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Easier to make than regular lasagna, lasagna roll ups are loaded with a cheesy filling and savory meat sauce for a satisfying recipe great for meal prep.
Perfectly portioned and easier to slice than classic lasagna, these roll-ups are freezer-friendly and perfect for weeknight dinners, holiday meals, and more!
Honestly, I have yet to meet a pasta meal I didn’t like. However, I have a particularly soft spot for freshly made lasagna, especially around the holiday season.
There’s just something about the thick noodles, rich meaty sauce, and creamy ricotta cheese that I can never get enough of. That said, while I love the taste, I don’t always have the time to make a batch of lasagna from scratch. That’s where these lasagna roll ups come into play!
Why You’ll Love This Recipe
Aside from the fact that this dish oozes with homemade meat sauce and a cheesy ricotta mixture that will leave you drooling, there are so many reasons to love this recipe!
- Great for meal prep
- Easier to make than regular lasagna
- Customizable for all your flavor preferences
- Reheats well
- Perfectly portioned and easy to slice and serve
Ingredient Notes
Here’s everything you’ll need:
For the Cheese Filing:
- Cheese – A combination of Ricotta, Mozzarella, and Parmesan creates a creamy filling and authentic flavor.
- Egg – Used to help bind the cheese, so it doesn’t ooze out of the noodles and go all over the place.
- Parsley – Fresh parsley works best to lighten the otherwise heavy flavors.
- Salt and Pepper – Used to enhance the rest of the ingredients.
Meat Sauce:
- Ground Beef – I use 90/10 ground beef, but feel free to use ground turkey or a combination of ground beef and spicy Italian sausage instead.
- Onion – Caramelizes with the beef for a sweet taste you’ll love.
- Garlic – Used to enhance the savory flavor.
- Canned Crushed Tomatoes – These form the base of the sauce. If you’re short on time, feel free to use canned marinara sauce instead. Although, it won’t be nearly as flavorful.
- Herbs and Spices – A combination of garlic powder, Italian seasoning, red crushed pepper flakes, fresh basil, salt, and pepper is the secret to creating lasagna roll ups that taste just as good if not better than your local restaurant’s.
- Sugar – This helps cut through the acidity of the tomatoes, creating a more well-rounded taste.
Roll Ups:
- Lasagna Noodles – Regular lasagna noodles are all you’ll need.
- Mozzarella Cheese – You can never have too much cheese! This is sprinkled on top for extra goodness.
Variations
There are endless ways to make lasagna roll up recipes. So, feel free to experiment and mix and match your favorite ingredients to make this dish your own. For example:
- You can add spinach and swap out the beef for sausage or ground turkey.
- Chicken can easily be used instead of beef for a leaner recipe.
- Vegetables like spinach and mushrooms can be included for a boost of fiber and nutrients.
- Zucchini strips can be used in place of noodles for a low-carb recipe.
Top Tips
- Adjust the Seasonings. Be sure to taste your meat sauce and cheese filling as you cook, and adjust the spices as needed to satisfy your tastebuds.
- Don’t Overfill the Noodles. You’ll only want to spread about 3 tablespoons of the cheese filling and ¼ cup of the meat sauce on each lasagna noodle. Any more than that, and they’re likely to overflow.
- Roll Tightly. Make sure to roll each noodle onto itself tightly like a jelly roll to ensure the filling stays in place.
- Don’t Overcook the Pasta. Be sure to follow the package instructions, cooking the lasagna just until it is al dente. Any longer, and it won’t be pliable or easy to roll.
- Prepare Extra Noodles. Go ahead and boil 2-3 extra lasagna noodles, as some are likely to break and tear in the cooking process.
Storage Options
To store leftovers, cover them with foil, or transfer them to an airtight container where they will stay fresh in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat, pop your thawed leftovers in the microwave until heated through. Or, warm them in the oven at 350º Fahrenheit until your desired temperature is reached. If using the oven, feel free to warm your lasagna straight from the freezer, just add a few minutes to the baking time.
FAQS
Can lasagna roll ups be made gluten-free?
Sure! Feel free to replace the regular noodles with your favorite gluten-free lasagna noodles instead. Just note that the texture of the dish might change slightly.
Do I have to cook the lasagna noodles ahead of time?
Yes. No-boil noodles will not work for this recipe.
How can I prevent my lasagna noodles from tearing?
To prevent your lasagna from tearing, stir it frequently while cooking to prevent the noodles from sticking together. Then, arrange them in a single layer on a baking sheet or draped over a colander or bowl while you work. You can also brush a drizzle of olive oil over each noodle to keep them moist and pliable.
Can this recipe be made vegetarian?
Absolutely! For a vegetarian option, simply omit the meat, and use spinach and mushrooms instead. Or, opt for vegetarian meatless crumbles instead.
More Lasagna Recipes
Love lasagna as much as I do? You won’t want to miss out on these recipes, too!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Lasagna Roll Ups
Ingredients
Cheese Filling:
- 15 ounces ricotta cheese
- 1 cup mozzarella cheese
- 1 egg
- ¼ cup parmesan cheese
- 1 tablespoon fresh parsley , finely chopped
- salt and pepper to taste
Meat Sauce:
- 1 lb ground beef
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- 28 ounce can crushed tomatoes
- 15 ounce can crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon red crushed pepper flakes, optional
- sugar , to taste
- 1 tablespoon fresh basil
- salt and pepper to taste , *season generously*
Other Ingredients:
- 12-16 lasagna noodles , cooked al dente
- 2 cups mozzarella cheese
Instructions
- Add the ground beef to a large skillet, break it up and brown it completely. This should take about 10 minutes.
- Stir in the onions, garlic, granulated garlic, Italian seasoning, red crushed pepper flakes, salt, and pepper. Cook for 2-3 minutes and add oil if needed.
- Add the crushed tomatoes, basil, and sugar. Cover, reduce the heat to medium-low and cook for 20 minutes. Once the 20 minutes are up, check for seasoning, add more salt and pepper if needed, and turn off the heat.
- Allow the meat sauce to cool for 10-15 minutes. While the meat sauce, cools, boil the lasagna noodles until al dente and then drain.
- In a large bowl, combine the ricotta cheese, 1 cup mozzarella cheese, 1 egg, parmesan cheese, parsley, salt, and pepper. Mix until well combined.
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
- Place the cooked noodles on the baking sheet and spread 3 tablespoons of the cheese filling on each noodle.
- Spread about 1/4 cup of the meat sauce over each noodle and reserve the rest of the sauce for the top layer.
- Ladle about 1/2 cup of the meat sauce into a 9×13 baking dish.
- Roll up each noodle tightly like a jelly roll and then place them in the baking dish.
- Top with the remaining meat sauce and mozzarella cheese. Cover with aluminum foil and bake for 35 minutes. Once the 35 minutes are up, uncover and broil for 1-2 minutes or until the cheese is lightly golden.
Notes
- Don’t Overcook the Pasta. Be sure to follow the package instructions, cooking the lasagna just until it is al dente. Any longer, and it won’t be pliable or easy to roll.
- Prepare Extra Noodles. Go ahead and boil 2-3 extra lasagna noodles, as some are likely to break and tear in the cooking process.
- Don’t Overfill the Noodles. You’ll only want to spread about 3 tablespoons of the cheese filling and ¼ cup of the meat sauce on each lasagna noodle. Any more than that, and they’re likely to overflow.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.