Easy Lasagna Roll Ups Recipe with Creamy Ricotta and Mozzarella

This easy lasagna roll ups recipe makes 12 tender pasta rolls filled with creamy ricotta, mozzarella, Parmesan, and Italian seasonings, all baked in marinara sauce until bubbling and golden. Ready in approximately 60–70 minutes, it is a comforting main dish that serves about 6 people and fits perfectly in a 9 x 13-inch baking dish.

Each roll-up offers saucy pasta, rich cheese filling, and a lightly browned mozzarella topping in every bite. The noodles are easier to portion and serve than a traditional layered lasagna, making this recipe a wonderful choice for family dinners, casual entertaining, or a cozy weekend meal in the Bread category.

Why You’ll Love This Recipe

Lasagna roll-ups deliver all the familiar comfort of classic lasagna without requiring you to build several carefully balanced layers. Every noodle is filled individually, so the ricotta mixture is spread from edge to edge and each serving receives a satisfying amount of cheese.

This recipe is also friendly for busy cooks. The filling comes together in one bowl, jarred marinara keeps the sauce preparation quick, and the finished rolls can be assembled ahead of time for an easier dinner later.

If you enjoy cozy pasta dishes with similar flavors, you may also like our one-pot lasagna soup, which turns the same comforting ingredients into a spoonable meal.

Ingredients You’ll Need

The recipe uses a short list of dependable ingredients that create a creamy, savory filling and a generous saucy topping. Whole-milk ricotta gives the center a soft texture, while Parmesan adds a salty, nutty note and mozzarella provides the stretchy melt everyone expects from baked pasta.

• Lasagna noodles: Use 12 dried noodles and cook them just until al dente.
• Marinara sauce: A 24-ounce jar of marinara or tomato-basil sauce keeps the recipe convenient and flavorful.
• Ricotta and egg: Whole-milk ricotta creates the creamy base, while the egg helps the filling set during baking.
• Mozzarella and Parmesan: One cup of mozzarella goes into the filling, and another 1 1/2 cups cover the roll-ups.
• Seasonings: Italian seasoning, garlic powder, kosher salt, and black pepper add balanced flavor without extra chopping.

Have a lightly oiled sheet pan or a sheet of parchment ready for the cooked noodles. This small preparation step prevents the pasta from sticking together while you mix the filling and prepare the baking dish.

How to Make It Step-by-Step

Step 1: Heat the oven to 375°F and lightly grease a 9 x 13-inch baking dish. Greasing the dish helps the edges release more easily when you serve the roll-ups.

Step 2: Bring a large pot of salted water to a boil and cook the 12 lasagna noodles until just al dente, usually 1–2 minutes less than the package directions. Drain and rinse them with cool water, then lay them flat on a lightly oiled sheet pan or parchment so they remain separate and flexible.

Step 3: Make the filling by combining the 15 ounces of ricotta, egg, 1 cup of shredded mozzarella, 1/2 cup of Parmesan, Italian seasoning, garlic powder, kosher salt, and black pepper in a bowl. Stir until the mixture is evenly combined, but do not overmix it into a loose paste.

Step 4: Spread about 1 cup of marinara sauce over the bottom of the prepared baking dish. The sauce creates moisture beneath the pasta and keeps the bottom of the rolls from drying during baking.

Step 5: Spread approximately 3 tablespoons of the cheese mixture evenly over each noodle, leaving a small strip clear at one end. Keeping the filling thin and level makes the noodles easier to roll and helps prevent the cheese from squeezing out.

Step 6: Roll each noodle snugly from one short end to the other, then place it seam-side down in the baking dish. Arrange all 12 rolls in a single layer so they are supported by one another as they bake.

Step 7: Spoon the remaining marinara over the tops of the roll-ups, making sure the exposed pasta is coated. Sprinkle the remaining 1 1/2 cups of shredded mozzarella evenly over the sauce for a golden, melty finish.

Step 8: Cover the dish tightly with foil and bake for about 25 minutes. Remove the foil and bake for another 10–15 minutes, until the sauce is bubbling and the mozzarella is melted and lightly browned.

Step 9: Remove the dish from the oven and let it rest for 5–10 minutes before serving. Finish with chopped fresh parsley or basil for a fresh color and herbaceous flavor.

Pro Tips for Perfect Roll-Ups

The most important technique is keeping the noodles slightly firm. Fully softened noodles tear easily as you spread the filling and roll them, while al dente noodles finish cooking in the sauce without becoming mushy.

Use a light hand with the filling. Approximately 3 tablespoons per noodle is enough for a creamy center, and leaving a narrow strip clear at one end gives the cheese room to move as the pasta is rolled.

• Rinse cooked noodles with cool water to stop the cooking process and make them easier to handle.
• Lay noodles flat rather than stacking them, since warm pasta can quickly stick together.
• Cover the dish during the first part of baking to protect the noodles from drying out.
• Uncover near the end so the mozzarella can melt and lightly brown.
• Let the baked dish rest before serving so the rolls hold their shape on the plate.

For a vegetable variation, stir 10 ounces of thawed, squeezed-dry frozen spinach into the ricotta mixture. Cottage cheese can replace part or all of the ricotta, and cooked, crumbled Italian sausage or ground beef can be added for a meat-filled version.

Make-Ahead, Storage, and Reheating

To prepare the dish ahead, assemble the roll-ups through the topping stage, cover the baking dish tightly, and refrigerate it for up to 24 hours. When ready to bake, place the cold dish in the preheated oven and add approximately 5–10 minutes to the covered baking time.

Leftovers should be cooled, covered, and refrigerated. Reheat individual portions in the microwave until hot, or warm several servings in a covered oven-safe dish so the sauce stays moist.

Keep the foil on during most of the reheating process, then remove it briefly if you want the cheese on top to regain a lightly browned finish. Allow the dish to rest for a few minutes before serving again.

For another family-friendly baked dinner idea, our easy taco pie brings saucy, cheesy comfort to the table with a different flavor profile.

What to Serve with Lasagna Roll-Ups

Serve two roll-ups per person with a crisp green salad, roasted vegetables, or steamed broccoli. Garlic bread is also a natural partner, especially when there is extra marinara sauce on the plate.

A bright side dish helps balance the richness of the ricotta and mozzarella. Try a simple salad with lemon dressing, sliced cucumbers, or tomatoes with fresh basil.

For dessert, finish the meal with a slice of our blueberry cake with lemon frosting. If you are planning a relaxed coffee-and-dessert gathering afterward, our whipped coffee recipe offers a fun finishing drink.

Easy Lasagna Roll Ups Recipe

Tender lasagna noodles are spread with a seasoned ricotta and mozzarella filling, rolled, covered in marinara, and baked until hot and bubbly. This cheese-filled recipe makes 12 roll-ups, or about 6 servings.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

Pasta and Sauce

• 12 noodles Dried lasagna noodles
• 24 ounces Marinara or tomato-basil pasta sauce, divided

Cheese Filling

• 15 ounces Whole-milk ricotta cheese
• 1 egg Large egg
• 1 cup Shredded mozzarella cheese
• 1/2 cup Grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper

Topping

• 1 1/2 cups Shredded mozzarella cheese

Garnish

• optional Fresh parsley or basil, chopped

Method

 

Step-by-Step

1. Heat the oven to 375°F and lightly grease a 9 x 13-inch baking dish.
2. Boil the lasagna noodles in salted water until just al dente, usually 1–2 minutes less than the package directions. Drain, rinse with cool water, and lay the noodles flat on a lightly oiled sheet pan or parchment.
3. In a bowl, stir together the ricotta, egg, 1 cup mozzarella, Parmesan, Italian seasoning, garlic powder, kosher salt, and black pepper.
4. Spread about 1 cup of marinara sauce over the bottom of the prepared baking dish.
5. Spread approximately 3 tablespoons of the cheese mixture over each noodle, leaving a small strip clear at one end. Roll each noodle snugly from one short end to the other and arrange the rolls seam-side down in the dish.
6. Spoon the remaining marinara over the roll-ups, then sprinkle the remaining 1 1/2 cups mozzarella over the top.
7. Cover the dish tightly with foil and bake for about 25 minutes. Remove the foil and continue baking for 10–15 minutes, until the sauce bubbles and the cheese is melted and lightly browned.
8. Let the lasagna roll-ups rest for 5–10 minutes before serving. Garnish with chopped fresh parsley or basil if desired.

Notes

Cook the noodles only to al dente so they remain sturdy while rolling and baking. For make-ahead preparation, assemble and refrigerate the covered dish for up to 24 hours, then add approximately 5–10 minutes to the covered baking time.

Final Thoughts

This easy lasagna roll ups recipe is a reliable way to enjoy classic Italian-inspired comfort food with less layering and simple preparation. Creamy ricotta filling, tender noodles, savory marinara, and bubbling mozzarella make every roll hearty and satisfying.

Prepare the roll-ups for a family dinner, assemble them ahead for a busy evening, or add spinach or cooked meat when you want a different version. After the dish rests for 5–10 minutes, garnish it with parsley or basil and serve warm for a meal that feels both welcoming and special.

For a sweet finish after dinner, consider our easy butterscotch pie. It is a rich, nostalgic dessert that pairs beautifully with this saucy baked pasta meal.