Lasagna roll-ups are my go-to when I want the comfort of lasagna without wrestling with layers. They’re individually portioned, easy to assemble, and bake into cheesy, saucy spirals that everyone fights over.
This version uses a simple beef-and-sausage ragu and a creamy ricotta filling perfect for a cozy weeknight, Sunday supper, or make-ahead meal. If you like rolling and stuffing, you might also enjoy a sweet roll idea like these apple pie cinnamon rolls for dessert after dinner.
Why you’ll love these Lasagna Roll-Ups
These roll-ups take all the flavors of classic lasagna and package them into neat, shareable portions. They’re forgiving to assemble, family-friendly, and great for feeding a crowd or prepping ahead. I often double the meat sauce and freeze half for later; it saves so much time on busy nights.
I made these for a casual dinner party, and everyone loved the crispy edges and gooey centers.
Step-by-step overview
Cook noodles until just al dente, brown the meats with aromatics, then simmer briefly with marinara to concentrate flavor. Mix ricotta with egg and cheeses for a stable, creamy filling. Spread the cheese on each noodle, top with a bit of meat sauce, roll, and nestle the rolls in a sauced baking dish. Cover and bake until heated through and bubbly; finish uncovered to brown the cheese.
What you’ll need
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces ground beef
- 8 ounces Italian sausage, casings removed
- 1 (24-ounce) jar marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons dried Italian seasoning, divided
- 1 large egg
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, plus more for garnish
Ingredient notes and swaps:
- Ricotta: full-fat gives the creamiest texture; part-skim is fine.
- Sausage: hot or sweet, both work; choose your heat level.
- Noodles: No-boil noodles can be used, but slightly undercook them by 2 minutes so they don’t go mushy.
- For a lighter take, swap half the beef for finely chopped mushrooms. Also consider finishing the meal with a light dessert like pineapple upside-down cake.
How to prepare it
- Bring a large pot of well-salted water to a rolling boil and cook the lasagna noodles 8–10 minutes until al dente (they should still have a slight bite). Drain and lay flat to cool slightly.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for about 3 minutes until translucent and fragrant.
- Add ground beef and Italian sausage, breaking up the meat; cook 6–8 minutes until evenly browned and no pink remains. Drain excess fat.
- Stir in 1 cup marinara, 1/2 teaspoon Italian seasoning, salt, and pepper. Bring to a simmer, then lower the heat and cook 8–10 minutes until the sauce thickens a little and flavors meld.
- Preheat oven to 375°F. In a bowl, whisk the egg with ricotta, 1 cup mozzarella, Parmesan, 1/2 teaspoon Italian seasoning, 1 tablespoon parsley, and a pinch of salt and pepper until smooth.
- Spread 1/2 cup marinara over the bottom of a 9×13-inch baking dish. Lay each noodle flat, spread an even layer of cheese mixture, leave a 1/2-inch border at one short end, and top with 1–2 tablespoons of meat sauce.
- Roll each noodle tightly from the filled end to enclose the filling and place seam-side down in the prepared dish. Arrange snugly so rolls support each other.
- Pour the remaining marinara over the roll-ups and sprinkle with the remaining 1/2 cup of mozzarella.
- Cover loosely with foil and bake 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and edges are golden. Let rest 5 minutes before serving; garnish with chopped parsley.
Best ways to enjoy it
Plate one or two roll-ups per person; spoon extra sauce from the pan over the top. Garnish with fresh parsley and an extra sprinkle of grated Parmesan. Great side pairings: a crisp green salad with lemon vinaigrette, roasted broccoli, or garlic bread to sop up sauce. For drinks, a medium-bodied red like Chianti or a dry Italian Sangiovese pairs nicely.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
- Freezer: Freeze assembled (unbaked) roll-ups in a freezer-safe dish for up to 3 months; wrap tightly with plastic and foil. You can also freeze baked portions for up to 2 months.
- Reheating: From refrigerated, reheat in a 350°F oven covered with foil for 15–20 minutes, or until internal temp reaches 165°F. From frozen (baked), thaw overnight, then reheat as above; from frozen (unbaked), bake covered at 375°F for 35–45 minutes, then uncover and brown the top.
- Food safety: Always reheat to 165°F and discard any leftovers left at room temperature longer than 2 hours.
Helpful cooking tips
- Prevent soggy roll-ups: don’t over-sauce the noodles—1–2 tablespoons of meat sauce per noodle is enough.
- Keep edges tidy: trim noodles if uneven so rolls lie flat and the seam stays closed.
- Make-ahead: Assemble the rolls, cover tightly, and refrigerate up to 24 hours before baking. Bake time may increase by 5–10 minutes if starting cold.
- Crispy top: Finish under the broiler for 1–2 minutes to brown the cheese, watching closely to avoid burning.
Creative twists
- Vegetarian: swap meats for a blend of sautéed mushrooms, spinach, and chopped bell pepper; add a pinch of smoked paprika for depth.
- Chicken & pesto: replace meats with shredded rotisserie chicken and use pesto in place of some marinara for a bright flavor.
- Mini roll-ups: cut noodles in half crosswise to make appetizer-sized rolls—bake the same, but reduce uncovered time to 5–10 minutes.
Common questions
Q: Can I use no-boil lasagna noodles?
A: Yes, use them, but undercook them according to package directions (or soak them) so they’re pliable; they’ll finish cooking in the oven.
Q: Can I prepare these ahead of time?
A: Absolutely. Assemble and refrigerate up to 24 hours before baking, or freeze assembled (unbaked) for up to 3 months.
Q: How do I reheat leftovers without drying them out?
A: Reheat covered in a 350°F oven with a splash of water or extra sauce until the center reaches 165°F; finishing uncovered for a few minutes restores surface browning.
Q: Any low-dairy or gluten-free options?
A: Use gluten-free lasagna noodles and swap ricotta for a dairy-free cheese blend; bake times are similar, but textures will vary.
Lasagna Roll-Ups
Ingredients
For the Roll-Ups
- 12 pieces lasagna noodles No-boil noodles can also be used.
- 1 tablespoon olive oil For sautéing.
- 1 small yellow onion, finely chopped Adds flavor and aroma.
- 2 cloves garlic, minced For flavor.
- 8 ounces ground beef Can be replaced with finely chopped mushrooms for a lighter version.
- 8 ounces Italian sausage, casings removed Choose hot or sweet based on preference.
- 1 jar (24-ounce) marinara sauce For sauce layering.
- 1/2 teaspoon salt For seasoning.
- 1/4 teaspoon freshly ground black pepper For seasoning.
- 1 1/2 teaspoons dried Italian seasoning, divided Adds flavor.
- 1 large egg For the filling.
- 1 1/2 cups ricotta cheese Full-fat gives the creamiest texture.
- 1 1/2 cups shredded mozzarella cheese, divided For filling and topping.
- 1/2 cup grated Parmesan cheese For flavor.
- 2 tablespoons chopped fresh parsley, plus more for garnish For added flavor and garnish.
Instructions
Preparation
- Bring a large pot of well-salted water to a rolling boil and cook the lasagna noodles for 8–10 minutes until al dente. Drain and lay them flat to cool slightly.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for about 3 minutes until translucent and fragrant.
- Add ground beef and Italian sausage, breaking up the meat; cook for 6–8 minutes until evenly browned and no pink remains. Drain excess fat.
- Stir in 1 cup marinara, 1/2 teaspoon Italian seasoning, salt, and pepper. Bring to a simmer, then lower the heat and cook for 8–10 minutes until the sauce thickens and flavors meld.
- Preheat the oven to 375°F.
- In a bowl, whisk the egg with ricotta, 1 cup mozzarella, Parmesan, 1/2 teaspoon Italian seasoning, 1 tablespoon parsley, and a pinch of salt and pepper until smooth.
Assembly
- Spread 1/2 cup marinara over the bottom of a 9x13-inch baking dish.
- Lay each noodle flat, spread an even layer of the cheese mixture leaving a 1/2-inch border at one short end, and top with 1–2 tablespoons of meat sauce.
- Roll each noodle tightly from the filled end to enclose the filling and place seam-side down in the prepared dish. Arrange snugly so rolls support each other.
- Pour the remaining marinara over the roll-ups and sprinkle with the remaining 1/2 cup of mozzarella.
Baking
- Cover loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until cheese is bubbly and edges are golden.
- Let rest for 5 minutes before serving; garnish with chopped parsley.
