Lasagna Roll Ups have all the flavors of a classic lasagna recipe, packaged in perfectly delicious little bundles. This recipe is full of Italian 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 roll up 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!
If you want an easier weeknight lasagna check out this Skillet Lasagna, or for more of a traditional recipe pop over to this Homemade Lasagna.
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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.
Step 1
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.
Step 2
While those two items are cooking on the stove top I put together the ricotta and egg mixture.
Step 3
Spread the ricotta across each lasagna noodle, then sprinkle with sausage mixture. Roll up.
Step 4
Place them seam side down, in a pan prepared with a little marinara sauce. Pour the remaining marinara over top, and sprinkle the remaining cheese.
Step 5
Cover the pan with foil and pop it in the oven! 350°F for 35 minutes, remove the foil and bake another 10 minutes.
Serving Menu
Since this is a diner that we normally have on the weekend I like to make a big spread.
This dish goes great with my easy Oven Roasted Asparagus or Green Beans, a Caesar salad , and don’t forget the garlic bread.
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 chopped 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.
More Lasagna Recipes
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Lasagna Roll Ups Recipe
Equipment
Ingredients
Sausage Mixture
- 1 tablespoon olive oil
- 1 lb. ground Italian sausage - mild or hot
- 1 medium yellow onion - chopped
- 3 plump garlic cloves - minced
- ½ teaspoon dried basil
Ricotta Mixture
- 15 oz whole milk ricotta cheese
- 1 egg - lightly beaten
- 1 cup mozzarella cheese
- ½ cup fresh grated parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon each- garlic powder, dried oregano, kosher salt
- ¼ teaspoon onion powder
- pinch red pepper flakes & black pepper
Assembly
- 10-12 lasagna noodles - I always boil extra in case some break
- 24 oz jar marinara - use your favorite brand/flavor
- 1 cups shredded mozzarella cheese
- ½ cup fresh grated Parmesan cheese
Instructions
Prep
- Preheat the oven to 350.
- In a large pot of salted 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.Mom's Tip: line 2 large sheet pans with paper towels- see photo- then I lay each lasagna noodle flat to dry and cool a little.10-12 lasagna noodles
- While the noodles boil, brown and crumble the sausage in a large skillet with the onion and garlic. Drain excess grease and set aside to cool. Stir in dried basil, pinch of kosher salt, black pepper and red pepper flakes.1 tablespoon olive oil, 1 lb. ground Italian sausage, 1 medium yellow onion, 3 plump garlic cloves, ½ teaspoon dried basil
- In a large bowl combine the ricotta cheese, egg, mozzarella cheese, 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.15 oz whole milk ricotta cheese, 1 cup mozzarella cheese, ½ cup fresh grated parmesan cheese, 1 egg, 1 teaspoon dried basil, ½ teaspoon each- garlic powder, dried oregano, kosher salt, ¼ teaspoon onion powder, pinch red pepper flakes & black pepper
Assembly
- 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 until you have filled the pan.
- 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.
Baking
- 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.
- Serve 2 roll ups per person.
Beth says
Do these freeze well?
Susie says
I have not tried to freeze it, but I would imagine it would freeze EXACTLY like a lasagna. I would also think you could freeze the roll ups individually, so you can pull out as many as you want at a time and then add the sauce and bake. ( I think I need to test this, now that you brought it up!)
John says
Everyone in the family loves this recipe. Keepin’ everyone happy!
Susie says
100%… tear free dinner. Or if there is a tear it’s not about what is for dinner
Thao @ In Good Flavor says
This is a great way to switch up lasagna. It looks incredible! I plan to make it for a Sunday supper soon! Pinning.
Susie says
Thank you so much for pinning! It is a great recipe. My kids even love it, and they are super picky eaters.
sue | theviewfromgreatisland says
Wow, this really really looks delicious, love your photos. I love lasagna but it can be such a pain to make, and this method seems like it would be a whole lot easier, love it!
Susie says
The serving and plating is definitely easier than traditional lasagna. But, you still get all the classic flavors that you love
Chris says
What a funky twist on a classic! Looks so delish!!
Susie says
Thanks! Love the name of your sight!!
Ali Randall says
What a great way to ensure a perfect portion. I love lasagna but not the mess it makes when you cut into the pan. This is the perfect solution. This recipe is a keeper.
Susie says
It definitely serves up cleaner and they plate cleaner too (it doesn’t fall apart in transit from pan to plate). Not to mention they are just as delicious as a traditional lasagna.
Sara Welch says
These look absolutely delicious, what a fun way to do lasagna! I’m going to make this recipe for dinner this week for my kids, I know they’ll love it.
Susie says
If my picky eaters like it, I bet your kids will love it! Let me know what they think!
Dannii says
What a great way to eat lasagna in a different way. I bet these would go down well at a dinner party.
Susie says
Definitely! They serve up a little cleaner than traditional lasagna (which can sometimes fall apart in transit from pan to plate)