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Lasagna Roll Ups

This is the BEST recipe for Lasagna Roll Ups! It’s easy to make with ground beef and sausage, ricotta cheese, Parmesan, and mozzarella! Bonus: It’s a great make-ahead meal and freezer food.

Be sure to serve this with a side of garlic bread with cheese!

A Lasagna Roll Up on a white plate with sauce and cheese.

Lasagna Roll Ups

My mom made the absolute best lasagna growing up. But between you and me… (and the internet 🥴), I think these Lasagna Roll Ups could go toe to toe with hers!

The proportion of cheese, meat, and sauce in between these perfectly cooked noodles is absolutely perfect. And the seasonings in the cheese mixture takes it over the top.

BONUS: This makes a great make-ahead recipe and freezer meal!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Boil the lasagna noodles until al dente. Drain and rinse with cold water. Transfer to parchment or wax paper lined baking sheets. Top with cheese mixture. (Ricotta, mozzarella, egg, Parmesan cheese, and seasonings.) 

Then spread with meat sauce. (Onions, garlic, ground beef, ground sausage, chicken broth, marinara sauce, hot sauce, and Worcestershire sauce.)

Lasagna Roll Ups being topped with cheese filling and marinara meat sauce.

Roll each lasagna noodle and transfer to a prepared 9 x 13-inch casserole dish. Top with more meat sauce.

Lasagna Roll Ups being rolled and put in a casserole dish with meat sauce on top.

Top with mozzarella cheese. Cover and bake at 375° for 35 minutes. Remove cover and broil at 450° to bubble and brown the top, watch carefully during this time. Remove, garnish with parsley, and serve with garlic bread with cheese!

A casserole dish of Lasagna Roll Ups before and after baking.

Make-Ahead Method

  • Refrigerator: Assemble the lasagna roll ups as outlined. Cover tightly and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes prior to baking or add 10 minutes to covered baking time.
  • Freezer: Assemble the lasagna roll ups as outlined. Cover tightly and freeze for up to 3 months. Let it thaw completely prior to baking, then let it sit at room temperature for 30 minutes prior to baking or add 10 minutes to covered baking time.
  • Bake Half Now, Freeze Other Half: I love to bake 6 roll ups now, and freeze the other 6 for later. These disposable tins are slightly smaller than 9 x 13 and are perfect for placing 6 roll ups in each!

Pro Tips

  • Shred and grate the cheese fresh from a block/wedge. Packaged shredded/grated cheese won’t melt as well or taste as good.
  • Low moisture whole milk mozzarella will melt the best. I use Dragone mozzarella cheese for this recipe as well as Rao’s marinara sauce. (I highly recommend Rao’s!)
  • The Worcestershire sauce and hot sauce are flavor enhancers in the meat sauce and you can’t taste them outright. The hot sauce doesn’t make it hot/spicy. I use Frank’s Hot Sauce.
  • Lasagna Noodles: No-boil lasagna noodles or fresh lasagna noodles can also be used for this recipe, neither of which need to be cooked first. Fresh lasagna noodles can be found in the deli section of the grocery store.
  • To add spinach: Sauté 2-3 cups of roughly chopped spinach in 1/2 tbsp. olive oil until wilted. Let cool slightly, then mix into cheese filling mixture. Or, use frozen spinach. Let it thaw and pat it dry prior to using.
  • LOVE Lasagna?! Try my classic lasagna, skillet lasagna, or my lasagna soup recipes next!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

A casserole dish filled with cheesy Lasagna Roll Ups with a spatula pulling one out.

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A Lasagna Roll Up on a white plate with marinara sauce and a meat filling with cheese.

Lasagna Roll Ups

5 from 15 ratings
This is the BEST recipe for Lasagna Roll Ups! They're layered with a 3-cheese filling, savory meat sauce, and topped with more melted cheese.

Ingredients

Cheese Filling

  • 15 oz. ricotta cheese
  • 1 large egg
  • 2 cups mozzarella cheese
  • ½ cup Parmesan cheese, freshly grated
  • 1 teaspoon dried oregano
  • ½ tsp each: salt, dried basil, dried parsley
  • ¼ tsp pepper

Meat Sauce

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • ½ lb. ground beef
  • ½ lb. ground sausage
  • 3 cloves garlic
  • ½ cup chicken broth
  • 32 oz. marinara sauce
  • 1 teaspoon Worcestershire sauce, optional
  • 1 teaspoon hot sauce, optional

Lasagna

  • 12 lasagna noodles, plus extra in case of breakage
  • 1.5 cups mozzarella cheese

Instructions

  • Combine the cheese filling mixture in a medium bowl and set aside. Take ½ cup of the marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish.
  • Preheat oven to 375° and bring a large pot of salted water to a boil.
  • While the water is heating up, heat olive oil over medium heat and add the diced onions. Let them soften for 10 minutes. (This allows them to release a little sugar which is a nice offset to the acidity of the tomatoes.)
  • Add the ground beef and sausage and increase heat to medium-high. Use a spatula to break up the meat so that it’s very fine and crumbled. Cook for 8-10 minutes, or until cooked through. Add garlic during the last minute. Drain excess grease.
  • Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot. Add the remaining marinara sauce along with the Worcestershire sauce and hot sauce. Bring to a boil, then reduce to a simmer.
  • Let the sauce simmer gently while you boil the lasagna noodles to al dente according to package instructions. Drain and rinse with cold water. This stops the noodles from cooking and cools them off for easy handling.
  • Line the noodles up on a parchment or wax paper.
  • Spread an even layer of the cheese mixture over each lasagna noodle, about 2 ½ tablespoons each.
  • Spread ¼ cup of sauce over each noodle, (3 cups total), and reserve the rest.
  • Roll up the noodles (tightly, while keeping the filling in), and transfer them to the baking dish. Top with remaining meat sauce, then sprinkle with remaining mozzarella.
  • Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.
  • Bake for 35 minutes. If desired, remove foil and broil at 450° to brown the top more, watch it carefully during this time.
  • Remove and garnish with fresh parsley prior to serving.

Notes

Pro Tips:
  • Shred and grate the cheese fresh from a block/wedge. Packaged shredded/grated cheese won’t melt as well or taste as good.
  • Low moisture whole milk mozzarella will melt the best. I use Dragone mozzarella cheese for this recipe as well as Rao’s marinara sauce. (I highly recommend Rao's!)
  • The Worcestershire sauce and hot sauce are flavor enhancers in the meat sauce and you can't taste them outright. The hot sauce doesn't make it hot/spicy. I use Frank's Hot Sauce.
  • To add spinach: Sauté 2-3 cups of roughly chopped spinach in 1/2 tbsp. olive oil until wilted. Let cool slightly, then mix into cheese filling mixture. Or, use frozen spinach. Let it thaw and pat it dry prior to using.
  • LOVE Lasagna?! Try my classic lasagna, skillet lasagna, or my lasagna soup recipes next!
  •  

Nutritional facts are per lasagna roll up. This recipe makes 12 roll ups. 

Nutrition

Calories: 403kcal, Carbohydrates: 28g, Protein: 25g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 948mg, Potassium: 497mg, Fiber: 2g, Sugar: 4g, Vitamin A: 777IU, Vitamin C: 7mg, Calcium: 318mg, Iron: 2mg
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40 comments on “Lasagna Roll Ups”

  1. It made way more than a 9×13 pan. Also used 2 24 ounce jars of sauce.

  2. Great Lasagna roll ups. I bought the cookbook. Love it!

  3. I made this last night, and it was absolutely delicious! Thank you so much for all your hard, and delicious, work! You are appreciated.

  4. My granddaughters, 10 and 13 made the roll ups today.  They really enjoyed the process.  We poured boiling water over noodles to soften, worked very well.  The sauce was delicious.  They took their share home and grandpa and I ate one each.  We thought they were the best. This is better than traditional lasagna, easily served.  I might put some spinach in the rolls next time.  The leftovers are going to be even better, and I told them how to freeze.  Thank you for a great meal idea.

  5. I’m making these with two granddaughters who love to cook.  They come every Thursday.  Can’t wait to enjoy them tonight!

    • Hi Connie! Excellent, I think you’re going to loveeeee these!! 🙌🏻❤️

    • My granddaughters made these and it was fun, rolling them up and creating a great meal.  We poured boiling water over the noodles to soften them and recommend that technique.  I’ll add spinach next time.  My mother made these in the fifties and I had forgotten the recipe.  It’s great to have it again.

      • That’s so cool you made these with your granddaughters Connie, so fun! Thanks so much for the great comments and review, I’m so happy you had fun with these!😀

  6. This was delicious! The whole family loved it. It was much easier to serve than normal lasagne with the roll ups as individual servings. I had to convert the ingredient amounts to metric as that’s what we use here in Australia, but I must’ve done it accurately enough as it worked out so well. (I did click on ‘metric’ instead of ‘US customary’ but it still gave me ounces and pounds which are totally unfamiliar to me.) I love the pro tops too and find them very helpful. Thankyou for a great recipe that I’ll be making many times in future 😊

  7. Absolutely loved this! A friend that came to eat with us called these the slider version of lasagna. Great flavors. Easy to make! Thanks again Stephanie! 

  8. This was an instant hit! I shouldn’t be surprised because every meal we have tried has been great. This one is currently in competition with the Baked Ravioli that we love! The recipe is easy to follow and I appreciate all the details. We loved the taste of it and can’t recommend it enough.

    • I am sooooo happy to hear that Kelsy! These lasagna roll ups are one of my favorites too! (AND YES! That baked ravioli is incredible too!) Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

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