You know those nights when everyone’s starving and you need dinner on the table fast? That’s when my Lasagna Roll Ups save the day! I discovered this genius twist on classic lasagna when my kids kept fighting over who got the “best corner piece” – now everyone gets their own perfect little cheesy bundle. These roll-ups pack all the rich flavors of traditional lasagna (hello, melty mozzarella and savory beef!) into neat individual portions that bake in half the time. My family goes crazy for them, and honestly? I love how easy they are to assemble between soccer practice and homework. One bite of these cheesy spirals and you’ll understand why this recipe never leaves my weeknight rotation.
Why You’ll Love These Lasagna Roll Ups
Trust me when I say these Lasagna Roll Ups are about to become your new best friend in the kitchen! Here’s why:
- They’re easier to assemble than traditional lasagna – no careful layering required
- Perfect portion control (no more fighting over cheesy corners!)
- Make ahead and freeze beautifully for those crazy-busy nights
- Endlessly customizable – swap in veggies, different cheeses, or even chicken
- Bake up bubbly and golden in just 25 minutes
My kids actually cheer when they see me pulling out the lasagna noodles – that’s how good these are!
Lasagna Roll Ups Ingredients
Here’s everything you’ll need to make these cheesy bundles of joy – I promise it’s all simple stuff you probably have already:
- 8 lasagna noodles, cooked al dente (don’t overcook them or they’ll tear when rolling!)
- 1 lb ground beef, browned and drained (I use 80/20 for maximum flavor)
- 1 cup ricotta cheese (whole milk makes it extra creamy)
- 1 cup shredded mozzarella (divided – we’ll use half inside, half on top)
- 1 cup shredded cheddar (because why not make it extra cheesy?)
- 1/2 cup grated Parmesan (the real stuff, not the green can!)
- 1/2 cup marinara sauce plus more for topping (I use my homemade sauce but store-bought works great)
- 2 cloves garlic, minced (because everything’s better with garlic)
- 1/2 tsp Italian seasoning (my secret is to rub it between my fingers first to wake up the flavors)
- Salt and pepper, to taste (don’t skip seasoning the beef well!)
- Fresh parsley, chopped (for that pretty green finish)
How to Make Lasagna Roll Ups
Okay, let’s get rolling (pun totally intended)! Preheat your oven to 375°F first – trust me, you don’t want to realize it’s not hot after assembling these beauties. Grab your favorite baking dish and let’s make some magic happen.
Step 1: Prepare the Filling
Start by browning that ground beef with the garlic in a skillet over medium heat. Break it up nice and fine – I use a potato masher for this because it’s oddly satisfying. Once it’s cooked through (no pink left!), drain off the fat (but leave just a tiny bit for flavor). Stir in the marinara sauce, Italian seasoning, salt, and pepper. While that cools slightly, mix your cheeses together in a bowl – ricotta, half the mozzarella, half the cheddar, and all that glorious Parmesan. Taste the cheese mixture and add a pinch more salt if needed.
Step 2: Assemble the Roll-Ups
Lay your cooked lasagna noodles flat on a clean surface – I use parchment paper to prevent sticking. Spread about 2 tablespoons of the cheese mixture evenly over each noodle, leaving about an inch at one end. Top with a generous spoonful of the meat mixture. Now comes the fun part: roll them up starting from the filled end, keeping it snug but not too tight (you don’t want the filling squeezing out). Place each roll seam-side down in your greased baking dish. They should fit snugly – mine usually end up looking like little cheesy soldiers lined up for battle!
Step 3: Bake and Serve
Top your Lasagna Roll Ups with the remaining marinara sauce and sprinkle with the leftover mozzarella and cheddar. Pop them in the oven for 20-25 minutes until the cheese is melted and bubbly with those perfect golden spots. Let them rest for about 5 minutes after baking (I know it’s hard to wait!) – this helps them set so they don’t fall apart when serving. Finish with a sprinkle of fresh parsley for that pop of color and freshness. Serve while they’re still piping hot – the cheese pulls are absolutely Instagram-worthy!
Tips for Perfect Lasagna Roll Ups
After making these dozens of times (seriously, my family demands them weekly!), I’ve picked up some foolproof tricks:
- Use oven-ready lasagna noodles to skip boiling – just soften them in warm water for 5 minutes first
- Let them sit 5 minutes after baking – the cheese sets so they don’t ooze everywhere when you serve
- Freeze unbaked roll-ups between parchment paper – pop them straight from freezer to oven when needed
- Spread filling right to the noodle edges – this helps them roll up tight without gaps
- Bake in a glass dish if possible – you’ll see those perfect browned edges forming
Oh! And always make extra – they disappear fast!
Ingredient Substitutions
One of my favorite things about these Lasagna Roll Ups? You can tweak them to suit any taste or diet! Swap ground turkey for beef if you’re going lighter – just add an extra splash of olive oil since it’s leaner. Cottage cheese works beautifully instead of ricotta (blend it smooth first). Gluten-free noodles? Absolutely! They might need a gentler touch when rolling. Veggie lovers – try sautéed mushrooms and spinach in place of the meat (squeeze out excess moisture first). The possibilities are endless, though I’ll admit nothing beats the original cheesy beef version for me!
Serving Suggestions for Lasagna Roll Ups
Oh, you’re going to love how these Lasagna Roll Ups play well with others at the dinner table! I always serve them with a big green salad (that tangy vinaigrette cuts through the richness perfectly) and garlic bread for dunking in any stray cheese. On busy nights, just some roasted broccoli or zucchini makes it feel complete. For Sunday dinners? Go all out with roasted garlic breadsticks and a Caesar salad – my family calls this “fancy restaurant night” at home!
Storing and Reheating Lasagna Roll Ups
Here’s my foolproof system for keeping these Lasagna Roll Ups tasting fresh-as-made – because let’s be real, they rarely last long in my house! Leftovers (if you’re lucky enough to have any) keep beautifully in the fridge for 3 days – just cover tightly with foil. For longer storage, freeze unbaked roll-ups between parchment paper in an airtight container – they’ll stay perfect for 2 months. When reheating, the oven’s your best friend – 350°F for 15 minutes brings back that fresh-baked magic. Microwave works in a pinch (covered with a damp paper towel to prevent drying), but you won’t get those crispy cheese edges I love so much!
Lasagna Roll Ups Nutrition
Just so you know, these nutrition facts are estimates (I’m no dietitian, just a lasagna-loving home cook!). Each delicious Lasagna Roll Up serving (about 2 rolls) packs approximately:
- 460 calories
- 28g protein
- 32g carbs
- 22g fat (12g saturated)
- 680mg sodium
Not too shabby for such comforting, cheesy goodness – and totally worth every bite if you ask me!
FAQs About Lasagna Roll Ups
Can I use no-boil lasagna noodles?
Absolutely! They’re my secret shortcut – just soak them in warm water for 5 minutes first so they’re pliable enough to roll. The texture turns out perfect, and you skip the messy boiling step. Just don’t oversoak or they’ll get too soft.
How do I prevent soggy roll-ups?
Two tricks: First, drain your ground beef really well (I even pat it with paper towels). Second, don’t drown them in sauce – a light coating on top is plenty. The cheese inside keeps them moist without making the noodles mushy.
Can I make these ahead?
You bet! Assemble them completely, then refrigerate overnight or freeze for up to 2 months. Add 5-10 minutes to the baking time if they’re going straight from fridge to oven. They’re perfect for meal prep Sundays!
What’s the best way to reheat leftovers?
The oven’s your best friend here – 350°F for about 15 minutes brings back that fresh-baked magic. Microwaving works, but you’ll lose those crispy cheese edges that make these Baked Pasta Roll-Ups so special.
Can I use different cheeses?
Oh honey, cheese is where you can get creative! Swap ricotta for cottage cheese (blend it smooth first), or try provolone instead of mozzarella. Just keep the total amount about the same so your Easy Lasagna Dinner Recipe stays perfectly balanced.
“25-Minute Lasagna Roll Ups Your Family Will Devour”
Cheesy beef lasagna roll-ups with ricotta, mozzarella, and ground beef – an easy baked pasta dish for family dinners.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Ingredients
- 8 lasagna noodles, cooked and drained
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan
- 1/2 cup marinara sauce (plus more for topping)
- 2 cloves garlic, minced
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown ground beef with garlic, salt, pepper, and Italian seasoning. Drain fat and mix in 1/2 cup marinara.
- Combine ricotta, 1/2 cup mozzarella, 1/2 cup cheddar, and Parmesan in a bowl.
- Lay noodles flat, spread cheese mixture, add beef mixture, and roll up.
- Place in greased baking dish, top with marinara and remaining cheeses. Bake at 375°F for 20-25 minutes.
- Sprinkle with parsley and serve warm.
Notes
- Use oven-ready lasagna noodles to skip boiling step
- Let roll-ups cool 5 minutes before serving
- Freeze unbaked roll-ups for make-ahead meals
Nutrition
- Serving Size: 2 roll-ups
- Calories: 460
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg