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Lasagna Roll Ups

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close up shot of Lasagna Roll Ups topped with parsley in a baking dish
These lasagna roll ups are perfectly portioned for easy freezing and reheating and are sure to become a family favorite.
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Table of Contents
  1. Lasagna Roll Ups Ingredients
  2. Substitutions And Additions
  3. How To Make This Lasagna Roll Ups Recipe
  4. How To Serve These Pasta Rolls
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Lasagna roll ups are a clever and fun twist on a classic lasagna dish. Lasagna rolls are just as delicious as traditional lasagna with all the meaty sauce and cheese filling bundled up in a tender lasagna noodle but they are so much quicker to make.

close up shot of a plate of Lasagna Roll Ups topped with parsley

Lasagna Roll Ups Ingredients

Lasagna Roll Ups raw ingredients that are labeled
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These rolls are made with all the classic lasagna ingredients, but instead of layering them, they are carefully rolled into bite-size portions.

With each bite, you’ll get a contrast between the tangy tomato sauce, creamy ricotta, and hearty ground beef. The edges of the roll-ups are slightly crispy, while the insides remain warm and cheesy.

You’ll need:

  • 10 to 12 lasagna noodles
  • 1 pound of lean ground beef
  • ½ yellow onion
  • ½ tablespoon of Italian seasoning
  • 1 teaspoon of garlic salt
  • 1 tablespoon of minced garlic
  • ½ teaspoon of salt
  • ½ teaspoon of ground black pepper
  • 1 (24-ounce) jar of marinara sauce
  • 15 ounces of ricotta cheese
  • 1 large egg
  • ⅓ cup of parmesan cheese, shredded
  • 1½ cups of mozzarella cheese, shredded
  • 1 tablespoon of dried parsley flakes
  • Fresh parsley for garnish

Substitutions And Additions

BEEF: If you don’t like beef, any kind of Italian sausage, ground chicken, ground turkey, or ground pork would work well too. To make this lasagna recipe suitable for vegetarians, you can substitute the meat for a vegetarian alternative such as Quorn meatless grounds.

CHEESE: You can use cottage cheese instead of ricotta cheese in equal amounts if you prefer.

SPINACH: Spinach goes perfectly with ricotta. Just shred it and add it to the cheese mixture.

VEGETABLES: To sneak in a few extra veggies, you could swap some of the ground beef for vegetables such as mushrooms, zucchini, and bell peppers.

How To Make This Lasagna Roll Ups Recipe

Once you prepare the ground beef, lasagna noodles, and cheese mixture, you will set about assembling these tasty rolls. Once done, you can bake them until they are warm, and cheesy.

STEP ONE: In a large pot of water, boil the noodles to al dente according to the package directions. Drain off the hot water, place the cooked noodles back into the pot and add cold water.

OUR RECIPE DEVELOPER SAYS

If your lasagna noodles come in a pack of twelve, cook them all. It’s handy to have a couple of spares in case any break whilst cooking or if you end up with some excess filling.

Also, It’s a good idea to keep your cooked noodles in a pan of cold water whilst they’re waiting to be rolled. This prevents them from sticking together.

STEP TWO: In a large, deep-sided skillet, cook the ground beef until it’s no longer pink. Drain off the grease.

PRO TIP:

To save time, ground beef can be cooked ahead of time and stored in the fridge or freezer. Let thaw the night before and pop it in your skillet to warm up a bit before continuing with the recipe.

STEP THREE: To the skillet of beef, add the onion, Italian seasoning, garlic salt, minced garlic, salt, and ground black pepper. Let it cook for five to seven minutes, stirring occasionally.

beef and seasonings cooked in a skillet

STEP FOUR: Add the marinara sauce to the meat mixture and stir well. Bring the sauce to a simmer then cover with a lid and let it simmer for five minutes more. Remove from the heat.

marinara sauce added to the skillet of meat mixture

STEP FIVE: In a large mixing bowl, combine the ricotta cheese, egg, parmesan cheese, three-quarters of the mozzarella cheese, and the dried parsley flakes. Stir to combine.

cheeses, egg, and parsley combined in a bowl

STEP SIX: Preheat the oven to 375°F. Spray a 9×13-inch casserole dish with cooking spray. Use a rubber spatula to spread a half cup of meat sauce onto the bottom of the casserole dish.

meat sauce added to the bottom of a baking dish

STEP SEVEN: Lay out the lasagna noodles onto a large baking sheet. Spread a quarter cup of the cheese filling onto each of the noodles, using a rubber spatula to spread the mixture the entire length of the noodle. Then add three tablespoons of meat sauce to each noodle, on top of the ricotta mixture.

ricotta filing and meat sauce added on top of the lasagna noodles

STEP EIGHT: Gently roll each lasagna noodle from one end to the other, and place the individual rolls in a single layer in the baking dish.

lasagna noodles rolled and placed in a baking dish

STEP NINE: Top the rolled lasagna noodles with the remaining meat sauce.

STEP TEN: Add the remaining mozzarella cheese to the top of each lasagna roll.

lasagna noodles topped with mozzarella cheese

STEP ELEVEN: Cover with aluminum foil and place in the oven for 40 minutes. Remove the foil and broil for two to three minutes, or until the cheese is lightly browned. Sprinkle with fresh parsley and serve.

roll ups after being baked in a baking dish

How To Serve These Pasta Rolls

These cheesy lasagna roll ups are the perfect dish for an easy dinner idea. We like to serve our lasagna rolls with a side Caesar salad or coleslaw and cheesy pull-apart bread.

if you’re looking for something a little heartier, consider adding roasted vegetables to your meal. This will provide a well-rounded meal that’s both delicious and satisfying.

For more unconventional lasagna dishes, check out our lasagna soup or ravioli lasagna.

Storage

Whether you’re planning ahead or simply dealing with leftovers, knowing how to properly store your lasagna roll-ups will ensure that you can enjoy them at their best for longer. Here are some tips on how to store this delicious dish.

MAKE AHEAD: If you want to get a head start on your lasagna roll-ups, you can assemble them ahead of time and store them in the refrigerator or freezer. Simply follow the recipe instructions up to the point of baking, then cover the roll-ups tightly with plastic wrap or aluminum foil.

If refrigerating, they can be stored for up to 24 hours before baking. If freezing, make sure to wrap them well in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen lasagna roll-ups can be stored for up to 3 months.

IN THE FRIDGE: These easy lasagna roll ups can be stored in the refrigerator for up to five days in an airtight container.

IN THE FREEZER: Lasagna rolls are ideal for freezing. Just place the required number of roll ups for individual portions into freezer-safe containers, and they’ll taste great for three months. You can also freeze the whole pan and wait to bake them until later for an easy freezer meal.

REHEATING: When it’s time to enjoy your stored lasagna roll-ups, reheating them properly will help maintain their taste and texture. There are a few methods you can use:

  • Oven: Preheat your oven to 350°F (175°C). Remove the desired number of roll-ups from the refrigerator or freezer and place them in a baking dish. Cover the dish with foil and bake for about 20-25 minutes or until heated through.
  • Microwave: For a quick reheating option, you can use the microwave. Place individual portions on a microwave-safe plate and cover them with a microwave-safe lid or microwave-safe plastic wrap. Heat on medium power for 1-2 minutes or until warmed to your desired temperature. Be sure to stir or rotate the roll-ups halfway through to ensure even heating.
close up shot of Lasagna Roll Ups topped with parsley in a baking dish

This lasagna roll ups recipe makes the best lasagna – it’s a wonder why anyone still makes it the traditional way! The hearty meat sauce and creamy ricotta cheese complement each other perfectly and we are certain this is a dish that the whole family will surely enjoy.

Frequently Asked Questions

Can I make this recipe ahead of time?

You can assemble this recipe and store it covered in foil in the fridge overnight so that you have it ready to bake at mealtime.

Can I freeze this during my meal prep day and bake it at a later date?

You can make a batch of lasagna roll-ups and freeze them. Thaw in the fridge overnight and bake when you are ready to serve this delicious meal.

Can I use cottage cheese instead of ricotta cheese in the filling?

Both cottage cheese and ricotta cheese will work fine for the cheese mixture in this recipe.

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close up shot of Lasagna Roll Ups topped with parsley in a baking dish

Lasagna Roll Ups

5 from 6 votes
These lasagna roll ups are perfectly portioned for easy freezing and reheating and are sure to become a family favorite.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

  • 10 to 12 lasagna noodles, cooked per package directions
  • 1 pound lean ground beef
  • ½ yellow onion, finely diced
  • ½ tablespoon Italian seasoning
  • 1 teaspoon garlic salt
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 24 ounces marinara sauce

Ricotta Filling

  • 15 ounces ricotta cheese
  • 1 large egg, beaten
  • cup parmesan cheese, shredded
  • cups mozzarella cheese, shredded
  • 1 tablespoon dried parsley flakes

Garnish

  • fresh parsley, finely chopped

Instructions
 

  • In a large pot, cook noodles according to package directions. Once the noodles are soft and cooked, drain hot water. With noodles still in the pot, add cold water to the noodles to stop the cooking process and to keep noodles from sticking together.
  • In a large deep-sided skillet, cook ground beef until no longer pink. Drain grease and return beef to skillet. Add onion, Italian seasoning, garlic salt, minced garlic, salt, and ground black pepper. Stir and let cook for 5 to 7 minutes, or until onions are soft and tender.
  • Add the marinara sauce to the meat mixture and stir well. Bring the sauce to a simmer. Cover with a lid and let simmer for 5 minutes then remove from the heat.
  • In a separate large mixing bowl, combine ricotta cheese, egg, parmesan cheese, ¾ of the mozzarella cheese, and dried parsley flakes. Stir to combine.
  • On a large baking sheet, lay out 5 lasagna noodles. Spread ¼ cup of ricotta filling on the lasagna noodle. Use a rubber spatula to spread the mixture the entire length of the noodle. Add 3 tablespoons of meat sauce to each lasagna noodle on top of the ricotta mixture. Use a rubber spatula to spread the meat sauce the entire length of the noodle.
  • Preheat the oven to 375°F and spray a 9×13 baking dish with cooking spray. Add ½ cup of meat sauce to the bottom of the baking dish and use the rubber spatula to spread it evenly across the bottom of the dish.
  • Gently roll each lasagna noodle from one end to the other, and place it in the baking dish. Repeat the process with the remaining 5 noodles and place them in the baking dish with the first batch.
  • Top the rolled lasagna noodles with the remaining meat sauce. Add the remaining mozzarella cheese to the top of each lasagna roll.
  • Cover with foil and place in the oven. Cook for 40 minutes. Remove the foil and broil for 2 to 3 minutes, or until cheese is lightly browned.
  • Serve immediately.

Video

Notes

  • If your lasagna noodles come in a pack of twelve, cook them all. It’s handy to have a couple of spares in case any break whilst cooking or if you end up with some excess filling. Also, It’s a good idea to keep your cooked noodles in a pan of cold water whilst they’re waiting to be rolled. This prevents them from sticking together.
  • It’s a good idea to keep your cooked noodles in a pan of cold water whilst they’re waiting to be rolled. This prevents them from sticking together.
  • To save time, ground beef can be cooked ahead of time and stored in the fridge or freezer. Let thaw the night before and pop it in your skillet to warm up a bit before continuing with the recipe.

Nutrition

Calories: 262kcal | Carbohydrates: 20g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 486mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Becca says

    I would like to make this for Christmas, but I will be traveling about 45-hour to my mother in laws. Ideally, I’d love to make it ahead of time so I can relax more once we get there, but I don’t know how it will travel or how to reheat it so I don’t overcook it in her oven. Any advice would be appreciated! Thanks!

    • Layne Kangas says

      I think you should be good to make ahead of time and then pop in the oven once you arrive. Just wrap tightly or use a baking dish with a lid so you don’t have any sauce leaking. Enjoy! 🙂

  2. Rachael says

    Can you freeze this? Do you recommended baking ahead of time or freezing and then baking on the day of? Any changes to baking time?

    • Layne Kangas says

      You can fridge or freezer ahead of time. I would thaw in the fridge if they’re frozen before baking and then you should be good to go with the regular instructions.. maybe just a few extra minutes!

  3. Catherine says

    This sounds amazing, I want to make it for a luncheon and wondering if I can put this recipe all together and refrigerate overnight without baking it and bake it the next afternoon? It will save me time since I will be at chuch and having guest following the services. Thank you for sharing this recipe.

  4. mandy s says

    5 stars
    Does anyone have the original recipe for these? They used to be very different, and I lost my hand written copy… 🙁 The one that is with the 2016 video on Facebook.

  5. Tracy Lane says

    5 stars
    Made this last night and had company over to share,
    Did half riccota and half cottage cheese,also used Prego Italian sausage and garlic spaghetti sauce.
    Delicious !!!!

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