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Delicious lasagna roll ups filled with cheese and sauce, ready to enjoy.

Lasagna Roll Ups

Lasagna roll ups transform classic lasagna into individual portions that are easier to serve and perfect for make-ahead dinners. Filled with seasoned Italian sausage, creamy ricotta, and gooey mozzarella, these rolls are a comforting and kid-friendly meal.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 sheets 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 cloves garlic, minced
  • 2 cans tomato sauce (15 oz each)
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 container (15 oz) 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

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Assembly and Baking
  1. 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.
  2. 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.
  3. 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.

Notes

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.