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
Love, love, love this recipe. Soooo easy and simple to make. My family is so pleased they ask me to make it often. Tastes so good, and makes me look like a good cook. Your recipes are wonderful. I can always count on you to help me in the kitchen. Lots of fun and good food. Thank you.
Thank you for your compliments, Barbara. I am feeling grateful for your excellent feedback!
This was amazing. Went with Italian sausage. Will be doing this again. Another winner from Natasha.
Sounds good, Drew. I am so glad you loved it!
Made this meal last night. Big hit, even for my picky son. After his third roll up he finally noticed that there were onions in there. He doesn’t like onions. Funny, that was it for him. My wife and I loved it. Only suggestion would be to have extra sauce on the table. As usual, you make it look so easy to make. Thanks Natasha. I am a big fan.
I’m so glad you all enjoyed that! Thank you for sharing that great feedback with us Alan!
Is the serving size in the nutrition information 1 roll up? Excited to try this tonight.
That is correct Heidi! I hope you love this recipe.
Hi: I am going to make the recipe for lasagna tonight cannot wait, will let you know how it turns out.
I hope you love this recipe Marilyn!
Made this tonight & my family loved it! Great recipe. I enjoyed this way than the other way to make lasagna
Sounds great Lisa! This is one of my favorite ways to make lasagna too. Thanks for your excellent feedback and review!
I made this for dinner since my daughter and her family came to visit us. It was good but thought it was kind of dry. The next day I reheated some leftovers and added some Barilla garlic sauce to it, boy did it ever make a big difference. It really tasted better with this sauce. Next time I’ll add it before baking it.
Thanks for sharing, Angie! I’ll also try that next time.
Hi Natasha, can cream cheese be substituted for the ricotta?
Hi George, I haven’t tested that but it may work. If you experiment please let me know how you like that.
Hi Natasha
I found your show online by
accident one day and immediately
I was “hooked”
I absolutely love your show, and your recipes…I really enjoy cooking, and love your videos and great recipes and looking forward to even more!
Kay Rhoads
Thank you for always watching and for your compliments, Kay. Enjoy and stay safe/healthy!
The recipe came out fairly well but I have to say that one should be careful to follow closely the amount of ricotta and sauce that you specify. I felt that it wasn’t enough and used more. When I tried to roll them up I had a big mess on my hands and had to very carefully place them in the dish so as not to have them open. I felt that they were a bit dry and not enough sauce inside. I love watching your videos and have gotten some awesome recipes in the past. This one just wasn’t one of my favs.
Hi Sandi, this is a reader favorite and personal favorite of ours and we have made it many times so I am always happy to help troubleshoot. Adding too much ricotta would make them difficult to roll which is why we recommended that amount in the recipe. I have tested with more and had the same trouble. Also, if you space them out in a larger dish or bake too long (or bake on convection settings), they can become overbaked and seem dry. I hope that helps to troubleshoot.
You’re simply fantastic. We make our own pasta. Going shopping tomorrow. Just know this will be a favorite for a long time to come.
We’ll get back to you on Thursday and tell you how fantastic your original dish turned out. The frozen left overs will make dinner making sooo easy for my honey. See ya.
Thank you Grampa Joe! Yes please get back to us and let us know how it goes. Would love to hear more feedback.
Another great recipe, easy and quick. My entire family loved the lasagna roll-ups, going to try Natasha’s chicken kiev next!
Yay so happy to hear that they loved this recipe! Thanks for your great review and I hope you all love every recipe that you try.
Hi Natasha,
I made these for my family and they loved them so much I made another double batch for the freezer. I love that it is easier to portion than a big pan of lasagna. this so works for my grown sons.
I’m so happy that your family enjoyed the lasagna rolls. It’s one of our favorites at home too!
Hi Natasha: Your meat sauce is wonderful I do make it a lot for different dishes. Thank you so much. Marilyn
That’s so great! Thank you for that wonderful feedback Marilyn!
I followed this recipe to a T and it came out dry. Definitely needed more sauce!
So great to head that you loved this recipe. Thanks for your review!
Love this and my family too!
You said it can be freezes? How long? In a container?
Hi Maria, you sure can. we have a note on that on the recipe. Here’s what it says: “There are 2 options to make these lasagna roll-ups ahead of time.
Fully assemble and bake, then cool to room temperature, cover, and chill. To serve, reheat portions in the microwave or oven until roll-ups are heated through and cheese is melted.
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 made this last night.It was absolutely wonderful.It was so easy to make.💙💙💙
So happy you enjoyed it! I hope you love every recipe that you try.
This was A-MAZ-ING!!! Followed the directions to a T but added spinach to the beef mixture. My Dad couldn’t get enough. He ate 2 and 1/2 roll-ups. I have enough leftovers for another whole meal since there are only 3 of us. Thank you, Natasha for another winner! Your recipes are always so delicious!
I’m so glad you enjoyed it, Susan! Thank you for the wonderful review!
How do you think Farmers Cheese would work as a substitute for ricotta?
Hi Randy, I honestly haven’t tried that but I think it would be a tasty experiment, just keep in mind Farmer cheese is more dry than ricotta.
I’ve thought a lot about it. I’m going to start with 50/50 ricotta/farmers cheese and see how it is. I’ll let you know.
I made this for my sons birthday dinner, perfect for a family dinner party. I made it the day before so all I had to do was make a salad and heat up garlic bread sticks, and I could relax and enjoy my family.
So great to read your good feedback, Linda. Thanks for sharing that with us!
Natash, once again a great recipe! My favorite part was how cleaver it is to roll the noodle. No more having to slice through 3 layers of noodles and hoping you cut it so another noodle doesn’t pull out also. It’s like individual servings portioned out. The egg is brilliant!
Thank you for that awesome feedback, Laurel! We absolutely love this recipe too!
Excellent recipe. Will recommend to friends and family.
Thanks.
I’m so glad you enjoyed that! Thank you, Kim!