Lasagna Roll Ups

Lasagna roll ups are the easiest way to make lasagna with all the same delicious fillings like sweet Italian sausage, ground beef, ricotta, mozzarella, and parmesan rolled together in no-boil noodles.

Why this recipe works

Lasagna roll ups are a bit easier to handle and have all the same flavors as your traditional lasagna, without as much fuss. Combining all the filling ingredients instead of having to layer them saves quite a bit of time in this casserole.

Plus, roll ups are perfect for prepping ahead of time and freezing, making weeknights a breeze.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LASAGNA – I recommend using no-boil oven ready lasagna noodles for this dish, which minimizes the prep time. You will, however, need to boil a small amount of water to dip the noodles in so that they are bendable. You can substitute with regular cooked lasagna noodles if desired.

How to Make Lasagna Roll Ups

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375 F.
2. In a large saucepan, brown the ground beef and Italian sausage together. Drain and set aside to cool.
3. Over medium heat, saute the garlic and red pepper flakes in the olive oil just until soft. Add both cans of tomatoes, basil, oregano and fennel seeds. Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally. Do not over cook and dry out the sauce. Remove from heat.
4. To make the filling, in a large bowl mix the Ricotta cheese, egg, parsley, and salt together. Add in 2 cups of the Mozzarella cheese and 1/4 cup of the Parmesan cheese. Mix the drained and cooled meat into the Ricotta cheese mixture. Add 1 cup of the cooled sauce.
5. Bring a pot of water to a boil. Meanwhile line work surface with a clean kitchen towel. Add 3-4 noodles to the water at a time. Using tongs, remove noodles after 30 SECONDS (just long enough to soften them and make them pliable) and lay them on the kitchen towel. Continue until all noodles are ready.
6. Turn water off and carefully pour some of the boiled water into a bowl. Keep near your work surface to dip noodles in if they are not pliable enough to roll.
7. Spread 1 cup of the tomato sauce into a 13×9 baking dish.
8. Spread a heaping 1/3 cup of filling mixture onto bottom 3/4 of each noodle, leaving top 1/4 of noodle uncovered. Starting from the end with cheese, roll into the noodle into a tube shape and arrange in baking dish seam side down.
9. Top evenly with remaining sauce, covering each noodle completely.
10. Cover the dish with aluminum foil. Bake on the middle rack until the sauce bubbles, about 40 minutes.
11. Remove roll ups from the oven and adjust the oven rack to the highest position. It should be about 6 inches from the heating element. Sprinkle remaining Mozzarella and Parmesan mixture evenly over each individual roll up. Do not replace the foil. Broil until cheese starts to brown (watch carefully, only a minute or so!).
12. Cool 15-20 minutes before serving to allow the roll ups to set.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Lasagna rolls up pair well with leafy salads, breadsticks, or Italian bread though they can be quite filling on their own and don’t always need something on the side.

More Casserole Recipes

• Baked Ziti
• Ravioli Lasagna
• John Wayne Casserole
• Ground Beef Casserole
• Beef Stroganoff Casserole
• Chicken Enchilada Casserole
• Stuffed Shells

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Lasagna Roll Ups

Lasagna roll ups are perfect for prepping ahead of time and freezing, making weeknights a breeze!

5 from 10 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Italian

Servings: 14 roll ups

1 hour hr 30 minutes mins

Calories: 451

Author: Amanda Formaro

Ingredients

• ▢ 14 lasagna noodles no boil, oven ready noodles
• ▢ 1/2 pound ground beef
• ▢ 1 pound sweet Italian sausage casings removed
• ▢ 2 tablespoons olive oil
• ▢ 3 cloves garlic smashed and minced
• ▢ 1/2 teaspoon red pepper flakes
• ▢ 56 ounces crushed tomatoes 2 – 28 ounce cans
• ▢ 1 tablespoon fresh basil chopped
• ▢ 1 tablespoon fresh oregano chopped
• ▢ 1/2 teaspoon fennel seeds
• ▢ 15 ounces Ricotta cheese
• ▢ 1 egg beaten
• ▢ 1 tablespoon dried parsley
• ▢ 1/2 teaspoon salt
• ▢ 3 cups shredded Mozzarella cheese divided
• ▢ 1/4 cup + 2 tablespoons fresh grated Parmesan cheese divided

Things You’ll Need

• ▢
  13×9 baking dish

Before You Begin

• This recipe can be prepared ahead, using a disposable lasagna foil pan is best. Where the instructions state to cover the pan with aluminum foil, cover with a sheet of parchment paper instead. Wrap pan in aluminum foil, and refrigerate for up to 3 days or freeze for up to 1 month. (If frozen, thaw the roll ups in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace with aluminum foil, and increase baking time as needed.

Instructions

• Preheat oven to 375 F.
• In a large saucepan, brown the ground beef and Italian sausage together. Drain and set aside to cool.
• Over medium heat, saute the garlic and red pepper flakes in the olive oil just until soft. Add both cans of tomatoes, basil, oregano and fennel seeds. Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally. Do not over cook and dry out the sauce. Remove from heat.
• To make the filling, in a large bowl mix the Ricotta cheese, egg, parsley, and salt together. Add in 2 cups of the Mozzarella cheese and 1/4 cup of the Parmesan cheese. Mix the drained and cooled meat into the Ricotta cheese mixture. Add 1 cup of the cooled sauce.
• In a small bowl, mix together the remaining 1 cup of Mozzarella cheese and 2 tablespoons of Parmesan cheese. Set aside.
• Bring a pot of water to a boil. Meanwhile line work surface with a clean kitchen towel. Add 3-4 noodles to the water at a time. Using tongs, remove noodles after 30 SECONDS (just long enough to soften them and make them pliable) and lay them on the kitchen towel. Continue until all noodles are ready.
• Turn water off and carefully pour some of the boiled water into a bowl. Keep near your work surface to dip noodles in if they are not pliable enough to roll.
• Spread 1 cup of the tomato sauce into a 13×9 baking dish.
• Spread a heaping 1/3 cup of filling mixture onto bottom 3/4 of each noodle, leaving top 1/4 of the noodle uncovered. Starting from the end with cheese, roll the noodle into a tube shape and arrange in baking dish seam side down.
• Top evenly with remaining sauce, covering each noodle completely.
• Cover the dish with aluminum foil. Bake on the middle rack until the sauce bubbles, about 40 minutes.
• Remove roll ups from the oven and adjust the oven rack to the highest position. It should be about 6 inches from the heating element. Sprinkle remaining Mozzarella and Parmesan mixture evenly over each individual roll up. Do not replace the foil. Broil until cheese starts to brown (watch carefully, only a minute or so!). Cool 15-20 minutes before serving to allow the roll ups to set.

Nutrition

Serving: 1roll up | Calories: 451cal | Carbohydrates: 32g | Protein: 23g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 696mg | Potassium: 592mg | Fiber: 3g | Sugar: 6g | Vitamin A: 611IU | Vitamin C: 12mg | Calcium: 265mg | Iron: 3mg

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This post originally appeared here on November 27, 2011 and has since been updated with new photos and expert tips.