This Lasagna Roll Up recipe boasts the hearty, cheesy, cozy comfort of traditional lasagna without all the layering! It includes plenty of jazzed-up, store-bought marinara for extra ease (no dry noodles!) and my secret ingredient for the creamiest cheese filling (no grainy ricotta)! Best of all, these Lasagna Roll Ups are extremely versatile (even in one casserole!), make ahead and freezer friendly – all variations and instructions included!

PIN THIS RECIPE TO SAVE FOR LATER

Watch How to Make Lasagna Roll Ups

up close of serving a lasagna roll up showing how meaty and cheesy it is

Why you’ll love this Lasagna Roll Up Recipe

THE BEST SHORTCUT SAUCE. Quality marinara is doctored up with onions, garlic, tomato paste, fresh basil, spices and chicken bouillon so it tastes like it has been simmering all day – instead of 10 minutes.
SECRET INGREDIENT RICOTTA. The ricotta is mixed with sour cream (along with mozzarella, Parmesan and herbs) to achieve the creamiest ricotta you ever tasted.
SAUCY! The trouble with many Lasagna Roll Up recipes is not enough sauce, creating dry noodles. This recipe boasts plenty of sauce to cover the roll ups so they don’t dry out.
MAKE AHEAD FRIENDLY. Assemble 100% ahead of time, then pop in the oven when ready! You can also freeze the whole casserole or individual roll ups for later, making it a great casserole for new moms or when someone has had surgery.
VERSATILE. Tons of variations included from vegetarian, to chicken Alfredo. You can even customize Lasagna Roll Ups in one casserole!
CROWD PLEASER. Everyone loves hot, cheesy, meaty, saucy, gooey goodness. It’s the kind of meal that even the pickiest eater loves so you can serve it with confidence to any audience!

What are Lasagna Roll Ups?

Lasagna Roll-Ups are a delightful twist on the classic Italian dish, bringing a playful and individualized charm to the dining table. Instead of layering the ingredients in a traditional lasagna, these roll-ups feature lasagna noodles topped with a mixture of ricotta, mozzarella, Parmesan, etc. followed by meat sauce. Each noodle is rolled up individually to become a compact package, added to a pan, covered in additional meat sauce and cheese, then baked, to create the comforting essence of lasagna in every bite.

lasagna roll ups served garnished with parsley

Ingredients for Lasagna Roll-Ups

The ingredient list for this Lasagna Roll Ups recipe may look lengthy, but it comes together relatively quickly. Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

FOR THE LAYERS:

Lasagna noodles: Use regular lasagna noodles. Do NOT use no-boil noodles. You may use whole wheat or gluten-free lasagna noodles if desired.
Mozzarella: Its creamy, buttery, milky richness cuts through the tangy tomato sauce and it melts beautifully. Please use freshly grated mozzarella cheese as it tastes far superior and equally important, melts better. Low moisture mozzarella works best.

FOR THE MEAT SAUCE:

Marinara sauce: A jarred marinara sauce keeps this recipe extra quick and easy by eliminating the need to chop and sauté carrots and celery. Please use a quality brand; my favorite is Rao’s Homemade sold at many grocery stores, Whole Foods, Trader Joe’s or on Amazon HERE.
Tomato paste: Just two tablespoons adds rich, concentrated tomato flavor. Tip: Store unused tomato paste by the tablespoon wrapped in plastic wrap in the freezer for easy use.
Italian sausage: Mild Italian sausage keeps this dish kid friendly, with red pepper flakes added to taste. Italian sausage comes seasoned with Italian seasonings, primarily fennel. Fennel is crucial for authentic Italian flavor so if you swap the sausage for chicken, beef or turkey, make sure to add some fennel and additional Italian seasonings.
Aromatics: Use 1 chopped yellow onion and 4 cloves garlic. You may substitute with powders if needed.
Herbs and Spices: These Lasagna Roll Ups are seasoned with fresh or dried parsley and basil and dried oregano, salt and pepper.
Chicken bouillon: Use bouillon powder, bouillon cubes or bouillon base (like Zoup! or Better Than Bouillon). Add it to the sauce without dissolving in liquid first. If using cubes, you will need 1; crush up and add directly to the sauce.

top view showing ingredients for lasagna roll ups meat sauce: sausage, marinara, tomato sauce, onions, water, and herbs

For the Cheese Filling:

Ricotta cheese: Please use whole milk ricotta -you can taste the difference! It melts far better than skim ricotta for a much creamier texture. If you have the chance to purchase either brands Sierra or Polly-O at a specialty market, they are the best!
Sour cream: This might sound like an odd ingredient, but it’s culinary changing, I use it in all of my lasagna recipes and pasta bakes! A little sour cream is mixed with the ricotta so it’s smooth and silky, instead of grainy. Full fat melts the best.
Mozzarella: Please use only freshly shredded mozzarella for superior melting ability and flavor. Low moisture whole milk mozzarella works best.
Parmesan: This infuses the filling with nutty, salty depth. Grate the Parmesan on a micro grater. Use freshly grated Parmesan for its superior melting ability and not powdered or pre-shredded cheese.
Egg: This acts as a binding agent and prevents the cheese filling from being runny; but don’t worry, you can’t taste the egg, just the luxurious texture.

Herbs: Fresh basil and parsley enliven the filling. You my substitute with dried.
Seasonings: Salt and pepper are a must in every dish. Nutmeg is a secret authentic ingredient to the ricotta filling.

Showing Lasagna Roll Up ingredients: ricotta, sour cream, mozzarella, Parmesan, basil, egg, salt, pepper, nutmeg

Lasagna Roll Up variations

Feel free to experiment with different fillings, sauces, and cheeses to create your own signature Lasagna Roll-Up variation. You an even make half of the pan one kind and the other half a different kind! Here are a few ideas:

Use ground chicken or turkey: Make sure to use Italian ground turkey or chicken sausage for the same flavor profile.
Add veggies: Add mushrooms, zucchini, eggplant, bell peppers, green beans, etc. to the meat sauce.
Add artichokes: Purchase artichoke hearts in water NOT marinated (about 7 ounces). Rinse and drain the artichokes well before chopping, then pat very dry. Stir into the cheese filling.
Add spinach: Add 10 oz. thawed frozen spinach, patted very dry, directly to the cheese filling.
Use homemade marinara: My Marinara Sauce recipe is done in less than 30 minutes and boasts rich, bright tomato flavor. It’s also make ahead and freezer friendly so you can even make it days or months in advance!
Make gluten-free: Use your favorite gluten free lasagna noodles. Find them on Amazon here.
Make it spicy. Add additional red pepper flakes to the sauce to taste or add them to individual servings.
Vegetarian Spinach and Ricotta Roll-Ups: Swap the meat for vegetables such as carrots, celery, bell peppers, zucchini and mushrooms.
Chicken Alfredo Lasagna Roll-Ups: Swap the marinara sauce for Alfredo sauce and either keep the sausage or swap it for chicken. This style pairs particularly well with artichokes and spinach added to the cheese filling.
Seafood Alfredo Roll-Ups: Swap the marinara sauce for Alfredo sauce and the sausage for shrimp or crab.
Mushroom and Sausage Roll-Ups: Add sautéed mushrooms to the meat sauce.
Mexican-Inspired Taco Roll-Ups: Swap the sauce for enchilada sauce, the sausage for ground beef, the mozzarella for cheddar and add black beans and corn. See my Mexican Lasagna for ideas.
Eggplant Parmesan Roll-Ups: Replace the lasagna noodles with roasted or grilled slices of eggplant.

showing how to serve lasagna roll ups with a single roll on a plate

How to make Lasagna Roll Ups

Let’s take a closer look at how to make Lasagna Roll Ups with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook Noodles. Cook noodles according to package instructions in a large pot of salted water, checking 1-2 minutes early. Drain, then rinse with cold water. Pat dry, then line on parchment paper or silicone baking mats.

showing how to make lasagna roll ups by boiling lasagna noodles

showing how to make Lasagna Roll Up recipe by lining cooked lasagna noodles on a parchment paper or nonstick baking mat lined baking sheet

Step 2: Make Meat Sauce: Sauté onions in a drizzle of oil for 5 minutes. Add the sausage and cook while crumbling until sausage is cooked through and onions are softened. Add tomato paste and garlic and cook for 1 additional minute.

showing how to make lasagna roll ups by sautéing onions, then browning sausage

Step 3: Stir in Remaining Ingredients. Stir the marinara, fresh basil, fresh parsley and spices. Simmer for 10 minutes.

a collage showing how to make lasagna roll ups by adding marinara, herbs and spices to the sausage, then simmering until thickened for 10 minutes

Step 4: Make Cheese Filling. Add the egg to a large bowl and whisk. Add the ricotta, sour cream, mozzarella, fresh parsley, fresh basil and spices and stir until evenly combined.

a collage showing how to make lasagna lasagna roll ups by adding ricotta, mozzarella, Parmesan, egg and basil to a bowl to make cheese filling, then stirring to combine

Step 5: Layer Lasagna Noodles. Add a scant ¼ cup of the Cheese Filling down the center of each noodle (I use a large cookie scoop), then spread into an even layer, followed by the meat sauce. Reserve the rest of the sauce. Tightly roll up the noodles, using fingers on the sides to keep the filling in.

a collage showing how to make lasagna lasagna roll ups by spreading lasagna noodles with cheese mixture, followed by meat sauce, then spreading down the center

showing how to make lasagna lasagna roll ups by spreading lasagna noodles with cheese mixture, followed by rolling lasagna noodles up with filling

Step 6: Assemble. Add ½ cup reserved marinara to the bottom of the pan, then add the lasagna rolls in an even layer. Top with the remaining meat sauce, followed by mozzarella.

a collage showing how to make lasagna roll ups by adding sauce to pan, adding lasagna roll ups, adding meat sauce, then topping with mozzarella cheese

Step 7: Bake. Cover with foil and bake unto the cheese is completely melted.

showing how to make lasagna rolls ups recipe by baking until cheese is melted

Lasagna Roll Up make ahead instructions

This Lasagna Roll Ups recipe is the perfect make-ahead meal. Assemble the entire recipe a day in advance, tightly cover, and refrigerate (without baking). When ready to enjoy, let the casserole sit on the counter for 30 minutes before baking. Add an additional 10 minutes or so to the baking time.

You can also make and refrigerate the cheese filling up to 2 days ahead of time and the meat sauce up to 3 days ahead of time.

Lasagna Roll Up Recipe Tips

Cook Extra Noodles. Cook an extra 2-3 noodles just in case any break while boiling.
Cook Noodles in Salted Water. Always salt your pasta water – it is the one chance you have to flavor the noodles and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.
Stir the Lasagna Noodles. It’s important to stir the noodles often when boiling, otherwise, the noodles can stick to each other and cook unevenly.
Don’t Overcook the Noodles. The noodles should be al dente– meaning they should be a little firm/have a “bite” because they will continue to cook in the oven. Cooking times will vary due to the type of pot and exact simmering temperature, so check the lasagna noodles for doneness early, then cook on as needed.
Stop Noodles From Continuing to Cook. Rinse the noodles with cold water until the pasta is cold to prevent them from continuing to cook.
Don’t Tear the Noodles. Take care to pat the noodles until dry with paper towels or a kitchen towel thoroughly before lining on parchment paper or a nonstick mat.
Buy Blocks of Cheeses and Shred Them Yourself. The bags of pre-shredded cheeses found at the grocery store contain anti-clumping ingredients like starch, so they don’t melt as beautifully as freshly grated blocks of cheese and most importantly, don’t taste as good!
Use an Ice Cream Scoop. This helps to quickly, neatly and evenly distribute and portion the filling onto each noodle.
Spread Filling to Edges. Spread the filling all the way to the edges of the lasagna noodles. This ensures that every bite is flavorful and prevents air pockets inside the roll-ups.
Roll Firmly but Gently. Use your fingers to press the filling into the sides of the noodles as you roll.
Place Roll Ups Seam Side Down. Place the rolled lasagna noodles seam side down in the baking dish to help them hold their shape during baking.

serving lasagna roll up recipe on a plate with sauce

Serving this Recipe for Lasagna Roll-Ups

This hearty, comforting Lasagna Roll Ups recipe loves a fresh side of veggies or salad, fruit and bread to mop up the scrumptious sauce! Here are a few ideas:

Green salad: Some of our favorite salads include Caesar Salad, Apple Salad, Strawberry Spinach Salad, and Green Bean Salad.
Vegetables: Skip the salad for tender veggies – or serve both! Roasted Parmesan Broccoli, Roasted Asparagus and Sautéed Brussels Sprouts.
Bread: Mopping up leftover sauce soft bread is a must! We love Dinner Rolls, Parmesan Breadsticks or homemade Garlic Bread.
Fruit: We love Fruit Salad, Winter Fruit Salad and Berry Salad.

How to store leftover Lasagna Roll-Ups

Store tightly covered with foil or in an airtight container for up to 5 days, freeze beyond that.

How to freeze this Lasagna Roll Ups Recipe

1. Assemble the roll ups according to recipe directions in a freezer-safe dish, but do not bake.
2. Wrap the dish tightly all around with 2 layers of plastic wrap, followed by foil. Label and freeze for up to 3 months.
3. Let thaw completely, then let it sit at room temperature for 30 minutes.
4. Bake according to recipe directions, adding an additional 10 minutes to the baking time.

How to reheat this Recipe for Lasagna Roll-Ups

-Microwave: Microwave individual portions for 60 seconds, then continue to heat at 15-second intervals until warmed through. I recommend covering with a paper towel to protect against any splatters.
-Oven: Cover with foil and bake at 325ºF for 20-25 minutes or until warmed through.

up close of scooping up a lasagna roll up with a spoon

Looking for more Italian Casserole Recipes?

Manicotti
Lasagna
Tortellini Al Forno
Baked Macaroni and Cheese
Macaroni and Cheese Casserole
Stuffed Shells
Baked Ziti
Million Dollar Baked Penne
White Chicken Lasagna
Baked Rigatoni

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Lasagna Roll Ups

This Lasagna Roll Up recipe boasts the hearty, cheesy, cozy comfort of traditional lasagna without all the layering! It includes plenty of jazzed-up, store-bought marinara for extra ease (no dry noodles!) and my secret ingredient for the creamiest cheese filling (no grainy ricotta)! Best of all, these lasagna roll ups are extremely versatile (even in one casserole!), make ahead and freezer friendly – all variations and instructions included in the post above!

Servings: lasagna roll ups

Total Time: 1 15

Prep Time: 40

Cook Time: 35

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

MEAT SAUCE

1 tablespoon olive oil
1 pound mild Italian sausage (bulk or casings removed)
1 small yellow onion, chopped (may sub 1 tsp onion powder)
2 tablespoons tomato paste
3-4 garlic cloves, minced
pinch red pepper flakes (optional)
1 32 oz. jar marinara sauce (I like Rao's Brand)
3/4 cup water
1 tablespoon minced fresh basil (or 1 tsp dried)
1 tablespoon minced fresh parsley (or 1 tsp dried)
1 teaspoon chicken bouillon (cubed, granulated or base)*
1 teaspoon dried oregano
1/4 tsp EACH dried thyme. salt, pepper

CHEESE FILLING

1 egg
2 cups freshly shredded mozzarella cheese
1 1/2 cups whole milk ricotta cheese
1/2 cup sour cream
1/3 cup freshly grated Parmesan cheese (grated on micro grater)
1 tablespoon minced fresh basil (or 1 tsp dried)
1 tablespoon minced fresh parsley (or 1 tsp dried)
1/4 tsp EACH salt, pepper
pinch nutmeg

LAYERS

12 lasagna noodles (classic, NOT no boil)
1 1/2 cups freshly shredded mozzarella cheese
fresh parsley for garnish (optional)

Instructions

Prep: Preheat oven to 375˚F. Line two baking sheets with nonstick silicone baking mats or parchment paper; set aside.
Noodles: Bring a large pot of water to a boil. Season generously with salt and add noodles. Cook according to package directions, checking 1-2 minutes early. Drain, then rinse with cold water until cold. Pat very dry, then line in a single layer on prepared baking sheets. Meanwhile, while the noodles are boiling:
Bottom Layer: Lightly grease a 9×13-inch baking dish with cooking spray. Remove ½ cup of the marinara sauce from the jar and spread it on the bottom of the prepared pan in an even layer (you’ll use the rest in the Meat Sauce).
Make Meat Sauce: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onions and sauté for 5 minutes. Add the sausage and cook, while crumbling, until sausage is cooked through and onions are softened. Add tomato paste, garlic and red pepper flakes; cook for 1 additional minute.
Simmer: Stir in all remaining Meat Sauce ingredients. Simmer gently for 8 minutes, stirring occasionally, adjusting the heat as needed. Meanwhile:
Make Cheese Filling: Add the egg to a large bowl and whisk. Add the rest of the Filling Ingredients and stir until evenly combined.
Add Cheese Filling: Add a scant ¼ cup Cheese Filling down the center of each noodle (I use this large cookie scoop), then spread into an even layer.
Add Meat Sauce: Add a scant ¼ cup of the Meat Sauce down the center of each noodle over the Cheese Filling, (I use this large cookie scoop), then spread into an even layer. Reserve the rest of the sauce.
Roll up the noodles: Tightly roll up the noodles, using fingers on the sides to keep the filling in. Transfer to the prepared baking dish. Top with remaining Meat Sauce in an even layer, followed 1 ½ cups shredded mozzarella.
Bake: Cover with foil, making sure the foil isn't touching cheese (tent the foil if necessary). Bake at 375˚F for 35-40 minutes, until the cheese is completely melted. Garnish with fresh parsley if desired. Serve!

Video

Notes

*Chicken bouillon: Use bouillon powder, bouillon cubes or bouillon base (like Zoup! or Better Than Bouillon). Add it to the sauce without dissolving in liquid first. If using cubes, you will need 1; crush up and add directly to the sauce. You may also skip and swap the water for chicken broth. Season with salt to taste.
Storage: Store tightly covered with foil or in an airtight container for up to 5 days, freeze beyond that.
To freeze: Assemble the roll ups according to recipe directions in a freezer-safe dish, but do not bake.
Wrap the dish tightly all around with 2 layers of plastic wrap, followed by foil. Label and freeze for up to 3 months. Let thaw completely, then let it sit at room temperature for 30 minutes. Bake according to recipe directions, adding an additional 10 minutes to the baking time.
To reheat in the microwave: Microwave individual portions for 60 seconds, then continue to heat at 15-second intervals until warmed through. I recommend covering with a paper towel to protect against any splatters.
To reheat in the oven: Cover with foil and bake at 325ºF for 20-25 minutes or until warmed through.
Make ahead: Assemble the entire recipe a day in advance, tightly cover, and refrigerate (without baking). When ready to enjoy, let the casserole sit on the counter for 30 minutes before baking. Add an additional 10 minutes or so to the baking time. You can also make and refrigerate the cheese filling up to 2 days ahead of time and the meat sauce up to 3 days ahead of time.
Variations: See post for lots of variation ideas, tips and tricks!

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

6 Comments

Connie says

at

This looks delicious. Great video. Can’t wait to make this for Sunday get together. Thanks for so many delicious recipes and an amazing blog.

- Jen says
  
  at
  
  I hope you enjoy! Thanks for trying so many recipes, I appreciate your love and support!
  
Connie says

at

What a wonderful recipe. I do not care for ricotta cheese, but the sour cream made it delicious and smooth. Thanks for a fabulous blog with so many amazing recipes. This was great for our Sunday get together.

- Jen says
  
  at
  
  Sour cream is definitely the way to go! I’m so happy to hear it was a great part of your Sunday!
  
Beverly Albritton says

at

Can I substitute cream cheese for the ricotta?

- Jen says
  
  at
  
  Hi Beverly! I have not tried it with this specific recipe but Cream Cheese is a known substitute for Ricotta. I hope that helps and that you love them!