Lasagna Roll Ups bring all the comforting flavors of traditional lasagna but with an elegant twist that’s sure to impress. These individual pasta rolls are filled with a creamy ricotta mixture, topped with marinara sauce, and baked until bubbly and golden. They’re perfect for those nights when you’re craving the classic Italian comfort food but want something a bit more special and portion-controlled.
What I love most about this recipe is how it transforms the sometimes daunting lasagna-making process into something approachable and fun. Each roll-up is like a little package of joy that’s easier to serve and looks absolutely stunning on the plate. Plus, they reheat beautifully, making them ideal for meal prep or a make-ahead dinner party dish.
Why You’ll Love This
- Easier to serve than traditional lasagna with perfect individual portions
- Less messy to eat while maintaining all the classic lasagna flavors
- Great for meal prep—they freeze and reheat beautifully
- Impressive presentation with minimal extra effort
- Customizable filling options to please everyone at your table
Ingredients
- 15 oz ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, freshly grated
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- ½ lb ground beef
- ½ lb ground Italian sausage, hot or mild
- 3 cloves garlic, minced
- ½ cup chicken broth
- 32 oz marinara sauce
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon hot sauce (optional)
- 12 lasagna noodles plus extra in case of breakage
- 1.5 cups mozzarella cheese, shredded
Instructions
- Combine ricotta, egg, mozzarella, Parmesan, oregano, salt, basil, parsley, and pepper in a medium bowl. Set aside.
- Take ½ cup of marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish.
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Heat olive oil over medium heat in a pan. Add diced onions and cook for 10 minutes until softened.
- Add ground beef and sausage to the pan. Break it up using a spatula and cook over medium-high heat for 8-10 minutes until fully browned. Add garlic during the last minute of cooking. Drain excess grease.
- Add chicken broth to the cooked meat and scrape the bottom of the pan with a silicone spatula. Add remaining marinara sauce, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer.
- Boil lasagna noodles according to package instructions until al dente. Drain, rinse with cold water, and arrange noodles on parchment or wax paper.
- Spread 2½ tablespoons of cheese mixture evenly over each noodle. Then add ¼ cup of meat sauce on top (3 cups of sauce total). Roll noodles tightly and place seam-side down in the prepared baking dish.
- Top the rolled noodles with remaining meat sauce and sprinkle with remaining mozzarella cheese.
- Cover baking dish with foil sprayed with non-stick spray. Bake at 375°F (190°C) for 35 minutes. Optionally, broil at 450°F to brown the cheese, watching carefully.
- Remove dish from oven, garnish with chopped fresh parsley, and serve hot.
Tips & Variations
- Add cooked ground beef or Italian sausage to the marinara sauce for a meatier version
- Mix in 1 cup of thawed frozen spinach (squeezed dry) to the cheese mixture for added nutrition
- Use gluten-free lasagna noodles to make this dish suitable for those with gluten sensitivities
- Prepare the roll-ups up to 24 hours in advance and refrigerate until ready to bake
- Slightly undercook the noodles to make them easier to roll without tearing
- For a lighter version, substitute part of the ricotta with cottage cheese
Serving Suggestions
These Lasagna Roll Ups pair beautifully with a simple green salad dressed with balsamic vinaigrette and a side of garlic bread to soak up the extra sauce. For a complete Italian feast, serve them alongside roasted vegetables tossed with olive oil, garlic, and Italian herbs.
A glass of medium-bodied red wine like Chianti or Sangiovese complements the rich flavors perfectly, while sparkling water with a squeeze of lemon offers a refreshing non-alcoholic alternative.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- To freeze, place cooled roll-ups in a freezer-safe container and store for up to 3 months
- When reheating, add a splash of water or extra sauce to prevent drying out
- Roll-ups are done when the internal temperature reaches 165°F and the cheese is melted and bubbly
FAQs
Can I make these ahead of time?
Yes! You can assemble the roll-ups up to 24 hours in advance and refrigerate until ready to bake. You may need to add 5-10 minutes to the baking time if cooking from cold.
How do I prevent my noodles from tearing?
Cook the noodles just until al dente (slightly firm), and handle them gently. Laying them flat on parchment paper prevents sticking and makes rolling easier.
Can I freeze Lasagna Roll Ups?
Absolutely! Freeze them either before or after baking. If freezing before baking, thaw in the refrigerator overnight before cooking. If freezing after baking, reheat covered at 350°F until heated through.
What can I use instead of ricotta cheese?
Cottage cheese makes a great substitute—just drain it first and, if desired, pulse in a food processor for a smoother texture. You could also use a combination of cream cheese and sour cream in a pinch.
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