I’ve made these lasagna rollups on busy weeknights and for relaxed Sunday dinners — they’re the same comforting flavors of classic lasagna but neater, faster to serve, and easier for picky eaters. Thin sheets of pasta become individual cheesy rolls stuffed with ricotta, parmesan, and melty mozzarella, baked in bright marinara until bubbly. If you want lasagna without the heavy slicing and stacking, these rollups are the answer — and they’re a great make-ahead meal for guests or a no-fuss family dinner. If you like a green twist, I’ve also adapted this idea into a spinach version for a lighter take: Spinach Lasagna Rollups.

Why you’ll love this dish

Lasagna rollups give you all the gooey cheese, seasoned ricotta, and tangy tomato sauce of traditional lasagna with a few wins: they portion easily, reheat well, and look attractive on the plate. Because each roll is a single-serving piece, they’re perfect for serving guests, portion control, or packing for lunches. This approach also speeds up assembly — there’s no layering required.

“The perfect weeknight lasagna: cheesy, hearty, and easier to serve than the classic pan.” — a tried-and-true comment from my dinner table

If you want other cozy Italian-style weeknight ideas, my lasagna soup roundup has comforting options worth pairing for a themed dinner: Best lasagna soup recipes.

The cooking process explained

Before you dive in, here’s the quick flow so you know what to expect:

Boil noodles until pliable, then cool so they’re easy to roll.
Mix the ricotta filling with egg and cheeses for structure and flavor.
Spread sauce in the baking dish, fill and roll each noodle, and nestle them seam-side down.
Top with sauce and extra mozzarella, cover, then bake until heated through and the top is bubbly and lightly golden.
This lets you see the whole workflow before you gather ingredients and start cooking — it’s assembly-friendly and adaptable.

To compare technique with a traditional layered approach, here’s how the process differs from a classic lasagna: Classic Lasagna.

What you’ll need

9 lasagna noodles
15 oz (about 1 container) ricotta cheese
2 cups shredded mozzarella cheese, divided (1 cup goes in the filling)
1 cup grated Parmesan cheese (plus extra for sprinkling if you like)
2 cups marinara sauce (store-bought or homemade)
1 large egg
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste

Ingredient notes and substitutions:

Ricotta: whole-milk ricotta is creamier; part-skim works to lower fat.
Egg: helps bind the filling so the rolls hold their shape. Omit for a looser, more dreamy filling (but they’ll be more delicate).
Add-ins: fold in chopped spinach, cooked sausage, or sautéed mushrooms to vary the filling.
Short on time? A crockpot ravioli lasagna is a great shortcut when you want similar flavors with less hands-on time: Crockpot Ravioli Lasagna.

How to prepare it

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package directions until they’re pliable but not falling apart. Drain and lay them flat to cool so they don’t stick.
In a bowl, combine the ricotta, 1 cup of the mozzarella, the Parmesan, egg, Italian seasoning, and a pinch each of salt and pepper. Stir until smooth and well mixed.
Pour and spread about 1/4 cup of marinara sauce into the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
Working on a clean surface, take one noodle and spread a thin, even layer of the ricotta mixture over it, leaving a small border. Roll the noodle up tightly and place it seam-side down in the dish.
Repeat until all noodles are filled and arranged snugly in the pan.
Spoon the remaining marinara over the top and sprinkle with the remaining 1 cup mozzarella.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and slightly golden. If you like a browned top, broil for 1–2 minutes while watching closely.
Let the rollups rest for 5 minutes before serving so the filling sets and they’re easier to plate.

A note: if you want even faster hands-off prep, see this easy crockpot alternative that uses ravioli for a super-quick assembly: Crockpot Ravioli Lasagna.

Best ways to enjoy it

Serve one or two rollups per person with a generous green salad (arugula with lemon vinaigrette or a classic Caesar) and garlic bread.
For a family-style platter, arrange the rollups on a large board, sprinkle fresh basil, and pass a bowl of extra marinara.
Pair with a medium-bodied red wine like Chianti or a chilled Italian pinot grigio for contrast.
For a lighter meal, serve a single rollup alongside roasted vegetables or a simple soup.

Storage and reheating tips

Refrigerate: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat a whole dish covered with foil at 350°F (175°C) until heated through (about 20–25 minutes).
Freeze: Assemble the rollups but don’t bake. Cover tightly with foil and freeze for up to 2 months. When ready, bake covered from frozen at 375°F (190°C) for about 45–55 minutes, uncovered for the last 10 minutes. If thawed, bake 25–35 minutes covered, then uncover for 10 minutes.
Food safety: Always ensure leftovers reach 165°F (74°C) when reheated. Don’t leave cooked lasagna rollups at room temperature for more than 2 hours.

Pro chef tips

Don’t overfill the noodles; a thin, even layer of filling makes rolling easier and prevents ruptures while baking.
Keep noodles separated on a sheet of parchment or lightly oiled foil while cooling so they don’t stick.
Use a spoon or offset spatula to spread the filling smoothly. A uniform layer helps each bite be balanced.
If your sauce is very watery, simmer it briefly to thicken. Excess liquid can make the rollups soggy.
For a smoky depth, mix a pinch of smoked paprika or a tablespoon of sun-dried tomatoes into the ricotta mix.

Creative twists

Meat lovers: Brown 8 oz of Italian sausage (remove casing) or ground beef, drain, and fold into the ricotta filling.
Vegetable-forward: Sauté chopped mushrooms, spinach, or zucchini and fold them into the cheese.
White sauce version: Swap marinara for a béchamel or Alfredo sauce and finish with a sprinkle of nutmeg in the filling.
Low-carb: Use thinly sliced zucchini or eggplant strips in place of noodles; roast the slices first to remove moisture.
Spicy: Add red pepper flakes to the filling or a swirl of spicy arrabbiata sauce on top.

Common questions

Q: Can I make these ahead of time?
A: Yes. Assemble the rollups, cover the dish tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked rollups for up to 2 months and bake from frozen as described above.

Q: What can I use instead of ricotta?
A: For a similar texture, blend cottage cheese in a food processor until smooth (drain excess liquid). Mascarpone or blended tofu (for dairy-free) are other options, but you may need to adjust seasoning.

Q: How many does this recipe serve?
A: With 9 noodles, this recipe makes 9 rollups. Plan on 1–2 rollups per person depending on appetite and sides (1 for light eaters with sides, 2 for heartier appetites).

Q: Do I need to prebake the noodles?
A: Follow the package directions. Most dried lasagna noodles should be boiled until pliable. If using no-boil noodles, you can sometimes skip boiling but add extra sauce and increase bake time to ensure they soften.

Q: Can I freeze leftovers after baking?
A: Yes. Cool completely, then wrap tightly and freeze for up to 2 months. Reheat covered at 350°F (175°C) until warmed through, then uncover to re-crisp the top.

Conclusion

Lasagna rollups are a practical, crowd-pleasing spin on a comfort classic — easier to serve, adaptable, and great for meal prep. If you want another tested rollup approach with step-by-step photos, check out this detailed take on the dish at Pioneer Woman’s lasagna rollups recipe. For a video-guided version that walks through each roll, Natasha’s Kitchen has a helpful tutorial here: Lasagna Roll Ups Recipe (with Video).

Lasagna Rollups

These lasagna rollups feature layers of ricotta, mozzarella, and Parmesan cheese wrapped in thin pasta, baked in marinara sauce until bubbly; a neater, faster serving alternative to traditional lasagna.

Prep Time 20

Cook Time 35

Total Time 55

Serving Size rollups

Ingredients

Pasta and Base

9 pieces lasagna noodles Use regular or no-boil noodles according to package directions.

Cheese Filling

15 oz ricotta cheese Whole-milk ricotta is creamier; part-skim works to lower fat.
2 cups shredded mozzarella cheese, divided 1 cup goes in the filling, the other for topping.
1 cup grated Parmesan cheese Plus extra for sprinkling if desired.
1 large egg Omit for a looser filling.
1 teaspoon Italian seasoning
Salt and pepper to taste Salt and freshly ground black pepper

Sauce

2 cups marinara sauce Store-bought or homemade.

Instructions

Preparation

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package directions until they’re pliable but not falling apart. Drain and lay them flat to cool.
In a bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, and a pinch each of salt and pepper. Stir until smooth.
Spread about 1/4 cup of marinara sauce into the bottom of a 9x13-inch baking dish.

Assembly

Spread a thin layer of the ricotta mixture over each noodle, leaving a border.
Roll the noodle up tightly and place it seam-side down in the dish.
Repeat until all noodles are filled and snugly arranged.
Spoon the remaining marinara over the top and sprinkle with the remaining mozzarella.

Baking

Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Let the rollups rest for 5 minutes before serving.

Notes

Serve with a salad, garlic bread, and a medium-bodied red wine. Store leftovers in an airtight container for up to 3–4 days, or freeze unbaked for up to 2 months.