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
- Slow Cooker Lasagna
- Lasagna Soup
- Bonus: Chocolate Lasagna
I absolutely love your recipe!! I eat it once a month. My daughter was recently diagnosed with Type 1 Diabetes, and I was wondering according do your recipe, what would the serving size be? I see the carbs per serving but I’m not entirely sure what the serving size would be. Thank you!
Hi Jacqueline! So glad to know you’re enjoying the recipe! This makes 12 servings, so the nutrition facts listed are per one serving.
I love all of your recipes and they are a constant rotation in my weekly meal planning. For make ahead, I would rather not freeze but wondering if I can refrigerated the assembled lasagna roll-ups for 3 days? Thank you so much!
Thank you so much, I’m glad you are enjoying my recipes! You can refrigerate assembled lasagna for up to 3 days before baking them!
Oh my gosh these were so good, will be my new favorite
So happy to hear, Lori!
I have never cooked lasagna before… this recipe was easy and delicious!!! I’m never disappointed. Thank you !
That’s wonderful to hear, Hazell!
These were great and made a lovely Sunday dinner. Bonus points that my mom kept saying how good it was!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
This is a delicious recipe and I’m making it again tomorrow. For the mozz, do you prefer whole or part-skim?
Hi Kittie! Both will work. Part-skim works well because it’s not as greasy and has a better structure, but whole makes it more creamy and smooth but feels heavier.
How would you reheat this for the leftovers?
Hi MJ! See my note above. You can reheat them in the microwave or in the oven until the cheese is melted and they are heated through.
first let me say that, Iabsolutely love this recipe, people know me as “that guy” to go to if you want a lazagna 😂 I feel like a cheater as the recipe is so simple anyone could do it haha!
I did something different this time and Froze it overnight. as i make sevral for later, and I cant find the proper temp and time to cook a frozen lazagna. I did leave it to thaw for 30 mins, however im woried that the senter wont cook all the way. Im a amateur cook and dont know if i should raise the temperature or extend the cook time…
anyone else cook it frozen? any tips would be greatly appreciated 🙏
Great to hear that you love this recipe a lot! You can check the instructions on cooking it frozen by going to “Can I Make Lasagna Roll-Ups Ahead?” in #2. Hope that helps.
I froze this to make later. The recipe was easy enough to follow but when I went to bake it, it was still completely frozen after an hour in the oven. I triple checked to make sure I followed the baking directions correctly and I did. I can’t figure out why it didn’t bake right.
Hi Sarah, are you certain your oven is working correctly? Also make sure your oven is preheated before putting it in there.
Fabulous!!! Family love definitely will make it again. This recipe is keeper
Do you think it would work if I used jumbo shells? (I’m trying to combine your stuffed shells and this lasagne roll-up recipe)…or would it be better to add the ground beef to the shells?
Hi Lauren, I imagine that may work, but you may want to try my Lasagna Stuffed Shells recipe!
Recipe and notes seem to indicate that both immediate baking and baking from refrigerated is 45 min at 375? Shouldn’t it be longer coming from the fridge?
HI Corrie, the recipe says 40 minutes if you assemble and bake right away and in the make ahead section, I recommend baking for 45 minutes if you are baking a refrigerated casserole. I hope you love it!
Made these lasagna roll ups for dinner, very good, then I froze the leftovers. Going to make the leftovers for dinner tonight for my granddaughter and her daughter. Your recipes are very good!
I’m so happy you’re enjoying my recipes, Joann! Thank you so much for sharing that with me.
I have your cookbook and i love everything you make. My family can’t Wait to see the next meal i make. Dana. Ty Natasha
Hi Dana! You’re very welcome. Thank you so much for purchasing my cookbook.
These roll ups are amazing. Like them better than my traditional lasagna! Definitely adding this recipe to my favourites!
Just made these for my family and I and they are absolutely delicious. We already ate half the pan, but I froze several pieces/rolls for my lunches next week. Can’t wait to make this again!
So happy it was a hit! Thank you for the feedback.
I made it exactly as in the recipe and it’s perfect! I don’t know why everyone always wants to change recipes. I think it’s fantastic just the way it is!
Thank you so much, Melanie!
Is it okay to substitute the dry oregano with Italian seasoning? I’m on a very tight budget and have Italian seasoning in the house already but don’t have any oregano. Thank you!
I imagine that should be fine. I hope you love the results!
I have made the Lasagna roll up recipe a couple of times with gluten free noodles. Some of the noodles will fall apart. However, I just put them together and will roll them up. I have also frozen half of the recipe too.
I’m so happy to hear it works great with gluten free noodles, Thank you so much for sharing that with me.
What can I use.in place of ricotta cheese?
Cottage cheese has a similar texture and flavor so I think that would be the best substitute for ricotta.
I use cream cheese mix a little milk in it to cream it more not a lot very little. I use cream cheese because in the Philippines you can’t find ricotta cheese and if you do you can’t trust it here.
Raymond,
A tasty variation to a classic Italian meal.