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.
This post may contain affiliate links. Read my disclosure policy.
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
A very good way to make lasagna. I made fresh pasta so it was easier to roll up. This time I used sweet Italian sausage instead of burger. This recipe is so versatile. Might try alfredo with shredded chicken next time. Thanks
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Awesome and easy! Made ahead a few hours, then baked. Everyone really enjoyed it and said it was excellent! It was pretty too! Happy mom ❤️
That is the best when the family love what we moms make, Carrie. That’s so great!
I am looking at the nutritional values and it says approximately 333 calories per serving. How much is a serving? One roll?
Hi Leah, the whole recipe has 12 servings. Should be about 1-2 rolls per person but it depends.
Made this for the first time tonight. My family LOVED it. I will definitely be making again. Thank you.
That’s just awesome! Thank you for sharing your wonderful review, Ieesha!
delicious! and tasted even better next day when brought to work for lunch
That’s so great, Mark! I’m so happy you enjoyed that!
First time making these..and they are just delicious!! I made them up and froze them! Excellent recipe!
That’s wonderful, Kathy! I’m glad you loved the recipe.
Thanks for this recipe. I love making regular lasagna, but these are so much easier to make and just as yummy. I did not have any ricotta cheese so I used cottage cheese instead.
Hi Lorrie! You’re very welcome! I’m so glad you loved the recipe. Thank you for sharing.
Outstanding, original, delicious! Loved making it and more than anything loved watching my family devour it. It is absolutely a must try! You won’t resist asking for seconds ;-))
That’s wonderful! So glad it was a hit with the family, Rose Marie.
This was excellent! I made last night for our family of 4 adults and everyone approved. I made one change- I added chopped spinach to the cheese mixture (1 bag frozen, cooked and then well drained, and cooled) instead of parsley as I didn’t have any. I can see this being a great base recipe for other flavors- maybe a Mexican lasagna? Thanks again for a great recipe Natasha, they are always a success!
Great to hear that, Amy. I’m so glad that you loved this recipe!
Easy to make and delicious. Even my 2 year old said they were so yummy! I’m just curious on the freezing and reheating. I fully cooked them, then froze the half we didn’t eat. Is the best recommendation for reheating them the same as stated in the recipe when it is frozen unbaked… which is 375 for an hour from frozen. Or should I let them thaw? Or microwave? Just curious what is best.
Hi Kate! That is the best when kids love what we moms make. That’s so great! I have this note in the recipe “Bake from frozen at 375˚F for about 1 hour.” No need to thaw. I hope this helps!
Hello Natasha! Is it okay to make this lasagna recipe and freeze it until Christmas?
Hi Alice, you may 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.
I am planning on using your marinara recipe which calls for 3 cloves of garlic, dried oregano etc. instead of the jar of store bought marinara. Your marinara calls for 3 cloves of garlic and 1/2 teaspoon of oregano as does the lasagna roll up recipe. Do I need to adjust the amounts, or do I use a total of 6 cloves of garlic and a full teaspoon of the oregano? Thanks so much!
Hi Connie! Yes, you can follow the recipe as written. We’ve made it several times with our homemade marinara without any adjustments. 🙂
I consider to make this also this Christmas or the Baked Ziti, my question is can I substitute ricotta cheese and use cream cheese instead? Hard to find ricotta and also a bit expensive.
Hi Rowena! I haven’t personally tried that yet to advise but I imagine that will work! Please, share with us how it goes.
I want to make these next weekend, would using 1/2 pound ground Italian sausage and 1/2 pound ground beef work or is best to stick to one type of meat?
Hi Linda, that will work too. I hope you love the results!
I decided to just use all beef and they were delicious. Thanks for a great recipe! Everyone loved them. Next time I will try with 1/2 Italian sausage.
You’re welcome! I’m glad it was loved.
I know these will be wonderful from all the comments that I read. I made them today for dinner tomorrow. ? I want to make these for Christmas dinner for about 15 people. After making the rolls I was wondering can I freeze just the rolls on a cookie sheet when frozen put them in a zip lock bag and then defrost and continue with the recipe. I work in retail and do not have much time off during the holidays. I thought if I could do this, it would make my life for much easier
Hi Gail! I hope you love this recipe 🙂
Yes, you can freeze them before. See my notes above for instructions on making ahead and freezing.
Love this recipe! So yummy! I have a question though about baking after freezing…I read the section in the recipe about freezing and searched all the comments and your responses related to this, but I still have a question…lol. I’m not clear about what “baking from frozen” means exactly. I am going to put it all together and freeze it without baking it. When I “bake from frozen,” does that mean it can go directly from the freezer into the preheated the oven? Or should I thaw it first? Thanks much Natasha!
Hi Cheryl! Yes, that is correct, do not thaw it. You can bake it from a frozen state. 🙂
Okay, great! Thanks so much. Really appreciate your quick reply Natasha!
This recipe turned out so good! I’ve seen a lot of comments in other recipes say “5 stars, it was so good but… I had to add our change this and that..” in my opinion that’s not a five-star recipe. That is not the case in this recipe tho. I changed absolutely nothing. And I actually watched the video and took her advice and made an extra couple noodles just in case. And guess what, I needed them! I’m definitely going to be following Nat, and her recipes.
Forza Italia!
Thank you, Clint! So glad you gave my recipe a try. I hope you find many more to enjoy!
I use the homemade marinara recipe I took from your chicken Parmigiana recipe. It’s the only red sauce I’ll use when making the likes of spaghetti, lasagna and so on. Just thinking about makes my mouth water
Nice to know that you liked this, Scott!
Hello Natasha,
I love your recipe’s, I’ve made several meals from your site and my husband and I have loved everything I made. Love making the biscuits and just got done making your lasagna roll ups for my husbands birthday dinner.
I enjoy cooking and your videos are the best.
Thank You so much
Constance Rieck
That makes me feel very inspired Thanks a lot for sharing that with us!
I made lasagne roll ups for girls night and they were a big hit a marvellous recipe thank you
Yay we’re happy to hear that!
hi natasha. im so excited to make this recipe but i’m a little confused….the meat sauce? do i need to buy ragu also because i don’t see it in your ingredients list & does it matter what kind of beef do i use?
Hi Eliza, Marinara sauce is listed in the ingredient list on the recipe card. You can either purchase a 24oz jar of marinara sauce or make your own following the Marinara sauce recipe linked. I hope this helps!