These Lasagna Roll Ups are filled with creamy ricotta, Parmesan, mozzarella, and seasoned beef marinara, then baked until bubbly and golden. They cost just $3.32 per serving and are easier to serve than traditional lasagna.
Lasagna Roll Ups have completely replaced traditional lasagna in our house. Each person gets an individual roll, which makes serving easier and keeps the filling neatly in place. At just $3.32 per serving, this hearty dinner feeds six and reheats well for leftovers.
Why You’ll Love This Recipe!
- Budget Friendly — $19.90 total for 12 roll ups
- No messy slicing or serving
- Make up to 24 hours ahead and bake when ready
- Freeze unbaked for up to 3 months
- The broil finish gives every roll up a perfectly golden bubbly cheese top in just 2–3 minutes
- Completely customizable
After 14 years of developing recipes, I know the best pasta dinners look impressive without requiring hours in the kitchen. These Lasagna Roll Ups do exactly that. If you love easy Italian baked pasta recipes like this one you will also love our Lasagna Casserole Recipe, Baked Ziti Recipe, and The Best Stuffed Shells Recipe. They are all budget-friendly, make-ahead friendly, and the kind of hearty Italian dinners your family will request on repeat all year long.
Why Roll Ups are Better Than Traditional Lasagna
Traditional lasagna can be messy to serve because the layers often slide apart and portions can be uneven. Lasagna Roll Ups solve that problem by creating individual portions with the filling neatly tucked inside. They stay intact on the plate, are easy to serve, and work especially well for dinner parties and potlucks.
Ingredients
- Lasagna noodles — always cook to al dente — 2–3 minutes less than package directions. Lay flat on parchment paper after draining so they do not stick together
- Lean ground beef — browned with the onion before going into the sauce. Drain all excess grease for the cleanest filling. Italian sausage gives a bolder result as a substitute
- Onion, diced — cooked with the beef until tender. Always dice finely for the best texture in the filling
- Garlic, minced — added after the beef is browned for 30–60 seconds — just enough to become fragrant without burning
- Salt, black pepper, Italian seasoning — essential seasoning for the meat sauce. Always taste before adding the marinara and adjust
- Marinara sauce — use your favorite store-bought marinara or homemade. The sauce is used in three places — the bottom of the dish the filling and the topping — so a flavorful sauce makes a significant difference
- Ricotta cheese — the creamy base of the filling. Full fat gives the richest result. Always combine with the egg parmesan and mozzarella before spreading
- Large egg — binds the ricotta filling so it stays firm and cohesive during baking rather than running out of the roll
- Parmesan cheese, grated — stirred into the ricotta filling for a sharp salty depth throughout every bite
- Mozzarella cheese, shredded and divided — half goes into the ricotta filling and half is sprinkled on top for the golden broiled finish. Always shred fresh from a block for the best melt
- Fresh parsley, chopped — stirred into the ricotta filling for a bright herby freshness. Dried parsley works — use 1 tablespoon dried in place of 3 tablespoons fresh
How to Make Lasagna Roll Ups
Step 1 – Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Step 2 – Bring a large pot of salted water to a boil. Cook the lasagna noodles 2-3 minutes less than the package directions until al dente. Drain and rinse with cold water to stop the cooking process. Lay the noodles in a single layer on parchment paper or lightly oiled baking sheets to prevent sticking.
Step 3 – In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is tender, about 6-8 minutes. Drain any excess grease.
Step 4 – Stir in the garlic and cook for 30-60 seconds until fragrant.
Step 5 – Season with the salt, pepper, and Italian seasoning. Stir in the marinara sauce and bring to a gentle simmer for 5 minutes.
Step 6 – In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, 1 cup of the mozzarella cheese, and the chopped parsley until well mixed.
Step 7 – Spread about ½ cup of the meat sauce evenly in the bottom of the prepared baking dish.
Step 8 – Spread about ¼ cup of the ricotta mixture evenly over each lasagna noodle.
Step 9 – Spoon 1-2 tablespoons of the meat sauce down the center of each noodle.
Step 10 – Starting at one end, carefully roll up each noodle and place it seam-side down in the prepared baking dish.
Step 11 – Spoon the remaining meat sauce evenly over the roll ups.
Step 12 – Sprinkle with the remaining 1 cup mozzarella cheese.
Step 13 – Cover loosely with foil and bake for 35-40 minutes, until the filling is hot and the cheese is melted.
Step 14 – Remove the foil and broil for 2-3 minutes, watching carefully, until the cheese is lightly golden.
Step 15 – Let the lasagna roll ups rest for 10 minutes before serving.
Tips for Success
- Always undercook the noodles. Al dente noodles roll without tearing — fully cooked noodles fall apart the moment you start rolling them
- Lay noodles flat immediately after draining. Stacked noodles stick together permanently within minutes — always lay in a single layer on parchment paper right away
- Do not overfill. A thin even layer of ricotta and a tablespoon or two of sauce is all each noodle needs — overfilling makes rolling difficult and causes the filling to squeeze out during baking
- Place seam-side down. Always place the rolled noodle seam-side down in the dish — the weight of the filling keeps it sealed during baking without any toothpick needed
- Tent the foil. Foil touching the cheese causes it to stick and pull off — always tent the foil or use a few toothpicks to keep it elevated
Variations and Substitutions
- Swap ground beef for Italian sausage for a bolder more flavorful filling
- Use shredded rotisserie chicken instead of ground beef for a lighter version
- Make it vegetarian by replacing the beef with sautéed spinach mushrooms and zucchini
- Add a teaspoon of red pepper flakes to the meat sauce for a spicy variation
- Use cottage cheese instead of ricotta for a lighter filling with a similar texture
- Add a layer of sautéed spinach over the ricotta before rolling for extra vegetables in every bite
Make Ahead Freezer and Storage
Make Ahead
- Assemble through Step 12 cover tightly and refrigerate for up to 24 hours. Let sit at room temperature for 20–30 minutes before baking and add 5–10 extra minutes to the bake time
Freezer — Unbaked
- Assemble through Step 12 without baking. Cover tightly with plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed — or bake from frozen covered at 375°F for 60–75 minutes then uncover and broil until golden
Refrigerator
- Store in an airtight container for up to 5 days — reheat individual roll ups in the microwave for 60–90 seconds or reheat the entire dish covered with foil at 350°F for 20 minutes
Frequently Asked Questions
Yes — assemble through Step 12 cover tightly and refrigerate for up to 24 hours. Let sit at room temperature 20–30 minutes before baking and add 5–10 extra minutes to the bake time.
The noodles were cooked too long — always cook 2–3 minutes less than package directions for firm al dente noodles that roll without tearing.
No-boil noodles are not recommended for roll ups — they need to be pliable and flexible to roll without cracking and only become that way with pre-cooking.
Always place each roll seam-side down in the dish and pack them snugly together — the pressure from the neighboring rolls keeps every one perfectly in place during baking.
More Easy Lasagna Recipes
These Lasagna Roll Ups have replaced traditional lasagna in our house. They are easy to serve, stay intact on the plate, and cost just $3.32 per serving. Make a double batch and freeze half for an easy weeknight dinner. If you make them leave a star rating and a comment below — I love hearing whether you served them for a dinner party or a regular weeknight and whether your family preferred these over traditional lasagna the way mine always does!
Lasagna Roll Ups
Ingredients
- 12 lasagna noodles
- 1 pound lean ground beef
- ½ medium onion diced
- 3 cloves garlic minced (or 1 tablespoon minced garlic)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
- 32 ounces marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 3 tablespoons chopped fresh parsley
See how we calculate recipe costs.
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 2-3 minutes less than the package directions until al dente. Drain and rinse with cold water to stop the cooking process. Lay the noodles in a single layer on parchment paper or lightly oiled baking sheets to prevent sticking.
- In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is tender, about 6-8 minutes. Drain any excess grease.
- Stir in the garlic and cook for 30-60 seconds until fragrant.
- Season with the salt, pepper, and Italian seasoning. Stir in the marinara sauce and bring to a gentle simmer for 5 minutes.
- In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, 1 cup of the mozzarella cheese, and the chopped parsley until well mixed.
- Spread about ½ cup of the meat sauce evenly in the bottom of the prepared baking dish.
- Spread about ¼ cup of the ricotta mixture evenly over each lasagna noodle.
- Spoon 1-2 tablespoons of the meat sauce down the center of each noodle.
- Starting at one end, carefully roll up each noodle and place it seam-side down in the prepared baking dish.
- Spoon the remaining meat sauce evenly over the roll ups.
- Sprinkle with the remaining 1 cup mozzarella cheese.
- Cover loosely with foil and bake for 35-40 minutes, until the filling is hot and the cheese is melted.
- Remove the foil and broil for 2-3 minutes, watching carefully, until the cheese is lightly golden.
- Let the lasagna roll ups rest for 10 minutes before serving.
