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
These were AMAZING. I’m am now the lasagna queen and I have you to thank!
That’s just awesome! Thank you for sharing your wonderful review, Ashley!
Just made these tonight for my family and a test run as a meal for a healing friend. Wow wow wow!! So incredibly delicious and this will be my new replacement for Barefoot Contessa’s lasagna that I usually make. I did use ground turkey instead of beef – and will also use sweet Italian sausage on some future occasions. Also added minced garlic to cheese mixture ( I always do). Serious perfection – thank you!
That’s just awesome! Thank you for sharing your wonderful review, Nicole!
I’m so excited to try this recipe but just a question. My dad doesn’t like ricotta cheese so when I make lasagna I just use cheddar cheese and mozzarella cheese. Would that work with these or is there another substitute. Don’t want them to be dry by removing the ricotta.
Hi Becky, its hard to say without trying that myself, we prefer it with ricotta, but other options may work. If you happen to make it work and it doesn’t turn out dry, I’d love to know how you like it.
I would maybe try cream cheese?? It might be a little more tangy than ricotta but tasty?
I have successfully used cottage cheese as a sub for ricotta in any recipe that calls for Ricotta. Never been a fan!
You can use cottage cheese, it works great as others have done. I always use it when recipes call for ricotta, much better flavor and creaminess.
I just made this today and added red pepper flakes to the meat sauce. Fantastic and will be making it again!!!
I’m so glad to loved it!
Would it work if I use ground beef chuck cross rib roast? Thanks
Hi Jessica! I haven’t tested that. I don’t see why you couldn’t experiment with it. Ground meat works well also because of its size. It incorporates well into the mixture. Let us know if you experiment.
Super easy to do and very delicious. Officially added to me meal rotation!
That’s wonderful! I’m glad you found another one for the rotation!
First of all, I love your recipes. Thank you so much for making them available. Did you ever have a lasagna roll-ups recipe using a cream sauce, spinach and chicken? I used to make them and thought it was your recipe, but I can’t find it now. If it’s your recipe will you please post a link to it? Thank you
Hi Rae! I’m so glad you love the recipe. I have a recipe for Chicken Lasagna with white sauce, but not roll ups.
Made this a few times, delish!
Last time I added spinach to the cheese mixture and pepperoni o top!
Wow!
I’m so happy you enjoyed that. Thank you for sharing that with us!
So sad. I made 2 trays. I cut the lasagna in half and filed about 22-24 in each tray. I dropped one tray and I was making for a group. Could not afford to drop and waste. So say. Yes, this Italian gal cried.
Oh no! Im so sorry that happened, Veronica!
So tasty and creamy & Natasha’s homemade Meat Mariana sauce (or use Rao’s) is a home run.
All I have to say is “WOW”!!!
Thank you, Rick! I’m glad you loved it.
Hey Nat..I love Lasagna but I have never made it! I guess it always seemed to pidley…is that a word? Anyway, today is the day to make the roll Ups . They look so good so I just have to make some. Thanks for the recipe..
I hope you’ll love it, we’d like to hear how it turns out for you!
Finally, was able to make this yesterday and my boyfriend is in lasagna heaven. He said the best lasagna he tasted ever. And I have never ever dared to cook lasagna until now as I am intimidated on how to do it the traditional way. Yours is much easy and soooo delish. Thank you for another outstanding recipe. Your meatball spaghetti is another favorite of ours.
I’m so glad you found two favorite recipes on my blog, Ludy! That’s just awesome! Thank you for your great review.
This is a go to when I want to impress the family. I do one with beef and the other with half turkey and spicy sausage. Turns out great every time. I portion each left over amount into baggies and freeze. So nice to pull them out of the freezer and have a quick yummy meal. This is a favorite in my household.
Hello Kellie, thank you so much for sharing that with us. Glad that you love the turkey and sausage versions too!
I made this today… my third time and definitely not last. It’s the best ever. I love trying new recipes, but it’s not too often I keep one around to make twice. This one is a keeper. It’s just my husband and I, so I bring my leftovers to work for my coworkers and they can’t get enough of it. I’m gonna try another recipe of yours soon. Thank you for sharing.
That’s an awesome review, Daphne. Thank you for sharing that with us, so glad that this recipe is always a huge hit!
I follow you faithfully on FB. Love your food, your videos are fun to watch. I made the lasagna roll-up again this week and again they are dry. I tried adding water to the marinara sauce. Kept them covered as much as possible. What am I doing wrong?
Hi Lucy, I haven’t had the experience of these turning out dry – they are usually very moist and saucy. I wonder if maybe it’s getting over-baked? If your oven runs hot, you might turn down the temperature and also make sure you aren’t using Convection oven mode which would definitely need an adjustment of temperature or time in the oven. I hope that helps!
This will now be my go-to lasagna night recipe. Even my 1-year-old ate an entire roll to herself. Super easy to serve, we’ll definitely be making in the future and doubling and freezing.
Yay, lovely to hear that! I’m glad that you enjoyed this recipe a lot.
I’ve made lasagna rolls before, though not your recipe, which is made and sitting in the fridge waiting to be baked for company this evening. It’ll be wonderful as I’ve tasted all the components and know before hand. I did a minimal amount of tinkering, I added cooked frozen spinach to both the sauce and the ricotta mixture, used sweet Italian sausage instead of ground beef, and Rao’s Arrabiatta instead of marinara, we prefer spicier here. Thanks, I like the approach you’ve taken. The toothpick idea is a good one, and my other recommendation is if clearance challenged, use Reynolds nonstick foil, it’s just perfect for this situation.
Les, when I make lasagna I usually use 1/2 sweet Italian sausage and half ground beef. Even pour in a bit of red wine to simmer in the sauce.
This is my go-to! It’s just my husband and I so I make a big pan and the remaining roll-ups are super easy to individually freeze for later!! Thanx!
So glad you love the recipe, Jan!
Thanks for that comment. I was wondering if I could freeze and if it would still be good after reheating. How long do you cook your noodles? I’m cooking for an elderly woman and need to have some delicious freezer meals for her. Thanks!
His was delicious! I’m trying to get my kids to eat more veggies. I added mushrooms and half a green bell pepper. Everyone said it was great. Only problem is that it took way longer than 40 minutes to prepare!
I’m so glad you enjoyed it, Amy! Thank you so much for sharing that with me.
I made these tonight for dinner and they were delicious! Thanks for sharing.
You’re very welcome, Kitty! Thank you for the review.