cheese sauce – combine the ricotta, egg, 1/4 cup of Parmesan, 1/2 cup of mozzarella, and 1/4 cup of fresh chopped parsley.
- Roll – Lay out the cooked noodles, and then spread cheese sauce and meat sauce on each. Roll up and place seam-side down in the dish.
- Top the rolls with the remaining meat sauce and mozzarella.
- Bake – Cover and bake at 375°F for 40 minutes. Uncover to broil for 2 minutes, garnish with parsley, and serve.
How to know when Lasagna Rolls Ups are Done?
When the lasagna roll ups are finished baking, they will be bubbling, and the cheese will be melty on top from the short broil.
What to Serve with Lasagna Roll Ups
My lasagna roll ups recipe is filling and satisfying with plenty of protein, flavor, and melty cheese, so I love to serve this with a simple Italian salad and crusty bread to sop up every drop of the Ragu sauce, and don’t forget dessert! Here are a few of our favorite recipes:
- Caesar Salad
- Panzanella Salad
- Tomato Burrata Salad
- Easy Garlic Bread
- Focaccia Bread
- Panna Cotta
- Tiramisu
Make-Ahead and Storage
My lasagna roll-ups recipe is perfect for making ahead to share with others or to have a meal ready anytime.
- Make-ahead: Cool the baked casserole to room temperature, cover and store, or you can cover tightly with foil and store before baking in the refrigerator overnight or in the freezer for 3 months. Bake from the fridge for 50 minutes or from the freezer for an hour.
- To Refrigerate: Cover cooled leftover rolls and store in the fridge for up to 4 days.
- Freezing: Cover the cooled leftover roll ups or transfer to an airtight container. Freeze for up to 3 months. Thaw cooked leftovers in the freezer overnight.
- To Reheat: Cut a portion to heat in the microwave until warm, or reheat covered in the oven until heated through.
My super-easy Lasagna Roll Ups recipe has all the melty, savory, satisfying flavors of classic lasagna in a single portion size. You’ll love how easy it is to serve, but it also reheats well for a perfect make-ahead dinner. You’ll love these leftovers!
Lasagna Roll Ups
Ingredients
- 12 lasagna noodles, *cooked to package instructions
- 16 oz ground beef, 85% lean
- 32 oz marinara sauce
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 tsp sea salt, or to taste for red sauce
- 1/2 tsp black pepper, or to taste
- 1/2 tsp dried oregano
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup parmesan cheese, shredded
- 3 cups mozzarella cheese, shredded, divided
- 1/4 cup parsley, chopped, plus more to garnish
Instructions
- Cook the noodles – Preheat oven to 375˚F. Cook noodles in a large pot of salted water according to package instructions for al dente (don't overcook), then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.
- Meat Sauce – In a deep pan or Dutch oven, over medium-high heat, cook ground beef until no longer pink, breaking up with a spatula (2 min). Add onion and cook until softened (3 minutes). Add garlic, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp oregano and sauté another minute. Add marinara, bring to a simmer, and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish.
- Cheese Sauce – In a large bowl, stir together: ricotta, 1 egg, 1/4 cup Parmesan cheese, 1 1/2 cups mozzarella cheese, and 1/4 cup parsley.
- Roll – To contain messiness, arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup (1 scant ice cream scoop) of cheese mixture over the top of each noodle. Add a heaping Tbsp of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish.
- Top – Spread remaining meat sauce over the tops of roll-ups and sprinkle on the remaining 1 1/2 cups of mozzarella cheese. Cover with foil, making sure foil isn't touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.
- Bake covered at 375˚F for 40 minutes. Remove foil and broil another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.
Notes
- Make ahead – either store baked and cooled casserole covered in the fridge or the freezer for up to 3 months; or store covered before baking overnight in the fridge or for up to 3 months in the freezer. Bake uncooked rollups directly from the refrigerator or from the freezer.
- Refrigerator – store cooked and cooled roll ups in the fridge, covered with foil, for up to 4 days.
- Freezer – Cool leftovers and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight.
- Reheat – take out a roll or two and reheat in the microwave until warm, or put casserole dish back in the oven at 350°F until warmed through.
Nutrition Per Serving
Filed Under
More Lasagna Recipes
- Slow Cooker Lasagna
- Skillet Lasagna
- Zucchini Lasagna
- Italian Lasagna
- Chicken Lasagna
- Slow Cooker Lasagna
- Lasagna Soup
- Bonus: Chocolate Lasagna
Greasy. Used good ground beef ($$$$$$$) and drained the heck out of it. Followed the instructions perfectly and was very careful in amounts that were called for in the recipe. Guess I will try another chef’s recipe because this one certainly was a bummer! Took all morning and nothing to show for it. Not a picky eater, but this was over the top bad!
I am so sorry to hear this recipe did not turn out well for you. Even with leaner beef, the combination of cheeses can sometimes release extra moisture or oils during baking. Letting the roll-ups rest for about 10 to 15 minutes after baking can help the sauce settle and absorb some of that moisture. I appreciate your feedback and that you gave the recipe a try.