Lasagna roll ups are a great dish for those who love lasagna but don’t want to spend hours making it. This recipe is made with lasagna noodles, ground beef, marinara sauce, ricotta cheese, and parmesan cheese. It’s freezer-friendly and perfect for meal prep!
While I love making a classic baked lasagna, sometimes I just don’t have the time. So, that’s why I am always looking for a quicker way to make it. So far, I have been able to come up with a delicious lasagna soup recipe and a healthy one-pot skillet lasagna. But, I’m still craving that authentic bite of cheesy lasagna.
Enter these lasagna rolls!
What Is A Lasagna Roll Up?
Lasagna roll ups are a new twist on classic lasagna without those messy squares that fall apart. They are the perfect portion and are much easier to make than a layered lasagna. They have all the same great ingredients that we all love, but it takes almost half the time and is a perfect recipe to make on meal prep day.
Your family will be begging for you to add them to your weekly dinner rotation!
One of the best things about these lasagna rolls is that you can change up the ingredients. You can add a little spinach or swap out the ground beef for Italian sausage. If you want to make a slightly healthier lasagna, you can use ground turkey or chicken.
The possibilities are endless!
Ingredients Needed For Meat Lasagna Roll Ups Recipe
To make these meaty lasagna roll ups, here is a quick overview of all the ingredients you’ll need to make this recipe as well as a few tips I’ve learned along the way:
- Lasagna Noodles: Follow the instructions on the package to properly cook the noodles. If you are gluten-free, easily swap them out for a gluten-free option!
- Ground Beef: I love to use 80/20 ground beef but you can also use 99% lean for a healthier lasagna. You can also use ground Italian sausage or turkey in place of the ground beef as an alternative.
- Marinara Spaghetti Sauce: I have a delicious sauce recipe I make all the time and keep on hand for quick meals. But, you can also use your favorite store-bought jarred sauce to save time.
- Onion and Garlic: When I am adding these ingredients to any dish, I try to use fresh onion and garlic when possible. It really enhances the flavor of the marinara sauce and overall just tastes better!
- Seasonings: To amp up the flavor of this dish, I used salt, black pepper, Italian seasoning, and crushed red pepper. If you don’t want it to have a bit of a kick, leave out the crushed red peppers and add only a little bit of black pepper.
- Cheese: For this lasagna roll ups recipe, I used 3 different kinds of cheeses: ricotta cheese, parmesan cheese, and mozzarella cheese. Trust me- it’s necessary!
- Egg: This helps bind all of the ingredients for the lasagna filling together.
- Parsley: This is optional but gives the dish a pop of color when serving.
Please note: For a list of exact measurements and instructions to make meat lasagna rolls, scroll down to the recipe card located at the bottom of this post!
Frequently Asked Questions About Lasagna Rolls
Before I show you how to make these ground beef lasagna rolls, here are a few questions I frequently get asked about this recipe:
How do you soften oven-ready lasagna noodles for roll-ups?
The best way to soften oven-ready noodles is by boiling them in water for about three minutes. Make sure you’re using an extra firm brand of lasagna noodle, like Barilla, and remember that the noodles will continue cooking when they bake so don’t overdo it! Try to leave them al dente.
When you pull them out of the water, place the noodles in cold water to stop the cooking process so they don’t turn to mush when they bake in the oven.
Can I make this lasagna recipe vegetarian?
Yes! It’s really easy to swap out the filling for these lasagna rolls. You can make them vegetarian by using a ricotta cheese and spinach filling instead of meat. If you want to keep the roll ups bulky, consider adding in some mushrooms.
You can also use a plant-based ‘meat’ substitute in place of the ground beef!
Do these lasagna roll ups make good leftovers?
Yes, they do. You can easily make a whole dish of these and store them in the fridge as leftovers. Or, you can make them ahead of time on meal prep day and store them in the freezer for those busy nights where you need to just throw a dish in the oven.
Keep reading to see how to properly store and reheat lasagna roll ups!
What can I serve with lasagna rolls?
Lasagna rolls are best served with a salad, like this garden green salad or chopped Italian antipasto salad. For a veggie, consider serving this recipe for garlic parmesan asparagus. You can also serve them with garlic knots or these warm dinner rolls. They only take 30 minutes to make!
How To Properly Store And Reheat This Lasagna Roll Ups Recipe
After having made this recipe a few times, I’ve found that these lasagna roll ups taste even better the next day. It gives the meat sauce time to soak into the noodles and brings out so much flavor. They are even great to make ahead of time and stick them in the freezer for later!
Here are a few tips if you are going to try either.
- Reheating: The best way to reheat leftovers is in the oven. Bake at 375 degrees until the cheese starts to melt again. If you are reheating them from the freezer, make sure to let them thaw in the refrigerator overnight.
- Freezing: Make the recipe just like normal except line the baking dish with foil before adding the roll ups. This will help with freezer burn and keeping them fresh. Make sure to cover the top well to help them last longer in the freezer. This dish will last up to 30 days in the freezer.
Try Some Of These Family-Friendly Recipes
If you enjoyed this recipe for lasagna roll ups, take a look at some of these other delicious yet time-saving dishes you can make on those busy dinner nights:
- Easy Pasta Carbonara
- Baked Cheese Tortellini
- Creamy Mozzarella Shrimp Pasta
- Butternut Squash Ravioli
- Baked Ziti
Lasagna Roll Ups Recipe
- 12 lasagna noodles (cooked to instructions)
- 1 pound ground beef
- 2 tablespoon olive oil (2 x 1 tablespoons divided)
- 24 ounces marinara spaghetti sauce
- ½ cup yellow onion (diced)
- 3 cloves garlic (minced)
- ¼ teaspoon crushed red pepper
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon Italian seasoning
- 16 ounces ricotta cheese
- 1 large egg
- ½ cup Parmesan cheese (finely shredded)
- 3 cups mozzarella cheese (2 x 1½ cups divided)
- ¼ cup parsley (chopped)
- Preheat oven to 375 degrees.
- In a large skillet, over medium high heat add 1Tbsp of olive oil. Add ground beef and cook until no longer pink, breaking apart with a spatula or spoon. 3-4 minutes. Add ⅓ cup of yellow onions and cook until transparent. 3 minutes. Add ¼ tsp crushed red pepper, 1 tsp black pepper, ½ tsp Italian seasoning, ½ tsp salt and garlic. Mix well and saute for 1 minute. Pour in 24 oz of your favorite marinara sauce, bring to a simmer and cook for 5 minutes. Set aside.
- In a large pot bring water to a boil and add 1 tsp off salt and 1 Tbsp olive oil. Cook lasagna noodles to al dente according to directions listed on package. Then drain noodles and put them back in the pot and cover with cold water.
- While pasta is cooking prepare the cheese mixture. By adding ricotta cheese, 1 large egg, ½ Parmesan cheese, 1 ½ cups of mozzarella cheese and parsley to a large bowl. Mix until fully incorporated.
- Lay out cooked lasagna noodles and divide ricotta cheese mixture over noodles and spread evenly. Add a large spoonful of meat mixture to each noodle and spread evenly. Spread ⅓ cup of meat sauce on the bottom of a baking dish. Roll noodles up jellyroll style and place seam side down in baking dish.
- Cover roll-ups with remaining meat sauce then sprinkle remaining 1 ½ cups Mozzarella cheese over roll-ups.
- Cover with foil and bake for 38 minutes in preheated oven. Then remove foil and bake for an additional 2 minutes. Serve garnished with chopped fresh parsley.
HAVE YOU TRIED THIS RECIPE?
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