These lasagna rolls are honestly a game-changer for busy weeknights. Instead of layering traditional lasagna for hours, you simply roll seasoned ricotta and cheese into tender noodles, then bake until bubbly. I've made these countless times for my family, and they disappear faster than I can make them. They're easier to serve, portion perfectly, and you can even make them ahead. Ready to try the most satisfying pasta dish that looks fancy but takes half the effort?
Why You'll Love This Lasagna Rolls Recipe
This lasagna rolls recipe turned me into the person everyone bugs when they want "that pasta dish that actually looks fancy" made at home.
What Really Happens:
People actually clean their plates instead of leaving the messy parts because these don't fall apart like regular lasagna. Guests ask for the recipe before dessert even comes out. Even my picky teenager who normally picks around cheese keeps going back for seconds.
Way Better Than Restaurant Versions:
Most places just layer everything and hope for the best, giving you those soggy middle pieces nobody wants. These easy lasagna rolls cook evenly and every single portion is perfect. My sister who worked at an Italian place said these beat anything they served there.
Makes You Look Smart:
One recipe feeds eight people without the stress of perfect layering. Costs way less than ordering pasta for the whole family. People think you're some kind of Italian cooking genius when you serve these cheesy lasagna roll ups.
Made this lasagna rolls recipe for probably twenty family dinners and everyone always asks how I learned to make "restaurant-quality" pasta at home.
Jump to:
What You'll Need
The smell of garlic and herbs mixing with creamy ricotta always reminds me why I love cooking Italian food. You probably have most of these ingredients already, which makes this recipe even better.
Main Ingredients
- Lasagna noodles
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Large egg
- Fresh spinach
- Marinara sauce
- Ground Italian sausage or beef (optional)
- Garlic
- Italian seasoning
- Salt and pepper
Optional Extras
- Red pepper flakes
- Fresh mushrooms
- Fresh basil
- Extra cheese for topping
Everything you need to make these lasagna rolls is in the recipe card.
How to Make Lasagna Rolls
This lasagna rolls recipe takes about 45 minutes total, which beats spending all day on traditional lasagna.
Get Your Noodles and Filling Ready
- Cook lasagna noodles until al dente
- Mix ricotta with egg, garlic, Italian seasoning, and salt
- Brown meat if using and let cool
- Make sure filling isn't too runny
Roll Without Disasters
- Lay each noodle flat
- Spread filling along the length
- Add mozzarella and spinach
- Roll up carefully
Arrange in Your Baking Dish
- Pour half the marinara sauce in greased 9x13 dish
- Place rolls seam-side down
- Fit them snugly but not too tight
- Top with remaining sauce and cheese
Bake Until Bubbly
- Cover with foil and bake at 375°F for 25 minutes
- Remove foil and bake 10-15 minutes more
- Let rest 5 minutes before serving
These always turn out way better than regular lasagna and my kids actually eat them without complaining.
Top Tip
The secret to perfect lasagna rolls is getting the noodles just right - not too soft, not too firm. I learned this the hard way after making soggy rolls that fell apart. Cook them one minute less than the box says, then they'll finish perfectly in the oven. Also, don't skip letting the rolls rest after baking. I know you're hungry, but those first few minutes let everything set up properly. Trust me, it's worth the wait instead of having molten cheese burn your mouth off.
My Italian Friend's Secret
My friend whose nonna ran a trattoria in Bologna since the 1950s finally told me why my lasagna rolls kept falling apart like sad pasta disasters.
Her Real Talk: "You're treating pasta like it's indestructible - lasagna noodles need respect." Her family served fresh pasta to locals before tourists even knew Bologna existed. Don't rush the rolling or you get cheese everywhere except where it belongs.
What Works: Al dente means al dente, not mushy mush that tears when you look at it. Her nonna's technique for three generations: perfect noodle texture, right cheese mixture, patience with assembly.
Reality Check: Watched her make these probably ten times before realizing she wasn't using fancy techniques, just feeling the noodle flexibility until pasta-to-filling balance was perfect.
This lasagna rolls recipe works because it's been perfected by actual Italian families for decades, not food bloggers reinventing wheels.
Ingredient Substitutions & Variations
Need to switch things up with these lasagna rolls? Cottage cheese works perfectly instead of ricotta - just drain it first or you'll have a watery mess.
No ricotta on hand? I've used cream cheese mixed with a splash of milk when I'm desperate and it actually turns out pretty good.
Ground turkey is my go-to when I want something lighter than beef, and honestly tastes just as satisfying.
Want to make these extra special? Throw in some sautéed mushrooms or roasted red peppers. The mushroom version is what I make when my vegetarian sister visits.
Going the white sauce route? Swap marinara for alfredo and you've got yourself chicken alfredo lasagna rolls. Game changer.
Rice noodles work for gluten-free but they turn to mush if you're not careful - learned that one the expensive way.
Storage and Reuse Instructions
These lasagna rolls actually get better overnight in the fridge - something about all those flavors hanging out together. Store leftovers covered for up to 4 days, though they never last that long at my house.
Freezing is where these really shine. Make a double batch, assemble the rolls, then freeze them before baking. Wrap individually in plastic wrap and they'll keep for 3 months. When you want dinner, just thaw overnight and bake as usual - maybe add 10 extra minutes.
Reheating without turning them into rubber: Cover with foil and warm at 350°F for about 15 minutes. Microwave works too but add a damp paper towel on top so they don't dry out.
I usually make these on Sunday and my teenagers grab them for quick dinners all week. Way better than whatever they'd normally microwave.
What to Serve With Lasagna Rolls
These lasagna rolls work best with sides that won't compete with all that cheese and sauce you just loaded up.
The Basics:
- Caesar Salad: The crisp lettuce cuts through the richness perfectly.
- Garlic Bread: Obvious choice but it works every time.
- Simple Green Salad: Whatever greens you have with basic vinaigrette.
Stuff That Makes Sense:
- Roasted Broccoli: Throw it in the oven while the rolls bake.
- Green Beans: Fresh or frozen, doesn't matter much.
- Steamed Asparagus: If you're feeling fancy.
What Works: Keep it simple or you'll have too much going on. I learned this after making five sides and nobody touched half of them.
Don't Bother: More pasta or heavy starches - that's overkill. Anything with cream sauce because you've already got enough richness happening.
FAQ
Can I make lasagna rolls ahead of time?
Absolutely - assemble them completely, cover with foil, and stick them in the fridge for up to 2 days. Just add an extra 10 minutes to the baking time since they're starting cold.
What's the difference between lasagna roll ups and manicotti?
Manicotti uses tube-shaped pasta that you stuff, while lasagna rolls use flat noodles that you roll up. Same concept, different shape. Honestly, I think rolls are easier because you can see what you're doing. For lasagna roll ups recipe comparisons, the rolling technique is way more forgiving than trying to stuff tubes.
Can you freeze cooked lasagna rolls?
Yeah, but they're better if you freeze them before baking. Cooked ones get a little mushy when you reheat them. If you do freeze leftovers, thaw overnight and reheat gently. For freezer friendly pasta meals tips, assembly before baking always works better.
Do I have to use ricotta cheese?
Nope - cottage cheese works fine if you drain it first. Some people even use cream cheese mixed with a little milk. The texture changes slightly but it still tastes good.
How do I keep the rolls from falling apart?
Don't overcook the noodles and don't overfill them. Also, place them seam-side down in the baking dish so they stay put. Letting them rest after baking helps everything hold together too. For easy lasagna rolls success, proper noodle texture is everything.
Food Safety: Always cook meat thoroughly to 165°F and don't leave assembled rolls at room temperature for more than 2 hours before baking.
More Recipes You'll Love
This lasagna rolls recipe works great for cozy family dinners! When I'm making these cheesy roll ups and need something comforting to start the meal, our mushroom soup recipe creates the perfect creamy appetizer that doesn't compete with the main dish.
For easy comfort food that uses similar cheese techniques, our mac and cheese recipe gives you that same satisfying richness when you want something simpler. And our cottage cheese pancakes recipe adds protein-packed variety when you're meal prepping breakfasts alongside these freezer-friendly dinner rolls.
Smart meal planning means having recipes that actually complement each other instead of competing on your dinner table.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Easy Lasagna Rolls Recipe:
Easy Lasagna Rolls Recipe
Equipment
- 1 9x13 inch baking dish To arrange and bake the lasagna rolls
- 1 Large pot To cook lasagna noodles until al dente
- 1 Mixing Bowl To combine ricotta filling ingredients
- 1 Clean kitchen towel To lay out noodles for rolling
- 1 Aluminum foil To cover dish while baking
Ingredients
- 12-15 sheets lasagna noodles Cook until al dente
- 15 oz ricotta cheese Full-fat works best
- 2 cups mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 1 whole large egg Binds the ricotta mixture
- 2 cups fresh spinach chopped
- 3 cups marinara sauce Your favorite brand or homemade
- 1 lb ground Italian sausage or beef optional
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning Dried herbs blend
- salt and pepper to taste Season the ricotta mixture
Instructions
- Cook lasagna noodles until al dente according to package directions. While they're cooking, mix ricotta with egg, garlic, Italian seasoning, and salt. If using meat, brown it now and let it cool before mixing in. The filling should be thick enough to stay put when you roll.
- Lay each noodle flat on a clean surface. Spread about 3 tablespoons of filling along the length, leaving space at the edges. Add mozzarella and spinach if you're using them. Roll up snugly but not too tight.
- Pour half the marinara sauce in a greased 9x13 dish. Place rolls seam-side down so they don't unroll. They should fit snugly without being crammed together. Top with remaining sauce and cheese.
- Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 10-15 minutes until golden and bubbling. Let rest 5 minutes before serving.
Leave a Reply