Go Back
–+ servings
overhead view of a wooden spatula lifting a lasagna roll up from a pan.
Print Recipe
No ratings yet

Lasagna Roll Ups Recipe

These lasagna roll ups are such a fun take on a classic dish. Creamy cheese and rich meat sauce rolled up in tender noodles!
Step-by-step photos can be seen below the recipe card.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Servings: 12 roll ups
Author: Krista Teigen

Equipment

  • 9x13 Baking Pan

Ingredients

  • 12 dry lasagna noodles*
  • 1 tablespoon olive oil
  • ½ onion chopped
  • 1 teaspoon kosher salt divided
  • 3 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • 1 pound ground beef**
  • 24 ounces marinara sauce (1 jar)
  • 15 ounces whole milk ricotta cheese (1 container)
  • 3½ cups freshly shredded mozzarella cheese divided
  • ½ cup freshly grated parmesan cheese
  • ¼ cup chopped fresh parsley and/or basil
  • 1 large egg
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set aside for now. Bring a large pot of salted water to a boil. Follow the package directions to cook the lasagna noodles to al dente.
    12 dry lasagna noodles*
  • Drain the noodles with cold water and place them on a parchment paper-lined sheet pan until needed.
  • Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and ½ teaspoon salt, cooking until soft and translucent.
    1 tablespoon olive oil, ½ onion, 1 teaspoon kosher salt
  • Add in the garlic and Italian seasoning cook for 30 seconds.
    3 cloves garlic, ½ teaspoon Italian seasoning
  • Add in the ground beef and cook until browned.
    1 pound ground beef**
  • Add in the marinara sauce and stir. Take the pan off the heat.
    24 ounces marinara sauce
    tomato meat sauce in a pot with a wooden spoon.
  • In a bowl, combine the ricotta, 1½ cups mozzarella cheese, parmesan cheese, chopped herbs, egg, ½ teaspoon salt, and pepper.
    15 ounces whole milk ricotta cheese, 3½ cups freshly shredded mozzarella cheese, ½ cup freshly grated parmesan cheese, ¼ cup chopped fresh parsley and/or basil, 1 large egg, ¼ teaspoon ground black pepper
  • Spread a thin layer (about ½ cup) of the meat sauce on the bottom of the prepared baking dish.
  • Spread 3-4 tablespoons of the cheese mixture over the each lasagna noodle.
  • Then, spread 2-3 tablespoons of the meat sauce over the cheese mixture.
  • Roll the lasagna noodles up, and place them, seam side down, in the casserole dish.
    filling and rolling lasagna noodles.
  • Pour the remaining meat sauce over the lasagna rolls, and top with the remaining mozzarella cheese.
    sprinkling cheese over lasagna roll ups in a baking dish.
  • Cover your lasagna pan with foil. Ensure the foil does not touch the cheese.
  • Bake for 20 minutes. Then, remove the foil, and bake for another 10-15 minutes until the edges are browned. If desired, broil the lasagna for 1-2 minutes to get the tops extra toasty.
    baked lasagna roll ups in a baking dish.

Notes

*I have only tested this recipe with dry lasagna noodles. I do not recommend using no-boil lasagna noodles.
**I like to use 85% lean ground beef, but leaner also works.

Nutrition

Serving: 1roll up | Calories: 396kcal | Carbohydrates: 27g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 804mg | Potassium: 436mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 6mg | Calcium: 303mg | Iron: 2mg