I’ve made these lasagna roll ups more times than I can count — they’re the kind of recipe that looks fancy on a weeknight but comes together fast. Rolled lasagna noodles stuffed with a creamy ricotta-parmesan filling, topped with marinara and bubbly mozzarella, they’re portable, portioned, and endlessly comforting. They’re perfect for family dinners, potlucks, or anytime you want the cozy feel of lasagna without slicing a casserole dish. If you enjoy playful dinner swaps, you might also like these Cheesy Pepperoni Pizza Roll-Ups for a fun, pizza-inspired twist.

Why you’ll love this dish

Lasagna roll ups give you all the flavors of classic lasagna — cheesy ricotta, nutty Parmesan, bright marinara — but in neat, single-serving rolls. That makes them easier to serve, reheat, and portion-control than a full pan. They’re great for feeding kids (who love the individual rolls), for freezing leftovers, and for making ahead when you’ve got a busy evening.

“These were a hit the first time I served them — everyone loved that each person got their own roll. Cheesy, saucy, and easy to reheat the next day.” — a happy family dinner reviewer

They’re also flexible: swap cheeses, add a protein, or double the herbs depending on what’s in your fridge. For another hearty variant with chicken, check out this garlic-parmesan chicken lasagna roll-ups.

How this recipe comes together

Quick overview so you know what to expect:

Boil the lasagna noodles until pliable and cool slightly so they’re easy to handle.
Mix ricotta, Parmesan, some mozzarella, an egg, and Italian seasoning to make a creamy filling.
Spread sauce in the baking dish, fill and roll each noodle, and nestle the rolls seam-side down.
Top with more marinara and mozzarella, cover, and bake until heated through and the cheese is bubbly.
Uncover for a few minutes to brown the cheese, then let the rolls rest before serving.

What you’ll need

12 lasagna noodles
2 cups ricotta cheese (whole-milk ricotta yields richer texture; part-skim works to cut calories)
2 cups shredded mozzarella cheese, divided (1 cup in the filling, 1 cup for topping)
1 cup grated Parmesan cheese
2 cups marinara sauce (store-bought or homemade)
1 egg (helps bind the filling)
2 teaspoons Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

How to prepare it

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package directions until al dente. Drain and spread flat on a sheet pan to cool so they don’t stick together.
In a bowl, stir together ricotta, 1 cup shredded mozzarella, Parmesan, the egg, Italian seasoning, and a pinch each of salt and pepper. Mix until smooth.
Pour a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish. This keeps the rolls from sticking and adds flavor from below.
On a flat surface, lay one noodle and spread about 1/4–1/3 cup of the cheese mixture down the center, leaving the ends clear. Roll the noodle tightly from one short end to the other. Place seam-side down in the baking dish.
Repeat until all 12 noodles are filled and arranged snugly in the dish.
Spoon the remaining marinara over the top of the rolls and sprinkle with the remaining 1 cup of mozzarella.
Cover the dish with foil and bake for 25 minutes to heat through.
Remove the foil and bake 10–15 more minutes, until the cheese is melted and bubbly and edges are slightly golden.
Let sit for 5 minutes before serving. Garnish with chopped fresh basil if desired.

Serving suggestions

Serving suggestions: Pair the roll ups with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or roasted vegetables (asparagus, broccoli, or a medley of bell peppers) round out the plate nicely.
For a weeknight family meal, serve two rolls per adult with a side salad. For a crowd, double the recipe and keep extras warm in a low oven.
For a casual presentation, serve one roll on a shallow bowl with extra warmed marinara spooned around it and basil scattered on top.

How to store & freeze

Refrigerator: Cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat single servings in the microwave (covered) for 1–2 minutes until hot, or reheat the whole dish in a 350°F (175°C) oven covered for 15–20 minutes.
Freezing: Assemble the roll ups in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 45–55 minutes (keep covered for the first 35–40 minutes), then uncover until bubbly and golden.
Food safety: Don’t leave cooked dairy-based fillings at room temperature for more than two hours. Thaw frozen roll ups in the refrigerator overnight before reheating for even cooking if you prefer.

Pro chef tips

Boil noodles until just pliable (al dente). Overcooked noodles will tear when you roll them.
Let the filled rolls sit seam-side down in the dish for a couple minutes before baking; this helps them hold their shape.
Use whole-milk ricotta for creamier filling. If your ricotta is watery, drain it in a fine-mesh sieve for 30 minutes to concentrate flavor and avoid watery casserole sauce.
For extra flavor, fold in a tablespoon of chopped fresh parsley or a teaspoon of lemon zest into the ricotta mixture.
If you’re short on time, use no-boil lasagna noodles — but simmer them briefly in hot water (30–60 seconds) so they’re easier to manipulate. For more creative roll-up ideas, try these Cheesy Pepperoni Pizza Roll-Ups.

Creative twists

Meat lovers: Add browned Italian sausage or ground beef to the cheese filling, or sprinkle cooked chopped spinach and sliced mushrooms for a veggie-forward version.
Mediterranean: Swap marinara for a roasted red pepper sauce and fold in chopped sun-dried tomatoes and spinach. Top with feta instead of mozzarella.
Lighter option: Use part-skim ricotta and reduce the amount of mozzarella; load up on herbs for flavor.
Gluten-free: Substitute gluten-free lasagna noodles or use wide gluten-free sheets as instructed on the package.

Common questions

Q: Can I make these ahead of time?
A: Yes. Assemble the rolls and keep them covered in the refrigerator for up to 24 hours before baking. If you need longer storage, freeze them (see storage section).

Q: Can I freeze individual portions?
A: Absolutely. Wrap individual baked rolls in foil or place in airtight containers and freeze for up to 3 months. Reheat in the oven or microwave until heated through.

Q: What can I substitute for ricotta?
A: You can use cottage cheese (blended briefly for smoother texture) or a mixture of cream cheese and sour cream in a pinch. Keep in mind texture and salt variations.

Q: How do I prevent watery sauce or filling?
A: Drain ricotta if it seems loose, avoid over-saucing the dish before baking, and bake uncovered at the end to evaporate excess moisture.

Q: Are no-boil noodles okay?
A: Yes, they work. Soak them briefly in hot water so they’re pliable, or follow the package instructions for best results.

Conclusion

Ready to give these lasagna roll ups a try? If you want another tested version with step-by-step photos and a video walkthrough, see Lasagna Roll Ups Recipe (with Video) for layout inspiration. For a slightly different cheese-and-herb approach from another home cook, check out Lasagna Roll Ups – The Cozy Cook. Enjoy — and don’t forget to save a couple rolls for lunch the next day.

Lasagna Roll Ups

Delicious lasagna roll ups stuffed with a creamy ricotta-parmesan filling, topped with marinara sauce and bubbly mozzarella, perfect for family dinners or potlucks.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size servings

Ingredients

Pasta

12 noodles lasagna noodles

Filling

2 cups ricotta cheese whole-milk ricotta yields richer texture; part-skim works to cut calories
2 cups shredded mozzarella cheese divided (1 cup in the filling, 1 cup for topping)
1 cup grated Parmesan cheese
1 each egg helps bind the filling
2 teaspoons Italian seasoning
Salt and pepper to taste

Topping

2 cups marinara sauce store-bought or homemade
Fresh basil for garnish optional

Instructions

Preparation

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package directions until al dente. Drain and spread flat on a sheet pan to cool.
In a bowl, stir together ricotta, 1 cup shredded mozzarella, Parmesan, the egg, Italian seasoning, and a pinch of salt and pepper until smooth.
Pour a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish.

Assembly

Lay one noodle flat and spread about 1/4–1/3 cup of the cheese mixture down the center, leaving the ends clear. Roll the noodle tightly from one short end to the other and place seam-side down in the baking dish.
Repeat until all 12 noodles are filled and arranged snugly in the dish.
Spoon the remaining marinara over the top of the rolls and sprinkle with the remaining 1 cup of mozzarella.

Baking

Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly and edges are slightly golden.
Let sit for 5 minutes before serving. Garnish with chopped fresh basil if desired.

Notes

Cool to room temperature before refrigerating for up to 3–4 days. Freeze assembled roll ups for up to 3 months and bake from frozen.