What I Make When I’m Short on Time
I started making lasagna roll-ups because I wanted all the same comfort of a classic lasagna, but with less time in the oven and less mess on the plate. They bake faster, are easier to serve, and still come out bubbly and golden. I usually pair them with a simple green salad and garlic bread, and dinner’s done. It’s one of those meals that feels homemade without taking all night.
No slicing messy squares straight from the oven – each roll is already portioned, which helps a lot when feeding kids or guests. Everyone gets the same amount without the slipping and sliding that happens with regular lasagna.
I’ve made just about every kind of lasagna: classic layered lasagna, ravioli lasagna, crockpot lasagna, eggplant lasagna, and white sauce. I like them all, but roll ups are what I make most often. The noodles are cooked just right, the meat sauce is flavorful, and the cheese melts perfectly.
This version is my go-to for family dinners or when I need something easy for company. It also makes good leftovers, and freezes well – great for bringing to a new parent or anyone who could use a homemade meal.
If you want a variation, I also make Alfredo chicken lasagna roll ups with a white sauce instead of red. Or try something even cozier like my Lasagna Soup for the same flavors without the baking.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Lasagna noodles: Use long, ruffled-edge noodles (the kind in a box you boil). Don’t use oven-ready or flat pasta sheets – they’ll fall apart when rolling.
- Ground beef: Use 90/10 lean. Too much fat will make the rolls greasy and runny. If desired, you can substitute with ground turkey, ground chicken, or Italian sausage.
- Marinara: A thinner tomato sauce, usually without added sugar. Any tomato or pasta sauce will work in a pinch. I like to use Rao’s marinara, or Kirkland’s organic marinara.
- Ricotta, parmesan, mozzarella, and egg: Ricotta adds creaminess, parmesan gives sharp flavor, and mozzarella melts over the top. The egg binds the filling so it doesn’t ooze out.
- Italian seasoning: A dried blend of herbs like oregano, basil, and thyme. I like to make my own homemade Italian Seasoning blend.
How to Make Lasagna Roll Ups
Boil the noodles and rinse with cool water so they don’t stick.
Tip!
Salting your pasta water is key. It’s the best way to give the noodles flavor from the start!
Mix the ricotta filling with egg, parmesan, mozzarella, and seasoning.
Cook the ground beef with onion, garlic, and marinara sauce.
Spread filling and sauce on each noodle and roll them up.
Place rolls in the baking dish, seam-side down.
Top with more sauce and mozzarella, then bake.
Broil briefly to brown the cheese, then finish with parsley or fresh basil.
Tips for the Best Lasagna Roll Ups
- Let the noodles cool slightly before rolling. This helps prevent tearing and keeps your hands safe.
- Boil a couple of extra noodles in case any rip while cooking.
- Use a block of mozzarella and grate it yourself. It melts better and gives a creamier top.
- Spread sauce on the bottom of the baking dish to keep the rolls from sticking and drying out.
- Tent the foil with toothpicks so it doesn’t touch the cheese while baking.
- Make Ahead: You can assemble the lasagna roll ups up to 1 day in advance. Cover and refrigerate, then bake when ready. Add a few extra minutes to the bake time if going straight from the fridge.
Storing
Keep leftovers in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months. They reheat well straight from the fridge or freezer.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lasagna Roll Ups
Equipment
- 9×13 inch casserole dish
- Baking sheet
- medium mixing bowl
- wooden spoon
- Measuring cups and spoons
- Aluminum Foil
Ingredients
- 12 uncooked lasagna noodles
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef 90/10
- Salt and ground black pepper to taste
- ½ medium yellow onion about 75 g, finely diced
- 2 cloves garlic finely minced
- 1 24 oz jar (680 g) marinara sauce
- 15 ounces (425 g) whole milk ricotta cheese
- 1 large egg
- ½ cup (50 g) grated parmesan cheese
- 2 ½ cups (250 g) part-skim shredded mozzarella cheese divided
- ½ teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the noodles according to package instructions in salted water until al dente. Drain and transfer to a pot of room temperature water to prevent sticking.
- Preheat the oven to 375°F (190°C).
- In a Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink. Drain excess fat if necessary. Season with salt and ground black pepper.
- Add the onion and cook for 2 to 3 minutes until translucent. Add the garlic and cook for 30 seconds.
- Stir in the marinara sauce, bring to a simmer, and cook for 5 minutes. Remove from heat.
- In a medium bowl, combine the ricotta, egg, parmesan cheese, 1 ½ cups of mozzarella, and Italian seasoning. Stir until smooth and well combined.
- Spread ½ cup of the meat sauce on the bottom of a 9×13 inch casserole dish.
- Lay the noodles flat on a baking sheet. Spread about ¼ cup of the ricotta mixture evenly over each noodle. Top with 1 heaping tablespoon of the meat sauce.
- Roll up each noodle and place seam-side down in the casserole dish.
- Cover with the remaining meat sauce and top with the remaining 1 cup of mozzarella cheese.
- Loosely tent with foil, ensuring the foil does not touch the cheese, and bake for 30 minutes.
- Uncover and broil for 1 to 3 minutes, watching carefully, until the cheese begins to brown. Remove from the oven, sprinkle with parsley, and serve.
Notes:
- Cook a few extra noodles in case any tear during boiling.
- Keep noodles in water after draining to prevent sticking.
- Use freshly grated cheese for the best texture and flavor.
- A nonstick baking dish helps, but still spread sauce at the bottom to prevent sticking.
- Break up ground beef thoroughly to ensure even texture throughout the roll ups.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
What to Serve With Lasagna Rolls
A salad is always a welcome side dish for lasagna night. Simple salads like wedge salad, broccoli slaw, simple tossed green salad, or a Caesar salad.
You could swap the salad idea for cooked veggies like these dressed roasted broccoli with carrots, roasted fingerling potatoes or crispy air fryer cauliflower.
Bread. Complete your menu with a basket of Olive Garden copycat breadsticks or Texas roadhouse rolls for everyone to share!
Frequently Asked Questions
Yes. Leave out the meat or swap it with finely chopped vegetables like mushrooms, broccoli, or bell peppers. Let them cook in the sauce just like the meat would. You could also add chopped spinach to the cheese mixture if desired.
Yes. Bake it, let it cool, then cover and refrigerate. Reheat in the oven the next day until warmed through.
Assemble the roll ups but don’t bake them. Cover the dish with foil and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight or bake from frozen with extra bake time.
If you love this recipe, don’t forget to share it with others so they can keep coming back to it as much as you and I do!
Shani says
When I saw this recipe, I knew I had to try it! Lasagna always seemed intimidating to me but I’m glad I decided to attempt these lasagna roll-ups. Super easy to follow and extremely delicious. I paired it with a side of cheesy garlic bread for lunch. Can’t wait to make this again 🙂