I love this recipe because it takes the comfort of traditional lasagna and makes it so much simpler to prepare and serve. The roll-ups bake evenly, and every portion has that perfect balance of pasta, sauce, and cheese. They’re freezer-friendly, which makes them great for busy weeks, and I can easily customize them by adding vegetables or swapping in different proteins. The best part? They look as impressive as they taste—perfect for both family dinners and entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 lasagna noodles (cooked to instructions) 1 pound ground beef 2 tablespoons olive oil (divided) 24 ounces marinara spaghetti sauce ½ cup yellow onion, diced 3 cloves garlic, minced ¼ teaspoon crushed red pepper ½ teaspoon salt 1 teaspoon black pepper ½ teaspoon Italian seasoning 16 ounces ricotta cheese 1 large egg ½ cup Parmesan cheese, finely shredded 3 cups mozzarella cheese (divided, 1½ cups for filling, 1½ cups for topping) ¼ cup parsley, chopped
Directions
Preheat the Oven: I preheat my oven to 375°F and lightly grease a white baking dish or casserole pan.
Cook the Beef: In a large skillet over medium-high heat, I heat 1 tablespoon of olive oil and add the ground beef. I cook it until browned and no longer pink, breaking it up with a spatula as it cooks (about 3–4 minutes).
Add Seasoning and Sauce: I add the diced onion to the beef and cook for 3 more minutes until translucent. Then I stir in the crushed red pepper, black pepper, Italian seasoning, salt, and minced garlic. After sautéing for about a minute, I pour in the marinara sauce, bring it to a simmer, and let it cook for 5 minutes. I set this mixture aside.
Boil the Noodles: In a large pot of salted water with a drizzle of olive oil, I cook the lasagna noodles until al dente according to the package directions. I drain them and place them in a pot of cold water to prevent sticking.
Make the Cheese Mixture: In a large bowl, I mix together the ricotta cheese, egg, Parmesan cheese, 1½ cups of mozzarella, and parsley until smooth and fully combined.
Assemble the Roll Ups: I lay out the noodles on a flat surface and spread the ricotta mixture evenly over each one. Then I spoon some of the meat sauce over the cheese layer.
Prepare the Baking Dish: I spread about ⅓ cup of the meat sauce across the bottom of my prepared baking dish.
Roll and Arrange: I roll each noodle up jellyroll-style and place it seam-side down in the baking dish. Once all the rolls are in, I pour the remaining sauce over the top and sprinkle with the remaining 1½ cups of mozzarella cheese.
Bake: I cover the dish with foil and bake for 38 minutes. Then I remove the foil and bake for another 2 minutes to let the cheese turn bubbly and golden.
Serve: I garnish with chopped parsley before serving and enjoy these delicious, cheesy rolls warm.
Servings and Timing
This recipe makes 12 lasagna roll ups, serving 6–8 people. It takes about 25 minutes to prep, 40 minutes to bake, and 1 hour and 5 minutes total.
Variations
Sometimes I like to mix things up by using Italian sausage or ground turkey instead of beef. For a vegetarian version, I skip the meat and add sautéed spinach, mushrooms, or zucchini to the filling. I also love making a white sauce version with Alfredo instead of marinara for a creamier twist. For an extra cheesy bake, I sprinkle some extra Parmesan or a bit of provolone on top before baking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place a few roll ups in a baking dish, cover them with foil, and warm them in a 350°F oven for about 15 minutes, or microwave individual portions for 1–2 minutes. For longer storage, I freeze the unbaked roll ups on a tray, then transfer them to a freezer-safe bag. When I want to bake them, I thaw overnight in the fridge and bake as usual.
FAQs
Can I use oven-ready noodles?
No, I prefer traditional lasagna noodles since they’re easier to roll and hold up better after boiling.
Can I make this recipe ahead of time?
Yes! I assemble the roll ups, cover the dish, and refrigerate for up to 24 hours before baking.
Can I freeze lasagna roll ups?
Definitely. They freeze beautifully—either before or after baking. Just thaw and reheat when ready.
What’s the best way to keep the noodles from sticking?
I place them in a bowl of cold water after boiling to prevent sticking while assembling.
Can I add vegetables to the filling?
Yes, spinach, mushrooms, or roasted red peppers mix in perfectly with the ricotta filling.
What can I use instead of ricotta cheese?
Cottage cheese or mascarpone are great substitutes if I’m out of ricotta.
Can I use a different meat?
Yes, Italian sausage, chicken, or turkey all work well in place of ground beef.
How can I make it spicier?
I add extra crushed red pepper or a bit of spicy Italian sausage to the filling.
Can I make this gluten-free?
Yes, I use gluten-free lasagna noodles and double-check that the marinara sauce is gluten-free.
What sides go well with lasagna roll ups?
I like serving them with garlic bread, Caesar salad, or roasted vegetables for a complete meal.
Conclusion
These Lasagna Roll Ups are my go-to solution when I want all the rich, cheesy comfort of lasagna in an easy, individual form. I love how they look elegant enough for company but are simple enough for a weeknight. The layers of pasta, sauce, and cheese bake up perfectly every time—creamy, hearty, and full of classic Italian flavor. Whether fresh from the oven or pulled from the freezer for a quick dinner, they never fail to hit the spot.
These Lasagna Roll Ups capture all the comforting flavors of classic lasagna—tender noodles, creamy ricotta, savory ground beef, and marinara sauce—rolled up and baked until bubbly and golden. They’re simple to make, easy to serve, and perfect for meal prep or family dinners.
Total Time:1 hour 5 minutes
Yield:12 roll ups (serves 6–8)
Ingredients
12 lasagna noodles (cooked to instructions)
1 pound ground beef
2 tablespoons olive oil (divided)
24 ounces marinara spaghetti sauce
½ cup yellow onion, diced
3 cloves garlic, minced
¼ teaspoon crushed red pepper
½ teaspoon salt
1 teaspoon black pepper
½ teaspoon Italian seasoning
16 ounces ricotta cheese
1 large egg
½ cup Parmesan cheese, finely shredded
3 cups mozzarella cheese (divided, 1½ cups for filling, 1½ cups for topping)
¼ cup parsley, chopped
Instructions
Preheat the oven to 375°F and lightly grease a baking or casserole dish.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula (about 3–4 minutes).
Add diced onion and cook for 3 minutes until translucent. Stir in crushed red pepper, black pepper, Italian seasoning, salt, and minced garlic. Sauté for 1 minute.
Pour in the marinara sauce, bring to a simmer, and cook for 5 minutes. Set aside.
Cook lasagna noodles in a large pot of salted water with a drizzle of olive oil until al dente. Drain and place in cold water to prevent sticking.
In a large bowl, mix ricotta cheese, egg, Parmesan cheese, 1½ cups of mozzarella, and parsley until well combined.
Lay out noodles on a flat surface. Spread ricotta mixture evenly over each noodle and spoon some of the meat sauce on top.
Spread about ⅓ cup of the meat sauce across the bottom of the prepared baking dish.
Roll each noodle up jellyroll-style and place seam-side down in the dish. Pour remaining sauce on top and sprinkle with remaining 1½ cups of mozzarella cheese.
Cover with foil and bake for 38 minutes. Remove foil and bake 2 additional minutes until cheese is bubbly and golden.
Garnish with chopped parsley before serving.
Notes
Use traditional lasagna noodles, not oven-ready, for best rolling results.
Customize by substituting ground turkey, chicken, or Italian sausage for beef.
For a vegetarian version, replace meat with sautéed spinach, mushrooms, or zucchini.
Store leftovers up to 4 days in the refrigerator or freeze unbaked roll ups for later.
Reheat covered in a 350°F oven for 15 minutes or microwave individual portions for 1–2 minutes.
