Lasagna Roll Ups

July 18, 2015

These Lasagna Roll Ups not only look incredible but taste incredible. There’s served in individual portions and are great for freezing too. Make lasagna this way and you’ll never go back to sloppy lasagna squares again. Perfect comfort food for the whole family!

Lasagna Roll Ups on a white plate topped with basil

Lasagna Roll Ups

This is one of my favorite recipes! It’s one that I love enough that I’ll serve it to company. I love that both young and old alike always enjoy them and I also love that they reheat so well. There aren’t many foods that I like just as much when they are rewarmed the second or third day around.

Another great thing about these is that you can prepare the full recipe then freeze half and bake them later on. The first time you make these they may seem pretty labor intensive, like just about any lasagna, but once you’ve made them a few times it will start to go pretty quick.

These roll ups are just total delicious comfort food, so good you may likely add them to your dinner rotation! One great thing about making these roll-up style instead of like a layered lasagna is that they don’t seem like too much of a splurge because they can help with portion control.

But who am I kidding, I always find myself plating a second one because they are totally irresistible! But if you are better with self-restraint then I the portion control thing might mean something to you here :). I love that they are little rolled up individual lasagnas, things are always more fun when they come in individual servings, right?

Want to see how easy this lasagna recipe is? Watch the video!

No More Sloppy Lasagna

Lasagna in a single serving form, no more messy sloppy layered squares!  I love these.  Not only do they look incredible they taste incredible!  I doubt I will ever make regular layered lasagna again.  These are the perfect serving size, and they are so much fancier.  If you ask me I think they are even easier than layered lasagna.
Two Lasagna Roll Ups on a white plate with a fork

Tips For Making Lasagna Roll Ups

  • You will notice in the ingredients list I stated freshly grated cheese for all the cheeses, you are not allowed to use the pre-grated stuff, it’s junk especially for lasagna =).
  • You will also noticed in the recipe that I stated to grind the cooked beef/onion mixture in the food processor for a few seconds, I do this because every really good Italian restaurant I’ve been to seems to have finely ground beef in their pasta sauces and I love it.  You don’t get any large chunks of beef in your sauce, it just gives it a better consistency.
  • If you have a small family this is a perfect dish to make the whole batch, then freeze half (unbaked) and thaw overnight the day before you want to eat it and bake the next day for dinner.  I love getting two meals from one.
  • I would recommend serving this along with your favorite fresh Italian bread and a simple salad topped with The Old Spaghetti Factory’s Creamy Pesto Salad Dressing.  Yum!

How To Make Lasagna Roll Ups

Lasagna pasta on a baking tray ready for making lasagna roll ups Ricotta cheese spread on lasagna roll ups in a baking trayTomato sauce spread on pasta for making lasagna roll ups Lasagna Roll Ups on a baking tray getting rolled up Mozzarella cheese sprinkled on top of Lasagna Roll Ups Lasagna Roll Ups out of the oven with melted cheese and basilA close up of a Lasagna Roll Ups in a baking dish

More Pasta Recipes You Might Like;

Lasagna Roll Ups

4.82 from 33 votes

These are the perfect comfort food the whole family will love! Rich and cheesy and oh so satisfying. A hearty lasagna recipe you'll want to make again and again.

Servings: 12 Servings
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 4 Tbsp olive oil , divided
  • 8 oz lean ground beef
  • 1/4 cup finely chopped yellow onion
  • 1 (28 oz) can crushed tomatoes
  • 3 cloves garlic , minced
  • 3 Tbsp chopped fresh basil or 2 tsp dried basil* , plus more for serving
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper , to taste
  • 1 (15 oz) container ricotta cheese
  • 1 large egg
  • 3 Tbsp fresh flat leaf parsley , chopped, plus more for serving
  • 2 1/2 cups freshly grated mozzarella cheese , divided
  • 3/4 cup freshly , finely grated Parmesan cheese, divided
  • 1/3 cup freshly , finely grated Romano cheese
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 12 uncooked lasagna noodles

Instructions

  1. Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned.
  2. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces.
  3. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
  4. Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package.
  5. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray.
  6. Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine.
  7. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combine.
  8. Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle.
  9. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups.
  10. Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley.
  11. *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.
  12. Recipe Source: Cooking Classy
Nutrition Facts
Lasagna Roll Ups
Amount Per Serving
Calories 348 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 69mg23%
Sodium 503mg22%
Potassium 379mg11%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 4g4%
Protein 20g40%
Vitamin A 675IU14%
Vitamin C 7.9mg10%
Calcium 353mg35%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: lasagna roll ups, Lasagna Rolls
Author: Jaclyn

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277 Comments

  • Lauren E

    Hey Jaclyn,

    If I freeze half but am going to bake half, would the time need to be adjusted? If so, what amount? I’d use an 8×8 as opposed to 9×13. I’m making this tonight! Thank you!!

    • Jaclyn

      Jaclyn Bell

      I’d guess about 5 – 10 minutes earlier. I hope you love them!

  • Nikki

    LOVE this recipe! I make it weekly now. I use a pound of ground beef (and I skip the food processor part). Takes a little while but WELL worth it (and you are SO right about the freshly-grated cheeses). Everyone goes crazy over it and can’t get enough. It’s impossible to have just 1 or even 2. These roll ups are addicting! This is a “making this forever” kind of recipe. Ha! Thank you!

  • Renatka

    This is our favorite and I’ve used this recipe at least a dozen times. I personally like to increase the ground beef and onion both by quite a bit, add it red pepper flakes and sub Italian seasoning for the others, and love broiling it at the end to get a beautifully colored top. I know I’m not the fastest in the kitchen, but this is always more a two to two and a half hour labor of love for me, by the time dishes are washed etc. Thanks so much- it is a family favorite without a doubt.

  • Emmanuelle

    I prepped this last night in a glass dish and froze it, looks delicious! What are your instructions for cooking it later in the week? If I thaw it in the fridge starting the night before, do I still bake it at 375 for 35 minutes, or should it be in there longer?

    Thanks!

    • Jaclyn

      Jaclyn Bell

      Let them rest on the counter while the oven preheats then, you’ll likely need to add an extra 10 minutes since they’ll be colder.

    • Jennifer Beaver

      Also make sure the glass is not cold (frozen) when you put it in the oven. The heat of the oven could cause it to break.

      • Jaclyn

        Jaclyn Bell

        Agreed, that’s why I like to thaw and then let the lasagna rest at room temp while oven preheats. With aluminum it’s not an issue but glass can be disastrous.

  • Sharon

    If I am only making 6 of these (only three people living here) can I use an 8.2×6 pan? And can they be done in aluminum rather than glass? I’m planning to make ahead and freeze. Your recipes look delicious!

    Can any of them be cooked and then frozen?

    • Jaclyn

      Jaclyn Bell

      I think they should fit in that size. And the aluminum pans are fine, and yes you can freeze before or after baking

  • Susan

    Lasagna roll ups are incredible. It takes a little time to make them, but it is so worth it. I tried putting the meat mixture in the Vitamix for a few seconds after cooking the meat. The texture is perfect for these roll ups…and for any future meat sauce I make. I used a mixture of beef, sausage, and moose meat. I prepared the meat mixture ahead of time and froze it, which made the prep much quicker. Since I wanted more sauce, I used a jar of Rao marinara. The only thing I would do differently is follow the picture more and not spread the mixture all the way to the edge of the noodles…when I rolled the noddles up the mixture came out a little.

  • Geena

    Tonight will be the 5th time I cooked this. My husband and I love this recipe. He got excited when I told him what’s for dinner tonight. Thank you for sharing this with us. I have a feeling this recipe will be in our lives til our last breath. Haha