Lasagna Roll Ups
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Lasagna Roll Ups are your favorite comfort food made easy, with lasagna noodles filled with sausage meat sauce and ricotta, mozzarella, and parmesan cheeses!
This family-friendly recipe takes just 30 minutes of prep time, is freezer-friendly, and perfect for meal prep! Serve it alongside our favorite Caesar salad and Pesto Parmesan Garlic Bread to complete your meal.
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Get ready to be the hero of the day, once you make these lasagna rolls everyone will be complimenting your cooking skills!
The fun thing about lasagna rolls is that you get the exact same delicious flavor as classic lasagna but they are easier and faster, making this dish perfect for busy weeknights.
Love lasagna? Try our skillet lasagna, sheet pan lasagna, lasagna soup, and slow cooker lasagna recipes too!
Ingredients
- lasagna noodles – regular noodles, not oven ready
- Italian sausage
- marinara sauce
- onion
- garlic
- salt & pepper
- oregano
- ricotta cheese
- egg
- parmesan cheese
- mozzarella cheese
Can you boil oven-ready lasagna noodles for roll ups? Short answer, yes BUT they cook much faster (usually about 2-3 minutes) and they stick to each other so you can only boil a few at a time.
Step by step
- Preheat your oven to 350 degrees Fahrenheit.
- While the oven is preheating, boil the lasagna noodles in a large pot of water according to the package instructions. Drain and set aside.
- Meanwhile, cook sausage until browned in a large pan or Dutch oven.
- Add onion and cook about 3 minutes or until softened. Add garlic, and spices and cook an additional minute.
- Add marinara and bring to a simmer.
- In a large bowl add ricotta, egg, 1/4 cup parmesan cheese and half of the mozzarella cheese. Mix well.
- Spoon half a cup of meat sauce over the bottom of a 9 by 9 inch baking dish, spread to coat.
- Prepare an assembly area: I prefer to use a cookie sheet or large cutting board to catch any mess. Lay out a lasagna noodle and spread 1/4 cup of the ricotta mixture across. Top with a healthy spoonful of the meat sauce. Roll the noodle up and place in the prepared casserole dish seam side down.
- Repeat with remaining noodles. Pour remaining meat sauce and sprinkle with remaining mozzarella and parmesan cheeses.
- Cover with foil, ensuring the foil doesn’t touch the cheese. (If the dish is shallow, spray underside of foil with nonstick spray to prevent sticking.)
- Bake 40 minutes. Remove foil and broil 2-3 minutes or until golden.
Tips for Best Results
- Rinse and then soak the pasta in cold water after draining to prevent sticking.
- Assemble the rolls on a rimmed baking sheet or large cutting board to contain any mess.
- Prop foil up with toothpicks or spray the underside with nonstick spray to prevent the cheese sticking to it.
Make ahead instructions
You have two options to make this recipe ahead of time.
Freeze before baking: assemble the dish of roll ups and cover tightly with foil and freeze up to 3 months. Bake from frozen for one hour.
Freeze after baking: Let lasagna roll ups cool to room temperature, then cover and freeze. You can also freeze portions individually. Thaw overnight in the refrigerator or reheat from frozen in the microwave.
Variations
- add spinach to meat sauce
- use ground beef or ground turkey instead of sausage
- add shredded zucchini to the meat sauce for a sneaky veggie addition
Storage
Store leftover roll ups in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
If you try this recipe please comment and rate it below, I love hearing from you!
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Lasagna Roll Ups
- Total Time: 1 hour 2 minutes
- Yield: 12 1x
Description
Lasagna Roll Ups are your favorite comfort food made easy, with lasagna noodles filled with sausage meat sauce and ricotta, mozzarella, and parmesan cheeses!
Ingredients
- 12 lasagna noodles (not oven ready)
- 1 pound Italian sausage
- 24 ounce jar marinara sauce
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon oregano
- 15 ounce ricotta cheese
- 1 large egg
- 1/2 cup shredded parmesan cheese
- 12 ounces shredded mozzarella cheese
- parsley for garnish (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cook lasagna noodles according to package instructions. Drain and soak in cold water until ready to use.
- In a large, deep pan or Dutch oven, brown sausage over medium high heat, breaking apart as you cook it. Drain if necessary and return to the pan.
- Add onion and cook 3 minutes. Add garlic, salt, pepper, and oregano and cook an additional minute.
- Add marinara and bring to a simmer. Remove from heat.
- In a large bowl combine ricotta, egg, 1/4 cup parmesan cheese, and half of mozzarella cheese. Stir to combine.
- Spoon 1/2 cup of the marinara mixture onto the bottom of a 9 by 9 inch casserole dish.Spread to coat the bottom.
- Prepare an assembly area. Lay out a lasagna noodle and spread 1/4 cup of the cheese mixture over the top. Top with a generous spoonful of the meat sauce. Roll carefully and place seam side down in the casserole dish.
- After assembling all roll ups, pour the remaining meat sauce over the top and top with remaining parmesan and mozzarella cheeses.
- Cover with foil, ensuring the foil isn’t touching the cheese-if dish is shallow either prop up foil with toothpicks or spray the underside with nonstick spray to prevent sticking.
- Bake for 40 minutes. remove foil and broil for 2-3 minutes or until golden brown.
- Garnish with parsley for serving if desired.
Notes
If you only have oven-ready noodles boil for only 2-3 minutes before rinsing and soaking in cold water.
Rinse and then soak the pasta in cold water after draining to prevent sticking.
Assemble the rolls on a rimmed baking sheet or large cutting board to contain any mess.
Prop foil up with toothpicks or spray the underside with nonstick spray to prevent the cheese sticking to it.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: main course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 388
- Sugar: 4 g
- Sodium: 1012.7 mg
- Fat: 18.6 g
- Carbohydrates: 28.9 g
- Fiber: 4.2 g
- Protein: 24 g
- Cholesterol: 70.8 mg
