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
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- Lasagna Soup
- Bonus: Chocolate Lasagna
How come when you change the amount of servings, the ingredients are not in ounces any more. I live along and 12 servings are just to much for me, and I can’t figure out the amount of ingredients when it says, .05 of this or that?
Hi Joan, You must be viewing the metric mode. click on the US Customary button in the recipe card and you will see the US oz measurements. Also if you click on the serving size, you can scale the recipe down (it will adjust the ingredient list only). I hope that helps!
These are so easy, why I didn’t think of it this decades ago. Had them for supper then froze them, then sealed in a seal meal for future meals. Thank you.
Looks so good, but I don’t like ricotta or cottage cheese.Can I just replace with more mozzarella cheese? Love your dishes always simple and good!
Hi Jennie. You can use just cottage cheese.
I am planning on making this today and freezing a bunch. Can you give me reheating from frozen instructions please.
Hi Amanda! See the section above, “Can I Make Lasagna Roll-Ups Ahead” for my instructions on reheating.
I’ve made this recipe like five times now and I’m not a cook! It’s a favorite. Just made a batch of 24 for election night watch party!
I’ve made a few changes along the way, such as using a cup of cottage cheese if I’m short on mozzarella, adding celery and mashed edamame to the meat when using up leftovers, or adding fresh basil, garlic and onion chives from my garden, in addition to the parsley, but overall, this is a fabulous recipe and everyone always loves it! A great make-ahead.
Thank you for sharing, Lilly!
My boyfriend and I loved it. Very easy to make and delicious. Thank you Natasha!
I have made this before so delicious a family favorite. I’m actually making again for dinner tonight.
Does this meal still have a good taste after it’s been frozen?
Yes, this recipe can be made ahead, frozen and reheat when you’re ready to eat it.
I made this yesterday for friend coming over for dinner. We both agreed it was one of the most disappointing dishes I’ve made. It was flavorless and while topping looked good the sauce seemed inadequate to filter down into the roll ups which were dry. With almost 4.99 stars I was a beyond surprised at the fail. I liked the roll up idea. I will try again but with my old lasagna recipe and modify by rolling the pasta sheets.
Hi Linda, I’m surprised to hear that as it is a very popular recipe. Did you layer them in a casserole dish as instructed? If they were spaced out on a baking sheet, I could see them getting dry, or if there wasn’t enough marinara added then it could be dry, but I haven’ thad that experience following the recipe as written. I hope that helps to troubleshoot.
I’ve just prepared this so I’m not commenting on the taste yet, but is there an easier way to spread the cheese layer?
Hi Sue, you can use the back of the scoop or a spatula to help spread it out. It should spread easily.
Natasha, I have made many of your recipes and loved them all! But This was my favorite!
So easy and so good! I used ground turkey, and subbed cottage cheese to suit my family’s taste. Everyone loved it! So, wonderful! Thank you for providing Great recipes and good humor! You’re a pleasure to watch and enjoy all your content! 😉
You’re so nice! Thank you, Angie! I’m so glad you loved this recipe.
Hi is there anything I can use instead of ricotta cheese
Hi Kat! Many of my viewers have reported good results subbing with cottage cheese.
Can this be made in a 9×13 pan as regular lasagna, instead of the roll ups?
Hi Jen! I recommend following my lasagna recipe for the right quantities if you would like to make this in a 9 x 13 casserole dish.
Love this recipe. I make smaller packages to freeze for another day.
That’s a great idea, Evelyn! Thank you for sharing that with me.
I use the big shell pasta instead of the lasagna noodles
Natasha’s Lasagna roll-ups recipe turned out to be delicious and very easy to make. Thank you kindly Natasha for sharing yummy and wonderful recipes. I’ve made this recipe a few times for friends and family and they loved it. My husband keeps asking me to make it again and again, next week we are planning to make it together and add cooked veggies and others with Italian sausage. Also, freeze a few roll-up in individual containers for nights that I felt too tired to cook. P.S. Love your video, cute and fun to watch. Cheers
I have not made the roll ups yet. I just want to say the concept is an imaginative and creative adaption of the classic dish. I love it, thanks.
You’re welcome. I hope you love the recipe!
Would it be ok to leave the egg out of ricotta mixture? I have an allergy to eggs.
Hi Laura! It would be a bit more runny since the egg helps with binding but it would be fine.
Noted, I’ll give it a go, I’m sure it’ll still be delicious! Thank you for your quick response!
Everyone loved this dish!! It was very easy to make and looks good!
That’s wonderful to hear, Tracy!
This is a great recipe and I’m Italian. I’d like to make these ahead and bring them to my daughter’s house when she has a baby. Can these be frozen and if so, do I freeze them cooked or uncooked? Thank you.
Awe, that’s so thoughtful of you Sally! I be this helps her so much! Yes, this is a freezer friendly recipe. I have my notes on hor to freeze and reheat under the “Can I Make Lasagna Roll-Ups Ahead?” section of this recipe. I hope that helps.
Hello I read the recipe and I am very excited to make these. However, I would like to prep these and bake the following day. But I did not see if I am supposed to assemble the rolls and add the sauce and cheese to chill over night. Or do I leave the sauce and cheese for the following day?
Hi Shanice! Yes, you can fully assemble and prepare the roll ups, refrigerate overnight and bake the next day.
If you wanted to add the sauce and cheese on the next day before baking, that would be fine as well.