Lasagna Roll-Ups are a faster, easier version of lasagna. These cheesy, saucy lasagna rolls make a great make-ahead or freezer meal dinner.
Lasagna roll ups are a faster, easier version of lasagna. Rather than using the lasagna noodles in layers, lasagna roll ups have a layer of lasagna filling rolled up in a lasagna noodle.
The roll up is topped with sauce and cheese to make a little individual lasagna roll. They have all of the flavors of a pan of lasagna, and prep time is about the same, but they bake in about thirty minutes.
They seem a little fancier than regular lasagna, too, which makes them perfect company meal. Also, this is a great meal to double up on and stash the second pan in the freezer for dinner another night.
“Delicious! I make a double batch of this and freeze half. Thanks for the easy recipe!” – Lisa
Ingredient notes and substitutions
- Ground beef: You can substitute ground Italian sausage.
- Tomatoes: You can use jarred pasta sauce instead of making the tomato sauce if you prefer.
- Ricotta: I recommend using either full-fat or part-skim. I don’t recommend fat-free ricotta in this recipe.
- Italian cheese: You could also use a combination of shredded mozzarella and parmesan cheese instead.
How to make lasagna roll ups
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Brown the ground beef. Add garlic and sauté for 1-2 minutes, stirring the entire time.
Step 2: Stir in crushed tomatoes, tomato sauce, Italian seasoning, basil, and salt.
Step 3: In a separate large bowl, stir together ricotta, Italian cheese, and egg.
Step 4: Spoon 1/3 of the meat sauce into the dish.
Step 5: Lay cooked lasagna noodles flat and top with 1/3 cup cheese mixture.
Step 6: Roll noodles up and place seam-side down in pan on top of sauce.
Step 7: Cover rolls with remaining sauce.
Step 8: Cover pan with greased foil and bake for 30 minutes.
Step 9: Uncover (carefully), sprinkle with mozzarella, and bake for 3-5 minutes, or until cheese has melted.
Recipe Tips!
- To make-ahead: I make the rolls through step 11, and then I cover and chill them for a few hours until ready to bake. I pull the pan out of the fridge while the oven preheats and then bake as directed, adding additional baking time as needed.
- Serving suggestions: Lasagna rolls are great served with a green salad and garlic bread, garlic breadsticks, or garlic knots.
How to freeze lasagna roll ups
Lasagna roll-ups freeze really well. I almost always double the recipe, and I make a second pan for the freezer when I make up a batch of these roll-ups. It just takes a few extra minutes to make a second pan, but then I have a second dinner ready and waiting in the freezer.
I like to use a foil pan so that all of my pans don’t end up in the freezer. I make the roll-ups through step 10.
I let the roll-ups cool to room temperature. Then, I cover the pan with plastic wrap and then wrap it tightly with aluminum foil. Also, I don’t sprinkle the rolls with mozzarella cheese if freezing.
How to cook from frozen
Move to fridge to thaw about 24 hours before you’d like to bake the roll-ups. Remove plastic wrap.
Grease foil and re-cover the roll-ups with greased foil. Bake thawed roll-ups as directed starting from step 12, adding additional baking time as needed.
Storage
Store any leftovers in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
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Lasagna Roll-Ups
Equipment
Ingredients
- 1 pound lean ground beef
- 4 cloves garlic peeled and minced
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 2 tablespoons Italian seasoning
- ½ tablespoon dried sweet basil
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper
- 15 ounce container part-skim ricotta cheese
- 2 cups grated Italian blend cheese
- 1 large egg
- 12 lasagna noodles cooked to al dente
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 F.
- Cook beef in large skillet over medium heat 6-8 minutes, stirring occasionally, until beef is no longer pink; drain and return to pan.1 pound lean ground beef
- Add garlic and cook for 1-2 minutes.4 cloves garlic
- Stir in crushed tomatoes, tomato sauce, Italian seasoning, basil, salt and pepper. Taste, and add more salt or pepper as needed.28 ounce can crushed tomatoes, 15 ounce can tomato sauce, 2 tablespoons Italian seasoning, ½ tablespoon dried sweet basil, ½ teaspoon salt, ½ teaspoon ground black pepper
- In a medium bowl, stir together ricotta, Italian cheese, and egg.15 ounce container part-skim ricotta cheese, 2 cups grated Italian blend cheese, 1 large egg
- Spoon one-third of the beef mixture into 9×13-inch pan.
- Lay cooked noodles out flat on nonstick surface like parchment paper.12 lasagna noodles
- Spread each noodle with about 1/3 cup of cheese mixture.
- Roll noodles up, and place seam side down in pan.
- Cover noodle rolls with remaining beef sauce.
- Cover pan with foil sprayed with nonstick cooking spray.
- Bake for 30 minutes.
- Carefully uncover and sprinkle top of lasagna rolls with remaining mozzarella cheese.2 cups shredded mozzarella cheese
- Return to oven for 3-5 minutes, or until cheese is melted.
Video
Notes
- Ground beef: You can substitute ground Italian sausage.
- Tomatoes: You can use jarred marinara instead of making the tomato sauce if you prefer.
- Ricotta: I recommend using either full-fat or part-skim. I don’t recommend fat-free ricotta in this recipe.
- Italian cheese: You could also use a combination of shredded mozzarella and parmesan cheese instead.
- To make-ahead: I make the rolls through step 11, and then I cover and chill them for a few hours until ready to bake. I pull the pan out of the fridge while the oven preheats and then bake as directed, adding additional baking time as needed.
- To freeze: To freeze the lasagna roll-ups, prepare through step 10. Cover with plastic wrap and then (ungreased) foil. Move to fridge to thaw about 24 hours before you’d like to bake the roll-ups. Remove plastic wrap. Grease foil and re-cover the roll-ups with greased foil. Bake thawed roll-ups as directed, adding additional baking time as needed.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Lisa says
Delicious! I make a double batch of this and freeze half. Thanks for the easy recipe!