This Lasagna Roll Ups recipe delivers everything you love about classic lasagna—rich marinara, savory Italian sausage, creamy ricotta, and melty mozzarella—served in convenient individual rolls. Easy enough for a weeknight, great for meal prep, and perfect for freezing or refrigerating as leftovers. Refrigerate for up to a week or freeze for several months to enjoy later.
Looking for more easy dinner recipes? Try Lasagna Soup next!
About This Recipe
Lasagna roll ups are a simplified, portioned version of traditional lasagna. Instead of stacking multiple layers and cutting the finished casserole, you spread the filling on individual noodles, roll them up, and bake. The result is the same comforting combination of meat, cheese, and sauce, but with easier serving and neater portions.
Beyond convenience, roll ups are ideal for meal prep: each roll is a single serving, which makes reheating straightforward. They hold together well and travel better than a layered lasagna, so they work for packed lunches or potlucks. Despite the extra step of rolling the noodles, the overall prep and bake time is comparable to a classic lasagna, and many cooks find the assembly faster and less fussy.
Key Ingredients
Lasagna sheets: Use about 12 lasagna noodles for 12 rolls. A 16-ounce package usually contains 16–18 sheets, so you’ll have extras if any break.
Italian sausage: Choose mild or spicy Italian sausage based on preference. Lean ground beef can be substituted, but Italian sausage adds extra depth and seasoning.
Onion and garlic: Finely chopped and sautéed with the meat, they form the flavorful base of the sauce.
Marinara sauce: Any good-quality marinara works. Use a jar you enjoy—this will be the primary sauce flavor.
Ricotta cheese: The creamy heart of the filling. You can use store-bought ricotta or homemade ricotta made from whole milk and acid if you prefer.
Mozzarella: Shredded mozzarella keeps the rolls gooey and melty. Part goes into the ricotta filling and the remainder is sprinkled on top before baking.
Parmesan: Adds salty, savory richness to the ricotta mixture.
Egg: A single egg helps bind the ricotta mixture so the filling sets during baking and doesn’t become too watery.
Parsley and dried oregano: Fresh parsley brightens the filling; dried oregano adds classic Italian seasoning to the sauce. You can substitute an Italian seasoning blend if you prefer.
Instructions
STEP 1: In a medium pot over medium-high heat, brown the Italian sausage with the chopped onion and minced garlic until the meat is no longer pink, about 5 minutes. Stir in the marinara sauce and dried oregano, bring the mixture to a gentle simmer, then remove from heat and set aside.
STEP 2: In a large bowl, combine the ricotta, 2 cups of shredded mozzarella, grated Parmesan, chopped parsley, and the egg. Mix until evenly combined and creamy. Taste and adjust seasoning if desired.
STEP 3: Cook the lasagna sheets according to the package directions until al dente. Drain and separate the noodles, then place them in a shallow pan of cold water to prevent sticking while you assemble the rolls. When ready, lay as many noodles as will fit on a baking sheet for filling.
STEP 4: Spread about ½ cup of the meat sauce across the bottom of a 9×13-inch casserole dish to prevent sticking and to add flavor to the base.
STEP 5: For each noodle, spread approximately ¼ cup of the ricotta mixture evenly across the surface, leaving a small margin at the edges. Spoon about 2 tablespoons of the meat sauce down the center of the ricotta layer.
STEP 6: Carefully roll each noodle from one end to the other to form a tight roll. Transfer the rolls seam-side down into the prepared casserole dish.
STEP 7: Arrange the rolls snugly in the dish so they support one another and bake evenly.
STEP 8: Spoon the remaining meat sauce over the rolls, making sure each roll has sauce on top. Sprinkle the remaining shredded mozzarella evenly over the dish.
STEP 9: Cover the casserole with foil and bake at 375°F for 30 minutes. Remove the foil and continue baking for 15 minutes, or until the cheese is bubbling and lightly browned. Let rest for a few minutes before serving. Optionally, garnish with chopped parsley for color and freshness.
📋 Recipe
Lasagna Roll Ups
Ingredients
- 12 lasagna sheets
- 1 pound Italian sausage (or lean ground beef)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 32 ounces marinara sauce
- 2 teaspoons dried oregano
- 1 (15-ounce) tub ricotta cheese
- 3½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
Instructions
- Preheat the oven to 375°F and prepare a 9×13-inch casserole dish.
- Cook lasagna sheets according to package directions until al dente. Drain and keep separated in cold water to prevent sticking.
- In a medium pot, brown the Italian sausage with the chopped onion and minced garlic over medium-high heat until no longer pink. Stir in marinara and dried oregano. Simmer briefly, then remove from heat.
- In a large bowl, mix ricotta, 2 cups of mozzarella, Parmesan, chopped parsley, and the egg until well combined.
- Spread ½ cup of meat sauce over the bottom of the casserole dish.
- For each noodle, spread about ¼ cup of the ricotta mixture over the surface, add 2 tablespoons of the meat sauce down the center, then roll up and place seam-side down in the dish.
- Pour the remaining meat sauce over the rolls and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake 30 minutes. Remove the foil and bake an additional 15 minutes until the cheese is golden and bubbly. Let rest a few minutes before serving.