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, plus great for portion control!
These 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.
Any time I can simplify something that I already adore, without sacrificing the best parts of it, is a winner in my book. Lasagna Roll Ups are a perfect example, where classic lasagna is transformed into individual rolls, but all the traditional ingredients and flavors remain intact. Delicious little bundles of Italian Heaven.
Lasagna Roll Ups
We love lasagna every which way, including our cheater Skillet Lasagna, Mexican Lasagna, (low carb) Zucchini Lasagna Rolls, and (dessert) Chocolate Lasagna! All fun and all delicious. These lasagna rolls are another twist on traditional lasagna, except they maintain all the ingredients and flavors we know and love. They bake faster, are easier to serve, and a great make-ahead option for busy weeknights or if you’re having guests.
Lasagna Roll Ups Recipe Ingredients
These lasagna rolls are vegetarian and made with spinach, but the filling can easily be varied for meat lovers.
- 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.
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.
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:
- 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.
- 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.
- Make extra: 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.
- Don’t skip the salt: salt the boiling water before adding the noodles. We usually use about 1 tablespoon per 1 pound of pasta. 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 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 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 them Being Made
What to Serve with Lasagna Roll Ups
Lasagna Roll Ups
- 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
- 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!