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Easy, cheesy, saucy and super satisfying Lasagna Roll-Ups! You asked for it so here it is… my favorite version of the super popular family dinner. You may want to put this recipe on repeat since it’s easily made ahead, freezable and perfect for sharing.
Easy Lasagna Roll-Ups
We love everything about this recipe. It’s loaded with crumbled Italian sausage, good-for-you fresh spinach and basil, great marinara sauce and three kinds of cheese. Oh yeah, perfectly cooked lasagna noodles too!
You’ll enjoy all the flavors of classic lasagna in these easy to make and serve rolled-up single servings. If you skip the sausage, the rolls will be smaller and less filling. In that case, you may want to plan on two rolls per person.
Ingredients Overview:
- marinara sauce, homemade or store-bought (we love Rao’s brand)
- lasagna noodles
- Italian sausage, regular or hot
- large eggs
- good quality ricotta cheese
- shredded mozzarella cheese
- fresh grated Parmesan cheese
- fresh basil leaves, chopped
- ground black pepper
- fresh spinach leaves, chopped
- fresh parsley for garnish
How to make Lasagna Roll-Ups
1. First, prep the ingredients and cook the noodles.
Bring a large pot of water to a boil and preheat oven to 375 degrees F. Lightly coat a 13×9-inch casserole dish with vegetable cooking spray. Spread one cup of marinara sauce on the bottom and set aside.
Cook the pasta in salted water until al dente, per package directions. Drain and place the noodles on a clean kitchen towel to dry.
While the noodles are boiling cook the sausage. Remove the casings and cook the sausage in a large skillet over medium heat breaking it into small pieces as it browns. Drain the cooked sausage then return to the skillet. Off heat add 1/2 cup marinara and stir to combine. Set aside.
2. Make the filling mixture
In a large bowl whisk the eggs. Add the ricotta, 1 cup of the mozzarella, Parmesan, basil, pepper and spinach. Fold together with a spatula until combined.
3. Make the noodle rolls
Dollop about one-third cup of the cheese mixture on each noodle. Spread to cover. Divide the cooked sausage over the cheese mixture. Roll each noodle gently (don’t squeeze) and place seam-side down in the prepared baking dish. Repeat with all remaining rolls. Spoon the remaining marinara over the noodles.
4. Cover and bake
Cover the casserole tightly with aluminum foil. Bake for 40 to 45 minutes or until the casserole is bubbling and cooked through.
Remove from the oven and discard the foil. Top with the remaining mozzarella and return to the oven for another 10 to 15 minutes or until the cheese is melted.
5. Rest, garnish and serve
Allow the lasagna rolls to rest for 15 minutes before serving. Sprinkle with fresh parsley and serve with additional marinara if desired.
Make-Ahead and Storage
Our casserole can be made up to two days in advance making it great for company. Cover with plastic wrap and/or foil and refrigerate until needed. Allow the casserole to come to room temperature for 30 minutes before baking. This will help prevent the sides from overbaking while the center is still cold.
Store any leftover lasagna roll-ups well sealed in an airtight container in the refrigerator. Rewarm gently in the microwave or cover with foil and bake in a 350 degree F oven for 15-20 minutes.
Freezing Lasagna Roll-Ups
To freeze lasagna roll-ups cover the entire pan tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Thaw overnight in the refrigerator before baking. Remove the plastic wrap and re-cover with the foil. Bake per instructions above, adding an additional 10 minutes if needed.
TIP: I love freezing smaller portions of this recipe in loaf pans to have on hand for dinner emergencies 😉. If you freeze in disposable loaf pans (affiliate link) that makes these perfect for gifting to a sick neighbor or the new mom down the street.
Tips for success
- Our recipe calls for 3 cups of marinara. Often I have 32 ounces or 4 cups of sauce on hand so there’s extra for serving and plating. Rao’s Marinara (affiliate link) is my favorite store-bought sauce.
- Don’t over-cook the noodles. Al dente is fine but remember they’ll continue to cook in the oven.
- Take care not to roll the noodles too tight as it may cause the filling to squeeze out the sides. You might have a little leak out but that’s okay. Just push it back in the roll and move on.
- Use good quality full fat ricotta, fresh grated Parmesan and good mozzarella.
Options and Variations
- Substitute ground beef or pre-cooked chicken for the Italian sausage.
- Skip the meat all together for a great vegetarian option. You should reduce the baking time by about 5 to 10 minutes if omitting the meat.
- Sauté a few onions or diced mushrooms with the sausage.
- Use hot Italian sausage for extra zing!
- Use frozen spinach in place of fresh in a pinch. Be sure to thaw first, squeeze out all liquid and chop before using.
- Add 1/4 to 1/2 teaspoon crushed red pepper flakes to the marinara if desired.
- Mix the cooked sausage in with the marinara instead of adding to the individual rolls. It’s all good!
What to Serve with Lasagna Roll-Ups
We love a great green salad with these roll-ups. It’s the perfect compliment to these meaty, filling Lasagna rolls.
I always serve this dish with some kind of bread for dipping and scooping. I love our Cheesy Garlic Bread or even plain garlic bread.
If you’re looking for an Italian-inspired dessert don’t forget the Tiramisu!
Lasagna Roll-Ups
Ingredients
- 24 ounces marinara sauce divided, homemade or store-bought (3 cups)
- 12 lasagna noodles
- 1 pound Italian sausage
- 2 large eggs lightly beaten
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella 8oz (divided)
- 1 ½ cups fresh grated Parmesan cheese 4oz or 113g
- ½ cup fresh basil leaves chopped
- 1 teaspoon ground pepper
- 2 cups fresh spinach leaves chopped (60g or 2oz)
- fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil and preheat oven to 375℉. Lightly coat a 13×9-inch casserole dish with vegetable cooking spray. Spread 1 cup of marinara sauce on the bottom; set aside.
- Cook the noodles al dente per package instructions, about 8 minutes. Drain and spread the noodles on a clean (not fluffy) kitchen towel. While the noodles are boiling, cook the sausage.
- Remove the casings and cook the sausage in a skillet over medium heat breaking it into small pieces as it browns. Drain the cooked sausage and return it to the skillet. Off heat add 1/2 cup of marinara sauce and stir to combine; set aside.
- In a large bowl whisk together the eggs. Add the ricotta, 1 cup of the mozzarella (reserve 1 cup for topping), Parmesan, basil, pepper and spinach. Fold together with a spatula until combined.
- Dollop about 1/3 cup of the cheese mixture on each noodle. Spread the to cover each cooked noodle. Divide the cooked sausage over the cheese mixture. With the short side facing you, roll each noodle and transfer seam-side down to the prepared casserole. Repeat with all remaining noodle rolls until the pan is full. Spoon the remaining marina over the noodles.
- Wrap the dish tightly with foil and bake in preheated oven for 30 minutes. Remove the foil and top with the remaining mozzarella. Return to the oven and continue baking for another 10 to 15 minutes or until the cheese is melted. Allow the casserole to sit for 5 to 10 minutes before serving. Top with fresh parsley or basil leaves and enjoy.
Recipe Notes
- Use hot Italian sausage or ground beef if desired.
- Sauté chopped onions before adding the meat to the skillet.
- Use frozen spinach in place of fresh. Thaw first and be sure all liquid is well drained by squeezing the spinach. Chop before blending in the cheese mixture.
- Add 1/4 to 1/2 teaspoon crushed red pepper flakes to the marinara if desired.
- Omit the sausage and/or spinach but note that the rolls will be a smaller and little more flat once rolled up.
- Use homemade or store-bought marinara. We prefer the Rao’s brand marinara or our homemade recipe. You’ll need at least 3 cups but I like to have extra on hand for serving or plating
Nutrition
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Carol
Oh my goodness! This lasagna was so rich and savory and the addition of fresh spinach and basil made it! I loved the ease of “roll-ups” which made it so easy to serve. I used Rao’s Marinara sauce which was excellent, but next time I’ll try your Marinara recipe which can only enhance the flavor even more. Honestly, this was the best lasagna I have ever had the joy to make! As always, thank you Tricia!!
Tricia Buice
Thanks Carol! I am trilled that you enjoyed these easy roll-ups and I bet you’re going to love our homemade marinara too. We truly appreciate you taking the time to comment. Bravo!
Donald Deschenes
I found the recipes easy to make and very tasty
Tricia Buice
Thank you Donald! I’m so glad you enjoyed it and truly appreciate the feedback.