Lasagna Roll-Ups

Lasagna roll-ups are my go-to when I want the comfort of lasagna without wrestling with layers. They’re individually portioned, easy to assemble, and bake into cheesy, saucy spirals that everyone fights over.
This version uses a simple beef-and-sausage ragu and a creamy ricotta filling perfect for a cozy weeknight, Sunday supper, or make-ahead meal. If you like rolling and stuffing, you might also enjoy a sweet roll idea like these apple pie cinnamon rolls for dessert after dinner.

Why you’ll love these Lasagna Roll-Ups

These roll-ups take all the flavors of classic lasagna and package them into neat, shareable portions. They’re forgiving to assemble, family-friendly, and great for feeding a crowd or prepping ahead. I often double the meat sauce and freeze half for later; it saves so much time on busy nights.

I made these for a casual dinner party, and everyone loved the crispy edges and gooey centers.

Step-by-step overview

Cook noodles until just al dente, brown the meats with aromatics, then simmer briefly with marinara to concentrate flavor. Mix ricotta with egg and cheeses for a stable, creamy filling. Spread the cheese on each noodle, top with a bit of meat sauce, roll, and nestle the rolls in a sauced baking dish. Cover and bake until heated through and bubbly; finish uncovered to brown the cheese.

What you’ll need

• 12 lasagna noodles
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces ground beef
• 8 ounces Italian sausage, casings removed
• 1 (24-ounce) jar marinara sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried Italian seasoning, divided
• 1 large egg
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, plus more for garnish

Ingredient notes and swaps:

• Ricotta: full-fat gives the creamiest texture; part-skim is fine.
• Sausage: hot or sweet, both work; choose your heat level.
• Noodles: No-boil noodles can be used, but slightly undercook them by 2 minutes so they don’t go mushy.
• For a lighter take, swap half the beef for finely chopped mushrooms. Also consider finishing the meal with a light dessert like pineapple upside-down cake.

How to prepare it

1. Bring a large pot of well-salted water to a rolling boil and cook the lasagna noodles 8–10 minutes until al dente (they should still have a slight bite). Drain and lay flat to cool slightly.
2. Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for about 3 minutes until translucent and fragrant.

1. Add ground beef and Italian sausage, breaking up the meat; cook 6–8 minutes until evenly browned and no pink remains. Drain excess fat.
2. Stir in 1 cup marinara, 1/2 teaspoon Italian seasoning, salt, and pepper. Bring to a simmer, then lower the heat and cook 8–10 minutes until the sauce thickens a little and flavors meld.

1. Preheat oven to 375°F. In a bowl, whisk the egg with ricotta, 1 cup mozzarella, Parmesan, 1/2 teaspoon Italian seasoning, 1 tablespoon parsley, and a pinch of salt and pepper until smooth.
2. Spread 1/2 cup marinara over the bottom of a 9×13-inch baking dish. Lay each noodle flat, spread an even layer of cheese mixture, leave a 1/2-inch border at one short end, and top with 1–2 tablespoons of meat sauce.

1. Roll each noodle tightly from the filled end to enclose the filling and place seam-side down in the prepared dish. Arrange snugly so rolls support each other.
2. Pour the remaining marinara over the roll-ups and sprinkle with the remaining 1/2 cup of mozzarella.
3. Cover loosely with foil and bake 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and edges are golden. Let rest 5 minutes before serving; garnish with chopped parsley.

Best ways to enjoy it

Plate one or two roll-ups per person; spoon extra sauce from the pan over the top. Garnish with fresh parsley and an extra sprinkle of grated Parmesan. Great side pairings: a crisp green salad with lemon vinaigrette, roasted broccoli, or garlic bread to sop up sauce. For drinks, a medium-bodied red like Chianti or a dry Italian Sangiovese pairs nicely.

Storage and reheating tips

• Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
• Freezer: Freeze assembled (unbaked) roll-ups in a freezer-safe dish for up to 3 months; wrap tightly with plastic and foil. You can also freeze baked portions for up to 2 months.
• Reheating: From refrigerated, reheat in a 350°F oven covered with foil for 15–20 minutes, or until internal temp reaches 165°F. From frozen (baked), thaw overnight, then reheat as above; from frozen (unbaked), bake covered at 375°F for 35–45 minutes, then uncover and brown the top.
• Food safety: Always reheat to 165°F and discard any leftovers left at room temperature longer than 2 hours.

Helpful cooking tips

• Prevent soggy roll-ups: don’t over-sauce the noodles—1–2 tablespoons of meat sauce per noodle is enough.
• Keep edges tidy: trim noodles if uneven so rolls lie flat and the seam stays closed.
• Make-ahead: Assemble the rolls, cover tightly, and refrigerate up to 24 hours before baking. Bake time may increase by 5–10 minutes if starting cold.
• Crispy top: Finish under the broiler for 1–2 minutes to brown the cheese, watching closely to avoid burning.

Creative twists

• Vegetarian: swap meats for a blend of sautéed mushrooms, spinach, and chopped bell pepper; add a pinch of smoked paprika for depth.
• Chicken & pesto: replace meats with shredded rotisserie chicken and use pesto in place of some marinara for a bright flavor.
• Mini roll-ups: cut noodles in half crosswise to make appetizer-sized rolls—bake the same, but reduce uncovered time to 5–10 minutes.

Common questions

Q: Can I use no-boil lasagna noodles?
A: Yes, use them, but undercook them according to package directions (or soak them) so they’re pliable; they’ll finish cooking in the oven.

Q: Can I prepare these ahead of time?
A: Absolutely. Assemble and refrigerate up to 24 hours before baking, or freeze assembled (unbaked) for up to 3 months.

Q: How do I reheat leftovers without drying them out?
A: Reheat covered in a 350°F oven with a splash of water or extra sauce until the center reaches 165°F; finishing uncovered for a few minutes restores surface browning.

Q: Any low-dairy or gluten-free options?
A: Use gluten-free lasagna noodles and swap ricotta for a dairy-free cheese blend; bake times are similar, but textures will vary.

Lasagna Roll-Ups

Enjoy the comforting flavors of lasagna in individual portions that are easy to assemble and packed with a delicious beef-and-sausage ragu and a creamy ricotta filling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 420 kcal

Ingredients

  

For the Roll-Ups

• 12 pieces lasagna noodles No-boil noodles can also be used.
• 1 tablespoon olive oil For sautéing.
• 1 small yellow onion, finely chopped Adds flavor and aroma.
• 2 cloves garlic, minced For flavor.
• 8 ounces ground beef Can be replaced with finely chopped mushrooms for a lighter version.
• 8 ounces Italian sausage, casings removed Choose hot or sweet based on preference.
• 1 jar (24-ounce) marinara sauce For sauce layering.
• 1/2 teaspoon salt For seasoning.
• 1/4 teaspoon freshly ground black pepper For seasoning.
• 1 1/2 teaspoons dried Italian seasoning, divided Adds flavor.
• 1 large egg For the filling.
• 1 1/2 cups ricotta cheese Full-fat gives the creamiest texture.
• 1 1/2 cups shredded mozzarella cheese, divided For filling and topping.
• 1/2 cup grated Parmesan cheese For flavor.
• 2 tablespoons chopped fresh parsley, plus more for garnish For added flavor and garnish.

Instructions

 

Preparation

• Bring a large pot of well-salted water to a rolling boil and cook the lasagna noodles for 8–10 minutes until al dente. Drain and lay them flat to cool slightly.
• Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for about 3 minutes until translucent and fragrant.
• Add ground beef and Italian sausage, breaking up the meat; cook for 6–8 minutes until evenly browned and no pink remains. Drain excess fat.
• Stir in 1 cup marinara, 1/2 teaspoon Italian seasoning, salt, and pepper. Bring to a simmer, then lower the heat and cook for 8–10 minutes until the sauce thickens and flavors meld.
• Preheat the oven to 375°F.
• In a bowl, whisk the egg with ricotta, 1 cup mozzarella, Parmesan, 1/2 teaspoon Italian seasoning, 1 tablespoon parsley, and a pinch of salt and pepper until smooth.

Assembly

• Spread 1/2 cup marinara over the bottom of a 9x13-inch baking dish.
• Lay each noodle flat, spread an even layer of the cheese mixture leaving a 1/2-inch border at one short end, and top with 1–2 tablespoons of meat sauce.
• Roll each noodle tightly from the filled end to enclose the filling and place seam-side down in the prepared dish. Arrange snugly so rolls support each other.
• Pour the remaining marinara over the roll-ups and sprinkle with the remaining 1/2 cup of mozzarella.

Baking

• Cover loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until cheese is bubbly and edges are golden.
• Let rest for 5 minutes before serving; garnish with chopped parsley.

Notes

Store cooled leftovers in an airtight container for 3–4 days. Roll-ups can be assembled and frozen for up to 3 months. Follow reheating instructions for best results.

Keyword Comfort Food, Easy Dinner, Lasagna Roll-Ups, Make-Ahead Meal, Pasta