Lasagna Roll Ups

Ingredients You’ll Need

• Lasagna noodles – Cook them just until al dente. You want them soft enough to roll without tearing, but not so soft that they get mushy in the oven. I usually cook a couple extra in case one tears.
• Italian sausage – I like Italian sausage in the meat sauce, but ground beef works too.
• Onion and garlic – Chop the onion and mince the garlic before adding them to the meat.
• Spaghetti sauce – Use a jarred sauce you really like or make our homemade spaghetti sauce.
• Cottage cheese or ricotta – The recipe uses cottage cheese, but you can use ricotta if you prefer a more traditional lasagna filling.
• Parmesan and mozzarella – Parmesan goes into the filling and shredded mozzarella goes over the top near the end of baking. Low-moisture mozzarella works best because fresh mozzarella can add too much moisture.
• Egg – Lightly beat it before mixing it into the cheese filling.
• Parsley and seasonings – The filling is seasoned with dried parsley, onion powder, garlic powder, salt, and pepper.
• A couple of easy additions: Stir well-drained frozen spinach into the cheese filling, or add a pinch of red pepper flakes to the sauce if you want a little heat.

How to Make Lasagna Roll Ups

1. Cook the meat sauce. In a large skillet, cook the sausage or ground beef with the onion and garlic until the meat is fully cooked. Drain any excess grease, stir in the spaghetti sauce, and let it simmer for about 15 minutes.

2. Prepare the baking dish. Spread half of the meat sauce evenly over the bottom of a glass baking dish.

3. Make the cheese filling. In a bowl, combine the cottage cheese, Parmesan cheese, egg, parsley, onion powder, garlic powder, salt, and pepper.

4. Fill and roll the noodles. Spread the cheese mixture evenly over each cooked lasagna noodle, then roll each one up and place it seam-side down in the baking dish.

5. Add the sauce and bake. Spoon the remaining meat sauce over the roll ups. Bake at 375°F for 30 to 35 minutes.

6. Add the mozzarella. About 5 minutes before the roll ups are done, sprinkle the mozzarella over the top. Return the dish to the oven and bake until the cheese is completely melted.

Recipe Tips

• Cook a couple of extra lasagna noodles. A noodle or two can tear while boiling or rolling, and it’s much easier to have backups ready than to start another pot of water.
• Don’t overcook the noodles. They should be flexible enough to roll, but still firm. Once drained, lay them flat on parchment paper or a lightly greased baking sheet so they don’t stick together.
• Go easy on the filling. If you add too much, it will squeeze out the sides as you roll. Spread it evenly, then roll the noodle up and place it seam-side down in the baking dish.
• Let the lasagna roll ups rest for a few minutes before serving. They’ll be easier to lift from the pan and will hold together better.

Make Ahead and Storage

• Make ahead: You can assemble the lasagna roll ups up to 24 hours ahead of time. Cover the dish tightly and refrigerate, then let it sit at room temperature while the oven preheats. If the dish is still cold when it goes into the oven, it may need a little extra baking time.
• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: To freeze, assemble the roll ups and cover them tightly. Freeze for up to 3 months, then thaw before baking for best results.
• Reheat: For individual leftovers, reheat in the microwave until warmed through. You can also place the roll ups in a baking dish with a little extra sauce, cover with foil, and heat at 350°F until hot.

Pairing Ideas

Lasagna roll ups are pretty filling, so I like to keep the sides simple. Serve them with garlic bread or breadsticks and a salad like Caesar salad or Caprese salad. Roasted vegetables are another easy option if you want something warm on the side.

More Lasagna Recipes

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Chicken Lasagna

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Spaghetti Squash Lasagna

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Lasagna with Cottage Cheese

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Mexican Lasagna