Lasagna Roll Ups are a fun, fresh twist on classic lasagna that elevate presentation without compromising flavor. This dish features individual rolled pasta filled with a creamy cheese mixture and enveloped in rich meat sauce—perfect for dinner parties or family meals. Each bite is a satisfying combination of tender noodle, savory meat, and melting cheese. In this post, I’ll walk you through everything you need to pull off this impressive, yet approachable recipe, including tips, variations, and helpful guidance to make your Lasagna Roll Ups stand out.
Why You’ll Love Lasagna Roll Ups
- Elegant presentation. Serving individual rolls looks polished and intentional, perfect for entertaining or special dinners.
- Custom portion control. You can easily serve different numbers of rolls depending on guests, and leftovers remain tidy.
- Balanced layers. Each roll delivers the perfect ratio of cheese, sauce, and pasta in one bite—no more soggy corners.
- Versatility. You can adapt the fillings (meat, vegetables, cheese) without breaking the structure.
- Make-ahead friendly. You can assemble ahead of time and bake when ready, making dinner day less stressful.
Ingredients
Cheese Filling
- 15 oz ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese (shredded, low-moisture preferred)
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
Meat Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- ½ lb ground beef
- ½ lb ground Italian sausage (hot or mild)
- 3 cloves garlic, minced
- ½ cup chicken broth
- 32 oz marinara sauce
- (Optional) 1 teaspoon Worcestershire sauce
- (Optional) 1 teaspoon hot sauce
Lasagna & Topping
- 12 lasagna noodles (with a few extra in case of breakage)
- 1.5 cups mozzarella cheese (for topping)
Step‑by‑Step: How to Make Lasagna Roll Ups
- Prepare the cheese filling.
In a medium bowl, combine ricotta, egg, mozzarella, Parmesan, oregano, salt, basil, parsley, and pepper. Stir until smooth; set aside. - Start the sauce and preheat oven.
Preheat oven to 375 °F (190–200 °C). Spread about ½ cup of marinara sauce evenly on the bottom of a 9 × 13-inch baking dish.
Heat a large pot of salted water to boiling (for the lasagna noodles). - Cook onion, meat & garlic.
While water is heating, heat olive oil over medium heat in a separate skillet or saucepan. Add diced onion and cook about 10 minutes until soft and lightly golden (this helps remove raw onion bite and gives a touch of natural sweetness).
Add ground beef and sausage, increase heat to medium-high, and break the meat into fine crumbles. Cook until fully browned (about 8–10 minutes). In the last minute, stir in garlic.
Drain excess fat, if any. - Simmer the sauce.
Add the chicken broth to deglaze the pan, scraping up browned bits. Then add the remaining marinara sauce, Worcestershire (if using), and hot sauce (if using). Bring to a boil, reduce heat, and let simmer gently while you prepare the noodles. - Cook and cool noodles.
Cook lasagna noodles to al dente per package directions. Drain and immediately rinse with cold water to stop cooking and make handling easier. Lay noodles flat on parchment or wax paper to keep them from sticking. - Assemble rolls.
On each noodle, spread about 2½ tablespoons of cheese filling in an even layer. Then spoon approximately ¼ cup of meat sauce over each noodle (you’ll use about 3 cups total here, reserving the rest).
Carefully roll each noodle (tucking in edges as best as possible) and place seam-side down in the prepared baking dish. - Top and bake.
Pour the remaining meat sauce evenly over the rolled noodles. Sprinkle with the remaining 1.5 cups mozzarella on top.
Cover the dish with aluminum foil (spray the underside with nonstick spray so cheese doesn’t stick). Bake for 35 minutes.
If you want a browned top, remove foil and broil at 450 °F (232 °C) for a few minutes—watch closely to avoid burning. - Serve & garnish.
Remove from oven. Let rest 5 to 10 minutes before serving to help the sauce set. Garnish with fresh parsley or basil before plating.
Helpful Tips
- Fresh cheese matters. Use freshly grated mozzarella and Parmesan from a block. Pre-shredded cheeses often contain anti-caking agents that reduce melt quality.
- Low-moisture mozzarella is best. It melts beautifully and gives structure without excess liquid.
- Don’t overfill. Stick to the recommended amounts for cheese and sauce in each noodle so rolls stay intact and avoid spilling.
- Tight rolling is key. Roll snugly but not so tight the noodle tears.
- Parchment paper standby. Lay noodles on parchment or wax paper as you fill to prevent sticking.
- Make ahead. Assemble rolls up to a day in advance, cover, and refrigerate. Bring back to room temp before baking (or bake straight from fridge, adding a few extra minutes).
- Broiling caution. If broiling, keep the oven door slightly ajar and watch constantly to avoid burning.
Substitutions And Variations
- Vegetarian version. Omit meat. Add sautéed vegetables like spinach, mushrooms, zucchini, or eggplant into the sauce or cheese filling.
- Spinach or kale filling. Sauté 2–3 cups of chopped spinach (or thawed frozen spinach, drained well) in a bit of olive oil. Let cool, then mix into the cheese mixture.
- Seasoning tweaks. Swap Italian seasoning for individual dried herbs. Add red pepper flakes for heat.
- Cheese alternatives. Use cottage cheese instead of ricotta (drain well), or try a blend with fontina or provolone.
- Sauce changes. Use your favorite marinara or homemade tomato sauce. You can also do a béchamel or white sauce swirl for variation.
- Gluten-free variation. Use gluten‑free lasagna noodles or sheets. Adjust cooking times as needed.
Storage Instructions
- Refrigerator. Cover the baking dish tightly with foil or plastic wrap. Keep for up to 3–4 days.
- Freezing. Assemble the rolls, then cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking. You may need to increase baking time slightly.
- Reheating. Bake uncovered at 350 °F (175 °C) (covered initially if too dry) for 15–20 minutes until warmed through. You can also microwave individual portions, covering the dish to retain moisture.
Nutritional Information
(Per Lasagna Roll Up — yields 12 rolls)
- Calories: ~ 550–600 (varies by meat type, sauce, and cheeses)
- Protein: ~ 25–30 g
- Fat: ~ 28–35 g
- Carbohydrates: ~ 35–40 g
- Fiber: ~ 2–4 g
- Sodium: variable (watch salt in sauce and cheeses)
These values are estimates; adjust according to your specific brands, especially for cheese and sauces.
Serving Suggestions
- Side salad. A crisp green salad with vinaigrette cuts richness and adds freshness.
- Garlic bread or focaccia. Warm, crusty bread helps mop up sauce.
- Roasted vegetables. Asparagus, Brussels sprouts, or zucchini tossed in olive oil make a great complement.
- Wine pairing. A medium red (like Chianti, Sangiovese, or Merlot) pairs nicely with the tomato & meat flavors.
- Garnish ideas. Fresh basil or parsley, a sprinkle of extra Parmesan, or a drizzle of flavored olive oil.
Frequently Asked Questions About Lasagna Roll Ups
Can I use no-boil or oven-ready lasagna noodles?
Yes — if your noodles are “no-boil” style, you can skip the boiling step and use them in the roll-up form, though you may need a bit more sauce or a little extra baking time to fully hydrate the noodles.
What if my rolls fall apart when baking?
This can happen if overfilled or rolled too loosely. Ensure even, moderate filling amounts and roll snugly but not too tight. Use enough sauce and cover with foil to maintain moisture while baking.
Can I make this gluten‑free?
Absolutely. Use gluten-free lasagna noodles or pasta sheets. Just check their cooking and handling instructions. You might need minor adjustments in cooking time.
How do I reheat leftovers so they stay moist?
Reheat covered at 350 °F (175 °C) for 15–20 minutes, adding a splash of sauce or water if too dry. For individual slices, microwave with a damp paper towel loosely lashed over top to retain moisture.
Can this recipe be made dairy-free or vegan?
Yes, though it requires substitutions. Use a plant-based ricotta or tofu-based filling, vegan mozzarella shreds, and ensure your sauce is dairy-free. The texture and flavor will change but it’s possible.
Why did my sauce become watery?
If you added too much liquid (e.g. undrained spinach or watery vegetables), or chose a very thin sauce, the excess moisture can cause running. Reduce extra liquid and ensure ingredients are well drained.
Conclusion
Lasagna Roll Ups are my go‑to “fancy but not hard” dinner when I want something impressive yet totally doable. I hope this recipe gives you the confidence to layer flavors, roll neatly, and serve up a dish that feels both comforting and elevated. It’s a crowd‑pleaser in my household, and every time we serve it, I feel proud—and relieved it turned out well! Thank you so much for cooking along with me. I truly hope each roll brings you joy and satisfaction. Enjoy your Lasagna Roll Ups, and here’s to many flavorful, stress‑free meals in your kitchen. Happy cooking!
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Lasagna Roll Ups
- Total Time: 1 hour 5 minutes
- Yield: 12 Lasagna Roll Ups 1x
Description
Lasagna Roll Ups are a baked twist on traditional lasagna, rolled with creamy cheese filling and savory meat sauce for easy, flavorful servings.
Ingredients
Cheese Filling:
15 oz. ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp each salt, dried basil, dried parsley
¼ tsp black pepper
Meat Sauce:
1 tbsp olive oil
1 small yellow onion, diced
½ lb ground beef
½ lb ground Italian sausage
3 garlic cloves, minced
½ cup chicken broth
32 oz marinara sauce
1 tsp Worcestershire sauce (optional)
1 tsp hot sauce (optional)
Noodles and Topping:
12 lasagna noodles
1.5 cups shredded mozzarella cheese
Instructions
- Prepare the cheese filling.
In a medium bowl, combine ricotta, egg, mozzarella, Parmesan, oregano, salt, basil, parsley, and pepper. Stir until smooth; set aside. - Start the sauce and preheat oven.
Preheat oven to 375 °F (190–200 °C). Spread about ½ cup of marinara sauce evenly on the bottom of a 9 × 13-inch baking dish.
Heat a large pot of salted water to boiling (for the lasagna noodles). - Cook onion, meat & garlic.
While water is heating, heat olive oil over medium heat in a separate skillet or saucepan. Add diced onion and cook about 10 minutes until soft and lightly golden (this helps remove raw onion bite and gives a touch of natural sweetness).
Add ground beef and sausage, increase heat to medium-high, and break the meat into fine crumbles. Cook until fully browned (about 8–10 minutes). In the last minute, stir in garlic.
Drain excess fat, if any. - Simmer the sauce.
Add the chicken broth to deglaze the pan, scraping up browned bits. Then add the remaining marinara sauce, Worcestershire (if using), and hot sauce (if using). Bring to a boil, reduce heat, and let simmer gently while you prepare the noodles. - Cook and cool noodles.
Cook lasagna noodles to al dente per package directions. Drain and immediately rinse with cold water to stop cooking and make handling easier. Lay noodles flat on parchment or wax paper to keep them from sticking. - Assemble rolls.
On each noodle, spread about 2½ tablespoons of cheese filling in an even layer. Then spoon approximately ¼ cup of meat sauce over each noodle (you’ll use about 3 cups total here, reserving the rest).
Carefully roll each noodle (tucking in edges as best as possible) and place seam-side down in the prepared baking dish. - Top and bake.
Pour the remaining meat sauce evenly over the rolled noodles. Sprinkle with the remaining 1.5 cups mozzarella on top.
Cover the dish with aluminum foil (spray the underside with nonstick spray so cheese doesn’t stick). Bake for 35 minutes.
If you want a browned top, remove foil and broil at 450 °F (232 °C) for a few minutes—watch closely to avoid burning. - Serve & garnish.
Remove from oven. Let rest 5 to 10 minutes before serving to help the sauce set. Garnish with fresh parsley or basil before plating.
Notes
Use freshly shredded cheese for best melt and flavor.
Add sautéed spinach to cheese filling for extra veggies.
Rao’s marinara and Dragone mozzarella recommended.
Assembles well ahead—great for meal prep or freezing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 roll
- Calories: ~580
- Carbohydrates: ~38g
- Protein: ~27g