Julie Clark
Updated:
Easy Lasagna Roll Ups
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Lasagna roll ups are the easiest way to get all the flavor of classic lasagna without the stress of layering and slicing.
If you’ve ever had lasagna fall apart when serving or end up with uneven pieces, this fixes that. Each roll is perfectly portioned, easy to serve, and just as cheesy and hearty as the original.
This version keeps things simple with a rich meat sauce, three cheeses, and a shortcut jarred sauce option when you need dinner on the table fast. And I’ll walk you through exactly how to roll them so they stay together and don’t turn into a mess in the pan.
You’ll also love our Italian roll ups, pickle roll ups, apple crescent roll ups and spinach cream cheese roll ups.
How to Keep Lasagna Roll Ups from Falling Apart
Lasagna roll ups fall apart when the noodles are overcooked, overfilled, or rolled too loosely.
Here’s what works every time:
- Cook noodles just until al dente so they stay sturdy but flexible
- Use about ¼ cup filling per noodle. More than that makes them hard to roll
- Spread filling evenly, but leave a small border at the edges
- Roll them snug, but not tight enough to squeeze filling out
- Place seam-side down in the pan so they hold their shape while baking
This is the difference between messy roll ups and ones that come out clean and easy to serve.
Ricotta vs Cottage Cheese (Which is Better?)
You can use either ricotta or cottage cheese in lasagna roll ups. Both work well, but the texture is slightly different.
- Ricotta gives a thicker, more traditional filling
- Cottage cheese is softer and a little lighter
If you grew up eating lasagna with cottage cheese, you’ll probably prefer that flavor here. Just use the same amount and mix it well so the filling stays smooth.
Tips for Making Lasagna Roll Ups
- Cook noodles just until al dente so they don’t tear when rolling. They’ll continue cooking in the oven.
- Spread filling in an even layer, but don’t go all the way to the edges
- Use about ¼ cup filling per noodle so they roll easily. Try this rolling method with our creamy ranch chicken lasagna!
- Jarred sauce works great here, especially for busy nights.
- Always bake covered first to keep them from drying out. Spray one side of the foil with cooking spray, then lay that side down on top of the lasagna and press the edges to seal. The spray helps the cheese not stick to the foil.
- Broil at the end for that golden, bubbly cheese on top.
If you like this style of baked pasta, try our baked rigatoni with sausage recipe, easy ravioli lasagna bake for similar flavors with even less prep.
Freezer Lasagna Roll Ups
Freeze this both before and/or after you cook it. Here are a few tips:
- Use a disposable aluminum pan to make your lasagna rollups in. Then you can easily wrap it and freeze it.
- If you are baking the rollups before freezing, make sure you allow them to cool completely before wrapping.
- Wrap the lasagna roll ups twice in plastic wrap and once in foil.
- Remove from the freezer and place it in the fridge the day before you want to bake it. This will help it bake more quickly in the oven. Bake as the recipe suggests.
- Freeze for up to 3 months.
Frequently Asked Questions
Do you bake lasagna roll ups covered or uncovered?
Bake them covered with foil for most of the time to keep moisture in. Uncover for the last 10 minutes so the cheese melts and browns.
What sauce is best for lasagna roll ups?
A thick spaghetti or marinara sauce works best so it doesn’t make the noodles soggy. Jarred or homemade both work.
Can you make lasagna roll ups ahead of time?
Yes. Assemble them up to 24 hours in advance and refrigerate, or freeze for longer storage.
Easy Lasagna Roll Ups Recipe
Easy lasagna roll ups that won’t fall apart. Clear steps, exact filling amounts, and make-ahead tips for perfect results every time.
Servings 12
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Ingredients
- 12 lasagna noodles
- ½ pound ground beef
- ½ pound sweet Italian sausage
- ¼ cup diced onion
- 1 teaspoon minced garlic
- 32 ounces spaghetti sauce Rao’s*
- 15 ounces ricotta cheese or cottage cheese
- 3 cups shredded mozzarella cheese divided
- 2 large eggs
- 3/4 cup grated Parmesan cheese
- 2 teaspoons dried parsley or 4 tablespoons freshly snipped
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Cook the lasagna noodles according to the package instructions.
- Set aside ¾ cup of plain sauce to spread on the bottom of the pan.
- In a large skillet over medium heat brown the ground beef, sausage and onion together. Drain off and discard any fat. Add the minced garlic and remaining spaghetti sauce. Simmer for 5 minutes.
- In a large bowl, mix together the ricotta, 1 ½ cups of the mozzarella cheese, eggs, Parmesan cheese, parsley, salt and ground black pepper. Mix well.
- Spray a 9×13 baking pan with cooking spray. Spread the reserved ¾ cup spaghetti sauce on the bottom of the baking pan.
- Lay out the lasagna sheets on a cookie sheet. Spread each sheet with cheese mixture (Use about ¼ cup for each noodle).
- Then spread about 2 tablespoons of meat sauce down the center of the noodle on top of the cheese. (If you’d like, you can skip this step and just put all of the sauce on top.)
- Then roll up the lasagna sheets with the cheese inside. Place the rolls seam down in the prepared pan. Pour the remaining sauce evenly over the rolls. Sprinkle the remaining 1 ½ cups mozzarella cheese over the rolls.
- Spray a piece of aluminum foil with cooking spray. Cover the baking pan with the foil, sprayed side down.
- Bake at 350º Fahrenheit for 40 minutes, then uncover the pan and bake for an additional 10 minutes. I like to broil my rollups for the last 3-5 minutes so they get browned on top. Watch them closely if you do this!
Notes
*If you’d like, you can add more sauce overtop the rollups after they are in the pan.
The calories shown are based on the recipe making 12 rollups, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 407kcal | Carbohydrates: 28g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 910mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g | Vitamin A: 774IU | Vitamin C: 6mg | Calcium: 312mg | Iron: 2mg
I love this recipe! It comes out perfect every time.
I tweaked a little to my liking but it was great.
Great idea! The broiling sounds really great too. Thanks so much!!!