These Lasagna Roll Ups have the same elements and flavors of classic lasagna, except everything is rolled up into individual packets. They bake faster and are easier to serve without any slicing, and a great make-ahead option for busy weeknights or if you’re having guests.
Any time I can simplify something that I already adore, without sacrificing the best parts of it, is a winner in my book. These lasagna roll ups are a perfect example, where classic lasagna gets a twist and transformed into individual rolls, but all the traditional ingredients and flavors remain intact. Delicious little bundles of Italian Heaven.
These lasagna rolls can be made and eaten right away or frozen for a quick and easy weeknight dinner later on. Fancy enough for a simple dinner party and rustic enough for a casual meal with your family! This particular recipe is vegetarian, made with 3 types of cheese and spinach, but you can vary it with meat if you prefer.
We love lasagna every which way, including our cheater lazy day lasagna, lasagna soup, Mexican lasagna, (low carb) zucchini lasagna rolls, and (dessert) chocolate lasagna! All fun and all delicious.
What’s in This Lasagna Roll Ups Recipe?
These lasagna rolls are vegetarian and made with spinach, but the filling can easily be varied for meat lovers. You can find the exact measurements in the recipe card below.
- Extra virgin olive oil – This is used to coat the cooked noodles and prevent sticking.
- Lasagna noodles – Common dry lasagna noodles are used. They can be ruffled along the edges or not.
- Marinara sauce – We use our homemade marinara sauce, but store-bought is fine.
- Cheese – Shredded mozzarella, freshly grated Parmesan, and Ricotta cheese are combined for a luscious filling.
- Egg – This is used as a binder and also makes the filling extra creamy.
- Spinach – Frozen spinach, thawed and squeezed dry.
- Garlic – Any respectable Italian dish has fresh garlic, of course!
- Seasonings – Dried Italian seasoning, nutmeg, salt, and pepper.
Recipe Variations
This recipe is pretty versatile. Here are some other ways to make it:
- Chicken. Add to the filling 6 ounces (1 1/2 cups) cooked finely shredded or chopped chicken.
- Beef or Sausage. Omit the spinach and add in 3/4 pound seasoned, cooked lean ground beef or Italian sausage.
- More veggies. Instead of spinach, you could use a combination of diced cooked mushrooms, carrots, bell peppers, or zucchini.
Helpful Tips
- Prevent noodles from tearing. Noodles that stick together have a tendency to tear. To avoid sticking, stir them occasionally while boiling, and then once drained, drape then over a colander or place them in a single layer on a baking sheet, drizzling with a little olive oil. This will help keep them separated.
- Cook extra noodles. It’s always a good idea when making lasagna to cook a few extra noodles in case a couple do tear.
- 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.
- Salt the boiling water. Adding salt to the boiling water before adding the noodles really does add to the flavor of the noodles. And don’t worry, you’re draining off 99% of it. We usually use about 1 tablespoon per 1 pound of pasta.
- 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!
Make-Ahead, Storage, and Reheating Leftovers
Lasagna Rolls are make-ahead, freezer-friendly, and reheat well. You have a few options.
- 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 in the fridge after baking. Cool to room temperature, then store leftovers in the fridge for up to 3 days.
- 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.
- Reheat. Reheat the entire casserole dish of lasagna rolls in the oven with just a touch of vegetable broth or chicken broth poured in between the rolls, then covered with foil to prevent drying out, at 350F until heated through. Individual servings can be reheated in the microwave.
Serving Suggestions
For a complete meal, I recommend serving this along with homemade garlic bread and a simple side salad. Delicious!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Lasagna Roll Ups
Ingredients
- extra virgin olive oil
- 9 dry lasagna noodles
- 3 cups homemade marinara sauce (or store-bought), divided
- 15 ounce (1 3/4 cups) part-skim ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella , divided
- 1/2 cup freshly grated Parmesan cheese
- 10 ounce package frozen spinach ,thawed and squeezed dry
- 2 cloves garlic , minced
- 1/2 teaspoon dried Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)
- Preheat oven to 350 degrees F and spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
- In a large bowl, stir together the ricotta, egg, 1/2 cup of mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, pepper, and nutmeg. Mix until combined.
- Spread a 1/3 cup of the 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 2 cups of marinara sauce, and remaining 1/2 cup mozzarella cheese.
- Cover loosely with foil and bake for about 35 minutes or until cheese has melted and the inside is warmed through.
- Sprinkle with some additional Parmesan, if desired. Serve right away and enjoy!
Video
Nutrition
Other Notes
How to Make Lasagna Rolls
The process is virtually the same as classic lasagna, except the noodles are rolled instead of layered. The end result are 9 perfectly portioned servings. They bake faster and are easier to serve. Here’s a brief rundown of the steps. You can find the printable version of the complete instructions in the recipe card above.
- Cook the noodles, al dente. Drain and drizzle with a little olive oil to prevent sticking.
- Make our homemade marinara sauce or use store bought. Spread a little in the bottom of a 9×13 casserole dish.
- Combine the spinach and cheese filling.
- Spread the mixture onto the length of each noodle.
- Roll up noodles and transfer to the casserole dish, seam side down.
- Top with sauce and cheese, then cover and bake.
This was a hit for my family! Even my picky autistic twins loved it!
Thank you
Great recipe
I used fresh spinach sautéed in olive oil and then chopped. The filling is absolutely great! My husband loved it – I will definitely make this again!
these were fantastic. Made for a work lunch potluck and they loved them. I added a handful of chopped fresh basil & parsley and fresh spinach. Def make again.
When you assemble them the night before cooking, can you add the sauce the next day before cooking? I’m afraid the pasta will get a little saturated sitting in all that sauce overnight.
I made these with ricotta mozzarella and fresh made pesto in Vodka sauce. AMAZING! EASY! DELISH!!!!!
These were the best I have ever made!!! The only change I made was I used fresh spinach in lieu of frozen, and cinnamon instead of nutmeg (only because that’s what I had on hand.
Just made this for dinner and it was amazing. Tasty and easy to prepare. Made an extra batch to freeze. Used a combo of sausage and beef instead of the spinach.
Made this today and I thoroughly enjoyed it! Thank you for a lovely recipe.
This was super tasty! I used my own arribiatta red sauce I keep in my freezer, some fresh basil torn into the cheese mix, and fresh baby spinach, chopped, because that’s what I had in the fridge. Really tasty and saved some for another meal??
I added garlic to my fresh spinach saute. Excellent recipe.
2nd time making it. Love it! Made all of the roll up with spinach mixture, but baked in 2 pans- adding meat to the sauce in one. Satisfied the meat eaters and vegetarians. I was also able to get 12 roll ups out of the mix. Love the recipe- it’s my new go to!
Making for the second time tomorrow. Love low cost meals with meat being so expensive and everyone raved about them. I make some whole wheat and some regular pasta.
This is a winner! This will be our Christmas Lasagna going forward! I added mushrooms to the sauce, and used cottage cheese instead of ricotta, but that was the only change.
We loved this! Made the recipe exactly as is but we used fresh spinach. My kids loved it so much. Thank you!
Did you sauté your spinach first?
Great vegetarian recipe. Can you use fresh spinach instead of frozen?
Super recipe–I did add hamburger and Italian sausage because my husband needs MEAT. Even though we are only two–made the whole recipe because he will eat it for breakfast and lunch tomorrow.
This was a great recipe! I did add some cooked veal since my husband needs meat. I will make it again but add 1/4 lb veal and 1/4 lb Italian sausage.
If meat is desired a good choice is ground chicken. It is lighter than ground beef and delicious. Thanks for all the great recipes!
I have been making these lasagna rolls for several years. I no longer make the pan lasagna. These rolls are easy to make and create a great presentation. The family loves them. I freeze them individually for a fast defrost and ready to heat. Enjoy !
Just made these for supper,super gooood
These look great! Can these be frozen?
Yep, that information is int the full article. Thanks!
I love spinach lasagna. When Jennifer was growing up I’d make lasagna fairly frequently since it could be frozen in individual portions. These “rolls” sound delicious AND, as you say, fun! Another fabulous recipe, Amy!
For how easy lasagna is, I really don’t make it that often either! Maybe twice a year? And it’s such a shame because it’s always a crowd pleaser. I’m sure these lasagna rolls would go over super well also!
I saw a version of lasagna rolls in a magazine and was considering making them, but I didn’t. Now you make me wish I had because yours look so amazing; better than the others, in fact.
I’ve made these a few times, first time as is, the second time with some rotisserie chicken, and a third time with a little shrimp! They are always so good. We Love them.
What a great idea using Chicken instead!
Delicious! I added a pinch of crushed red pepper for heat. We all loved these, thank you.
I love making lasagna roll ups even better than typically made. Makes it better for portion control and much prettier when serving, love it!
These were beautiful and delicious. My family was seriously impressed!
Classic and nice nice nice (pinned). Pasta is my favourite.