Lasagna Roll Ups

Tender lasagna noodles filled with a creamy ricotta cheese filling and a flavorful meat sauce. These lasagna roll ups are an easy dinner idea that your family will request again and again. 

Perfect Dinner for Guests

Lasagna rolls ups are one of my favorite meals to make for guests! They come together in no time and are always a crowd pleaser. You get all the same delicious layers and flavors as traditional lasagna, however they are much easier to serve. No more messy squares falling apart as you try to dish them from the pan!

Lasagna roll ups are one of my favorite comfort food meals. I love the heartiness from the meat sauce and the creamy ricotta filling. Whenever I’m craving Italian food, these or my easy lasagna soup are always top of mind.

This recipe makes a lot, so it’s the perfect dinner to serve for guests or freeze half for later. We love serving them with a big chopped salad and warm garlic bread. This is one meal that the whole family always loves!

How to make Lasagna Rolls

1. SAUCE. Cook the meat and onions in a pan until the meat is brown and the onions are soft. Drain any excess grease and then add in the crushed garlic and cook for 1 to 2 more minutes. Pour in the jar of spaghetti sauce and Italian seasoning and let simmer for about 15 minutes.
2. FILLING. Make the ricotta filling while the sauce simmers. Whisk the egg in a medium bowl, then mix in the ricotta and basil until smooth.
3. ASSEMBLY. Spread 1 cup of the sauce into the bottom of a 9×13″ casserole dish. Lay the noodles down flat, then spread about 3 Tablespoons of the ricotta filling onto each noodle. Next add 1/4 cup sauce down the middle. Then roll up the noodles and place in the baking dish. Top with remaining sauce and add a sprinkle of mozzarella on each.
4. BAKE. Cover the pan with foil and bake in oven at 375°F for 25 minutes. Then remove the foil and bake another 10 to 20 minutes, or until the rolls are golden and bubbly. Remove from oven and let set for about 5 minutes, then serve and enjoy!

Cooking Tips

• Cook the lasagna noodles with 1-2 Tablespoons of salt. I always cook 2 extra in case one cracks.
• Make sure to not overcook your lasagna noodles. I like to cook them al dente (a few minutes less than the package says) since they’re baking in the oven too.
• Make sure to add enough sauce to cover the bottom of the pan and around the edges after the noodles are in. The noodles will soak up some of the sauce, so you don’t want them to be dry.
• Add additional mozzarella cheese to the middle layer if you like your lasagna extra cheesy.
• To make assembly easier, place 6 noodles on a cookie sheet and then spread the sauce down the middle and roll up. Then move to casserole dish.
• Freeze half the batch after assembling for another easy freezer meal down the road.

Make Ahead + Freezer Instructions

• Assembling in advance: Prepare the sauce and filling as directed, then assemble the lasagna rolls in the pan. Instead of baking, simply cover with lid or foil and refrigerate for up to 24 hours before baking. The meat sauce can also be made up to 3 days in advance if you’d like to knock out an extra step beforehand.
• Freezing: Assemble the rolls as directed in a freezer container (or foil pan for an even easier clean up). Cover with lid or foil and place in freezer. Let thaw in the fridge overnight and then bake according to directions. If you’re baking the dish from frozen, let it bake in the oven for about an hour.

Sides for Serving

Below are some of our favorite sides to serve these lasagna rolls with:

• chopped salad
• parmesan roasted broccoli
• oven roasted vegetables
• garlic bread
• green beans
• breadsticks

More Pasta Recipes

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