Lasagna Roll Ups

Why I Love This Lasagna Roll Ups Recipe

• Easy to assemble. Lasagna roll ups are easy to roll and bake in about an hour. It’s a fun twist on classic lasagna that’s just as great for busy weeknights.
• Great to make ahead. These lasagna roll ups are exactly the right portion size for meal prep and they also make a great freezer meal. I love having a batch stashed in the freezer for last-minute, fuss-free dinners.
• Adaptable. This lasagna roll ups recipe is super adaptable. Stuff them with any of your favorite lasagna fillings, make them vegetarian, and more. Any way you fill them, they’re bound to be delicious!

What You’ll Need

Lasagna roll ups call for your typical lasagna ingredients, whether you make them meaty or vegetarian. I make this recipe with Italian sausage, but it’s flexible, so you can leave out the meat or change it up depending on what you and your family like.

Here are some ingredient notes, and you’ll find a printable ingredients list in the recipe card after the post.

• Lasagna Noodles – You’ll need a dozen uncooked lasagna sheets (one per roll up). I recommend having a few extra sheets on hand, just in case there’s any breakage.
• Italian Sausage – This can be hot or mild Italian sausage, or another kind, like pork, beef, or chicken sausage. Chorizo is another good option. If you buy sausage links, take them out of the casings.
• Onion and Garlic – Finely diced yellow onion or shallot, plus freshly minced garlic cloves.
• Marinara Sauce – Choose a jar of your favorite store-bought marinara sauce, passata, or tomato sauce.
• Cheese – I fill my roll ups with mild ricotta cheese, shredded mozzarella, and grated Parmesan. You can use just about any combination of cheese that you like. Cheddar works in place of mozzarella in a pinch, and you can use cottage cheese or cream cheese if you don’t have ricotta. You’ll mix the cheeses with an egg to help bind the filling.
• Italian Seasoning – I often have a jar of homemade Italian seasoning in the pantry. You can use store-bought, or substitute dried oregano or basil if needed.

How to Make Lasagna Roll Ups

I’ll start you off with a quick recipe overview. Scroll down to the recipe card for the printable instructions. 

• Cook the lasagna noodles. Start by boiling the lasagna noodles following the directions on the package. Afterward, drain the noodles and set them aside. Tossing the noodles with a little olive oil helps to keep them from sticking together.
• Sauté. Get the sausage and onions browning in a skillet over medium-high heat. Break up the sausage while it cooks. After 7-8 minutes, once the meat is browned, drain off any excess grease and then stir in the garlic.
• Add the sauce. Next, you’ll pour in the marinara sauce and let that simmer.

Recipe Tips and Variations

• Use freshly grated cheese. Pre-shredded, packaged cheese contains additives that prevent the cheese from melting as nicely. Make sure to grate and shred the cheese fresh from the block for the best flavor and texture.
• Coat the foil with cooking spray. I like to give the foil I use to cover the baking dish a quick spritz with non-stick spray, to keep the cheese from sticking. 
• Add spinach. Sauté baby spinach with olive oil until it’s wilted, then let it cool and stir it into the cheese mixture. You can also use frozen spinach, which is already pre-cooked. Make sure to thaw it completely and drain/pat it dry beforehand. Another option is to stir in spinach pesto or drizzle it over the assembled roll ups.
• Make it spicy. Sprinkle in crushed red pepper flakes or add a dash of hot sauce to the meat sauce for more flavor.
• Try different fillings. Borrow the ingredients in my Mexican lasagna for a Tex-Mex version. You can also replace the meat sauce in this recipe with leftover Bolognese.
• Vegetarian. To make vegetarian lasagna roll ups, omit the meat sauce and use your favorite tomato sauce instead. You can also replace the meat with sautéed mushrooms, zucchini, spinach, tofu, or meatless mince.

Serving Suggestions

These lasagna roll ups are a fast, delicious dinner, especially on weeknights. I’ll serve them with a fresh green salad on the side along with cheesy garlic bread or homemade breadsticks, or an appetizer like bruschetta. Cheesy, savory roll ups also go great alongside a tomato and cucumber salad and a starter of avgolemono soup or minestrone soup.

Make-Ahead and Meal Prep

You can assemble the lasagna roll ups as directed, and keep them covered in the fridge for up to 2 days, or in the freezer for up to 3 months. Thaw the frozen roll ups in the fridge before baking. You’ll need to add an extra 10 minutes or so to the cooking time if you’re baking the casserole cold from the fridge.

Another option is to portion the baked lasagna roll ups individually into meal-prepping containers to keep in the fridge or freeze for later. See below for storage details.

Storing and Reheating Leftovers

• Refrigerate. Store the baked lasagna roll ups airtight in the fridge for up to 3 days.
• Reheat. Warm the roll ups in the microwave or in the oven under foil until they’re hot throughout. 
• Freeze. The baked roll ups freeze well for up to 3 months. Thaw them in the fridge before reheating.

More Easy Dinner Recipes

• Beefaroni
• Homemade Alfredo
• Sausage Risotto
• Italian Stuffed Chicken
• Italian Chicken Bake
• Easy Baked Ravioli