Easy Lasagna Roll Ups
These Lasagna Roll Ups take everything you love about classic lasagna and wrap it all up into perfectly portioned, individual rolls that are as fun to eat as they are to make.
With simple pantry staples and straightforward steps, you’ll have a restaurant-quality dinner on the table in under an hour. Every roll is loaded with flavor, and the golden, bubbly cheese on top is completely irresistible.
Variations & Substitutions
Ground pork or a mix of ground beef and Italian sausage works great here and adds a slightly richer, more savory depth to the filling. You can also swap ricotta for cottage cheese if that’s what you have on hand — just drain it well first to avoid a watery result.
For a spicier kick, use hot Italian sausage instead of plain ground beef. If you prefer a white sauce, a simple béchamel can replace the marinara entirely for a creamier, more indulgent take on these rolls.
Tips & Tricks for Perfect Results
Do not overcooking your noodles. You want them pliable enough to roll without cracking but not so soft they fall apart when you handle them. Under-cook them by a minute or two since they’ll finish cooking in the oven.
Also, spreading the filling all the way to the edges of each noodle ensures you get a good filling-to-pasta ratio in every bite. And don’t skip that foil for the first part of baking — it traps steam and prevents the tops from drying out before the centers are heated through.
Serving Suggestions
These roll ups pair well with a crisp Caesar salad or a simple arugula salad dressed with lemon and olive oil. A side of crusty garlic bread is almost mandatory for soaking up any extra sauce in the pan. For a heartier meal, serve alongside roasted broccoli or sautéed zucchini.
A glass of medium-bodied red wine — like a Chianti or Sangiovese — rounds out the meal nicely and really complements the richness of the meat and cheese filling.
Equipment Needed
Having the right tools on hand makes the assembly process much smoother and more enjoyable.
- Large pot for boiling noodles
- Large skillet or sauté pan
- Mixing bowl (large)
- 9×13 inch baking dish
- Aluminum foil
- Wooden spoon or spatula
- Baking sheet (for resting cooked noodles)
- Sharp knife and cutting board
- Measuring cups and spoons
- Cheese grater
Prep Ahead Tips
You can assemble the entire dish up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate it until you’re ready to bake. Just add an extra 10 minutes to the covered baking time since you’re starting from cold.
The meat filling alone can also be made up to 2 days ahead and stored in the fridge — this cuts your day-of prep time significantly. Even cooking and storing the noodles ahead of time on an oiled tray saves a chunk of effort on busy evenings.
Budget Tips
Ground beef is one of the most affordable proteins you can use, especially if you buy in bulk and freeze portions. Watch for sales on ricotta and shredded mozzarella — they freeze surprisingly well, so stock up when the price is right. Jarred marinara sauce is perfectly fine here and often goes on sale, so grab a couple of jars.
Lasagna noodles are inexpensive and shelf-stable, making them great to keep on hand. Buying a block of Parmesan and grating it yourself is far more economical than buying pre-grated, and it tastes noticeably better too.
Storage & Reheating
Leftover roll ups store well in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them individually wrapped in plastic wrap and then placed in a freezer-safe bag for up to 3 months.
To reheat from the fridge, microwave individual portions for 2–3 minutes, or place them in a covered baking dish and reheat in a 350°F oven for about 15–20 minutes. From frozen, thaw overnight in the refrigerator before reheating. Adding a small spoonful of marinara on top before reheating helps keep things moist and flavorful.
Easy Lasagna Roll Ups
Ingredients
For the Filling:
- 12 lasagna noodles
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 1 lb ground beef 80/20
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning oregano, basil, thyme blend
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
For the Sauce:
- 2 cups marinara sauce jarred or homemade
- 1 tablespoon olive oil
For Topping:
- Fresh basil leaves for garnish
- Extra Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente, about 8–10 minutes. Drain and lay them flat on a lightly oiled baking sheet to prevent sticking. Don’t rinse them — you want a little starch on there to help the filling grip.
- While the noodles cook, heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up as you go, until browned, about 6–7 minutes. Add the minced garlic, Italian seasoning, onion powder, salt, pepper, and red pepper flakes. Stir and cook for another minute. Drain off excess fat and let it cool slightly.
- In a large mixing bowl, combine the ricotta, 1 cup of the mozzarella, Parmesan, and egg. Mix well until smooth. Fold in the cooked meat mixture and stir until everything is evenly combined.
- Preheat your oven to 375°F. Spread about ½ cup of marinara sauce in the bottom of a 9×13 inch baking dish. Lay each lasagna noodle flat and spread about 3 tablespoons of the filling evenly over the length of each noodle. Roll each noodle up firmly and place it seam-side down in the baking dish.
- Spoon the remaining marinara sauce over the top of each roll. Sprinkle the remaining 1 cup of mozzarella evenly over everything.
- Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbling. Let the rolls rest for 5 minutes before serving.
- Top with fresh basil leaves and an extra sprinkle of Parmesan. Serve hot right out of the dish!
