Lasagna Rolls

Lasagna rolls are a fun and practical twist on the traditional layered lasagna. Instead of stacking, I roll up tender lasagna noodles with a rich ricotta filling, then nest them in marinara sauce and top them with gooey melted cheese. They’re easier to serve, great for portion control, and just as comforting and delicious.

Why You’ll Love This Recipe

I love making lasagna rolls because they’re neat, simple to portion, and bake up beautifully. They’re ideal for meal prep or feeding a family because everyone gets their own roll packed with all the lasagna flavor I crave. Plus, they’re easier to assemble than a full lasagna and quicker to bake, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lasagna noodles (cooked until al dente)

• Ricotta cheese

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Egg

• Fresh parsley or basil

• Garlic powder

• Salt and pepper

• Marinara sauce (homemade or store-bought)

Optional fillings:

• Cooked spinach (well-drained)

• Cooked ground beef or sausage

• Sautéed mushrooms or zucchini

Directions

1. I cook the lasagna noodles, drain them, and lay them flat on a clean surface to cool slightly.

2. In a bowl, I mix the ricotta, egg, Parmesan, seasonings, and chopped herbs until smooth.

3. I spread a layer of the ricotta mixture onto each noodle and sprinkle with a bit of mozzarella.

4. I roll up each noodle gently and place them seam-side down in a baking dish lined with marinara sauce.

5. I spoon more marinara over the top and sprinkle with the remaining mozzarella cheese.

6. I cover the dish with foil and bake until hot and bubbly, then uncover for the last few minutes to melt and lightly brown the cheese.

7. I let them rest for a few minutes before serving.

Servings and timing

This recipe makes 8 lasagna rolls, which serves about 4 people (2 rolls each).
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 50–55 minutes

Variations

• I sometimes add cooked ground beef or Italian sausage to the filling for a meaty version.

• For a veggie option, I mix in sautéed spinach or chopped roasted vegetables.

• I swap ricotta for cottage cheese when I want a lighter version.

• I use gluten-free noodles when cooking for gluten-sensitive guests.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave individual rolls or warm them in the oven at 350°F until heated through.
Lasagna rolls freeze really well—I assemble them, freeze them unbaked (wrapped tightly), and bake straight from frozen, adding a few extra minutes.

FAQs

Can I make lasagna rolls ahead of time?

Yes, I assemble them the day before, cover tightly, and refrigerate until ready to bake. It’s a great make-ahead dish.

Can I freeze these?

Absolutely. I freeze them individually or as a full tray. I bake them straight from the freezer, adding extra baking time.

What sauce works best?

I usually use a simple marinara, but I’ve also made them with meat sauce or a creamy Alfredo for variety.

How do I keep the noodles from tearing?

I cook them until just al dente, then rinse them with cold water to stop the cooking and prevent sticking or tearing.

Can I make them without eggs?

Yes, I’ve made them without the egg in the ricotta filling. The texture is slightly softer, but still delicious.

Conclusion

Lasagna rolls are a clever, cozy way to enjoy everything I love about classic lasagna—without the mess or the time commitment. They’re satisfying, customizable, and perfect for making ahead. Whether I’m cooking for family, prepping lunches, or just craving comfort food, this recipe never lets me down.

Lasagna Rolls

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Lasagna rolls are a practical and delicious twist on traditional lasagna, where lasagna noodles are filled with a creamy cheese mixture, rolled up, and baked in marinara sauce with melted cheese on top. They’re easy to serve, perfect for portion control, and just as comforting as classic lasagna.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 50–55 minutes
• Yield: 8 rolls (about 4 servings)
• Category: Main Dish
• Method: Baked
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 8 lasagna noodles, cooked until al dente
• 1 ½ cups ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp garlic powder
• 2 tbsp chopped fresh parsley or basil
• 1 ½ cups shredded mozzarella cheese, divided
• 2 cups marinara sauce (homemade or store-bought)
• Optional fillings: cooked spinach (well‑drained), cooked ground beef or Italian sausage, sautéed mushrooms or zucchini

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Cook lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean surface to cool slightly.
3. In a bowl, mix ricotta, egg, Parmesan cheese, garlic powder, chopped herbs, salt, and pepper until smooth.
4. Spread a thin layer of the ricotta mixture over each noodle, then sprinkle a little mozzarella on top. Add any optional fillings if using (spinach, meat, veggies, etc.).
5. Carefully roll each noodle up and place seam‑side down in the prepared baking dish over a layer of marinara sauce.
6. Spoon remaining marinara sauce over the rolls, then sprinkle with the remaining mozzarella cheese.
7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, until cheese is melted and bubbling and edges are lightly golden.
8. Let rest for 5 minutes before serving to help the rolls set slightly.

Notes

• You can make these ahead of time: assemble, cover, and refrigerate up to 24 hours before baking.
• To freeze: assemble the rolls, cover tightly, and freeze. Bake from frozen — you may need to add 10–15 extra minutes.
• For a lighter filling, substitute part or all of the ricotta with cottage cheese.
• For a gluten‑free version, use gluten‑free lasagna noodles, or substitute with thin zucchini or eggplant slices.
• Be sure not to overcook noodles — they should be al dente to prevent tearing when rolling.

Nutrition

• Serving Size: 2 rolls
• Calories: 420
• Sugar: 7g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 95mg