This Lasagna Roll Ups recipe is the best lasagna you'll ever have! Made with Italian sausages, ricotta cheese, and marinara sauce, it's simple to make and perfect for a weeknight dinner or meal prepping ahead of time. Leftovers can be refrigerated for a week or frozen for several months for a future meal.
Looking for more easy dinner recipes? Try my Lasagna Soup next!
About This Recipe
Lasagna roll ups are, in my opinion, the better version of lasagna. Instead of layering the ingredients together, the lasagna noodles, meat, and cheese are rolled into individual portions. You might be wondering, "Why is this better?" The main reason is that serving is so much easier. You can just grab a roll and put it on a plate- no messy cutting or layers falling apart. They're also great for meal prep since everything is already divided into individual portions.
Some people think lasagna roll ups take more time to make, but in my experience, it takes about the same time to make as a regular lasagna. Sure, there is the extra step to roll the noodles, but overall, you have less layering to deal with. My wife always says I can just make a regular lasagna if it's gonna take too long, but I assure her that roll-ups are just as fast.
Key Ingredients
Lasagna sheets: You'll need 12 lasagna noodles, but I recommend a few extra in case any of them break. One 16-ounce package should be enough because they have about 16-18 noodles.
Italian sausages: You can use either spicy or mild Italian sausage, depending on your preference. Lean ground beef also works, but I prefer the extra flavor from Italian sausages.
Onions and garlic: These add so much flavor to the meat sauce. You'll want to cook these down with the Italian sausages so that they're softened before baking.
Marinara sauce: Use your favorite marinara sauce! My favorite brand is Rao's, but it is a bit expensive.
Ricotta cheese: No lasagna is complete without ricotta cheese! Use store-bought or make your own with whole milk and lemon juice. I don't have a recipe for homemade ricotta yet, but you can Google one easily.
Mozzarella cheese: For that gooey, melty cheese. We use it in the ricotta filling, and also add some on top of the rolls to crisp up during baking.
Parmesan: Parmesan adds savory depth to the ricotta filling.
Egg: Acts as a binder so that the ricotta filling solidifies slightly while baking so it doesn't get too runny.
Parsley: For a fresh herby flavor!
Dried oregano: Dried Italian seasoning also works.
Instructions
STEP 1: In a medium pot over medium-high heat, cook the Italian sausages, onion, and garlic until no longer pink, about 5 minutes. Stir in the marinara and dried oregano. Bring to a simmer, then remove from the heat.
STEP 2: In a large bowl, combine the ricotta, 2 cups of mozzarella, parmesan, parsley, and egg. Set aside.
STEP 2: Cook lasagna sheets according to the package instructions until al dente. Drain and soak in a pot of cold water to prevent them from sticking. When you're ready to assemble, lay as many lasagna noodles as you can fit on a baking sheet.
STEP 4: Spread ยฝ cup of the meat sauce on the bottom of a casserole dish.
STEP 5: Spread a ยผ cup of the ricotta mixture onto each sheet. Add 2 tablespoons of the meat sauce down the middle of each sheet.
STEP 6: Roll them up.
STEP 7: Place the rolls in the casserole dish.
STEP 8: Pour the remaining meat sauce over the rolls and sprinkle with the remaining mozzarella.
STEP 9: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is lightly browned on top. Optionally, sprinkle with parsley for extra color.
๐ Recipe
Lasagna Roll Ups
Ingredients
- 12 lasagna sheets
- 1 pound Italian sausage (or lean ground beef)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 32 ounces marinara
- 2 teaspoons dried oregano
- 1 (15-ounce) tub ricotta cheese
- 3 ยฝ cups shredded mozzarella cheese (divided)
- ยฝ cup grated parmesan cheese
- ยผ cup chopped fresh parsley
- 1 large egg
Instructions
- Preheat your oven to 375ยฐF and set aside a 9x13 casserole dish.
- Cook lasagna sheets according to the package instructions until al dente. Drain and soak in a pot of cold water to prevent them from sticking.
- In a medium pot over medium-high heat, cook the Italian sausages, onion, and garlic until no longer pink, about 5 minutes. Stir in the marinara and dried oregano. Bring to a simmer, then remove from the heat.
- In a large bowl, combine the ricotta, 2 cups of mozzarella, parmesan, parsley, and egg.
- Spread ยฝ cup of the meat sauce on the bottom of a casserole dish.
- To make the roll ups, lay out each sheet of lasagna and spread a ยผ cup of the ricotta mixture onto each sheet. Add 2 tablespoons of the meat sauce down the middle of each sheet. Roll up and place in the casserole dish.
- Pour the remaining meat sauce over the rolls and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is lightly browned on top.
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