Lasagna Roll Ups Recipe
I remember the first time I rolled lasagna noodles into neat cylinders — it felt like making lasagna but with all the ease of individual portions. These Lasagna Roll Ups pack the same comforting ricotta-meat-cheese combo as traditional lasagna, but they bake faster, portion perfectly, and look impressive on the table. If you want a weeknight dinner that doubles as leftover lunch and a potluck favorite, this is it. For another take on roll-up-style lasagna, check my notes from a similar version I tried recently on this recipe page.
Why you’ll love this dish
Lasagna roll ups are the breezy, crowd-pleasing answer to heavy baked casseroles. They’re:
- More portion-controlled than a pan of layered lasagna.
- Faster to assemble because you’re working with single sheets.
- Kid-friendly and freezer-friendly — great for meal prep.
They’re perfect for busy weeknights, family dinners, or when you want an easy, make-ahead dish for guests. If you like playful comfort food, you’ll also enjoy a pepperoni-style spin I tried with tortillas that’s great for kids in that recipe.
"These roll ups gave me all the comfort of lasagna without the fuss. The spinach adds brightness, and everyone loved the portion sizes." — a recent tester
Step-by-step overview
Before you dive into the ingredients and steps, here’s what you’ll do:
- Boil lasagna sheets al dente and set aside.
- Cook the sausage with onion, then simmer with tomato sauce and herbs.
- Mix a ricotta filling with egg, cheeses, and spinach.
- Spread filling on each noodle, top with meat sauce, and roll.
- Arrange rolls in a baking dish, top with remaining sauce and cheeses, then bake until bubbly.
This quick roadmap helps you organize mise en place and stove/oven timing for a smooth flow.
What you’ll need
- 12 lasagna sheets
- 1 lb Italian sausage (or ground beef)
- 1 cup yellow onion, chopped
- 4 garlic cloves, minced
- 2 (15 oz) cans tomato sauce
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/4 tsp dried oregano
- 1 (15 oz) container ricotta cheese
- 2 cups mozzarella cheese, grated (reserve 1 cup for the filling)
- 1/2 cup Parmesan cheese, grated (reserve 1/4 cup for the filling)
- 1 cup fresh spinach, chopped
- 1 large egg
Notes and substitutions:
- Swap sweet Italian sausage for mild ground beef or turkey for a leaner bake.
- Use frozen spinach (thawed and squeezed) if fresh isn’t available — I tested a spinach-forward version here that leans into greens.
- For a gluten-free option, use GF lasagna sheets or no-boil GF noodles, adjusting boiling time.
How to prepare it
- Boil the noodles: Cook lasagna sheets according to package directions until al dente. Drain and separate so they don’t stick. Lay them flat on a lightly oiled tray or clean towel.
- Make the meat sauce: In a large skillet over medium heat, add chopped onion and sausage. Cook, stirring occasionally, until the sausage is fully cooked and the onions soften (about 6–8 minutes). Add minced garlic, dried parsley, basil, oregano, and the tomato sauce. Stir, reduce heat to low, and simmer 10–15 minutes. Remove from heat and let cool slightly. (Note: ground pork/beef should reach 160°F.)
- Prep the ricotta filling: In a bowl, combine the ricotta, egg, 1/4 cup Parmesan, 1 cup mozzarella, and chopped spinach. Mix until smooth and evenly distributed. Season with a little salt and pepper to taste.
- Spread sauce in dish: Spoon about 1/4 cup of the meat sauce into the bottom of a 9×13 baking dish to prevent sticking.
- Assemble rolls: Lay a lasagna sheet flat. Spread ~2 tablespoons of the ricotta mixture down the center of the noodle, leaving a small border. Spoon ~2 tablespoons of meat sauce on top of the ricotta. Starting at one end, roll the noodle tightly and place seam-side down in the prepared baking dish. Repeat with remaining noodles (you should have 12 rolls).
- Top and bake: Pour remaining meat sauce evenly over the rolls. Sprinkle with the remaining 1 cup mozzarella and remaining Parmesan. Cover with foil and bake at 350°F for 40 minutes. Remove foil and bake 5 more minutes to brown the cheese. Let cool 5–10 minutes before serving.
Directions
- Boil noodles until just tender; drain and keep sheets separate.
- Brown sausage with onion until cooked through; add garlic and tomato sauce, then simmer 10–15 minutes.
- Mix ricotta, egg, cheeses, and spinach in a bowl until combined.
- Spread sauce in baking dish. On each noodle, layer ricotta filling and a little meat sauce; roll and place seam-side down.
- Top rolls with remaining sauce and cheeses. Cover and bake at 350°F for 40 minutes; remove foil and bake 5 more minutes. Rest briefly before serving.
What to serve it with
- Simple green salad with lemon vinaigrette for acidity.
- Garlic bread or a crisp bruschetta for texture.
- Roasted or steamed vegetables like broccoli or green beans.
- For a playful twist at kids’ parties, pair with mini pepperoni roll-ups inspired by my low-carb pizza roll idea found here.
Storage and reheating tips
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate up to 3–4 days.
- Reheat: Warm single portions in the microwave (1–2 minutes) or in a 350°F oven until heated through (about 15–20 minutes covered). Add a splash of water or extra sauce if it seems dry.
- Freeze: Arrange baked (or unbaked) rolls in a freezer-safe dish. Freeze for up to 3 months. If freezing unbaked, cover tightly with plastic wrap and foil. Bake from frozen at 375°F; add ~20–30 minutes to the bake time and check until internal temp reaches 165°F.
- Food safety: Reheat leftovers to 165°F before serving. Do not refreeze leftovers that have been thawed in the fridge more than once.
Pro chef tips
- Don’t overfill the noodles — a thin, even layer of ricotta makes rolling easier and prevents spills.
- Slightly undercook the noodles (al dente) so they finish cooking in the oven without going mushy.
- Let the assembled dish rest 5–10 minutes after baking to help the rolls set; they’ll slice and serve much cleaner.
- Make ahead: Assemble the rolls a day ahead and refrigerate (covered); bake just before serving. For a different party idea, try making individual rolls in small ramekins and bake for neat single servings like this fun roll-up variation.
Creative twists
- Vegetarian: Omit sausage and bulk up the filling with sautéed mushrooms, zucchini, and red bell pepper.
- Spinach-forward: Double the spinach and add a pinch of nutmeg to the ricotta for depth.
- Spicy: Use hot Italian sausage and add red pepper flakes to the sauce.
- White sauce: Swap the tomato sauce for a béchamel with mozzarella for a creamy, white roll-up.
Common questions
Q: Can I assemble these ahead of time?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours before baking. If frozen, add extra bake time and ensure internal temp reaches 165°F.
Q: Can I use no-boil noodles?
A: Yes. Soak or follow package directions for no-boil noodles; they often soften while baking. If using no-boil, ensure there’s enough sauce so the noodles hydrate.
Q: How do I make this dairy-free or vegan?
A: Use plant-based ricotta or blended tofu for the filling, dairy-free mozzarella and Parmesan alternatives, and swap sausage for a plant-based crumble. Texture will vary, so adjust seasoning.
Q: What if my rolls fall apart when I lift them?
A: Roll tightly and place seam-side down. If the ricotta is very wet, drain excess liquid or add more Parmesan to firm the mix.
Q: Can I make smaller or larger portions?
A: Yes — proportion the filling and sauce. For bite-sized appetizers, cut cooked rolls into pieces and broil briefly with extra cheese.
Conclusion
These Lasagna Roll Ups are a practical, delicious twist on classic lasagna — perfect for busy families, meal preppers, and dinner parties. For another tested roll-up method with helpful step photos, see Lasagna Roll Ups – The Cozy Cook, and if you like video guidance alongside a similar recipe, check out Lasagna Roll Ups Recipe (with Video).
Lasagna Roll Ups
Ingredients
Pasta
- 12 sheets lasagna sheets Cook according to package directions.
Meat Sauce
- 1 lb Italian sausage Can substitute with ground beef or turkey.
- 1 cup yellow onion, chopped
- 4 cloves garlic, minced
- 2 cans 15 oz tomato sauce
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/4 tsp dried oregano
Ricotta Filling
- 1 container 15 oz ricotta cheese
- 2 cups mozzarella cheese, grated Reserve 1 cup for the filling.
- 1/2 cup Parmesan cheese, grated Reserve 1/4 cup for the filling.
- 1 cup fresh spinach, chopped Can substitute with frozen spinach, thawed and squeezed.
- 1 large egg
Instructions
Preparation
- Boil the noodles: Cook lasagna sheets according to package directions until al dente. Drain and separate so they don’t stick. Lay them flat on a lightly oiled tray or clean towel.
- Make the meat sauce: In a large skillet over medium heat, add chopped onion and sausage. Cook, stirring occasionally, until the sausage is fully cooked and the onions soften (about 6–8 minutes). Add minced garlic, dried parsley, basil, oregano, and the tomato sauce. Stir, reduce heat to low, and simmer 10–15 minutes. Remove from heat and let cool slightly.
- Prep the ricotta filling: In a bowl, combine the ricotta, egg, 1/4 cup Parmesan, 1 cup mozzarella, and chopped spinach. Mix until smooth and evenly distributed. Season with a little salt and pepper to taste.
- Spread sauce in dish: Spoon about 1/4 cup of the meat sauce into the bottom of a 9x13 baking dish to prevent sticking.
Assembly
- Assemble rolls: Lay a lasagna sheet flat. Spread ~2 tablespoons of the ricotta mixture down the center of the noodle, leaving a small border. Spoon ~2 tablespoons of meat sauce on top of the ricotta. Starting at one end, roll the noodle tightly and place seam-side down in the prepared baking dish. Repeat with remaining noodles (you should have 12 rolls).
- Top and bake: Pour remaining meat sauce evenly over the rolls. Sprinkle with the remaining 1 cup mozzarella and remaining Parmesan. Cover with foil and bake at 350°F for 40 minutes. Remove foil and bake 5 more minutes to brown the cheese. Let cool 5–10 minutes before serving.
