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These Lasagna Roll Ups have all the cheesy, saucy, meaty comfort of classic lasagna, rolled up into easy individual portions. I make them for Sunday dinner when the family wants something cozy, and the kids love getting their very own roll. They are a fun twist on a classic, like our baked ziti.
Rolling the filling inside each noodle means every single bite has the perfect ratio of meat sauce, three cheeses, and tender pasta.
Lasagna Roll Ups Quick Look
- 🕒 Prep Time: 25 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 6 servings
- ⚡ Calories: 420kcal
- 🌶️ Flavor Profile: Cheesy, saucy, meaty, and comforting
- ✋ Difficulty: Easy, a fun twist on lasagna, like our baked tortellini
Quick Answer
To make lasagna roll ups, cook lasagna noodles and lay them flat to cool. Brown ground beef with onion and garlic, stir in marinara sauce and Italian seasoning, and simmer. In a separate bowl, mix ricotta, mozzarella, parmesan, and an egg. Spread the cheese filling and a little meat sauce over each noodle, then roll it up. Place the rolls seam side down in a sauced baking dish, top with the remaining sauce and mozzarella, and bake at 375 degrees, covered, for 25 minutes, then uncovered for about 10 more until bubbly and golden.
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Why This Recipe Works
Click to see the technique science
- Individual portions. Each roll is a perfect single serving, so there is no messy cutting and everyone gets even layers.
- Cheesy three-cheese filling. Ricotta, mozzarella, and parmesan make a rich, creamy filling in every roll.
- Hearty meat sauce. Ground beef simmered in marinara gives these rolls classic, comforting lasagna flavor.
- Make-ahead friendly. Assemble them ahead and bake when ready, perfect for busy weeknights or entertaining.
- Fun to make. Rolling them up is an easy, kid-friendly job that makes lasagna feel a little more special.
- Great for portioning. Roll ups are easy to serve, store, and reheat, ideal for meal prep and leftovers.
Why You’ll Love This Recipe
- They have all the cheesy, meaty, saucy comfort of lasagna in easy individual rolls.
- A three-cheese filling and hearty meat sauce make every bite rich and satisfying.
- They are a fun, make-ahead twist on a classic, like our chicken alfredo bake.
Key Ingredients
Simple, classic Italian ingredients come together for these cheesy lasagna roll ups.
- Lasagna noodles: Cooked and laid flat, they are the wrapper that holds all the filling and sauce.
- Ground beef: Browned and simmered in marinara for a hearty, classic meat sauce.
- Marinara sauce: A good jarred or homemade marinara ties the whole dish together.
- Ricotta, mozzarella, and parmesan: The three-cheese filling that makes these rolls rich and creamy.
- Onion, garlic, and Italian seasoning: They build that savory, classic Italian flavor in the sauce.
See recipe card for exact quantities.
Variations and Substitutions
Make these lasagna roll ups your own with a few easy twists.
- Make them meatless: Skip the beef and add sauteed spinach or mushrooms to the cheese filling.
- Use Italian sausage: Swap the ground beef for Italian sausage for a spicier, richer sauce.
- Add veggies: Fold chopped spinach, zucchini, or bell pepper into the ricotta mixture.
- Switch the sauce: Try a creamy alfredo in place of marinara, like in our chicken alfredo bake.
- Try another pasta bake: Love this style? Make our baked ziti next.
How to Make Lasagna Roll Ups
- Cook the lasagna noodles according to package directions, drain, and lay them flat to cool.
- Brown the ground beef with the onion and garlic, drain, then stir in the marinara sauce and Italian seasoning and simmer.
- In a bowl, mix the ricotta, mozzarella, parmesan, egg, salt, and pepper until combined.
- Spread a layer of the cheese filling and a spoonful of meat sauce over each noodle, then roll it up.
- Spread sauce in a baking dish, place the rolls seam side down, top with the remaining sauce and mozzarella, then bake at 375 degrees until bubbly and golden.
Recipe Tips & Tricks
- Slightly undercook the noodles to al dente so they hold their shape and do not tear when rolling.
- Lay the noodles flat on a baking sheet or parchment so they do not stick together while you fill them.
- Do not overfill the rolls, since too much filling makes them hard to roll and messy to bake.
- Place them seam side down in the dish so they stay tightly rolled while baking.
- Cover while baking first so the cheese melts without over-browning, then uncover to get golden on top.
- Make them ahead and refrigerate before baking, just like our baked tortellini.
Serving Ideas and Suggestions
These lasagna roll ups are a complete, cozy meal on their own, but they shine with a few classic Italian sides. Serve them with a crisp green salad, garlic bread, and a sprinkle of extra parmesan. They are perfect for Sunday dinner, potlucks, and feeding a crowd, right alongside our Italian wedding soup.
Round out the meal with more Italian comfort food. Pair the rolls with our caprese tortellini bake or a bowl of creamy chicken fra diavolo for a big family-style spread. A little fresh basil on top makes them look as good as they taste.
Store leftover lasagna roll ups in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months. Reheat individual rolls in the microwave or warm a dish, covered, in the oven. They are perfect for meal prep, so make a double batch and freeze some for later. For another baked pasta, try our baked ziti.
Lasagna Roll Ups FAQs
Yes, lasagna roll ups are perfect for making ahead. Assemble them completely in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since they will be cold. This makes them ideal for entertaining or busy weeknights, since you can do all the rolling in advance and just pop them in the oven when you are ready to eat.
Absolutely. You can freeze them unbaked or baked. To freeze unbaked, assemble the rolls in a freezer-safe dish, cover well, and freeze for up to 3 months, then bake from frozen, adding extra time. To freeze baked roll ups, cool completely, then wrap individually or store in a container. Thaw overnight in the fridge and reheat. Freezing in individual portions makes them a great grab-and-go meal.
The keys to roll ups that hold together are cooking the noodles just to al dente so they stay sturdy, not overfilling them, and placing them seam side down in the dish. Cooking the noodles too long makes them slippery and prone to tearing, while too much filling makes them burst. Letting the baked rolls rest for a few minutes before serving also helps them set up so they hold their shape on the plate.
The classic combination is ricotta, mozzarella, and parmesan. Ricotta makes the filling creamy, mozzarella adds that melty, stretchy texture, and parmesan brings salty, savory depth. If you are not a fan of ricotta, you can substitute cottage cheese for a similar creamy result. Use low-moisture, shredded mozzarella for the best melt, and freshly grated parmesan for the most flavor. A blend of all three gives you the richest, cheesiest rolls.
Yes, lasagna roll ups are easy to make vegetarian. Simply skip the ground beef and bulk up the filling with sauteed spinach, mushrooms, or zucchini, or just use a generous amount of marinara and the three-cheese filling. The rolls will still be hearty and satisfying. You can also use a meatless crumble in place of the ground beef if you want that meaty texture without the meat. Either way, they are delicious.
Lasagna roll ups pair beautifully with classic Italian sides. Garlic bread or a crusty baguette is perfect for soaking up the sauce, and a crisp Caesar or green salad balances the richness. Roasted or steamed vegetables like broccoli, asparagus, or green beans round out the plate. For a bigger spread, start with a soup or salad and finish with a simple dessert. A sprinkle of fresh basil and extra parmesan ties it all together.
Craving more cozy Italian comfort food? Try our cheesy baked ziti next for another easy, crowd-pleasing pasta bake.
Lasagna Roll Ups
Ingredients
- 12 lasagna noodles
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 1 large egg
- salt and pepper, to taste
Instructions
- Cook the lasagna noodles according to package directions until al dente, drain, and lay them flat on a baking sheet to cool.
- In a large skillet, brown the ground beef with the diced onion and minced garlic. Drain the fat, then stir in the marinara sauce and Italian seasoning and simmer for a few minutes.
- In a bowl, mix together the ricotta, 1 cup of the mozzarella, the parmesan, egg, and a pinch of salt and pepper until combined.
- Spread a layer of the cheese mixture over each noodle, top with a spoonful of meat sauce, and roll it up.
- Spread a thin layer of sauce in the bottom of a baking dish, place the rolls seam side down, and top with the remaining meat sauce and mozzarella.
- Cover and bake at 375 degrees for 25 minutes, then uncover and bake about 10 minutes more until bubbly and golden. Let rest a few minutes before serving.
Nutrition
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These sound delicious! I love lasagna roll ups and haven’t made them in ages! Going to have to try your tips for the lightened up version – especially with the kale!
my family loves lasagna – this is such a great way to have our family favorite without overindulging! YUM! <3