Lasagna Roll Ups

These lasagna roll ups are such a fun take on a classic dish. Tender lasagna noodles are filled with savory meat sauce and creamy cheese, rolled up into neat packages, and topped with even more cheese. I love making these roll ups, and so do my kids. It’s a great family activity that results in a delicious meal!

overhead view of a wooden spatula lifting a lasagna roll up from a pan.

Pin this recipe for later!

Lasagna is a classic recipe for a reason, but I like to mix things up once in a while. These lasagna roll ups are fun to make and give me that classic lasagna flavor I love in perfect little packages. My kids love to help make them, so it’s fun for the whole family!

Tips for Beginners

To prevent the noodles from tearing, make sure to cook the noodles just to al dente – if the noodles are too soft, they can easily break.
Rinsing the noodles under cold water will also prevent them from sticking to each other, which can lead to breaking. I always like to make a couple of extra noodles just in case!

Lasagna Roll Ups Recipe

These lasagna roll ups are such a fun take on a classic dish. Creamy cheese and rich meat sauce rolled up in tender noodles!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Italian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings roll ups

Calories 396kcal

Author Krista Teigen

Equipment

9×13 Baking Pan

Ingredients

12 dry lasagna noodles*
1 tablespoon olive oil
½ onion chopped
1 teaspoon kosher salt divided
3 cloves garlic minced
½ teaspoon Italian seasoning
1 pound ground beef**
24 ounces marinara sauce (1 jar)
15 ounces whole milk ricotta cheese (1 container)
3½ cups freshly shredded mozzarella cheese divided
½ cup freshly grated parmesan cheese
¼ cup chopped fresh parsley and/or basil
1 large egg
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside for now. Bring a large pot of salted water to a boil. Follow the package directions to cook the lasagna noodles to al dente.

12 dry lasagna noodles*
Drain the noodles with cold water and place them on a parchment paper-lined sheet pan until needed.
Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and ½ teaspoon salt, cooking until soft and translucent.

1 tablespoon olive oil, ½ onion, 1 teaspoon kosher salt
Add in the garlic and Italian seasoning cook for 30 seconds.

3 cloves garlic, ½ teaspoon Italian seasoning
Add in the ground beef and cook until browned.

1 pound ground beef**
Add in the marinara sauce and stir. Take the pan off the heat.

24 ounces marinara sauce
In a bowl, combine the ricotta, 1½ cups mozzarella cheese, parmesan cheese, chopped herbs, egg, ½ teaspoon salt, and pepper.

15 ounces whole milk ricotta cheese, 3½ cups freshly shredded mozzarella cheese, ½ cup freshly grated parmesan cheese, ¼ cup chopped fresh parsley and/or basil, 1 large egg, ¼ teaspoon ground black pepper
Spread a thin layer (about ½ cup) of the meat sauce on the bottom of the prepared baking dish.
Spread 3-4 tablespoons of the cheese mixture over the each lasagna noodle.
Then, spread 2-3 tablespoons of the meat sauce over the cheese mixture.
Roll the lasagna noodles up, and place them, seam side down, in the casserole dish.
Pour the remaining meat sauce over the lasagna rolls, and top with the remaining mozzarella cheese.
Cover your lasagna pan with foil. Ensure the foil does not touch the cheese.
Bake for 20 minutes. Then, remove the foil, and bake for another 10-15 minutes until the edges are browned. If desired, broil the lasagna for 1-2 minutes to get the tops extra toasty.

Notes

*I have only tested this recipe with dry lasagna noodles. I do not recommend using no-boil lasagna noodles.

**I like to use 85% lean ground beef, but leaner also works.

Nutrition

How to Make Lasagna Roll Ups Step by Step

Gather all your ingredients.

tomato meat sauce in a pot with a wooden spoon.

Boil the Noodles and Make the Sauce: Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside for now. Boil 12 lasagna noodles to al dente, then drain with cold water and place on a parchment paper-lined sheet pan until needed. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add in ½ of a chopped onion and ½ teaspoon salt, cooking until soft and translucent, then add in 3 cloves of minced garlic and ½ teaspoon of Italian seasoning and cook for 30 seconds. Add in 1 pound of ground beef and cook until browned, then add in 24 ounces (1 jar) of marinara sauce. Take the pan off the heat.

Mix the Filling and Roll the Noodles: In a bowl, combine 15 ounces (1 container) of ricotta, 1½ cups of mozzarella cheese, ½ cup of parmesan cheese, ¼ cup of chopped herbs, 1 large egg, ½ teaspoon salt, and ¼ teaspoon of ground black pepper. Spread a thin layer (about ½ cup) of the meat sauce on the bottom of the prepared baking dish. Spread 3-4 tablespoons of the cheese mixture over each lasagna noodle, then spread 2-3 tablespoons of the meat sauce over the cheese mixture. Roll the lasagna noodles up, and place them, seam side down, in the casserole dish.

sprinkling cheese over lasagna roll ups in a baking dish.

Cover the Roll Ups and Top with Cheese: Pour the remaining meat sauce over the lasagna rolls, and top with the remaining 2 cups of mozzarella cheese. Cover your lasagna pan with foil. Ensure the foil does not touch the cheese.

baked lasagna roll ups in a baking dish.

Bake the Roll Ups: Bake for 20 minutes. Then, remove the foil, and bake for another 10-15 minutes until the edges are browned. If desired, broil the lasagna for 1-2 minutes to get the tops extra toasty.

How to Store and Reheat

Store leftover lasagna roll ups tightly covered in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating (covered with foil) in a 350°F oven for 30-40 minutes, or until warmed through.