Lasagna Roll-Ups

A close up of a lasagna roll up on a plate over marinara sauce.

5 from 2 votes

All the flavors we love in a great lasagna in a fun, easy to make and serve roll-up! This recipe can be made up to 2 days in advance and is perfect for sharing.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Italian

Keyword: dinner, Italian, main course

Servings:

Calories: 427kcal

Author: Tricia

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 13x9-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.

Notes

To make ahead: cover and refrigerate the casserole up to 2 days before baking. Allow it to come to room temperature for 30 minutes before baking.

To freeze cover tightly in plastic wrap, then 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.

Optional:

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

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition