Lasagna Roll Ups are a fun, creative, and delicious twist on traditional lasagna.
A lasagna noodle is rolled around a mouth-watering filling of cheeses and meat sauce.
And serving Lasagna Roll Ups is so convenient! When you take your platter from the oven you already have delicious single-serve pieces ready to be plated.
What could be better than a rich meat sauce, cheeses, and spices all wrapped up in a lasagna noodle?
I promise, when you serve these up, the reaction is going to be "Where has this been my whole life?!" This recipe deserves a place in your collection.
And because they are made as single serve pieces, you don't have to worry that the whole thing is going to slide apart in a gooey mess on the plate.
We all need easy recipes such as Chicken Schnitzel, Chicken Bacon Ranch Pasta, or Mac 'n Cheese in our personal recipe book. These are the foolproof dishes that we can make and serve without a lot of fuss.
Lasagna Roll Ups belong there: a recipe that's easy to make and gives you every bit of that comforting lasagna texture and flavor!
Ingredients
This is one of the easiest lasagna recipes. You can use the very same ingredients to make the more common layered lasagna.
Pasta
- 12 slices lasagna noodles
Meat Sauce
- 1 ¼ pounds ground meat - 85/15 works great
- garlic salt, not shown
- 36 ounces marinara sauce
Cheese Mixture
- 2 cups ricotta cheese - I prefer part-skim for this recipe
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 egg - lightly beaten
- ½ cup parsley, finely chopped
📌 PIN THE LASAGNA ROLL UPS
HERE TO SAVE FOR LATER!
How To Make Lasagna Roll Ups
Start by cooking the lasagna noodles according to the package directions.
While the noodles are cooking, make this rich cheese filling.
Making The Cheese Mixture
In a large mixing bowl add ricotta, grated parmesan, shredded mozzarella, one egg, and parsley.
Combine the ingredients with a whisk or mixer. You should have a slightly firm ricotta mixture that holds its shape. If you'd like your filling to be more firm and even richer, you can add a little extra shredded mozzarella.
Making The Meat Sauce
TIP: If you're using ground beef with higher fat content such as 80/20 or 85/15, you don't need to add oil to brown the meat. If you're using 96/4 add 1 tablespoon of olive oil.
- Add the ground meat to a large skillet. Once browned, drain away excess fat.
- Begin the marinara with some ready-made sauce in a saucepan, add some tomato paste to thicken the sauce. Add garlic salt to taste.
- Add the browned meat to the sauce. Let simmer for 5 minutes.
Putting Everything Together
- Cover a baking sheet with aluminum foil.
- Spread the lasagna noodles flat over the foil. You may not have room on your baking sheet for all twelve noodles. Not to worry! You'll have extra space once you've rolled the first batch.
- Spread the rich cheese filling generously over each noodle.
- Spoon some meat sauce over each noodle. Then scatter some shredded mozzarella on top.
- Roll each noodle loosely to form the lasagna roll up
- Transfer the lasagna rolls into the baking dish. Top with the remaining meat sauce and sprinkle with reserved mozzarella and parmesan cheese.
- Bake at 350° Fahrenheit for 20-25 minutes until the cheese has melted and is hot and bubbly. Cover the casserole dish with aluminum foil for the first 20 minutes. Remove the foil for the last five minutes.
Tips For Success
It's a good idea to spray the casserole dish so that nothing sticks.
Even though they are roll ups, serve with a spatula or spoon. Tongs will squeeze the cheesey goodness out of the rollup.
It's easy to customize the filling in your roll ups to satisfy everyone. If someone likes more of your hearty meat sauce and less cheese no problem!
Storing Lasagna Rolls
If you happen to be making this recipe in advance, then the very best way to store it is to freeze the individual roll ups and cook them right before serving. This preserves the very best of the cheese filling textures.
But, one of the things I love about lasagna roll ups is that they are so easy to store as single serve lunch or dinner meals. Just wrap each roll up in either plastic wrap, sandwich bag or aluminum foil.
Cooked lasagna roll ups can be refrigerated for three to four days. And of course they can be frozen for much longer.
Easy Salads To serve With Lasagna Roll Ups
- Oma's German Cucumber Salad - My Oma's recipe. Easy to make and incredibly delicious.
- Creamy German Cucumber Salad - The 'other' German cucumber salad.
- Chopped Greek Salad - Refreshing summer salad
- Broccoli Cauliflower Salad - The perfect salad to sneak in some extra veggies!
- Classic Pea Salad - The perfect potluck, party, or side salad.
Lasagna Roll Ups
Ingredients
- 12 pieces lasagna noodles cooked
Meat Sauce
- 1¼ pounds ground meat
- 2 teaspoons garlic salt
- 36 ounces marinara sauce
Cheese Sauce
- 2 cups ricotta cheese part-skim
- 1 large egg lightly beaten
- 2 cups mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- ½ cup parsley finely chopped
Instructions
PREP
- Preheat the oven to 350° Fahrenheit.
- Cook the pasta according to the package instructions. Cover a large baking sheet with aluminum foil and lay out the cooked lasagna noodles flat. Set aside
Meat Sauce
- Use a large skillet and add the meat over medium heat. Add garlic salt. Brown the meat turning as necessary.
Cheese Sauce
- Use a medium-large mixing bowl and combine ricotta cheese, beaten egg, 1 cup mozzarella, ½ cup parmesan, and parsley.
Make The Roll ups
- Divide the cheese sauce equally onto each lasagna noodle. Use a flat spatula or the back of a serving spoon and spread the cheese filling.
- Take ¾ of the meat sauce and spread it onto each lasagna noodle covering the cheese filling.
- Roll the lasagna noodles. Transfer into a casserole dish with a spatula or serving spoon. Top the lasagna roll ups with the remaining meat sauce. Sprinkle with the reserved ½ cup of parmesan and 1 cup of mozzarella.
- Bake at 350° Fahrenheit for 20-25 minutes. Cover with aluminum foil for the first 15-20 minutes. Uncover and continue to bake until the cheese has melted and is nice and bubbly.
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