Lasagna Roll Ups have all the flavors of a classic lasagna recipe, packaged in perfectly delicious little bundles. My recipe is full of sausage, basil, ricotta, mozzarella cheese, and garlic, rolled up in lasagna noodles and covered in a rich tomato sauce.
On Sunday we love to have a big dinner where we can all sit together. It’s the perfect way to end the weekend and it’s a nice to start the coming week. This lasagna recipe is a favorite for our Sunday dinner. Everyone likes it, so we don’t have any kids crying at the table. Always a bonus!
How To Make Lasagna Roll Ups
This recipe does have a few steps, so I wouldn’t plan it on a night that is super busy or a night where you have limited time to get dinner ready. I usually plan to have this on the weekend when I can spend a little more time in the kitchen AND sitting around the dinner table.
First, boil the lasagna noodles and brown the sausage (Do this at the same time…to save time). While those two items are cooking on the stove top I put together the ricotta and egg mixture.
Once all those things are done, you are ready to start assembling the roll ups.
Assembling the Lasagna Roll Ups
To make sure the lasagna noodles are nice and dry I lay them out on a sheet pan, turned upside down, lined with paper towels. If you give them a few minutes they will dry enough to make the rolling a little easier.
I divide the ricotta cheese evenly in the middle of each noodle. Then using clean fingers I spread the mixture to cover the noodle.
Next, I sprinkle the sausage over the ricotta, covering the entire length of the noodle. See the steps in the picture above.
Time to roll those babies up!
Do not try to roll them tightly or all the filling will spill out of the sides. You want that delicious filling IN the noodle.
Roll them delicately, lightly pressing any filling that starts to fall out back inside the roll. After each one is rolled, place it seam side down, in a pan prepared with a little marinara sauce (see the photo below).
Pour the remaining marinara over the Lasagna Roll Ups and sprinkle the remaining cheese over top. Cover the pan with foil and pop it in the oven!
After they are cooked let them sit for about 5 minutes before serving.
Since this is a diner that we normally have on the weekend I like to make a big spread.
Don’t forget the garlic bread.
This is also a great post from Rising Spoon for 30+ Simple Side Dishes to Serve with an Italian Dinner.
I like to keep dessert nice and chocolaty with my Homemade Chocolate Sheet Cake.
Don’t forget leftover lasagna is amazing too! For my family of 4, I always plan to get 2 dinners from this one recipe.
Variations on Lasagna Roll Ups
You can make this lasagna recipe to suit your family’s taste buds. Here are a few ideas to get you started:
- Use any kind of sausage that you would like- turkey, pork, mild, sweet, hot.
- If you like a strong basil flavor, stir a couple tablespoons of basil pesto into the marinara sauce.
- If you want more of a veggie lasagna, add a little spinach. I would recommend using frozen spinach that is thawed and drained of all its liquid. Stir in into the ricotta mixture.
- Sub ground beef for the sausage.
- Use your family’s favorite jarred marinara.
Lasagna Roll Ups
- 1 tablespoon olive oil
- 1 lb. ground italian sausage mild or hot
- 10-12 lasagna noodles I always boil extra in case some break
- 1 cup yellow onions chopped (about 1 medium onion)
- 3 plump garlic cloves minced
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1 cup fresh grated Parmesan cheese divided
- 1 egg
- 24 oz jar marinara use your favorite brand/flavor
- 1½ teaspoons dried basil divided
- ½ teaspoon each- garlic powder, dried oregano, salt
- ⅛ teaspoon onion powder
- red pepper flakes
- black pepper to taste
- Preheat the oven to 350.
- In a large pot of boiling water cook the lasagna noodles, according to package instructions, until al dente. Drain the noodles. Lay them flat to dry and so they are ready to stuff and roll.
- TIP* I like to flip 2 large sheet pans over and cover with paper towels- see photo- then I lay each lasagna noodle flat to dry and cool a little. It also makes rolling the noodles easier because you can move them around the kitchen if you need to.
- While the lasagna noodles boil add the oil to a large skillet over medium heat, saute the onions and garlic for about 4 minutes. Add the sausage, ½ teaspoon dried basil, pinch of salt, black pepper and red pepper flakes. Cook, while crumbling until the sausage is cooked thru, about 8 minutes. Pour the sausage mixture onto a paper towel lined plate to drain the grease. Set aside to cool.
- In a large bowl combine the ricotta cheese, egg, 1 cup mozzarella cheese, ½ cup Parmesan cheese, 1 teaspoon dried basil, garlic powder, dried oregano, salt, onion powder, pinch of red pepper flakes and black pepper to taste. Mix until it is smooth and all the ingredients are distributed evenly.
- Pour ⅓ of the jar of marinara into a large 9×13 casserole pan making an even layer of sauce over the bottom of the pan.
- Time to roll the roll ups. Spread ¼ cup ricotta mixture evenly over each noodle, top with ¼ heaping cup of sausage. Starting at the end closest to you roll the noodle up gently, so the filling stays inside the noodle. Lay each roll up, seam side down, into the prepared casserole dish.
- Top the roll ups with the remaining marinara sauce. Sprinkle 1 cup mozzarella and ½ cup Parmesan cheese evenly over the top of the roll ups.
- Cover the pan with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Let the roll ups rest for 5-10 minutes before serving.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.