Lasagna Roll Ups are a fun twist on classic lasagna, packed with beefy, cheesy, saucy goodness. They bake faster, are easier to serve, and perfect for meal prep or freezing!
I have a tried and true classic lasagna recipe that I absolutely love. It hits the spot every time with it’s hearty meat sauce and tasty cheese blend. But, every now and then it’s fun to switch things up.
These easy lasagna rolls ups with meat make my classic old lasagna taste like and a brand new recipe. Bonus! My kids love these. For whatever reason, the rolled up version of lasagna is just so much “cooler” than regular old lasagna.
This is a great recipe for family dinner. Serve it up with a side of garlic bread and a hearty dinner salad, and you have an all-out Italian restaurant pasta dinner. All you need is a decadent dessert, like cheesecake or chocolate lasagna to make this the perfectly balanced meal.
Lasagna Rolls Recipe Ingredients
Meat Sauce Ingredients:
- Lasagna noodles: These should be cooked per package instructions
- Ground beef: You could swap the ground beef for ground Italian sausage, ground chicken, or ground turkey if you like. It will work out the same texture but offer a different flavor to the ground beef. Make it vegetarian by using meatless crumbles.
- Italian seasonings
- Garlic salt
- Minced garlic
- Yellow onion: You could choose to leave the onions out of this recipe if you’re not a fan. I prefer to leave them in, as they add tons of flavor. But it will still be delicious without it.
- Salt & Black pepper
- Marinara sauce: To make this recipe even easier, I use my favorite jar of marinara sauce.
Ricotta Filling Ingredients:
- Ricotta Cheese: I have seen many lasagna recipes that swap out the ricotta cheese for cottage cheese. I absolutely love ricotta. However, cottage cheese will work well and add a bit of a different texture.
- Egg
- Parmesan cheese & Mozzarella cheese: Using fresh shredded cheese is the secret to the best lasagna!
- Dried parsley flakes
Garnish:
- Fresh parsley
How to make Lasagna Roll Ups
- Boil the noodles according to the directions on the package until al dente.
- Spread a layer of the meat/marinara mixture on the bottom of a baking dish or casserole dish.
- Make the meat/marinara mixture and set aside.
- Make the cheese mixture and set aside.
- Lay out half of the noodles on a baking sheet. Spread ricotta cheese mixture on the noodles and then the pasta sauce mixture on top.
- Roll up the noodles tightly (seam-side down) and place them in the baking dish next to each other.
- Repeat with the other half of the noodles, top with the remaining sauce, and sprinkle with more shredded mozzarella cheese.
- Bake covered for approximately 40 minutes on 375 degrees
Tips & Variations
- Make a few extra lasagna noodles in case you break or tear while preparing your roll-ups.
- Don’t overfill the lasagna noodles before rolling them. It will be hard to roll them and can create a really big mess if you do.
- If you have a larger baking dish you could make 12 total roll ups. You would just need to stretch out the ricotta and meat sauce a bit.
- If you’re looking for a different flavor profile, swap marinara sauce for Alfredo sauce for a creamy twist (check out our Chicken Alfredo Lasagna Rollups) or use a spicy arrabbiata sauce for extra heat.
- Add in some chopped spinach, zucchini or bell peppers to get some veggies in the dish or to make it vegetarian friendly.
Easy Make Ahead Meal
This recipe makes a generous portion, perfect for enjoying now and saving for later! Bake half to serve the same day and freeze the rest for a future meal.
To freeze, prepare the lasagna roll-ups up to the baking step, then wrap tightly and store in the freezer for up to three months. When you’re ready to enjoy them, thaw them overnight in the refrigerator and bake them as directed. Two meals in one go!
For a head start, you can also assemble the dish a day ahead and refrigerate overnight. If cooking straight from the fridge, just add about 5 extra minutes of baking time.
What to serve with Lasagna Roll-Ups
Pairing your Lasagna roll-ups with complementary side dishes enhances the meal’s balance and flavor. Here are some suggestions:
- Garlic Bread: A classic accompaniment, garlic bread is perfect for sopping up any extra sauce and adds a delightful crunch to your meal.
- Roasted Vegetables: Serving roasted vegetables, such as carrots, zucchini, or bell peppers, introduces a healthy and flavorful element to your plate.
- Dinner Salad: A fresh, hearty salad contrasts the rich lasagna, balancing the meal with lightness and additional nutrients.
Proper Storage
In the Refrigerator: Place leftovers in an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the fridge for up to 3–4 days.
In the Freezer: For longer storage, freeze the roll ups. Transfer them to a freezer-safe container or tightly wrap them in plastic wrap and aluminum foil. They’ll stay good for up to 3 months.
To Reheat: Microwave individual portions for 1–2 minutes or warm more substantial portions in the oven at 350°F for 20–25 minutes, covering with foil to keep them moist. For frozen roll-ups, thaw in the fridge overnight before reheating for the best results.
More Great Casserole Recipes
- Pizza Casserole
- Skillet Lasagna
- Million Dollar Spaghetti Casserole
- Chicken Pot Pie Casserole
- Dorito Casserole
Lasagna Roll Ups Recipe
Video
Ingredients
MEAT SAUCE INGREDIENTS:
- 10 lasagna noodles cooked per package directions
- 1 lb lean ground beef
- ½ tablespoon Italian seasonings
- 1 teaspoon garlic salt
- 1 tablespoon minced garlic
- ½ yellow onion finely diced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 24-oz jar marinara sauce
RICOTTA FILLING INGREDIENTS:
- 15 oz ricotta
- 1 large egg beaten
- ⅓ cup parmesan cheese shredded
- 1 ½ cups mozzarella cheese shredded
- 1 tablespoon dried parsley flakes
GARNISH:
- Fresh parsley finely chopped
Instructions
- In a large pot cook noodles according to package directions. Once the noodles are soft and cooked, drain hot water. With noodles still in the pot, add cold water to the noodles to stop the cooking process and to keep noodles from sticking together.
- In a large deep sided skillet cook ground beef until no longer pink. Drain grease and return beef to skillet. Add onion, Italian seasonings, garlic salt, minced garlic, salt, and ground black pepper.
- Stir and let cook for 5-7 minutes, or until onions are soft and tender.
- Add marinara sauce to the meat mixture and stir well. Bring the sauce to a simmer. Cover with a lid and let simmer for 5 minutes then remove from the heat.
- In a separate large mixing bowl combine ricotta cheese, egg, Parmesan cheese, ¾ of the mozzarella cheese, and dried parsley flakes. Stir to combine.
- On a large baking sheet lay out 5 lasagna noodles. Spread ¼ cup of ricotta filling on the lasagna noodle. Use a rubber spatula to spread mixture the entire length of the noodle. Add 3 tbsp meat sauce to each lasagna noodle on top of the ricotta mixture. Use a rubber spatula to spread the meat sauce the entire length of the noodle.
- Preheat the oven to 375 degrees and spray a 9×13 baking dish with cooking spray. Add ½ cup of meat sauce on the bottom of the baking dish and use the rubber spatula to spread evenly across the bottom of the dish.
- Gently roll each lasagna noodle from one end to the other, and place in the baking dish. Repeat the process with the remaining 5 noodles and place them in the baking dish.
- Top the rolled lasagna noodles with the remaining meat sauce. Add remaining mozzarella cheese to the top of each lasagna roll.
- Cover with tin foil and place in the oven. Cook at 375 degrees for 40 minutes. Remove tin foil and broil for 2-3 minutes, or until cheese is lightly browned.
- Serve immediately.
Jenn’s Notes
- Make a few extra lasagna noodles in case you break or tear while preparing your roll-ups.
- Don’t overfill the lasagna noodles before rolling them. It will be hard to roll them and can create a really big mess if you do.
- If you have a larger baking dish you could make 12 total roll ups. You would just need to stretch out the ricotta and meat sauce a bit.
Looks great
I made this but used Italian sausage instead of the ground beef and it was delicious and so much easier than classic lasagna
Made this on Father’s Day. My family loved it. They were talking about for a few days. It was absolutely delicious. Will be making again. All your recipes are a big hit in my house.Your desserts are also amazingly delicious
How well would this cook in the microwave, instead of the oven, from frozen to thawed?
Hello! Made this recipe tonight for dinner. Delicious! Made the 10 rolls. But it’s just me and my husband. We ate 1 1/2 rolls each. Will more for dinner tomorrow! But…
Can this be frozen after its been sauced and baked? I hope so!
Yes! You can freeze it!
Thank you.This looks so delicious,and easy to make.I always substitute low-fat cottage cheese for the ricotta to lessen fat and salt.I’ll certainly be reading your other recipes too.
Love it. Being organized is the key. Chop onions & garlic, measure spices in separate dish. Then begin cooking the meat. Shred cheeses in a bowl. Mix egg & cottage cheese ( I did add salt & pepper to taste) in separate bowl. Once prepared, it’s a breeze. I put cling wrap on the counter to cover area of noodle prep. Everyone loved this. It’s fun & Delish! Thank you.
Thanks so much! This is a family favorite!!! Appreciate the review!