This lasagna roll ups recipe saved my sanity during those crazy weeknight dinners when everyone wanted something different. After making regular lasagna for years and dealing with the mess of trying to cut neat squares, I stumbled onto this method that gives you all the flavors you love in perfect individual portions. What started as a desperate attempt to feed my picky family has turned into our most requested dinner.
Why You'll Love This Lasagna Roll Ups Recipe
These lasagna roll ups have saved my weeknight dinners more times than I can count. If you're tired of making regular Lasagna Roll Ups and having it fall apart when you try to serve it, you're going to love how neat and tidy these little rolls are. Each person gets their own perfect portion with all the cheesy, meaty goodness you want, and nobody fights over who gets the best piece anymore.
What I really love is how much easier they are to eat - Oliver can handle his whole serving without making a huge mess, and I don't have to worry about cutting perfect squares or dealing with layers that slide around. They're also great for bringing to potlucks because they look fancy but are actually pretty simple to make. When I'm feeling lazy, I can even prep them ahead of time and just pop them in the oven when we're ready to eat.
Jump to:
- Why You'll Love This Lasagna Roll Ups Recipe
- Ingredients for Lasagna Roll Ups
- Step-by-Step Instructions
- Tasty Twists on Lasagna Roll Ups
- Storage Tips
- Smart Swaps for Your Lasagna Roll Ups
- Equipment For Lasagna Roll Ups
- What to Serve With Lasagna Roll Ups
- Top Tip
- The Secret Recipe My Cousin Will Never Share
- FAQ
- Dinner Just Got So Much Easier!
- Related
- Pairing
- Lasagna Roll Ups
Ingredients for Lasagna Roll Ups
The Pasta Base:
- Lasagna noodles
- Salt for boiling water
The Filling:
- Ground beef or Italian sausage
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Large eggs
- Fresh spinach
- Garlic cloves
- Italian seasoning
- Salt and pepper
The Sauce:
- Extra mozzarella for topping
- Marinara sauce
See recipe card for quantities.
Step-by-Step Instructions
Get Started:
- Boil a big pot of salted water
- Cook lasagna noodles until just bendable
- Drain and lay flat on clean towels
- Don't let them stick together
Make the Filling:
- Brown your ground beef in a large pan
- Drain the fat and let meat cool slightly
- Mix ricotta, egg, and half the mozzarella in a bowl
- Add cooked meat and seasonings
- Stir in chopped spinach if using
Roll Them Up:
- Spread filling evenly on each noodle
- Roll from one end to the other
- Don't overstuff or they'll burst
- Place seam-side down in baking dish
Bake to Perfection:
- Pour marinara sauce over rolls
- Sprinkle remaining mozzarella on top
- Cover with foil and bake at 375°F
- Remove foil last 10 minutes for browning
Tasty Twists on Lasagna Roll Ups
Chicken Alfredo Style:
- Cooked shredded chicken
- Alfredo sauce instead of marinara
- Extra garlic in the filling
- Broccoli pieces if you're feeling fancy
Mexican Style:
- Ground beef with taco seasoning
- Pepper jack cheese
- Salsa instead of marinara
- Top with cilantro and sour cream
Veggie Packed:
- Skip the meat entirely
- Load up with spinach and mushrooms
- Add diced zucchini or bell peppers
- Use whatever vegetables need using up
Oliver's Favorite:
- Extra cheese (obviously)
- No spinach (he's still working on that)
- Sweet Italian sausage instead of beef
- Extra sauce for dipping
Storage Tips
Same Day Storage:
- Cool completely before covering
- Keep in the baking dish with foil
- Fridge for up to 3 days
- Reheat individual portions in microwave
Make-Ahead Magic:
- Assemble rolls but don't bake
- Cover tightly and refrigerate overnight
- Add 10 extra minutes to baking time
- Perfect for busy weeknights
Freezer Storage:
- Wrap individual rolls in plastic wrap
- Store in freezer bags up to 3 months
- Bake from frozen at 350°F for 45 minutes
- Cover with foil so they don't dry out
Reheating Tips:
- Microwave individual rolls for 1-2 minutes
- Oven method: 350°F for 15 minutes covered
- Add a splash of water if they look dry
Smart Swaps for Your Lasagna Roll Ups
From making these for different family needs, here are the swaps that actually work:
Meat Options:
- Ground beef → Ground turkey or chicken
- Italian sausage → Regular ground pork
- Meat → Skip it for vegetarian version
- Fresh → Leftover cooked chicken works great
Cheese Changes:
- Ricotta → Cottage cheese (drain it first)
- Mozzarella → Any melty cheese you have
- Parmesan → Romano or skip it
- Regular → Low-fat versions work fine
Veggie Additions:
- Spinach → Any greens you like
- Fresh → Frozen spinach (squeeze out water)
- None → Add diced mushrooms or peppers
Sauce Switches:
- Marinara → Any pasta sauce
- Store-bought → Homemade if you have time
- Regular → Alfredo for white sauce version
Equipment For Lasagna Roll Ups
- Large pot for boiling noodles
- 9x13 inch baking dish
- Large mixing bowl
- Clean kitchen towels
- Large spoon for spreading
What to Serve With Lasagna Roll Ups
These Lasagna Roll Ups are pretty hearty on their own, but I've found a few sides that make the meal feel complete without being too much. A simple Caesar salad or mixed greens with Italian dressing works perfectly - the crisp lettuce cuts through all that rich cheese and helps balance out the heaviness. Oliver always requests garlic bread, and honestly, it's hard to say no when you've got extra marinara sauce for dipping.
For vegetables, I like to keep things simple with steamed broccoli or green beans - nothing fancy, just something green to make me feel better about all the cheese we're eating. Roasted zucchini or bell peppers also work great if you want to stay with the Italian theme. If I'm feeling ambitious, I'll make a quick antipasto salad with olives, tomatoes, and mozzarella balls.
Top Tip
- The key to perfect reheating is adding just a tiny splash of water or extra sauce before warming them up. This keeps the pasta from drying out and the cheese from getting rubbery. I learned this the hard way when Oliver refused to eat his "chewy" leftovers and I had to start over with dinner.
- When storing them, I like to wrap individual Lasagna Roll Ups in plastic wrap before putting them in the fridge or freezer. This way everyone can grab exactly what they want without unwrapping a whole dish. It's also great for portion control - Oliver knows he gets two rolls for dinner, and there's no arguing about who got more.
- As Oliver always says, "Leftover Lasagna Roll Ups are like finding treasure in the fridge!" He's not wrong - there's something magical about opening the fridge and seeing those perfectly portioned meals just waiting to be heated up. It's like having your own personal restaurant right at home.
The Secret Recipe My Cousin Will Never Share
My cousin makes lasagna roll ups that are so good, people literally fight over the last one at family dinners. She's been guarding her recipe like it's the crown jewels, just smiling and changing the subject whenever anyone asks. Well, I finally spied on her in the kitchen during Christmas dinner and figured out her sneaky tricks. She lets her ricotta mixture sit overnight in the fridge with a smashed garlic clove in it, then fishes out the garlic before using it - the flavor gets into every bite without being overpowering.
She adds a good splash of cheap red wine to her ground beef while it's browning and lets it cook down until the meat gets almost crispy around the edges. That wine gives the meat this rich, deep flavor that makes everyone go "mmm, what IS that?" when they take their first bite. I've been using both tricks ever since, and now people ask ME for the recipe. Don't tell I figured it out - she might stop making them for our get-togethers!
FAQ
Can I make Lasagna Roll-Ups ahead of time?
Yes! These are perfect for making ahead. You can assemble the rolls completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add about 10 extra minutes to the cooking time since they'll be cold from the fridge.
Can I freeze Lasagna Roll-Ups?
Absolutely! Wrap individual unbaked rolls in plastic wrap, then store in freezer bags for up to 3 months. You can bake them straight from frozen - just cover with foil and bake at 350°F for about 45 minutes.
Can I use store-bought sauce?
Of course! I use store-bought marinara sauce all the time. Pick whatever brand your family likes best. You'll need about 2-3 cups total - some for the bottom of the pan and some to pour over the rolls.
Do I have to use ricotta cheese?
Not at all! Cottage cheese works great as a substitute - just drain it in a fine strainer for about 10 minutes first. You can also use a mix of cream cheese and sour cream if that's what you have on hand.
Dinner Just Got So Much Easier!
Now you've got all the tricks to make perfect lasagna roll ups that'll have your family asking for them every week. These little bundles of cheesy goodness prove that sometimes the best comfort food comes in the simplest packages, and you don't need to stress over complicated layering to get amazing results. They're honestly one of those recipes that makes you look like a kitchen genius when they're actually pretty forgiving to make.
Want more crowd-pleasing dinners that won't stress you out? Try our The Best Green Bean Casserole Recipe that's perfect for holidays and potlucks when you need something reliable. Need another family-friendly meal that actually gets eaten without complaints? Our Healthy Cheeseburger Casserole Recipe turns everyone's favorite fast food into a wholesome dinner that kids actually ask for seconds of. Or switch things up with our Healthy Sushi Bake in 30 Minutes or Less - it's way easier than you think and always gets people talking at dinner parties.
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Pairing
These are my favorite dishes to serve with Lasagna Roll Ups :
Lasagna Roll Ups
🍳 Equipment
- 1 Large pot (For boiling lasagna noodles)
- 1 9x13 baking dish (For assembling and baking roll ups)
- 1 Mixing bowl (For cheese and meat filling mixture)
- 1 Large spoon (For spreading filling)
- 1 Kitchen towel (To lay cooked noodles flat)
- 1 Foil (To cover dish while baking)
Ingredients
- 12 Lasagna noodles - Cooked until bendable, not mushy
- 1 teaspoon Salt - For boiling water
- 1 lb Ground beef - Or Italian sausage
- 1 cup Ricotta cheese - Let sit overnight with garlic if desired
- 1.5 cup Mozzarella cheese - Divided (½ for filling, rest on top)
- ¼ cup Parmesan cheese - Grated
- 2 Eggs - Large
- 1 cup Fresh spinach - Chopped (optional)
- 2 Garlic cloves - Minced or smashed for flavor infusion
- 1 teaspoon Italian seasoning - Or your preferred herb mix
- Salt and pepper - To taste
- 2.5 cup Marinara sauce - Store-bought or homemade
Instructions
- Boil lasagna noodles in salted water until bendable, then drain and lay flat to cool.
- Brown the ground beef, drain excess fat, and let it cool slightly.
- Mix ricotta, eggs, mozzarella, Parmesan, garlic, seasoning, and spinach (optional).
- Spread filling on noodles, roll them up, and place seam-side down in a baking dish.
- Pour marinara sauce over rolls, top with cheese, cover with foil, bake, then uncover to brown.
patty says
You need to fix your recipe down below. It doesn’t tell you the temperature for baking these I had a look all over on this page to find it up top somewhere.
Lisa says
Oven temp and time?