Rich layers of ground beef, Italian sausage, ricotta, and bubbling mozzarella—these cozy, saucy lasagna roll ups bring all the comfort of classic lasagna, but in convenient, spiraled bundles. The smell of garlic and marinara drifting from the oven is basically a bear hug for your nose.
You’ve got just the right combo of textures too: tender pasta wrapped around a creamy, cheesy filling, topped with golden, slightly crispy mozzarella. It’s a weeknight win or cozy Sunday meal without the usual fuss of layering an entire pan of lasagna.
There’s something oddly satisfying about making these. Maybe it’s the rolling part (a little therapeutic, not gonna lie), or maybe it’s that each one turns out like a mini present, packed with love and meat sauce. However you slice—or roll—it, this lasagna roll up recipe lets you keep all the flavor and fun, minus the sprawling casserole drama.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Lasagna Roll Ups
This recipe has all the cozy carb-and-cheese vibes, wrapped up in a mess-free alternative to traditional lasagna. Plus, it looks impressive enough to fool people into thinking you’ve been cooking for hours (I won’t tell).
- Ridiculously simple to make: You just boil, stir, shmear, roll, and bake. No lasagna-level layering acrobatics required.
- Freezable and fridge-friendly: Make today, enjoy tomorrow, or squirrel away for future hungry you.
- Customizable for picky eaters: Leave out the sausage, add spinach, sub in turkey… it’ll bend, not break.
- Portion-perfect servings: No sad, collapsing slabs on plates—each roll has personality and stays intact.
- Cheesy in all the right ways: Mozzarella. Ricotta. Parmesan. Name a more iconic trio. I’ll wait.
- Smells like an Italian grandma’s kitchen: Even if your actual kitchen smells like dog treats and coffee most days.
Ingredient Notes
The beauty of these lasagna roll ups is that the ingredients play so nicely together—each one has a job, and they do it deliciously.
- Lasagna noodles: Go for the regular kind (not no-boil). You want that soft-but-firm bite that holds the shape well.
- Olive oil: Adds just enough fat to help the onions sauté without sticking or burning. Don’t skip it.
- Yellow onion: Brings sweetness and depth after a quick sauté. Dice small so no one bites into a big chunk.
- Garlic: Could we even call it lasagna without garlic? Fresh is best, but pre-minced will do in a pinch.
- Ground beef and Italian sausage: This duo adds that meaty richness that makes the whole dish sing. You can swap for turkey or go meatless if needed.
- Marinara sauce: Use your favorite jar, or homemade if you’ve got the time. A good sauce = good roll ups.
- Ricotta cheese: Creamy and mellow, it holds together the filling. Whipping it with an egg makes it spread more easily.
- Mozzarella cheese: Melty, gooey, golden. Save a generous handful for the top.
- Parmesan cheese: Sharp and salty, it adds that final cheesy oomph. Grate it fresh if you can.
- Italian seasoning: This blend brings all the herby goodness—oregano, basil, thyme—in one shake.
- Fresh parsley: A pop of bright green color and flavor, both inside and scattered on top.
How To Make This Lasagna Roll Ups
This isn’t a difficult recipe, but it’s got a few moving parts. Don’t worry though—nothing wild. We’re boiling, mixing, rolling, and then sitting back as the oven does its magic.
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Boil the pasta: Bring a big pot of salted water to a rolling boil, then cook your lasagna noodles until al dente, about 8–10 minutes. You want them just flexible enough to roll. Gently lay them flat on parchment or a baking sheet to cool—no noodle clumps allowed.
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Sauté the aromatics and meat: In a large skillet, start with the olive oil, then add chopped onion and garlic. Cook until soft and fragrant (your kitchen will smell amazing). Add the ground beef and sausage, breaking it up. Let it brown completely—about 6–8 minutes. Then drain off excess grease, unless you like things swimming.
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Add sauce and season: Stir in about a cup of marinara to the skillet. Sprinkle in salt, black pepper, and half a teaspoon of Italian seasoning. Reduce the heat and let it simmer for 10 minutes while you assemble the cheese mixture.
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Mix the cheesy filling: In a bowl, stir together ricotta, 1 cup of the mozzarella, all the Parmesan, an egg, the rest of the Italian seasoning, and a spoonful of chopped parsley. Give it all a good mix. You want a creamy, scoopable consistency.
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Prep the pan and assembly line: Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Lay the noodles out flat on a clean counter or cutting board.
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Layer the filling: Spread a generous scoop of the ricotta mixture over each noodle, leaving a bare edge to seal it. Then spoon 1–2 tablespoons of the meat sauce on top. Don’t overload it—roll ups, not slump overs.
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Roll ‘em up and place seam-side down: Carefully roll each noodle, starting at the filling end. Place each one seam side down into the saucy pan so they stay closed and cozy.
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Top with sauce and cheese: Pour the rest of your marinara over all the rolls, then sprinkle on the reserved 1/2 cup of mozzarella. Cover loosely with foil—tent it up so it doesn’t touch the cheese!
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Bake to cheesy perfection: Bake at 375°F for 25 minutes covered. Then uncover and bake 10–15 more minutes until the top is bubbly and golden. Let it sit for 5 minutes (torturous, I know) before serving.
Storage Options
Okay, let’s talk leftover logistics. One of the best parts about lasagna roll ups is how they actually hold up in the fridge, freezer, and even microwave. Leftovers aren’t sad here—they’re basically a planned second dinner.
If you have extras, let them cool completely first. Pop them in an airtight container and refrigerate for up to 4 days. When reheating, microwave for about 1–2 minutes per roll (depending on size). Splash on a spoon of extra marinara if the edges look too dry.
Freezing? Oh yes, they take beautifully to freezing. You can freeze the rolled but unbaked noodles in a baking dish (wrap tightly) or individually wrapped rolls. When you’re ready to cook, just thaw overnight in the fridge and bake as usual. Or bake straight from frozen, adding about 15 extra minutes with foil on.
And speaking of freezer matters, if you’re the kind of person who’s also wondering “Can you freeze lentil curry?”, you’re definitely my kind of meal-prep soul.
Variations and Substitutions
Even though these lasagna roll ups are lovely just as written, you’ve definitely got options if you’re feeling creative or working with what’s in the fridge.
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Spinach instead of meat: For a vegetarian version, swap the beef and sausage for sautéed spinach, mushrooms, or even roasted veggies. Still hearty but plant-forward.
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Chicken or turkey instead of beef: Shredded rotisserie chicken or ground turkey both work as lighter swaps. Try them with extra Italian seasoning to boost flavor.
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Different cheeses: Cottage cheese can sneak in for ricotta (yes, really). And provolone or fontina slices make indulgent toppers.
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Add heat: Like a little kick? Stir crushed red pepper flakes into your marinara or use spicy Italian sausage.
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Gluten-free pasta: There are plenty of gluten-free lasagna sheets on the market now. Just cook carefully—they’re a bit more delicate.
What to Serve with Lasagna Roll Ups
Once these cheesy spirals hit the table, you don’t need a whole production—but a few simple, lively sides make it feel like a well-rounded meal.
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A big leafy salad with a zippy vinaigrette helps cut through the richness. Something like arugula, lemon juice, and shaved Parmesan keeps things crisp and refreshing.
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Garlic bread or crusty sourdough is basically a must. Nothing sops up extra sauce quite like warm, buttered bread fresh from the oven.
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Roasted broccoli or green beans tossed with olive oil and lemon make a quick veggie side that isn’t fussy. They handle oven time like champs and balance the dish nicely.
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If you’re serving this for a bigger dinner spread, throw in something seasonal like roasted squash. Speaking of, if you’ve got leftovers you’re not quite sure about, here’s a handy tip on freezing butternut squash.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make lasagna roll ups ahead of time?
Yes, and honestly that’s part of why I love them. You can prep and assemble the roll ups the day before, then cover and refrigerate the whole dish uncooked. When you’re ready to eat, bake them straight from the fridge (adding 5–10 extra minutes if cold). Super handy for dinner guests or just low-energy Thursdays.
Can I freeze lasagna roll ups after baking?
Totally! Cool them completely first, then either keep them whole in the baking dish (if you have freezer space) or wrap individual ones in foil and pop them in a freezer bag. Reheat in the oven at 350°F until warmed through, or microwave them. A little spoon of extra sauce before reheating helps bring back that just-baked feel.
What’s the best way to keep the noodles from tearing when rolling?
Cook them just until al dente and avoid overhandling. Once drained, I like to lay them flat right on parchment paper in a single layer and give them a gentle pat dry. If they’re too soft or clumped together, they’ll split in protest. A little drizzle of oil in the boiling pot helps keep them from sticking, too.
Can I use different types of pasta for roll ups?
You can, but lasagna noodles are built for this kind of thing. If you’re experimenting, make sure whatever pasta you use is wide and flat enough to spread and roll. Sometimes wide egg noodles get suggested, but they’re trickier to handle. Stick with classic lasagna noodles if you want to minimize emotional damage.
Cozy Lasagna Roll Ups
Ingredients
Lasagna Roll Ups
- 12 lasagna noodles regular, not no-boil
- 1 tbsp (15 ml) olive oil
- 1 yellow onion small, finely diced
- 3 cloves garlic minced
- 1/2 lb (225 g) ground beef
- 1/2 lb (225 g) Italian sausage casings removed
- 2 cups (500 ml) marinara sauce divided, plus more for serving
- kosher salt and black pepper to taste
- 1 tsp Italian seasoning divided
- 1 1/2 cups (170 g) shredded mozzarella cheese divided
- 1 cup (250 g) ricotta cheese
- 1/2 cup (45 g) grated Parmesan cheese
- 1 large egg
- 2 tbsp (8 g) fresh parsley chopped, plus more for garnish
Equipment
- Large pot
- Large skillet
- 9x13 inch Baking Dish
- Mixing bowl
- Wooden spoon or spatula
- Foil
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente (8–10 minutes). Drain and lay noodles flat on parchment or a baking sheet to cool.
- Cook the aromatics and meat: Heat olive oil in a large skillet over medium heat. Add diced onion and garlic; cook until softened and fragrant, about 2–3 minutes. Add ground beef and sausage; sauté until browned and no pink remains, 6–8 minutes. Drain excess fat if needed.
- Add sauce and seasoning: Stir in 1 cup of marinara sauce, plus a pinch of salt and pepper and 1/2 tsp Italian seasoning. Simmer over low heat for 10 minutes. Remove from heat.
- Mix the cheese filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, remaining 1/2 tsp Italian seasoning, and 1 tbsp parsley. Stir well until creamy.
- Prep the baking dish and noodles: Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Lay each noodle flat on a clean surface.
- Assemble roll ups: Spread 2–3 tbsp of cheese mixture over each noodle, leaving a small border. Top with 1–2 tbsp meat sauce. Gently roll up each noodle and place seam-side down in the prepared baking dish.
- Top and bake: Pour remaining 1/2 cup marinara sauce over the roll ups. Sprinkle with reserved 1/2 cup mozzarella. Cover loosely with foil (tented) and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
- Garnish and serve: Let cool for 5 minutes. Sprinkle with extra parsley and serve with extra sauce if desired.
