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
- 24 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
Hi Natasha, I’m looking forward to doing this just a ques though, instead of ricotta cheese, can i use bechamel sauce (thicker consistency)? Thanks
Hi Luisa, I bet this could work with bechamel sauce. If you experiment, let me know how you liked the recipe.
hello 🙂 im gonna make this recipe tomorrow and just want to know how long do you have to cook the noodles on the stove?
and the big pot you use for the sauce, i dont have one but is it ok if use it in a big pan?
Hi Nadia! I don’t have a specific amount of time to cook them, cook the noodles in a large pot of salted water according to package instructions or until they are done. Also, you can use a pan if its deep enough.
A fantastic way to make Lasagna. You need to have your own TV Show.
Thank you for that wonderful compliment, Harry!
This recipe was so simple, yet delicious! We used whole wheat pasta and still just as good . Look forward to trying more of your recipes.
Thank you so much for sharing that with me, Samantha! I hope you get to try more soon also!
This looks delicious. Can you use oven-ready lasagna noodles?
I have never boiled oven-ready noodles so I don’t know how they would hold up to be used for lasagna roll-ups. Some of my readers commented on using oven-ready noodles for my lasagna recipe HERE.
Just made, but mine were way messier to assemble compared to your pictures, but looked almost as amazing!!! Thanks for the fun mix up on regular lasagna!
I’m so glad you enjoyed this recipe, Rebecca!
Super easy and delicious – thank you for sharing!
I’ll be making again and plan to freeze it this time.. should I wait to top with cheese until after it is cooked/thawed?
Hi Justine, you would cook the entire recipe from frozen. Here is a note we have in the recipe. “Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, and refrigerate overnight or freeze up to 3 months. Bake refrigerated lasagna roll-ups at 375˚F for about 45 minutes. Bake from frozen at 375˚F for about 1 hour.” I hope that helps.
Great recipe I make it homemade pasta, so a little trickier on sizing. But a fun dish.
Hi Katrina! Thank you for sharing. 🙂
Hi Natasha!
I was looking for an easy to follow yet delicious recipe for lasagna rolls and came across your website. I am so glad I tried your recipe! Not only was it very easy to follow (loved the part where you rolled the lasagna in the tray before putting them in the casserole dish… brilliant!! =), but I got so many compliments on how wonderfully delicious they were. I can’t wait to try some of your other recipes because I’m pretty sure they will be a hit with my family, too. Thank you so much!
That’s awesome, Shari! You’re very welcome. I’m so glad you came across this recipe. Thank you for sharing with us.
I love these. I make them often. I am going to make them for a wedding buffet. I am putting them in a chafing dish pan that will hold about 40 rolls. Going to bake from frozen. Will i need to change temp or bake time?
Hi Stacie, I haven’t tried making them at such a large volume before to advise on time. The bake time should be close to the same but may take longer.
I love your easy recipes.
I have been making Lasagna roll-ups forever and your recipe just makes it so much easier.
Also your shrimp scampi dish is awesome!
Thank you
Thank you! That is very kind. So glad to hear you enjoy my recipes.
Hi Natasha
I’ll be making the lasagna roll ups in a couple days and wondering if I make my own marinara sauce do I need to add more onion garlic oregano and salt and pepper when make this since have those ingredients in my sauce?
I did put them in your recipe for stuffed shells. Which was wonderful.
Thanks
Hi Kathleen. I use my homemade marinara sauce, which contains those spices, but I also add them again when I make this recipe.
Natasha, I am so very sorry for my post about the ricotta size containers…..
Others have said 16 oz when containers are 15 oz, but not you, you are right on the money
Oops!
Hi There, I plan to make these roll up tomorrow (Labor Day 2022) and not for the first time. Just love your recipes; however, why do recipes using ricotta say 15 oz when all the brand containers are 14 oz… just wondering…
Hi Pat, that must be geographical; all of the ricotta containers at our local stores are 15oz or 32 oz. I hope you love this recipe!
Just made this recipe and it was wonderful!!!! Very tasty!!!! And I have plenty leftovers too. Thanks so much!
That’s wonderful! I’m glad you enjoyed it!
Hi, Natasha! My daughter is away at school, and wants homemade food. I wanted to make one of these fabulous looking lasagna roll ups in a small foil pan, so she can bake it in her dorm kitchen. Do you think I would have to cut down on the cooking time?
Hi Robin, that’s a great idea. I have not made this in a foil pan but I don’t think any adjustments need to be made.
Hello! Cant wait to make it. Is it flat leaf parsley or the curly kind? Thank you
Hi Mel, I think it was the flat leaf parsley but either flat leaf or curly leaf parsley will work great in this recipe.
Natasha, thanks you for so many wonderful recipes. Love Love Love the Lasagne Roll Ups!!!!
You’re welcome! So glad you enjoy this recipe. 🙂
I have not made your version of this, but I’m at the store right now purchasing items. I’ve made other variations of this before. Just an FYI to anyone who might want to know. My entire family hates Riccota cheese, I find that a good Romano, Parmigiano Reggiano And mozzarella cheese (the fresh kind works more like a ricotta) works just great in all lasagna type applications. Thanks for this recipe it’s the first I’m trying from your blog. Final note, wish people would read the entire article (take the few minutes it takes), half of the questions that people are asking are ALREADY AVAILABLE IF YOU READ THE ENTIRE POST. don’t mean to be rude, but this seems like a logical step to take before asking something that she already took the time to include since she is doing this website and doing it correctly by answering the “common questions” ahead of time that’s all. Thank you again! Can’t wait to make for the 6 hungry grown men that I feed everyday!
Denise, you may be happy to know that here in Florence, Italy, and I think all the north of Italy, they don’t use ricotta in lasagna, just mozzarella, the meat sauce, parmesan cheese and a besciamella sauce!!
Ricotta is used more in pasta and dessert dishes in Sicily. Ricotta makes this dish too heavy!
Thank you so much for sharing that with me, Sandra!
Sometimes my cheese mixture tastes a little “grainy”, not very creamy, any ideas?
Hi Jan, it may be due to the ingredients used, but also grainy cheese means the cheese needs to be mixed more.