Lasagna Roll Ups
I still remember the first time I made lasagna roll ups: the kitchen smelled like warm tomato sauce and melted cheese, and everyone at the table loved how easy they were to portion and plate. These handheld lasagna rolls are essentially lasagna in neat, individual servings — great for weeknights, potlucks, or when you want leftovers that reheat beautifully. If you like a veggie-forward twist, try this version of easy spinach lasagna roll-ups for a green boost and extra flavor.
Why you’ll love this dish
Lasagna roll ups give you all the comfort of classic baked lasagna with less fuss. They’re simple to assemble, easy to portion (no awkward slicing), and perfect for feeding a crowd or stretching ingredients across a few meals. They’re also kid-friendly, freezer-ready, and adaptable — swap cheeses, add greens, or use jarred sauce to speed things up.
“The perfect weeknight comfort dinner: cheesy, saucy, and ready to share.” — a family favorite review
If you want a spinach-forward variation that keeps things light, check this spinach lasagna roll-ups (version 2) for a quick swap that adds color and nutrients.
The cooking process explained
Quick overview so you know what’s coming:
- Boil noodles until al dente, drain, and cool slightly so they’re easy to handle.
- Mix the ricotta-based filling with an egg, seasonings, and some mozzarella and Parmesan.
- Spread a little sauce in the dish, layer filling on each noodle, roll, and place seam-side down.
- Top with remaining sauce and mozzarella, cover, bake, then uncover to brown the cheese.
- This recipe takes about 40–55 minutes total (active time ~20–30 minutes), and yields 9 neatly rolled servings.
What you’ll need
- 9 lasagna noodles
- 15 oz ricotta cheese (whole-milk ricotta gives a richer filling; part-skim works to cut calories)
- 2 cups mozzarella cheese, shredded (reserve 1 cup for the filling and 1 cup for topping)
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce (use your favorite jarred brand or homemade)
- 1 egg (binds the filling so rolls hold shape)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Substitution notes: swap ricotta for a ricotta-mascarpone mix for extra creaminess, or add 1–2 cups cooked spinach to the filling for a green version. For a gluten-free option, use no-boil gluten-free lasagna sheets and follow package directions.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat to cool slightly so they’re easy to handle.
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, the egg, Italian seasoning, salt, and pepper until well combined. Taste and adjust seasoning.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Place one noodle on a clean surface. Spread a generous layer of the cheese mixture evenly along the noodle. Roll the noodle tightly from one short end to the other. Place each roll seam-side down in the prepared dish.
- Repeat with the remaining noodles and filling until you have nine rolls in the dish.
- Pour the remaining marinara sauce evenly over the rolls. Sprinkle the remaining 1 cup mozzarella on top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes until the cheese is bubbly and slightly golden.
- Let the rolls cool for 5 minutes before serving. Garnish with fresh basil if you like.
Best ways to enjoy it
Serve each roll on its own or plated with a scoop of sauce. Pairings that work well:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or a simple focaccia for soaking up extra sauce.
- A light red wine like Chianti or a sparkling white to balance the cheese.
- For a family-style spread, place the baking dish on the table and let everyone help themselves.
How to store & freeze
- Refrigerator: Cool completely, cover tightly with foil or an airtight lid, and refrigerate for up to 3–4 days.
- Reheating from fridge: Cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through. For a single serving, microwave on medium power for 1–2 minutes, checking to avoid overcooking.
- Freezing: Freeze unbaked or baked roll ups. To freeze baked rolls, cool completely, wrap the dish tightly with plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, remove plastic, keep foil, and increase baking time to about 35–45 minutes covered, then uncover and brown for 10–15 minutes.
- Food safety tip: don’t leave cooked lasagna at room temperature for more than 2 hours.
Pro chef tips
- Cook noodles just until al dente — they’ll finish cooking in the oven and will be easier to roll.
- Lay noodles flat on a lightly oiled sheet pan or towel to keep them from sticking while you assemble.
- Use seam-side down in the baking dish to prevent unrolling.
- If your filling seems too loose, add a tablespoon of breadcrumbs or another beaten egg to firm it.
- For extra flavor, stir 1/4 cup chopped fresh basil or 1/4 cup cooked, drained spinach into the filling.
Creative twists
- Meat lovers: Add cooked Italian sausage or ground beef to the marinara before topping.
- Veggie-forward: Mix sautéed mushrooms, chopped spinach, or roasted red peppers into the ricotta filling. For a full green version, see this spin on spinach lasagna roll-ups for inspiration and technique.
- White sauce version: Replace marinara with béchamel or Alfredo and add ricotta + spinach for a creamy alternative.
- Mexican-style: Use a chipotle tomato sauce and swap Italian seasoning for cumin and chili powder; top with pepper jack.
Helpful answers
Q: How long does this take to make start to finish?
A: Active prep is about 20–30 minutes. Bake time is 35–40 minutes, so plan for roughly 55–70 minutes total from start to finish.
Q: Can I assemble these ahead of time?
A: Yes — assemble, cover, and refrigerate up to 24 hours before baking. If refrigerating longer, freeze instead.
Q: Can I use no-boil noodles?
A: Yes. If using no-boil lasagna sheets, follow the package guidance; you may need a little extra sauce to ensure they soften fully while baking.
Q: Are these freezer-friendly?
A: Definitely. Freeze baked or unbaked rolls up to 3 months. Thaw overnight in the fridge before baking if possible, or bake from frozen with extra time.
Q: How do I avoid watery filling?
A: Use whole-milk ricotta drained briefly in a strainer if very wet, and avoid over-salting until after mixing (cheeses add salt). If adding cooked spinach, squeeze out excess moisture first.
Conclusion
These lasagna roll ups are a weeknight winner — easy to portion, flexible in ingredients, and reliably comforting. For a video-guided version and another step-by-step approach, compare this Lasagna Roll Ups Recipe (with Video) and the helpful notes at Lasagna Roll Ups – The Cozy Cook. Enjoy experimenting and making this recipe your own.
Spinach Lasagna Roll-Ups
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat to cool.
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- Place one noodle on a clean surface. Spread a generous layer of the cheese mixture along the noodle. Roll tightly from one short end to the other. Place rolls seam-side down in the prepared dish.
- Repeat with remaining noodles and filling until you have nine rolls.
- Pour remaining marinara sauce over the rolls. Sprinkle remaining mozzarella on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes until cheese is bubbly and slightly golden.
- Let the rolls cool for 5 minutes before serving. Garnish with fresh basil if desired.
