Lasagna Roll Ups

These lasagna roll ups are an easy dinner idea made with lasagna noodles filled with creamy ricotta cheese and hearty meat sauce then topped with more mozzarella.

Easy Lasagna Roll-Ups

Lasagna rolls ups are one of my favorite meals to make for guests! They come together in no time and are always a crowd pleaser. You get all the same layers and flavors as traditional lasagna, however they are easier to serve. No more messy squares falling apart as you try to dish them from the pan!

Lasagna roll ups are made with a hearty meat sauce and creamy ricotta filling, they are perfect comfort food. Whenever I’m craving Italian food, these or my easy lasagna soup are always top of mind.

Ingredient Notes

• Lasagna noodles: Cook these only until al dente as they are baked in the oven.
• Shredded mozzarella cheese: Just like traditional lasagna, this is placed on top before baking.
• Beefy lasagna roll up sauce: Ground beef or sausage, onion, garlic, marinara sauce, Italian seasoning and salt and pepper. You could also use this homemade spaghetti sauce.
• Creamy ricotta filling : Egg, ricotta cheese, fresh basil and Parmesan cheese.

How to Make Lasagna Rolls

Cook the meat and onions in a pan until the meat is brown and the onions are soft. Drain any excess grease and then add in the crushed garlic and cook for 1 to 2 more minutes. Pour in the jar of spaghetti sauce and Italian seasoning and let simmer for about 15 minutes.

Make the ricotta filling while the sauce simmers. Whisk the egg in a medium bowl, then mix in the ricotta and basil until smooth.

Spread 1 cup of the sauce into the bottom of a 9×13″ casserole dish. Lay the noodles down flat, spread about 3 Tablespoons of the ricotta filling onto each noodle. Add 1/4 cup sauce down the middle. Then roll up the noodles and place in the baking dish. Top with remaining sauce and add a sprinkle of mozzarella on each.

Cover pan with foil and bake in oven at 375°F for 25 minutes. Remove the foil and bake another 10 to 20 minutes, or until the rolls are golden and bubbly. Remove from oven and set for about 5 minutes, then serve and enjoy!

Cooking Tips

• Cook the lasagna noodles with 1-2 Tablespoons of salt. I always cook 2 extra in case one cracks.
• Make sure to not overcook your lasagna noodles. I like to cook them al dente (a few minutes less than the package says) since they’re baking in the oven too.
• Add enough sauce to cover the bottom of the pan and around the edges after the noodles are in. The noodles will soak up some of the sauce to prevent dryness.
• Add additional mozzarella cheese to the middle layer if you like your lasagna extra cheesy.
• To make assembly easier, place 6 noodles on a cookie sheet and then spread the sauce down the middle and roll up. Then move to casserole dish.
• Freeze half the batch after assembling for another easy freezer meal down the road.

Lasagna Rolls Serving Suggestions

Some of our favorite sides to serve with these lasagna roll ups include a chopped salad or oven roasted vegetables with garlic bread or breadsticks

Meal Prep

• Assembling in advance: Prepare sauce and filling then assemble the lasagna rolls in the pan. Instead of baking, simply cover with lid or foil and refrigerate for up to 24 hours before baking. The meat sauce can also be made up to 3 days ahead.
• Freezing: Assemble the rolls as directed in a freezer container (or foil pan for an even easier clean up). Cover with lid or foil and place in freezer. Let thaw in the fridge overnight and then bake according to directions. If you’re baking the dish from frozen, let it bake in the oven for about an hour.

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