Go Back

Lasagna Roll Ups

Easy way to make and serve lasagna!
Prep Time 30 mins
Cook Time 35 mins
Course Main Course
Cuisine Italian
Servings 12 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


  • 12 lasagna noodles
  • 3 cups part skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 16 ounces grated mozzarella cheese, divided



  • 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.


  • Preheat the oven to 375 degrees F. 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 1/4 cup of the meat sauce to the bottom of each loaf pan (or 3/4 cup to the bottom of a 9x13 pan).
  • Spread onto each noodle a little more than 1/4 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 1/3 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.
Keyword lasagna, roll ups