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
I plan on making this for a family dinner but some are vegetarians and I would like to substitute 1 tray with spinach instead of meat. Will I need to adjust anything?
I have made this before and it is one of my faves, thank you
Hello Donna, I haven’t tested that but I think it could work. One of our readers made a comment making this vegetarian & loving it. If you experiment, let me know how you liked the recipe.
Thank you, will let you know how it comes out
We are looking forward to your feedback!
So I made 2 trays, one with the meat sauce and followed the recipe exactly, it was delicious! I added spinach to the cheese mixture and used plain marinara sauce to top it, it was good but maybe needed a little seasoning.
Thank you so much for sharing that with me. I’m glad you enjoyed that!
I made the lasagna roll-ups. They were DELICIOUS!
I also made the apple turnovers. Again, DELICIOUS!
Thanks Natasha!
Yay, I’m happy that you’re enjoying my recipes!
I have made these at least 5 times now and they are delicious and my guests love them to.
I’m so glad you enjoyed it! Thank you for the wonderful review, Janet!
Greetings: I made them and they were extraordinary. Well done , the only change I made was to drain the excess fat from the beef prior to adding the Marinara Sauce .
Sounds good, thanks for sharing that with us Terrence!
Hi Natasha
Any tips if we are using ready to bake lasagna sheets? Can’t find any others!! Thanks for the great recipes!
Hi Naima, someone has reported using no-boil or oven-ready lasagna noodles and cooking them a few at a time in boiling water for 30 seconds then laying them out on a kitchen towel and used them that way.
We made this for Christmas Eve dinner and it was a hit! I was a little stressed when I discovered we were out of eggs. No worries we didn’t notice. Loved it and will make again! Thank you! Emily
I’m so glad that worked out, Emily! Thank you for that wonderful review!
Hi Natasha: It’s probably too late to ask this question, but it will help for the next time. I’m about to make these for Christmas Eve. I already made the marinara sauce (which has onion, garlic, salt, pepper, and oregano). Do I still add the onion, garlic, salt, pepper, and oregano as listed in the roll-up recipe? Or are the ingredients that are now in your marinara sauce sufficient? Thank you. Love your recipes! Doris
HI Doris, you could add them but be careful adding salt and add that to taste. You could also leave them out as homemade marinara will have great flavor allready.
Made these this evening. Overall not bad, but (1) even though I used the exact amounts called out in the recipe, I ran our out of cheese filling and was only able to fill 11 instead of 12…, and (2) the 11 that I did bake turned out a bit dry. I think I will pick up some additional sauce at the store tomorrow to “sauce up” the left-overs. I happened to buy way too much mozzarella, so I’m confident with some tweaking the leftovers will tide us over well this holiday week. 🙂
I had leftover pasta sauce from the weekend and decided to use it to make this recipe. The recipe was so easy and delicious. Husband loved it too. He even asked for leftover roll ups in a couple of days. Big hit. This one is going in the binder. I will never make traditional lasagna again. Always happy to find new recipes.
Hello Maria, that is so nice to know. Thank you for sharing your good experience making this recipe, we appreciate it!
Can you please provide a link for your blue or red cooking pot sets? I love them.
Hello Sandy, you can see the kitchen tools that I use here in my Amazon affiliate shop
If you are freezing them would you freeze before cooking or afterwards or wouldn’t it matter?
Hi Phyllis, here is a note we have in the recipe. “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 hope that helps.
Can you freeze the raw egg?
Hi Stephen, I haven’t tried freezing raw egg alone before but it is safe to do it in this recipe yes!
This looks delicious and a perfect way to get individual pieces. Plan on making it this upcoming weekend.
I hope you love this recipe, Sandra!
is there a substitute for ricotta cheese? can’t buy it where I live
thanks – this recipe looks delish!!
Hi Hella, cottage cheese will work!
This is the second time I have made this roll up lasagna and my husband loves it. Love your videos.
That’s so nice, Terri. Thank you for sharing that with us!
Thank you! I forgot to take pictures but this was great. Will def add this to my recipes!
You’re welcome! Thank you for sharing your wonderful review!
This is delish – love your recipes!!!
Thank you, Carolynn!
Favorite in my family too!
That’s so great! Thank you for sharing that with me, Natalie!
Your lasagna roll ups are amazing! Wondering what brand Lasagna noodles do you use and what brand mozzarella cheese? My roll ups turned out ok, but definitely not like yours
Hi Irenna, we have used a variety of cheeses but I think my favorite is galbani.
When making your own sauce do u remove the bay leaves? I didn’t see or hear you remove or say remove them.
Hi Sandy, yes I do remove the bay leaves.
do you think i can make zucchini wrap ups with this ?
Hi Sandy, I haven’t tested that with this recipe specifically but I bet that could work. If you experiment, let me know how you liked the recipe