Lasagna Roll Ups are a super easy way to prepare lasagna for dinner.
I love this recipe because when you serve lasagna “roll-up” style, it’s easily proportioned into 12 servings because they’re all in little roll-ups. In this recipe, I show you how to make the lasagna roll-ups in three loaf pans. You can freeze one or two of the loaf pans to make later, or you can gift one of them to a friend in need (or just to be nice!) Alternately, you can make this recipe in a 9×13-inch dish if you want to cook them all in one pan.
Ingredients needed for Lasagna Roll Ups:
- lasagna noodles
- ground beef or sausage
- canned diced tomatoes and tomato paste
- dried basil and dried parsley (or fresh)
- ricotta, Parmesan and mozzarella cheeses
- salt and pepper
The meat sauce used for this recipe is a simple sauté of ground beef (or sausage… or both), diced tomatoes, tomato paste, basil and salt.
How to make Lasagna Roll Ups:
Scroll to the end of this post to print out the complete recipe. Make the meat sauce. Cook the lasagna noodles. Then mix the ricotta filling ingredients together (ricotta, Parmesan, eggs, parsley, salt and pepper). Spread some of the ricotta mixture onto each lasagna noodle and then sprinkle each with mozzarella cheese.
Spread a little of the meat sauce in the bottom of the pans (or bottom of the 9×13-inch pan, if using that size). Then roll up the lasagna noodles.
Place them seam-side-down in the pans. If you’re using loaf pans, four roll-ups fit nicely in each pan. If you’re using a 9×13-inch pan, just put them in rows.
The remaining meat sauce is spread on top of the lasagna roll ups, and the remaining cheese is sprinkled on top.
They are baked for 30 minutes, until hot and bubbly!
And then they are ready to serve and eat for dinner! Kids will probably eat one roll up. Adults might enjoy two or three. RecipeBoy would eat four 🙂
How to freeze lasagna roll ups:
You can use disposable foil pans or a glass or metal pan. Assemble the lasagna rolls (in either loaf pans or a 9×13). Do not bake. Cover tightly with aluminum foil. Label with the date. Put in the freezer. When you’re ready to eat your lasagna, let it defrost overnight in your refrigerator. Then go ahead with cooking instructions as indicated in the recipe. If the lasagna is still frozen, it will need more time in the oven than the recipe calls for.
We love all of that cheese and pasta. It’s a great way to enjoy lasagna!
Serve with salad and bread. Enjoy!
Here are a few more pasta recipes you might like to try:
- Instant Pot Spaghetti with Meat Sauce
- Ravioli Cupcakes
- Baked Pasta
- Skillet Macaroni and Cheese
- Baked Ziti
Lasagna Roll Ups
- 1 pound ground beef or sweet Italian sausage (or a combination of both)
- Two 14-ounce cans diced tomatoes
- One 6-ounce can tomato paste
- 1 tablespoon dried basil
- salt, to taste
NOODLES AND FILLING:
- 12 lasagna noodles
- 3 cups part skim ricotta cheese
- ½ cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons dried parsley flakes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 16 ounces grated mozzarella cheese, divided
PREPARE THE MEAT SAUCE:
- In a large skillet, brown the beef and/or sausage. Drain any accumulated fat and discard. Add the tomatoes, tomato paste and basil and simmer, uncovered, for 30 minutes (stirring occasionally). Add salt, to taste.
PREPARE THE ROLL UPS:
- Preheat the oven to 375℉. Spray 3 loaf pans with nonstick spray (or use a 9x13-inch pan sprayed with nonstick spray).
- Cook the lasagna noodles according to the package instructions until tender. Drain and rinse. Lay the cooked noodles out on a cutting board.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, eggs, parsley, salt and pepper.
- Add ¼ cup of the meat sauce to the bottom of each loaf pan (or ¾ cup to the bottom of a 9x13 pan).
- Spread onto each noodle a little more than ¼ cup of the ricotta mixture. Sprinkle a thin layer of the mozzarella cheese on next. Roll up each noodle and place seam-side down in the pans. You'll be able to fit 4 roll-ups per loaf pan, or lay them out in rows in a 9x13 pan. Spread ⅓ of the remaining meat sauce over the noodles in each loaf pan (or spread the rest of the sauce evenly over the noodles in a 9x13 pan). Top with the remaining mozzarella cheese.
- Place the pans (or pan) on the lower rack of your oven and bake for 25 to 30 minutes. Let sit for 5 to 10 minutes prior to serving.