Lasagna Roll Ups
I still remember the first time I rolled lasagna into neat little cylinders — it felt like upgrading weeknight pasta into something party-worthy without adding fuss. These lasagna roll ups turn the classic layered bake into individual portions that are easier to plate, kid-friendly, and great for make-ahead dinners. The combination of seasoned Italian sausage, spinach-studded ricotta, and a bubbly mozzarella finish gives you all the comfort of lasagna with a tidy, impressive presentation. If you like spinach-forward versions, this takes inspiration from that style and is easy to adapt to what you have on hand — see this spinach lasagna roll-ups variation for another take.
Why you’ll love this dish
Lasagna roll ups take everything you love about classic lasagna — rich meat sauce, creamy ricotta, stretchy mozzarella — and make it simpler to serve and portion. They’re great when you want individual servings, need to stretch a pound of meat into more plates, or want a make-ahead meal that reheats beautifully. They’re also:
- Kid-approved: the rolled shape often wins picky-eater votes.
- Time-efficient: boiling noodles and rolling saves oven time vs. a full layered lasagna.
- Flexible: swap meats, make vegetarian, or freeze for later.
“Comfort food that looks special but is shockingly easy to pull off on a weeknight — family favorite for repeat dinners.”
The cooking process explained
Quick overview so you know what to expect: boil lasagna noodles until al dente, brown sausage with onion and garlic, simmer that into a simple tomato-based meat sauce, mix the ricotta filling with egg, cheese, and chopped spinach, spread filling on sheets, roll, arrange seam-side down, top with sauce and cheese, and bake covered until heated through and bubbly. Total active time is roughly 30–40 minutes plus 40–45 minutes in the oven.
What you’ll need
- 12 lasagna sheets (regular boiled lasagna noodles; no-boil works too but adjust per package)
- 1 lb Italian sausage (or ground beef)
- 1 cup yellow onion, chopped
- 4 garlic cloves, minced
- 2 (15 oz) cans tomato sauce
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/4 tsp dried oregano
- 1 (15 oz) container ricotta cheese
- 2 cups mozzarella cheese, grated (reserve 1 cup for filling)
- 1/2 cup Parmesan cheese, grated (reserve 1/4 cup for filling)
- 1 cup fresh spinach, chopped
- 1 large egg
Notes and substitutions:
- Swap Italian sausage for ground beef, turkey, or a plant-based crumble. If using mild sausage and you want heat, add red pepper flakes.
- For a lighter filling, use part-skim ricotta or replace some ricotta with plain Greek yogurt (up to 1/3).
- Gluten-free lasagna sheets work; follow package boiling or baking instructions.
- If you want a creamier filling, add 2 tablespoons of milk to the ricotta mix.
How to prepare it
- Bring a large pot of salted water to a boil. Cook lasagna sheets according to package directions until al dente. Drain and lay sheets flat on a lightly oiled tray so they don’t stick.
- Heat a skillet over medium. Add a splash of oil and cook chopped onion until translucent, 3–4 minutes. Add sausage and break it up; cook until no longer pink, 4–5 minutes.
- Stir in minced garlic, dried parsley, basil, and oregano; cook 30 seconds until fragrant. Add both cans of tomato sauce, reduce heat to low, and simmer for 10–15 minutes to let flavors marry. Season with salt and pepper to taste.
- In a medium bowl combine ricotta, egg, reserved 1 cup mozzarella, reserved 1/4 cup Parmesan, and chopped spinach. Mix until smooth and well combined.
- Preheat oven to 350°F (175°C). Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish to prevent sticking.
- On each lasagna sheet, spread about 2–3 tablespoons of the ricotta mixture in an even layer, then spoon a thin layer of meat sauce over the filling. Roll each sheet tightly and place seam-side down in the dish.
- Pour remaining sauce over the arranged rolls. Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Cover tightly with foil.
- Bake covered for 40 minutes. Remove foil and bake an additional 5 minutes to brown the cheese. Let sit 5–10 minutes before serving so the filling sets.
For another method showing assembly and timing nuances, this spinach roll-up guide offers helpful visuals.
Directions
- Boil and cool noodles until al dente so they’re easy to roll.
- Brown sausage and onions; add garlic and herbs, then stir in tomato sauce and simmer.
- Mix ricotta, egg, cheeses, and spinach until creamy.
- Spread sauce in the dish, fill each noodle, roll, and nest seam-side down.
- Top with remaining sauce and cheeses, cover, and bake at 350°F for 40 minutes; uncover for 5 minutes to brown.
- Rest 5–10 minutes before serving.
If you prefer preparing these ahead, layer them in the dish and refrigerate or freeze before baking; more on that below. For an alternate make-ahead strategy and tips, check this make-ahead spin on the recipe.
Best ways to enjoy it
- Serve one or two rolls per person with a crisp green salad (peppery arugula with lemon vinaigrette works beautifully).
- Add garlic bread or focaccia to sop up extra sauce.
- Plate each roll with a drizzle of extra-virgin olive oil and a sprinkle of fresh basil for color.
- For lighter meals, turn it into a dinner-for-two: one larger roll alongside roasted vegetables or a simple Caprese salad.
Also, for a bright, easy dessert after these rich rolls, consider pairing with a fruit-forward treat like cheesecake fruit salad roll-ups.
How to store & freeze
- Refrigerator: Keep leftovers in an airtight container for up to 3–4 days. Reheat single portions in the microwave (1–2 minutes) or in a 350°F oven covered with foil for 15–20 minutes until hot.
- Freezing assembled, unbaked rolls: Assemble in a baking dish, cover tightly with plastic wrap and foil, and freeze up to 3 months. To bake from frozen, remove plastic, keep foil, and add about 20–30 minutes to the covered bake time (bake until internal temp reaches 165°F).
- Freezing baked leftovers: Cool completely, then wrap tightly and freeze up to 2 months. Reheat from frozen at 350°F, covered, until hot (about 30–40 minutes).
Food safety: always reheat leftovers to an internal temperature of 165°F and refrigerate within two hours of cooking.
Pro chef tips
- Don’t overfill the noodles. Too much filling makes rolling difficult and causes spills during baking.
- Dry the noodles on a lightly oiled sheet so they don’t stick together — a thin sheen of olive oil prevents tears.
- Reserve some cheese for the filling and the topping so you get gooey interior and golden top.
- Use freshly grated Parmesan for better flavor and melt quality versus pre-grated.
- If using no-boil noodles, moisten them first and keep sauce a bit thinner so they can hydrate during baking.
- For crisp edges, remove foil for the final 10 minutes instead of 5, watching carefully to avoid burning.
For a quick inspiration list and substitutions, these tips from another roll-up resource can be useful during prep.
Creative twists
- Vegetarian: Skip the sausage, sauté mushrooms, zucchini, and bell peppers until soft, then mix into the sauce.
- White sauce version: Swap tomato sauce for a béchamel with spinach for a creamy Florentine roll-up.
- Pesto and sun-dried tomatoes: Mix pesto into ricotta and use sun-dried tomatoes in the filling for an Italian twist.
- Spicy: Add red pepper flakes to the meat sauce or use hot Italian sausage.
- International flair: Use Mexican-seasoned ground beef, black beans, and cheddar for a Tex‑Mex roll-up topped with enchilada sauce.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is roughly 30–40 minutes (boiling noodles, browning meat, mixing filling, rolling). Bake time is about 45 minutes including the time covered and uncovered. Plan for ~1 hour 15 minutes total.
Q: Can I assemble this ahead of time and bake later?
A: Yes. Assemble, cover, and refrigerate for up to 24 hours before baking. If freezing, follow the freezing instructions above and add extra bake time when cooking from frozen.
Q: Can I use no-boil lasagna noodles?
A: Yes. If using no-boil noodles, follow the package directions and ensure you have enough sauce so the noodles can hydrate fully during baking. Slightly thinner sauce helps with hydration.
Q: How many servings does this make?
A: With 12 noodles rolled, plan on 1–2 rolls per person depending on appetite. This typically serves 4–6 adults.
Q: Is it safe to freeze after baking?
A: Absolutely. Cool completely before wrapping tightly. Baked rolls freeze well for up to 2 months and reheat evenly from frozen in the oven.
Conclusion
If you want a step-by-step video and variations, try Lasagna Roll Ups Recipe (with Video) for a visual walkthrough. For tips on assembling and making these ahead of time, see Lasagna Roll-Ups Recipe (Make-Ahead Friendly) | The Kitchn.
Lasagna Roll Ups
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook lasagna sheets according to package directions until al dente. Drain and lay sheets flat on a lightly oiled tray so they don’t stick.
- Heat a skillet over medium. Add a splash of oil and cook chopped onion until translucent, 3-4 minutes. Add sausage and break it up; cook until no longer pink, 4-5 minutes.
- Stir in minced garlic, dried parsley, basil, and oregano; cook for 30 seconds until fragrant. Add both cans of tomato sauce, reduce heat to low, and simmer for 10-15 minutes to let flavors marry. Season with salt and pepper to taste.
- In a medium bowl combine ricotta, egg, reserved 1 cup mozzarella, reserved 1/4 cup Parmesan, and chopped spinach. Mix until smooth and well combined.
- Preheat oven to 350°F (175°C). Spread a thin layer of meat sauce across the bottom of a 9x13-inch baking dish to prevent sticking.
- On each lasagna sheet, spread about 2-3 tablespoons of the ricotta mixture in an even layer, then spoon a thin layer of meat sauce over the filling. Roll each sheet tightly and place seam-side down in the dish.
- Pour remaining sauce over the arranged rolls. Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Cover tightly with foil.
- Bake covered for 40 minutes. Remove foil and bake an additional 5 minutes to brown the cheese. Let sit 5-10 minutes before serving so the filling sets.
