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+ servings

Lasagna Roll Ups

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.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American, Italian
Servings 12
Calories 262 kcal


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


  • fresh parsley, finely chopped


  • 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 9x13 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.


  • 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.


Calories: 262kcalCarbohydrates: 20gProtein: 20gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 68mgSodium: 486mgPotassium: 256mgFiber: 1gSugar: 1gVitamin A: 302IUVitamin C: 1mgCalcium: 195mgIron: 2mg