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 lasagna rolls are not only easy to make but so delicious!! I cook for myself so I only did 9 rolls that way I can have leftover and freeze some. When I say I scarfed down my dinner it’s no exaggeration! Wow so good. I’ll definitely be making these when I have family over.
So glad to hear that, Jenn!
I would love to make these gluten free. Do you think gf lasagna noodles would hold?
Hi Susan, I have not tested that to advise. That will probably work but the timing needs to be adjusted. We’d love to know how it turns out if you try that!
These lasagne roll ups are popular with my family, I have a ceramic dish that holds 9 roll ups, and the remaining 3 fit nicely in a 3.5 x 7.5″ loaf pan. I sometimes just do four loaf pans & freeze them for futurexeasy dinners.
Te amo… you’ve inspired me to become a better cook and it’s simple to boot
I’m so glad to hear that, Linda! Thank you.
Hi, I doubled the recipe and ended up with 27 lasagna roll ups, because none of my lasagna noodles broke! I baked the entire batch of 27. We ate two and they were really delicious so now I have a lot of leftovers which I would like to freeze in foil pans. How long do you think it would take to heat these? There are nine roll ups in each pan. I was thinking maybe 45 minutes to 1 hour, covered at 375°?
Also, wondering if individual roll ups could be microwaved or thawed and then microwaved.
Thanks for a great recipe!
Hi Jane! I’m so glad you loved the recipe. I’m sorry I don’t have the exact time for reheating in that quantity. It can differ based on how many and will require some experimenting. Yes- they can be microwaved to be reheated as well.
Recipe looks great. How many servings do you get with 12 lasagna rolls?
Hi Donna, it depends but 1 roll or more can be for 1 person.
I freeze rolls on parchment lined cookie sheets then place 2 rolls in ziplocks to freeze until we need them. Great for a small family, camping or other portable activities that include an oven. We love them!
I’ll often add fresh spinach leaves in the roll.
Thanks for sharing, Alana!
I was so surprised how easy this recipe was to make and how fast it was to prepare. My husband ask 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!!!
You’re welcome! I’m so happy you enjoyed this recipe, Brandi! It sounds like you have a new family favorite!
This is my go to recipe when I make lasagna now. Each roll is one perfectly sliced piece of lasagna. Love all your recipes.
That’s so great! It sounds like you have a favorite!
I love the roll up lasagna idea. Can I also make this with shredded chicken or ground chicken ? I’m guessing I can with your chicken lasagna recipe.
Hi Cheryl! Yes, that would be fine. I hope you love the recipe!
Absolute delicious. Very easy to make. Hoping it freezes well. Love all your recipes and creativity.
It freezes well too! I’m glad you loved it.
Hi. I’ve made this recipe several times without fail. And now I’m making ahead to freeze. I made two pans and put them in the freezer. When I take it out to bake do I still bake with the foil on top and then remove to broil? Or do I bake without the foil? And then broil those last 5 minutes?
Hi Danielle! Yes, you can follow the instructions and bake the same way with foil. It will just take a little longer, bake for about 1 hour.
My mom didn’t like ricotta cheese. She always used cream cheese instead. Cream cheese makes it a little runny but I like the idea of adding to the mix
We love the use of ricotta. Let me know how you like the recipe!
Is this a dish you can make ahead of time? If so, do you have suggestions?
Hi Kate! Yes, lasagna can be made ahead. Lasagna is very convenient for busy days and special occasions for that reason. Please refer to the instructions in the recipe under ‘Can I Make Lasagna Roll-Ups Ahead?’ section for details, I list both fridge and freezer options! I hope you love this recipe.
This was GREAT . I used cottage cheese and ground chicken . My husband wants me to make more. This is better than regular Lasagna. Thank You , you are so funny to watch . LOVE YOUR PERSONALITY
Hi Sue! You’re so kind. Thank you. I’m glad it was a hit!
Would I be able to substitute the mozzarella in the ball for shredded mozzarella in this dish?
Hi Penny! I think it could work. Let us know how it turns out if you experiment.
I saw one explanation last year of the fresh mozzarella like that being too wet for some dishes. So, i would like to know how that turned out of you used it!
I’m trying this tonight. My only question is what’s the purpose of the egg?
Hi Melissa! It acts as a binder, to hold things together. I hope you love the recipe!
I won “Best in Taste” at the workplace Lasagna Off with this recipe! Kudos to Natasha’s award winning, delicious recipe.
That’s amazing, Patty!
I made this last night and added spinach to the meat sauce. It turned out fabulous! I have plenty of leftovers too. Cant’t wait to get home today so I can have some more.
I can’t wait fo you to have more also, Kathi! I’m so glad you loved it.
So yummy and easy! Thank you for this delicious recipe! Any tips on chopping the parsley finely like your pics? I have never mastered this and wondering if there is a special tip?
You’re welcome, Heather! You’ll want to bunch the herbs closely together, keeping them tight. Use a good knife, like a large chefs knife and finely chop them with a rocking motion. You can watch a YouTube tutorial to help visualize it.