If you love classic Italian lasagna but dread the long prep time, these Lasagna Roll-Ups are the perfect solution. You’ll still get all the savory beef, rich tomato sauce, and cheesy goodness you love—just in a quicker, easier, single-serve format.
Think of it as lasagna’s fun, low-maintenance cousin: all the flavor, half the fuss.
What Are Lasagna Roll-Ups?
Instead of layering pasta, sauce, and cheese in a big dish, you roll up individual lasagna noodles filled with creamy cheese and meat sauce. Arrange them in a baking dish, top with more sauce and cheese, then bake.
This not only saves baking time but also makes serving cleaner and portion sizes easier to control.
Ingredients You’ll Need
- 12 lasagna noodles
- 1 tbsp oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 500g (about 1 lb) ground beef – 90% lean
- Salt & pepper – to taste
- ½ tsp ground pepper
- ½ cup bell pepper, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 jar (24 oz) marinara sauce – or other tomato-based pasta sauce
- 2 tbsp tomato paste (optional for richer flavor)
- 8 oz cream cheese – softened, or ricotta cheese
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- ¼ cup fresh parsley, chopped (plus extra for garnish)
How to Make Lasagna Roll-Ups
- Cook the noodles
- Boil lasagna sheets according to package instructions until al dente.
- Drain, rinse with cold water, and set aside to prevent sticking.
- Make the meat sauce
- Heat oil in a skillet over medium heat. Sauté onion and garlic until soft but not browned.
- Add ground beef, breaking it apart as it cooks. Season with salt, pepper, oregano, and basil.
- Stir in chopped bell pepper.
- Add marinara sauce and tomato paste. Simmer briefly, taste, and adjust seasoning.
- Make the cheese filling
- In a bowl, combine cream cheese (or ricotta), mozzarella, and parsley. Mix until smooth.
- Assemble the roll-ups
- Spread ½ cup meat sauce on the bottom of a baking dish.
- Lay each noodle flat. Spread with cheese filling, then a spoonful of meat sauce.
- Roll up gently and place seam-side down in the dish.
- Top with remaining meat sauce and a generous sprinkle of mozzarella.
- Bake
- Bake in a preheated oven at 375°F (190°C) for 30–40 minutes.
- For a golden cheesy top, broil for 2–3 minutes at the end.
- Serve
- Garnish with parsley. Serve hot.
Extra Cooking Tips
- Noodles: Keep them al dente to avoid tearing when rolling.
- Prevent sticking: Rinse cooked noodles in cold water and spread them out.
- Seam side down: This keeps the rolls from unraveling.
- Snug fit: Use a baking dish that holds the rolls tightly together.
Make Ahead & Storage
- Make ahead: Assemble and refrigerate overnight, or freeze for later.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 2 months.
- Reheat: Warm in the oven or microwave until heated through.
Recipe FAQs
Q: Can I use different meats?
Yes! Try pork, chicken, turkey, or sausage.
Q: Can I swap cheeses?
Absolutely—Parmesan, cheddar, or cottage cheese work too.
Q: Can I make it vegan?
Swap the beef for chopped mushrooms and use dairy-free cheese.
Nutrition (per serving)
Calories: 476 | Protein: 23g | Carbs: 14g | Fat: 37g | Fiber: 3g