Lasagna Rolls {with sausage}

These lasagna rolls are a delicious twist on classic lasagna, filled with three types of cheese, Italian sausage, seasonings, then rolled, and served in individual servings. They’re a great make-ahead meal, so you can freeze half for an easy dinner later on!

Some of our other favorite Italian pasta recipes include this 20 minute Spaghetti Carbonara, one pot Tuscan Chicken Pasta, and Chicken Tetrazzini – they’re all so creamy, rich, and luscious in every bite!

Are there words that no matter how many times you write them, you still need to think about how they’re spelled? I have several, but the ones that come immediately to mind are definitely, nauseous, worcestershire, and lasagna. No correlation, thank goodness. 

We love lasagna – it’s another one of those “blank canvas” type dishes, where the variations are endless. Lasagna Rolls take the very best parts of traditional lasagna, except everything is rolled up into individual packets. They bake faster and are less messy. This pasta recipe can be prepped ahead of time, baked and served right away, or frozen for a convenient and easy weeknight dinner at a later date.

We took our vegetarian Lasagna Roll Ups, with spinach, and altered them for the meat lover. This version is made with flavorful Italian sausage – so delicious!

Lasagna Rolls Recipe

Here’s what you’ll need to make this dish:
*You can find the complete printable recipe and video tutorial below.

• Extra virgin olive oil: this is used to coat the cooked noodles and prevent them from sticking.
• Lasagna noodles: regular dry lasagna noodles.
• Italian sausage: you can use mild or hot, depending on your tolerance for spicy food.
• Marinara sauce: we use our homemade marinara sauce, but store-bought is fine to save on time, if you prefer.
• Cheese: shredded mozzarella, freshly grated Parmesan, and Ricotta cheese are combined for a wonderful cheesy filling.
• Egg: this is used as a binder and also makes the filling a little extra creamy and rich.
• Whole Milk: just a little bit.
• Garlic: Can’t make lasagna without garlic. Fresh, of course.
• Seasonings: fresh chopped parsley, dried Italian seasoning, salt, and pepper.

Recipe Variations

This recipe is pretty forgiving when it comes to the filling. Here are some other ways to make it:

• Chicken: swap out the sausage for 1 pound cooked finely shredded or chopped chicken.
• Beef: replace the sausage with 1 pound seasoned, cooked lean ground beef.
• Vegetarian: instead of sausage, you could use a combination of diced cooked mushrooms, carrots, bell peppers, or zucchini.

How to Make Lasagna Roll Ups

The process is practically the same as traditional lasagna, except the noodles are rolled instead of layered. You end up with 10 perfectly portioned servings. They bake faster and are easier to serve, without the need to cut. Here’s a brief rundown of the steps:

1. Cook the noodles, al dente. Drain and drizzle with a little olive oil to prevent sticking.
2. While the pasta is cooking, cook the Italian sausage; drain off the grease.
3. Make our homemade marinara sauce or use store bought. Spread a little in the bottom of a 9×13 casserole dish.
4. Combine the sausage and cheese filling.
5. Spread the mixture onto the length of each noodle.
6. Roll up noodles and transfer to the casserole dish, seam side down.
7. Top with sauce and cheese, then cover and bake.

Recipe Tips

• Prevent noodles from ripping: Noodles that stick together can easily tear. To avoid sticking, stir them occasionally while boiling, and then once drained, place them in a single layer on a baking sheet, drizzling with a little olive oil. This will help keep them separated.
• Make extra: It’s always a good idea when making lasagna to cook a few extra noodles in case a couple do rip.
• Cook al dente: Cook the noodles al dente according to package directions. The rolls will continue to bake in the oven, so you don’t want to over cook the noodles.
• Don’t skip the salt: salt the boiling water before adding the noodles. We usually use about 2 tablespoons for a large pot of water. It really does add to the flavor of the noodles. And don’t worry, you’re draining off 99% of it.
• Use freshly grated cheese: pre-packaged cheese is made with anti-caking agents and preservatives, so they don’t melt as well. We recommend using freshly grated cheese. It also tastes better!

Storage and Make-Ahead

Lasagna Rolls are a great make-ahead meal since they freeze and reheat well.

• To make ahead before baking: you can assemble the rolls, cover, and store in the fridge overnight. Bake the next day according to recipe instructions, adding 5-10 minutes onto the baking time. OR assemble and store in a freezer safe container for up to 2 months, thaw in the fridge overnight and then bake.
• Store after baking: cool to room temperature, then store leftovers in the fridge for up to 3 days. To reheat, place portions in the microwave or oven until cheese is melted and filling is warmed through.
• To freeze after baking: cool to room temperature, then freeze all the rolls together (in a single layer) in a freezer-safe dish, or individually wrap each roll and store in a freezer-safe bag.

Watch Lasagna Rolls Video

What to Serve with Lasagna Rolls

For a complete meal, we enjoy these lasagna rolls with homemade garlic bread and our favorite simple side salad.

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Lasagna Rolls {with sausage}

These lasagna rolls are a delicious twist on classic lasagna, filled with three types of cheese, Italian sausage, seasonings, then rolled, and served in individual servings.

Print Recipe Rate Recipe Pin Recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings: 10 rolls

Cook ModePrevent your screen from going dark

Ingredients

• 10 dry lasagna noodles
• 2 teaspoons extra virgin olive oil
• 1 pound Italian sausage (mild or hot)
• 2 cloves garlic , minced
• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup shredded mozzarella , divided
• 2 tablespoons whole milk
• 1/2 teaspoon dried Italian seasoning
• salt and pepper , to taste
• 3 cups homemade marinara sauce (or store-bought), divided
• fresh chopped parsley , for garnish

Instructions

• Bring a large pot of water to boil; throw in a pinch of salt and add your lasagna noodles. Cook until al dente. (After draining, drizzle with a tiny bit of olive oil to prevent sticking and drape them over a colander or lay them on a baking sheet.)
• While the pasta is cooking, warm oil in a nonstick skillet over medium-high heat. Add sausage and garlic, cook for about 3-4 minutes, breaking it up with a wooden spoon, until no pink remains. Drain off any accumulated grease and set aside.
• Preheat oven to 350 degrees F.
• In a large bowl, stir together the ricotta, egg, Parmesan, mozzarella, milk, and Italian seasoning. Season with a little salt and pepper, to taste. Add the cooked sausage and 1/4 cup of marinara sauce; mix until just combined.
• Coat the bottom of a 9×13 baking dish with 1 cup of marinara sauce.
• Spread a 1/3 cup of the sausage mixture onto the length of each lasagna noodle and roll up in a jelly-roll fashion.
• Arrange rolls, seam side down, in the baking dish. Top with remaining 1 3/4 cups of marinara sauce.
• Cover loosely with foil and bake for 35 minutes.
• Sprinkle with some fresh parsley and additional Parmesan, if desired.

Video

Nutrition

Calories: 371kcal | Carbohydrates: 27g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 847mg | Potassium: 470mg | Fiber: 2g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: Italian

Keyword: Lasagna roll ups, Lasagna rolls

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