Lasagna Roll Ups are a delightful twist on the traditional lasagna. Instead of layering, I roll up each noodle with a rich cheese filling and hearty meat sauce, creating individual portions that are both visually appealing and delicious. This method not only simplifies serving but also ensures every bite is packed with flavor.

Why I Love This Recipe

I find Lasagna Roll Ups to be a perfect blend of convenience and taste. They offer all the comforting flavors of classic lasagna but are easier to assemble and serve. The individual rolls make portion control straightforward, and they freeze beautifully, making them ideal for meal prep or feeding a crowd.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheese Filling:

15 oz ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon black pepper
½ teaspoon salt

For the Meat Sauce:

1 tablespoon olive oil
1 small yellow onion, diced
½ lb ground beef
½ lb ground Italian sausage
3 cloves garlic, minced
½ cup chicken broth
32 oz marinara sauce
1 teaspoon Worcestershire sauce (optional)
1 teaspoon hot sauce (optional)

For the Roll Ups:

12 lasagna noodles (plus a couple extra in case of breakage)
1½ cups shredded mozzarella cheese (for topping)

Directions

Prepare the Cheese Filling: In a bowl, I mix together ricotta cheese, egg, mozzarella, Parmesan, oregano, basil, parsley, salt, and pepper until well combined.
Cook the Meat Sauce: I heat olive oil in a large skillet over medium heat, sauté the diced onion until soft (about 10 minutes), then add ground beef and sausage, cooking until browned. I stir in minced garlic for the last minute, then drain any excess grease. I deglaze the pan with chicken broth, then add marinara sauce, Worcestershire sauce, and hot sauce. I let it simmer while I prepare the noodles.
Boil the Noodles: I cook the lasagna noodles in salted water until al dente, then drain and rinse them with cold water to stop the cooking process and make them easier to handle.
Assemble the Roll Ups: I lay the noodles flat on parchment paper, spread about 2½ tablespoons of the cheese filling on each, then spoon about ¼ cup of the meat sauce on top. I roll them up tightly and place them seam-side down in a greased 9×13-inch baking dish with a bit of sauce on the bottom.
Top and Bake: I spoon the remaining meat sauce over the roll ups and sprinkle with the remaining mozzarella cheese. I cover the dish with foil (sprayed with cooking spray to prevent sticking) and bake at 375°F (190°C) for 35 minutes. For a golden top, I broil uncovered for a few minutes at the end, keeping a close eye to prevent burning.
Serve: I let the dish cool for a few minutes before serving, optionally garnishing with chopped parsley. I like to serve these with garlic bread on the side.

Servings and Timing

Servings: 12 roll ups
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Variations

Vegetarian: I omit the meat and add sautéed vegetables like mushrooms, zucchini, or spinach to the sauce.
Spicy: I increase the amount of hot sauce or add red pepper flakes to the meat sauce for extra heat.
Cheese Lovers: I add extra layers of cheese, such as provolone or fontina, for a richer flavor.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: I assemble the roll ups, cover tightly, and freeze for up to 3 months. When ready to eat, I thaw them overnight in the refrigerator before baking.
Reheating: I reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F (175°C) oven until heated through.

FAQs

Can I make Lasagna Roll Ups ahead of time?

Yes, I often prepare them up to the baking step, cover the dish tightly, and refrigerate for up to 2 days. I add about 10 extra minutes to the bake time if they're coming straight from the fridge.

Can I freeze Lasagna Roll Ups?

Absolutely. I assemble the roll ups, cover them well, and freeze for up to 3 months. I either thaw them overnight in the fridge before baking or bake straight from frozen, adding extra time and keeping them covered longer.

What type of marinara sauce should I use?

I use my favorite jarred marinara or homemade sauce. A rich, flavorful sauce enhances the overall taste. Sometimes, I sneak in finely chopped vegetables like mushrooms or spinach for added nutrition.

Can I make this dish vegetarian?

Yes, I skip the beef and sausage and bulk up the sauce with extra vegetables or lentils. The result is still a cheesy, comforting dish.

How do I prevent the noodles from sticking together?

After boiling, I rinse the noodles with cold water and lay them flat on parchment paper. This prevents sticking and makes them easier to handle during assembly.

Conclusion

Lasagna Roll Ups are a versatile and satisfying meal that combines the classic flavors of lasagna with a convenient, individual-serving format. Whether I'm cooking for a family dinner, meal prepping for the week, or entertaining guests, these roll ups are always a hit. Their make-ahead and freezer-friendly nature make them a staple in my kitchen.

Lasagna Roll Ups

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Author: Sue
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 roll ups
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Halal

Print Recipe

Description

Lasagna Roll Ups are a delicious twist on traditional lasagna, featuring noodles rolled with a rich cheese filling and savory meat sauce, making for easy-to-serve, individual portions.

Instructions

In a bowl, mix ricotta cheese, egg, mozzarella, Parmesan, oregano, basil, parsley, salt, and pepper until well combined.
Heat olive oil in a large skillet over medium heat. Sauté diced onion until soft, about 10 minutes. Add ground beef and sausage; cook until browned. Stir in minced garlic and cook for 1 minute more. Drain excess grease.
Deglaze the pan with chicken broth, then add marinara sauce, Worcestershire sauce, and hot sauce. Let simmer while preparing noodles.
Cook lasagna noodles in salted water until al dente. Drain and rinse with cold water.
Lay noodles flat on parchment paper. Spread about 2½ tablespoons of cheese filling on each noodle, then top with about ¼ cup of meat sauce. Roll tightly and place seam-side down in a greased 9×13-inch baking dish with some sauce at the bottom.
Spoon remaining meat sauce over the roll ups and top with remaining mozzarella cheese. Cover with foil sprayed with cooking spray and bake at 375°F (190°C) for 35 minutes. Broil uncovered for a few minutes for a golden top.
Let cool slightly before serving. Optionally garnish with chopped parsley and serve with garlic bread.