This easy lasagna roll ups recipe makes 12 individual pasta spirals with creamy whole-milk ricotta, Parmesan, mozzarella, Italian seasoning, and marinara sauce. Prep takes about 25 to 30 minutes, baking takes 30 to 35 minutes at 375°F, and the recipe yields approximately 6 servings in a 9 x 13-inch baking dish.
Each roll-up has tender al dente lasagna noodles wrapped around a rich, cheesy filling and covered with bubbling tomato sauce. The portions are easy to serve, comforting without being fussy, and perfect for a family dinner, casual gathering, or make-ahead meal in the Bread category.
Jump to RecipeWhy You’ll Love This Recipe
Lasagna roll-ups deliver all the familiar comfort of classic lasagna in tidy, individual portions. Instead of layering wide sheets with filling, you spread the ricotta mixture over each noodle, roll it up, and arrange the spirals in sauce.
This method makes serving especially easy because each person can receive two neatly portioned roll-ups. The recipe also feels more approachable than a traditional layered lasagna, yet the finished dish still has tender pasta, creamy cheese, tomato sauce, and a golden mozzarella topping.
Whole-milk ricotta gives the filling its soft, creamy texture, while Parmesan adds a savory bite and mozzarella melts into a stretchy, lightly browned blanket. For another comforting dinner idea, you can also try these slow cooker meatballs on a different night.
Ingredients You’ll Need
The ingredient list is simple, but each item has an important role in the final texture and flavor. Choose a marinara or tomato-basil sauce you enjoy because its flavor will surround every roll-up.
- Lasagna noodles: Use 12 dried noodles and cook them just to al dente so they remain sturdy enough to roll and continue softening in the oven.
- Ricotta cheese: Whole-milk ricotta makes the filling creamy and rich. A standard 15-ounce container works well for 12 roll-ups when spread at approximately 1/3 cup per noodle.
- Egg and cheeses: The egg helps bind the filling, Parmesan contributes salty depth, and mozzarella adds softness inside and a melted topping.
- Seasonings: Italian seasoning, garlic, kosher salt, and black pepper give the ricotta mixture a balanced, savory flavor.
- Marinara sauce: Use 24 ounces total, dividing it between the bottom and top of the baking dish.
- Parsley: Fresh parsley is optional, but it adds a bright color and fresh finish.
For variation, stir in 5 to 10 ounces of thawed chopped spinach after squeezing it extremely dry. You may also add 1/2 pound of cooked ground beef or Italian sausage, or a pinch of red-pepper flakes for gentle heat.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F (190°C), then lightly grease a 9 x 13-inch baking dish. Spread about 1 cup of marinara sauce across the bottom, making a thin layer that keeps the pasta from sticking and adds moisture as it bakes.
Step 2: Bring a large pot of salted water to a boil and cook the 12 lasagna noodles according to the package directions. Stop at just al dente, because the noodles will continue cooking in the sauce; drain them carefully and lay them flat on parchment paper or a lightly oiled baking sheet.
Step 3: In a medium bowl, combine the ricotta, egg, Parmesan, 1 cup of shredded mozzarella, Italian seasoning, garlic powder or minced garlic, salt, pepper, and parsley. Mix until the filling is evenly blended, and fold in optional spinach only after it has been squeezed very dry.
Step 4: Spread about 1/3 cup of the ricotta mixture evenly over each noodle. Leave a small clear edge at both ends so the filling does not squeeze out while rolling, and avoid adding more filling than the noodle can comfortably hold.
Step 5: Roll each noodle firmly from one short end to the other, creating a compact spiral. Place every roll seam-side down in the prepared baking dish so it stays closed during baking.
Step 6: Spoon the remaining marinara sauce over the roll-ups, distributing it so the exposed pasta is covered. Sprinkle the remaining 1 cup of mozzarella evenly across the top for a bubbling, golden cheese layer.
Step 7: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 5 to 10 minutes, until the mozzarella is fully melted and lightly browned in spots.
Step 8: Let the dish rest for 5 to 10 minutes before serving. Finish with chopped parsley or extra Parmesan, then use a wide spatula to lift the roll-ups from the sauce.
Pro Tips for Perfect Roll-Ups
Cook a spare noodle if you have room in the pot. Although 12 noodles produce consistent portions, one can tear during draining or rolling, and having an extra noodle prevents a last-minute problem.
After draining, keep the noodles flat and separated. A lightly oiled baking sheet or parchment paper makes the noodles easier to handle, while allowing them to cool just enough prevents burned fingers and overly soft pasta.
Do not spread the filling all the way to the edges. The small border gives the ricotta room to move as you roll, and it helps prevent a thick mound of filling from spilling into the dish.
Squeezing spinach dry is essential. Excess moisture can loosen the ricotta mixture and make the marinara sauce watery, so press the thawed spinach firmly in a clean kitchen towel or several layers of paper towel.
Keep the foil on during the first 25 minutes of baking. This traps steam and protects the noodles from drying, while the final uncovered bake gives the mozzarella its appealing browned finish.
For a lighter meal before dessert, serve the roll-ups with a crisp green salad or roasted vegetables. Seafood fans may enjoy garlic butter shrimp with asparagus as another simple dinner option.
Make-Ahead, Storage, and Reheating
To prepare ahead, assemble the roll-ups in the sauce, cover the baking dish tightly, and refrigerate it until you are ready to bake. Since the researched cooking method is designed for a covered 25-minute bake followed by 5 to 10 minutes uncovered, keep the dish well covered so the noodles remain moist.
Store leftovers in an airtight container in the refrigerator. Reheat individual portions in the microwave until hot, or place several roll-ups in a covered oven-safe dish until warmed through, then uncover briefly if you want the cheese to look freshly melted.
The recipe is also practical for family meal planning because the 12 roll-ups divide into approximately six servings. Label any stored portion with the date, and add a spoonful of marinara when reheating if the pasta appears dry.
For more family-friendly inspiration, pair your menu planning with these baked chicken tacos. They offer a different flavor profile while keeping the preparation straightforward.
What to Serve with Lasagna Roll Ups
A warm loaf of crusty bread is a natural companion for the extra marinara sauce. A simple salad with crisp greens, cucumber, and a tangy vinaigrette balances the creamy cheese filling without competing with it.
Roasted broccoli, asparagus, or zucchini also work beautifully beside the pasta. If you want to build an Italian-style spread, add a small antipasto plate with olives, roasted peppers, and sliced vegetables.
For another easy seafood choice on a separate occasion, keep this simple shrimp recipe handy. End the meal with a chilled dessert such as this berry ice box cake for a refreshing contrast to the hot, savory pasta.
Easy Lasagna Roll Ups Recipe
Ingredients
Method
- Heat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish and spread about 1 cup of marinara sauce over the bottom.
- Cook the lasagna noodles in salted water until just al dente according to the package directions. Drain them and lay them flat on parchment paper or a lightly oiled baking sheet.
- Stir together the ricotta, egg, Parmesan, 1 cup mozzarella, Italian seasoning, garlic, salt, pepper, and parsley. If using spinach, squeeze it very dry before mixing it into the filling.
- Spread approximately 1/3 cup of the ricotta mixture over each noodle, leaving a small clear edge at the ends. Roll each noodle firmly from one short end to the other.
- Arrange the roll-ups seam-side down in the prepared dish. Spoon the remaining marinara over the top and sprinkle with the remaining 1 cup mozzarella.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 5 to 10 minutes, until the cheese is melted and lightly browned.
- Let the lasagna roll-ups rest for 5 to 10 minutes before serving. Garnish with parsley or extra Parmesan.
Notes
Final Thoughts
These easy lasagna roll-ups bring together tender pasta, creamy ricotta, savory Parmesan, stretchy mozzarella, and marinara sauce in a simple baked dinner. Cooking the noodles only to al dente, keeping the filling modest, and covering the dish for most of the bake are the keys to tender, well-shaped roll-ups.
With 12 portions from one 9 x 13-inch dish, this recipe is easy to serve and flexible enough for weeknight dinners or relaxed entertaining. Add spinach, cooked meat, or red-pepper flakes if you like, then let the finished dish rest for 5 to 10 minutes so the spirals are easier to portion and enjoy.
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