Classic Lasagna Roll-Ups Recipe

Take lasagna night up a notch with these easy and delicious lasagna roll-ups. Each lasagna noodle is filled with a savory meat and cheese mixture, rolled up, and baked in marinara sauce. They’re fun to assemble, family-friendly, and ideal for a weeknight dinner or for serving a crowd.

Easy Lasagna Roll-Ups

If you’re bored with traditional layered lasagna, try these lasagna roll-ups. Instead of stacking layers, you spread the filling along each noodle and roll it up—neat portions that are simple to serve and visually appealing.

All the Ingredients You Need

• Lasagna noodles — regular noodles that are boiled until just shy of al dente so they can be rolled.
• Olive oil — for sautéing and to prevent noodles from sticking.
• Ground beef — or substitute ground turkey, chicken, or Italian sausage.
• Yellow (or white) onion — finely sliced or chopped.
• Minced garlic — for classic savory flavor.
• Fresh spinach — sautéed and mixed into the filling; frozen, thawed, and well-drained spinach also works.
• Marinara sauce — use your favorite jarred or homemade sauce.
• Whole milk ricotta — the base of the creamy filling.
• Shredded mozzarella — part goes into the filling and part is used for topping.
• Grated Parmesan — adds salty, nutty flavor, divided between filling and topping.
• Fresh thyme — optional but adds brightness and color.
• Garlic powder and salt — to season the cheese mixture.

Substitutions and Add-Ins

This recipe is very adaptable. Try these swaps:

• Ground beef → ground turkey, ground chicken, or Italian sausage (or a blend).
• Fresh spinach → frozen, thawed and squeezed dry, or chopped kale.
• Add more vegetables: sliced mushrooms, minced bell peppers, grated carrots, or thinly sliced zucchini are all delicious mixed into the filling.

How to Make Lasagna Roll-Ups

This lasagna roll-up recipe is straightforward and can be made ahead or frozen for later. Follow these main steps for the best results.

1. Prepare the noodles

Bring a large pot of salted water to a boil and cook the lasagna noodles until they are slightly firmer than al dente; they will finish cooking in the oven. Drain and rinse the noodles under cold water to stop cooking, then lay them out on a baking sheet and drizzle lightly with olive oil to prevent sticking. Tip: cook a couple of extra noodles in case one tears while rolling.

2. Sauté the meat and vegetables

Heat a large skillet over medium-high heat and brown the ground beef. Add the onion and garlic and cook until the onion is translucent. Add the spinach, toss, cover briefly, and cook until wilted. Combine and set aside to cool slightly.

3. Make the cheese filling

In a bowl, combine the ricotta, 1 cup of the shredded mozzarella, 1/4 cup of grated Parmesan, fresh thyme, garlic powder, and salt. Fold the cooled meat and spinach mixture into the cheese until evenly blended.

4. Assemble the rolls

Preheat the oven to 350ºF (175ºC). Spread about 1½ cups of marinara across the bottom of a 9×13-inch baking dish to prevent sticking and to flavor the rolls. Place each noodle flat, add roughly 2 heaping tablespoons of the cheese and meat filling along the length of the noodle, spread evenly, then roll the noodle up tightly and place seam-side down in the pan. Repeat until the dish is filled (about 12 rolls).

5. Add sauce and bake

Pour the remaining 1½ cups of marinara over the roll-ups. Bake uncovered at 350ºF for 25 minutes. Remove from the oven, sprinkle the remaining 1/4 cup Parmesan and 1/2 cup mozzarella over the top, and bake an additional 5 minutes or until the cheese melts and bubbles.

6. Rest and serve

Let the lasagna roll-ups rest 5–10 minutes before serving so the sauce absorbs into the noodles and the rolls set. Garnish with fresh basil or parsley if desired.

All Your Questions, Answered

Recipe: Ingredients (Serves ~9)

• 14 uncooked lasagna noodles (cook 2 extra just in case)
• 2 tablespoons olive oil
• 1 lb ground beef
• 1 small yellow onion, sliced
• 1 tablespoon minced garlic
• 10 oz fresh spinach
• 24 oz (about 3 cups) marinara sauce
• 1½ cups whole milk ricotta (12 oz)
• 1½ cups shredded mozzarella, divided
• ½ cup shredded Parmesan, divided
• 2 tablespoons fresh thyme
• 1 teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. Bring a large pot of salted water to a boil and cook the lasagna noodles until slightly firmer than al dente. Drain and rinse with cold water. Lay flat and drizzle with oil.
2. In a Dutch oven or large skillet over medium-high heat, brown the ground beef. Add the onion and garlic and cook until the onion is translucent, 2–3 minutes.
3. Add the spinach, toss, cover briefly until wilted, then remove from heat and set aside.
4. In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, thyme, garlic powder, and salt. Fold in the meat and spinach mixture.
5. Preheat oven to 350ºF and spray a 9×13-inch baking dish with cooking spray. Spread 1½ cups marinara on the bottom of the dish.
6. Spread about 2 heaping tablespoons of the filling along each noodle, roll tightly, and place seam-side down in the dish. Repeat until all rolls are assembled (about 12).
7. Pour the remaining 1½ cups marinara over the rolls. Bake at 350ºF for 25 minutes. Sprinkle with remaining 1/4 cup Parmesan and 1/2 cup mozzarella and bake 5 more minutes until cheese is melted.
8. Allow to rest 5–10 minutes before serving.