Description

Lasagna Roll Ups are a delightful twist on classic lasagna, featuring individual rolled noodles filled with a rich ricotta and mozzarella cheese mixture combined with hearty meat sauce. This recipe is easier to serve and perfect for pre-portioning, making it ideal for gatherings or meal prep. The homemade ragu-style sauce adds depth and a deliciously satisfying flavor to each roll, baked to perfection with a crispy, golden cheese topping.

Ingredients

Scale

Lasagna Noodles and Meat Sauce

12 lasagna noodles, cooked to package instructions
16 oz ground beef (85% lean)
24 oz marinara sauce
1/2 cup diced onion
3 garlic cloves, minced
1 tsp sea salt (or to taste for red sauce)
1/2 tsp black pepper (or to taste)
1/2 tsp dried oregano

Cheese Filling and Topping

15 oz ricotta cheese
1 large egg
1/4 cup parmesan cheese, shredded
3 cups mozzarella cheese, shredded, divided
1/4 cup parsley, chopped (plus more to garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the noodles: Preheat your oven to 375°F. Boil the lasagna noodles in a large pot of salted water until al dente, following package instructions. Drain and immediately submerge noodles in cold water to stop the cooking process and prevent sticking.
Make the meat sauce: In a deep pan or Dutch oven over medium-high heat, brown the ground beef for about 2 minutes until no longer pink, breaking it up as it cooks. Add the diced onion and cook another 3 minutes until softened. Stir in minced garlic, sea salt, black pepper, and dried oregano, cooking for an additional minute. Pour in the marinara sauce, bring to a simmer, then remove from heat. Spread 1/2 cup of this meat sauce evenly over the bottom of a casserole dish.
Prepare the cheese filling: In a large bowl, combine ricotta cheese, egg, parmesan cheese, 1 1/2 cups of shredded mozzarella, and chopped parsley. Mix thoroughly until smooth and well blended.
Assemble the roll-ups: Lay the cooked lasagna noodles flat on a large baking sheet to keep them from sticking. Spread about 1/4 cup of the cheese mixture on each noodle. Next, add a heaping tablespoon of meat sauce down the center of each noodle. Carefully roll up each noodle and arrange them seam-side down in the casserole dish over the meat sauce layer.
Add topping and bake: Spread the remaining meat sauce evenly over the top of the roll-ups. Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese over everything. Cover the dish with foil, ensuring the foil does not touch the cheese directly—use toothpicks in the rolls if needed to create space. Bake covered at 375°F for 40 minutes. Remove the foil and broil for 2–3 minutes until the cheese turns a light golden brown. Garnish with extra chopped parsley before serving.

Notes

Lasagna Roll Ups are easier to serve and make for perfect individual portions compared to traditional lasagna.
This recipe features a rich ragu-style meat sauce with classic Italian herbs for authentic flavor.
Make ahead and store covered in the refrigerator for up to 2 days; reheat gently in the oven.
The roll-ups can be frozen before baking—freeze in an airtight container for up to one month, then bake covered (add additional baking time if cooking from frozen).
Use fresh parsley for the best vibrant garnish and subtle herbaceous notes.

Nutrition

Serving Size: 1 roll up
Calories: 333 kcal
Sugar: 4 g
Sodium: 760 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 24 g
Cholesterol: 76 mg