These Lasagna Roll Ups are an easier approach to this classic Italian comfort food dish of layered pasta, meat, and cheese. Simple prep and easy assembly means this is a lasagna dinner you can have on the table any day of the week!
If you are looking for inspiration for your next pasta night, you might also want to try Chicken Spaghetti Casserole, Chicken Enchilada Pasta, Creamy Pork Carnitas Pasta, or Creamy Garlic Shrimp Alfredo Pasta.
Lasagna Roll Ups
All the flavors of a classic lasagna are present in this dish, but wrapped up in a fun approach that makes puts an interesting twist on dinner! We also love how rolling up lasagna noodles means that you have perfectly portioned servings ready to be dished out or placed in containers to enjoy as leftovers later in the week.
It’s also really easy to bake only half a batch of lasagna roll ups and freeze the rest to have on hand. Just thaw the frozen lasagna roll ups in the fridge overnight then bake as directed.
The kids also really enjoy helping with this one because it’s so fun rolling up the fillings in the lasagna noodles.
What goes into lasagna roll ups?
- Lasagna noodles – you will want the classic kind that you boil, rather than the no-cook kind.
- Marinara sauce – buy your favorite jar of marinara sauce or make it at home from scratch.
- Ground beef – if you want, you could use mild or spicy Italian sauce instead for a different flavor profile.
- Onion – sauteeing the onion with the ground beef helps make jarred marinara sauce taste like it was homemade.
- Minced garlic
- Salt & pepper
- Ricotta cheese
- Dried Italian herbs – some basil, oregano, and garlic powder are added because they are all classic Italian flavors.
- Mozzarella cheese – use freshly grated mozzarella cheese since it melts better than the pre-shredded kind that is coated in a powder to prevent it from sticking.
- Parmesan cheese – we recommend freshly grated Parmesan cheese rather than the powdered kind from a bottle.
- Parsley – fresh chopped Italian flat leaf parsley adds a bit of color and flavor to the finished dish.
How to make lasagna roll ups
- Start by boiling the lasagna noodles in a large pot filled with salted water. Cook according to the package directions, then lay out flat on a baking sheet that has been sprayed with cooking spray to prevent them from sticking.
- Meanwhile, make the meat sauce by browning ground beef and the chopped onion in a large skillet. Add the garlic and season with salt & pepper, then pour the jar of marinara sauce in and reduce the heat to a simmer. The flavors will combine as the sauce simmers slowly while you prepare the rest of the lasagna roll up components.
- Make the ricotta cheese filling by mixing ricotta cheese, an egg, dried basil, dried oregano, garlic powder, salt, pepper, mozzarella cheese and Parmesan cheese in a bowl. Set aside.
- When read to assemble the lasagna roll ups, evenly divide the ricotta mixture between each of the lasagna noodles and spread it down the length of each noodle. Top with a spoonful of the meaty marinara sauce, then roll up each lasagna noodle and transfer it to a 9×13-inch baking dish with about 1/2 cup of sauce spread in the bottom to keep the lasagna roll ups from sticking.
- Top with the remaining sauce and reserved mozzarella cheese, then cover with foil and bake in a 375 degree F oven for 40-45 minutes. Remove the foil during the last 10 minutes of baking. The lasagna should be hot all the way through and the cheese wlill be melted on top. Let sit for 10 minutes, then sprinkle with freshly chopped parsley before serving.
Is lasagna better with ricotta or cottage cheese?
I have found that you can really use either option when making lasagna roll ups, so it mostly comes down to personal preference. Ricotta cheese is a more classic approach to lasagna, but cottage cheese is typically lower in fat and calories.
Why do you put eggs in lasagna?
The egg in the cheese mixture for filling the lasagna roll ups works as a binding agent to help so the cheese doesn’t ooze out as much when serving. Another thing that helps lasagna be less runny is to let it sit for at least 10 minutes before serving any of the lasagna roll ups. This gives them time to set up a bit.
Want more casserole inspiration? Here you go!
- Taco Casserole
- Turkey Mediterranean Casserole
- Cheesy Broccoli Casserole
- Texas Lasagna
- Three Cheese Stuffed Shells Recipe
- Pepperoni Pizza Lasagna Rolls
- Easy Sausage and Rice Casserole
Lasagna Roll Ups
- 12 lasagna noodles cooked according to package directions
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 lb. ground beef
- 1/2 large onion, chopped
- 4 cloves garlic minced
- 1 (24-ounce) jar marinara sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 375 degrees F. Spray a 9×13″ baking dish with cooking spray.
Cook the noodles according to the package directions, then drain and lay them flat on a baking sheet without overlapping. Set aside.
In a large skillet, brown the ground beef with the chopped onion and garlic. Add the marinara sauce and simmer for 5 minutes. Season with salt and pepper to taste.
In a large bowl, combine the ricotta cheese, egg, mozzarella cheese, parmesan cheese, basil, oregano, garlic powder, salt, and pepper. Stir well.
To assemble, spoon about 1/2 cup of sauce into the bottom of the pan and spread it around as evenly as possible. Set aside another 1 cup of the sauce for topping the lasagna roll ups.
Divide the ricotta mixture evenly between the lasagna noodles, using the back of a spoon to spread it down one side of each noodle. Add a spoonful of sauce to each noodle, spreading it on to of the cheese mixture.
Roll up each noodle and transfer to the baking dish, arranging them in rows. Spoon the reserved sauce on top, then sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 30 minutes, then uncover and bake for 10 minutes more until the cheese is melted and the lasagna roll ups are hot.
Sprinkle with the chopped fresh parsley and serve.