Lasagna Roll Ups Recipe (VIDEO)

Lasagna Roll Ups combine the best of classic Lasagna but are much easier to serve, bake faster and can be enjoyed right away – no resting time required! They are make-ahead, freezer-friendly, and reheat well.

We love comforting pasta dishes like Chicken Tetrazzini, traditional Spaghetti and Meatballs and Mom’s Chicken Alfredo. These are among the most requested meals in our family. Try this Lasagna Roll-Ups recipe and you will make it over and over.

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Lasagna Roll-Ups:

We love lasagna in all forms including Skillet Lasagna, make-ahead Slow Cooker Lasagna, and of course Classic Lasagna. These Lasagna Roll-ups are 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.

The Ultimate Cheese Sauce:

We make a 3-cheese sauce with ricotta cheese, shredded mozzarella, and parmesan cheese. Once the sauce is baked, it tastes almost like an alfredo sauce – rich, creamy, and cheesy.

Beefy Lasagna Meat Sauce:

The best meat sauce for lasagna is essentially a ragu – a meat sauce with ground beef, onion, seasonings, and marinara. We don’t skimp on the meat and use a full pound of ground beef which makes this lasagna supremely satisfying. You can use homemade marinara or your favorite store-bought marinara.

Can I Substitute the Ground Beef?

You can swap out the ground beef for Italian sausage or use ground turkey or ground chicken if you want a leaner lasagna.

How to Make Lasagna Rolls:

The process here is simple and you have all the elements of a classic lasagna but they are rolled rather than layered. This results in 12 perfectly portioned servings of lasagna. It’s brilliant for parties! The process for lasagna rolls is simple:

1. Cook the noodles
2. Make the meat sauce and spread 1/2 cup in a 9×13 casserole
3. Make the cheese sauce
4. Spread cheese sauce and meat sauce on each noodle.
5. Roll up noodles, transfer to the casserole dish, spread with remaining meat sauce and mozzarella, then cover and bake.

Tips for Assembling Lasagna Roll-Ups

• Cook 2-3 extra noodles as some may break while boiling.
• Cook noodles according to package instructions in salted water until al-dente (do not over-cook). We use about 3 Tbsp salt for a large soup pot of water.
• Drain cooked noodles then cover them with cold water until ready to use so they don’t stick together.
• To contain the mess, arrange the noodles 6 at a time on a rimmed non-stick baking sheet (keeping remaining noodles in cold water until ready to use).

Can I Make Lasagna Roll-Ups Ahead?

There are 2 options to make these lasagna roll-ups ahead of time.

1. 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.
2. 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.

Watch Natasha Make Lasagna Rolls:

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Lasagna Roll Ups Recipe

4.99 from 458 votes

Author: Natasha Kravchuk

Lasagna Roll Ups are just as tasty as Classic Lasagna, but easier to serve and pre-portioned. This recipe makes a deliciously satisfying Ragu sauce from jarred or homemade marinara with a decadent 3-cheese sauce as filling. Roll it all up in a lasagna noodle and bake to perfection. The dish keeps well, so it's perfect for making ahead or sharing with a neighbor.

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Prep Time: 30 minutes mins

Cook Time: 42 minutes mins

Total Time: 1 hour hr 12 minutes mins

Ingredients 

US CustomaryMetric

Servings: 12 lasagna roll ups

• 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

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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, 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 and Storage

• 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 5 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

333kcal Calories27g Carbs24g Protein14g Fat8g Saturated Fat76mg Cholesterol760mg Sodium457mg Potassium2g Fiber4g Sugar677IU Vitamin A6mg Vitamin C343mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Lasagna Roll Ups Recipe

Amount per Serving

Calories

333

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

8

g

50

%

Cholesterol

 

76

mg

25

%

Sodium

 

760

mg

33

%

Potassium

 

457

mg

13

%

Carbohydrates

 

27

g

9

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

24

g

48

%

Vitamin A

 

677

IU

14

%

Vitamin C

 

6

mg

7

%

Calcium

 

343

mg

34

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: Italian

Keyword: lasagna roll ups, lasagna roll ups recipe

Skill Level: Easy/Medium

Cost to Make: $$

Calories: 333