Unleash your inner chef with these irresistible lasagna roll-ups! Perfect for busy weeknights, cozy gatherings, or impressing guests, each recipe offers a twist on the classic comfort food we all adore. From cheesy vegetarian delights to hearty meat-filled options, there’s something here for every taste and occasion. Dive in and discover your new favorite dish—your taste buds will thank you!
Classic Italian Lasagna Roll Ups
Delightfully comforting and perfect for a cozy dinner, these lasagna roll ups transform the classic layered dish into individual portions that bake up beautifully. During the cooler months, they’re my go-to for feeding a crowd or meal prepping ahead.
Ingredients
– 12 lasagna noodles
– 1 pound of ground beef
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– a 24-ounce jar of your favorite marinara sauce
– 2 cups of ricotta cheese
– 1 large egg
– a couple of handfuls of fresh spinach, chopped
– a generous cup of shredded mozzarella cheese
– a half cup of grated Parmesan cheese
– a splash of olive oil
– a pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lasagna noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles and lay them flat on a baking sheet to cool, preventing them from tearing.
4. In a large skillet, heat a splash of olive oil over medium heat until shimmering.
5. Add the chopped onion and sauté for 3-4 minutes until softened.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned and no longer pink.
8. Pour in the marinara sauce, bring to a simmer, and cook for 5 minutes, then remove from heat.
9. In a medium bowl, mix the ricotta cheese, egg, chopped spinach, half of the mozzarella, half of the Parmesan, a pinch of salt, and black pepper until combined.
10. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
11. Spread about 2 tablespoons of the meat sauce evenly over each lasagna noodle.
12. Top each noodle with a heaping tablespoon of the ricotta mixture, spreading it lengthwise.
13. Carefully roll up each noodle from one end to the other and place seam-side down in the prepared baking dish.
14. Spoon the remaining meat sauce over the roll ups and sprinkle with the remaining mozzarella and Parmesan cheeses.
15. Cover the dish with foil and bake for 25 minutes at 375°F (190°C).
16. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
17. Let the roll ups rest for 5 minutes before serving to set the filling.
Perfectly tender noodles envelop a rich, savory filling that melds together in every bite. The cheesy top adds a delightful crispness, while the hearty meat sauce keeps it moist and flavorful. Pair these roll ups with a simple side salad or garlic bread for a complete meal that’s sure to impress.
Spinach and Ricotta Lasagna Roll Ups
Keeping weeknight dinners exciting doesn’t have to be complicated, especially with these spinach and ricotta lasagna roll ups. Kindly follow along as we create these delightful, individually portioned pasta bundles that are perfect for beginners and sure to impress.
Ingredients
– 12 lasagna noodles
– a 15-ounce container of ricotta cheese
– a couple of cups of fresh spinach
– a splash of olive oil
– a pinch of salt and black pepper
– a 24-ounce jar of your favorite marinara sauce
– a handful of shredded mozzarella cheese
– a sprinkle of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully add 12 lasagna noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and lay them flat on a baking sheet lined with parchment paper to cool. (Tip: Lightly oil the noodles to prevent them from drying out.)
4. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
5. In a medium bowl, combine the 15-ounce container of ricotta cheese with 2 cups of fresh spinach that has been finely chopped.
6. Season the mixture with a pinch of salt and black pepper, then stir until well blended.
7. Spread about 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
8. Place one cooked lasagna noodle on a clean surface and spoon 2 tablespoons of the ricotta-spinach mixture along one end.
9. Roll the noodle tightly around the filling and place it seam-side down in the baking dish. (Tip: Work quickly while the noodles are still warm for easier rolling.)
10. Repeat with the remaining noodles and filling, arranging the roll ups in a single layer in the dish.
11. Pour the remaining marinara sauce over the top of the roll ups, covering them completely.
12. Sprinkle a handful of shredded mozzarella cheese and a sprinkle of grated Parmesan cheese evenly over the sauce.
13. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
14. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden and bubbly. (Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.)
15. Carefully remove from the oven and let stand for 5 minutes.
Yielding tender pasta rolls with a creamy, savory filling, each bite offers a delightful contrast of textures. You’ll love how the melted cheese complements the fresh spinach, making it a crowd-pleaser that’s perfect for serving with a simple side salad or garlic bread for a complete meal.
Chicken Alfredo Lasagna Roll Ups
Diving into comfort food with a twist, these Chicken Alfredo Lasagna Roll Ups transform classic flavors into elegant individual portions perfect for weeknight dinners or entertaining guests. They’re surprisingly simple to assemble with a methodical approach that ensures creamy, cheesy perfection every time.
Ingredients
– 12 lasagna noodles
– 2 cups of shredded cooked chicken
– 2 cups of Alfredo sauce
– 1 cup of ricotta cheese
– 1 cup of shredded mozzarella cheese
– 1/4 cup of grated Parmesan cheese
– 1 large egg
– A couple of tablespoons of chopped fresh parsley
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Cook the lasagna noodles according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
4. Drain the noodles and lay them flat on a clean kitchen towel to cool and prevent tearing.
5. In a medium bowl, combine the shredded chicken, ricotta cheese, egg, parsley, salt, and pepper, mixing thoroughly with a spoon.
6. Spread about 2 tablespoons of the chicken mixture evenly along the length of each noodle.
7. Carefully roll up each noodle from one end to the other, placing them seam-side down in a 9×13 inch baking dish.
8. Pour the Alfredo sauce evenly over the roll-ups, covering them completely.
9. Sprinkle the mozzarella and Parmesan cheeses on top for a golden, bubbly finish.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and lightly browned.
11. Let it rest for 5 minutes before serving to allow the flavors to meld and make slicing easier.
Absolutely delightful in every bite, these roll-ups offer a creamy interior with a tender noodle wrap and a rich, cheesy top. Serve them alongside a crisp green salad or garlic bread for a complete meal that’s sure to impress without any fuss.
Vegetable Medley Lasagna Roll Ups
A perfect weeknight dinner that transforms classic lasagna into individual roll-ups, making portion control and serving a breeze. These vegetable-packed bundles are layered with creamy ricotta and melted mozzarella, baked until golden and bubbly. Let’s walk through each step together to create a dish that’s both comforting and nutritious.
Ingredients
– 12 lasagna noodles
– 2 cups of marinara sauce
– 2 cups of ricotta cheese
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1 egg
– a couple of cups of chopped mixed vegetables (like spinach, zucchini, and mushrooms)
– a drizzle of olive oil
– a pinch of salt and black pepper
– a sprinkle of dried oregano
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Carefully add the lasagna noodles and cook for 8-10 minutes, until al dente (still slightly firm to the bite).
4. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking—this tip makes rolling easier later.
5. In a skillet over medium heat, drizzle olive oil and sauté the chopped vegetables for 5-7 minutes, until tender but not mushy.
6. In a mixing bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, salt, pepper, and oregano, stirring until smooth.
7. Fold the sautéed vegetables into the ricotta mixture gently to distribute evenly.
8. Spread about 2 tablespoons of the ricotta-vegetable mixture evenly over each lasagna noodle, leaving a small border at the edges.
9. Roll up each noodle tightly from one end to form a compact cylinder.
10. Pour a cup of marinara sauce into the bottom of a 9×13 inch baking dish to prevent sticking.
11. Place the roll-ups seam-side down in the dish, arranging them in a single layer.
12. Top with the remaining marinara sauce, spreading it to cover the roll-ups completely.
13. Sprinkle the shredded mozzarella and remaining Parmesan cheese evenly over the top.
14. Cover the dish with aluminum foil and bake for 20 minutes at 375°F (190°C).
15. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly—keep an eye on it to avoid burning.
16. Let the roll-ups rest for 5 minutes before serving; this allows the layers to set and makes them easier to handle.
Vibrant and satisfying, these roll-ups offer a tender noodle exterior with a creamy, veggie-filled center that bursts with flavor in every bite. Serve them alongside a crisp green salad or garlic bread for a complete meal that’s sure to impress, or customize with your favorite seasonal vegetables for a fresh twist.
Three-Cheese Lasagna Roll Ups
Baking these cheesy roll-ups transforms simple ingredients into a comforting meal that’s perfect for weeknights or gatherings. Let’s walk through each step together to ensure your lasagna rolls turn out perfectly tender and bursting with flavor.
Ingredients
– 12 lasagna noodles
– 2 cups of ricotta cheese
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1 large egg
– 2 cups of marinara sauce
– a couple of tablespoons of olive oil
– a pinch of salt
– a sprinkle of black pepper
– a handful of fresh basil leaves
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully add the lasagna noodles and cook for 8-10 minutes, stirring occasionally to prevent sticking, until they are al dente (firm but pliable).
3. Drain the noodles in a colander and rinse them under cool water to stop the cooking process, then lay them flat on a baking sheet lined with parchment paper to prevent tearing.
4. In a medium bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, a pinch of salt, and a sprinkle of black pepper, mixing gently with a spoon until well blended.
5. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
6. Spread about 1/2 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to create a base that prevents sticking.
7. Place one cooked lasagna noodle on a clean surface and spoon approximately 3 tablespoons of the cheese mixture along its length, spreading it evenly with the back of the spoon.
8. Roll the noodle up tightly from one end to the other, placing it seam-side down in the prepared baking dish; repeat this for all 12 noodles, arranging them in a single layer.
9. Pour the remaining marinara sauce over the top of the rolled noodles, covering them completely.
10. Sprinkle any extra mozzarella cheese over the sauce for a golden, bubbly finish.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and the edges are lightly browned.
13. Let the lasagna roll ups rest for 5-10 minutes after removing from the oven to set the filling and make them easier to serve.
14. Garnish with fresh basil leaves before serving.
Ultra creamy and satisfying, these roll-ups feature a tender noodle wrapped around a rich, three-cheese filling that melts beautifully in every bite. Serve them alongside a crisp green salad or garlic bread for a complete meal that’s sure to become a family favorite.
Pesto and Ricotta Lasagna Roll Ups
Venturing into homemade lasagna doesn’t have to be intimidating—these roll-ups simplify the process while delivering incredible flavor. Perfect for weeknights or entertaining, they combine creamy ricotta and vibrant pesto in individual portions that bake up beautifully. Let’s walk through each step together to ensure success.
Ingredients
– 12 lasagna noodles
– 2 cups of ricotta cheese
– 1 cup of basil pesto (store-bought or homemade)
– 2 cups of marinara sauce
– 1 cup of shredded mozzarella cheese
– A couple of tablespoons of olive oil
– A pinch of salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully add the lasagna noodles and cook for 8-10 minutes, until al dente (they should still have a slight firmness when bitten).
3. Drain the noodles and lay them flat on a baking sheet lined with parchment paper to prevent sticking.
4. In a medium bowl, mix the ricotta cheese and pesto until fully combined.
5. Spread about 2 tablespoons of the ricotta-pesto mixture evenly onto each noodle, leaving a 1-inch border at one end.
6. Tip: Roll the noodles tightly from the filled end to secure the filling inside without squeezing it out.
7. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
8. Pour half of the marinara sauce into the bottom of a 9×13 inch baking dish.
9. Arrange the rolled noodles seam-side down in the dish, fitting them snugly.
10. Top with the remaining marinara sauce, spreading it evenly over the rolls.
11. Sprinkle the shredded mozzarella cheese generously over the top.
12. Tip: Drizzle a little olive oil over the cheese to help it brown nicely in the oven.
13. Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly with golden spots.
14. Tip: Let the dish rest for 5 minutes after baking to set the layers and make serving easier.
15. Serve warm, garnished with fresh basil if desired.
Savor the creamy, herb-filled centers contrasted with the tangy tomato sauce and gooey cheese topping. For a creative twist, pair these roll-ups with a crisp green salad or garlic bread to soak up any extra sauce—they’re sure to become a family favorite for their comforting yet elegant appeal.
Mexican-Inspired Lasagna Roll Ups
Savor the fusion of Italian comfort and Mexican zest with these easy-to-make roll-ups. Perfect for weeknight dinners, they combine familiar flavors in a fun, handheld format that both kids and adults will love.
Ingredients
– 12 lasagna noodles
– 1 pound of ground beef
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of black beans, drained and rinsed
– 1 cup of corn kernels (frozen or canned)
– 1 jar (24 ounces) of your favorite salsa
– 2 cups of shredded Mexican blend cheese
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– A pinch of salt and pepper
– A handful of fresh cilantro, chopped (for garnish)
– A dollop of sour cream (optional, for serving)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lasagna noodles and cook for 8–10 minutes, until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles and lay them flat on a baking sheet to cool, preventing them from clumping together.
4. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
5. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
6. Add the chopped onion and cook for 3–4 minutes, until softened and translucent.
7. Add the minced garlic and cook for 1 minute more, until fragrant.
8. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 5–7 minutes until browned and no longer pink.
9. Stir in the drained black beans, corn, ground cumin, salt, and pepper, and cook for 2–3 minutes to combine flavors.
10. Remove the skillet from heat and let the mixture cool slightly for easier handling.
11. Spread about 1/2 cup of salsa evenly over the bottom of the prepared baking dish.
12. Take one cooked lasagna noodle and lay it flat on a clean surface.
13. Spoon about 1/4 cup of the beef mixture onto one end of the noodle, spreading it evenly.
14. Carefully roll the noodle up from the filled end, placing it seam-side down in the baking dish.
15. Repeat steps 12–14 with the remaining noodles and filling, arranging the roll-ups snugly in the dish.
16. Pour the remaining salsa over the top of the roll-ups, covering them completely.
17. Sprinkle the shredded Mexican blend cheese evenly over the salsa.
18. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
19. Remove the foil and bake for an additional 5–10 minutes, until the cheese is bubbly and lightly golden.
20. Let the roll-ups rest for 5 minutes before serving to allow them to set.
21. Garnish with chopped fresh cilantro and a dollop of sour cream if desired.
What a delightful dish! The roll-ups emerge from the oven with a tender noodle texture, enveloping a hearty, spiced filling that bursts with Mexican-inspired flavors. Serve them alongside a crisp green salad or with extra salsa for dipping to make it a complete, satisfying meal that’s sure to become a family favorite.
Mushroom and Spinach Lasagna Roll Ups
Crafting these lasagna roll-ups transforms a classic into individual portions that are perfect for weeknight dinners or entertaining. Combining earthy mushrooms with fresh spinach creates a satisfying vegetarian option that even meat-lovers will enjoy. Let’s walk through each step together to ensure delicious results.
Ingredients
– 12 lasagna noodles
– 2 tablespoons olive oil
– 1 pound cremini mushrooms, finely chopped
– 4 cloves garlic, minced
– 5 ounces fresh spinach
– 16 ounces ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 2 cups marinara sauce
– 2 cups shredded mozzarella cheese
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the lasagna noodles for 8 minutes until pliable but still firm.
4. Drain the noodles and lay them flat on a baking sheet to prevent sticking.
5. Heat olive oil in a large skillet over medium heat.
6. Add the chopped mushrooms and cook for 6-8 minutes until browned and tender.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the fresh spinach and cook for 2-3 minutes until wilted.
9. Transfer the mushroom-spinach mixture to a bowl and let it cool slightly.
10. In a separate bowl, combine ricotta cheese, egg, Parmesan, salt, and pepper.
11. Fold the cooled mushroom-spinach mixture into the ricotta filling.
12. Spread 1 cup of marinara sauce evenly in a 9×13 inch baking dish.
13. Lay one cooked noodle flat on a clean surface.
14. Spread 1/4 cup of the filling evenly along the entire noodle.
15. Roll the noodle tightly from one end to the other.
16. Place the roll seam-side down in the prepared baking dish.
17. Repeat with remaining noodles and filling.
18. Pour the remaining marinara sauce over the roll-ups.
19. Sprinkle shredded mozzarella evenly over the top.
20. Cover the dish with foil and bake for 25 minutes.
21. Remove the foil and bake for another 10 minutes until cheese is golden and bubbly.
22. Let the roll-ups rest for 5 minutes before serving.
Final thoughts: Fresh from the oven, these roll-ups offer a delightful contrast between the tender pasta exterior and the creamy, savory filling. The melted mozzarella forms a golden crust that complements the rich tomato sauce beautifully. For an extra touch, garnish with fresh basil leaves or serve alongside a crisp green salad to balance the hearty flavors.
Seafood Lasagna Roll Ups with Lemon Cream Sauce
Crafting these seafood lasagna roll ups is simpler than you might think, and the lemon cream sauce adds a bright, elegant touch that elevates the entire dish. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 8 lasagna noodles
– 1 pound of mixed seafood (like shrimp and scallops), chopped
– 2 cups of ricotta cheese
– 1 cup of shredded mozzarella cheese
– 1/4 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– A handful of fresh parsley, chopped
– 2 tablespoons of olive oil
– 1 cup of heavy cream
– Juice and zest of 1 lemon
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lasagna noodles and cook for 8-10 minutes until al dente, then drain and lay them flat on a clean surface to prevent sticking.
3. In a skillet over medium heat, warm the olive oil and sauté the garlic for 1 minute until fragrant.
4. Add the chopped seafood and cook for 4-5 minutes until opaque, then remove from heat and let it cool slightly.
5. In a bowl, combine the ricotta, mozzarella, Parmesan, parsley, salt, and pepper, mixing well.
6. Fold the cooked seafood into the cheese mixture until evenly distributed.
7. Spread about 1/4 cup of the filling onto each lasagna noodle, then roll them up tightly from one end to the other.
8. Place the roll-ups seam-side down in a baking dish.
9. Preheat your oven to 375°F.
10. In a saucepan over medium heat, warm the heavy cream, lemon juice, and zest, stirring for 2-3 minutes until slightly thickened.
11. Pour the lemon cream sauce over the roll-ups in the baking dish.
12. Bake for 20-25 minutes until the sauce is bubbly and the tops are golden brown.
13. Let it rest for 5 minutes before serving to allow the flavors to meld.
You’ll love the creamy, tender texture of the roll-ups paired with the zesty lemon sauce; try serving them alongside a simple green salad for a complete meal that feels both comforting and sophisticated.
Barbecue Chicken Lasagna Roll Ups
Zesty and satisfying, these barbecue chicken lasagna roll ups transform classic comfort food into a fun, handheld delight. Perfect for weeknight dinners or casual gatherings, they combine smoky flavors with creamy cheese in every bite.
Ingredients
– 12 lasagna noodles
– 2 cups of shredded cooked chicken
– 1½ cups of your favorite barbecue sauce
– 2 cups of shredded mozzarella cheese
– 1 cup of ricotta cheese
– a couple of tablespoons of chopped fresh parsley
– a pinch of salt
– a splash of olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully add the lasagna noodles and cook for 8-10 minutes, until al dente (they should be flexible but not mushy).
3. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
4. In a medium bowl, mix the shredded chicken with 1 cup of barbecue sauce until well coated.
5. In another bowl, combine the ricotta cheese, 1 cup of mozzarella, chopped parsley, and a pinch of salt.
6. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with a splash of olive oil.
7. Spread about 2 tablespoons of the chicken mixture evenly along the length of each noodle.
8. Top the chicken with a dollop of the cheese mixture, spreading it gently.
9. Roll up each noodle tightly from one end to the other and place seam-side down in the baking dish.
10. Drizzle the remaining ½ cup of barbecue sauce over the roll ups and sprinkle with the leftover 1 cup of mozzarella.
11. Cover the dish with foil and bake for 20 minutes at 375°F.
12. Remove the foil and bake for another 5-10 minutes, until the cheese is bubbly and lightly golden.
13. Let the roll ups rest for 5 minutes before serving to set the filling.
What a delightful finish! These roll ups boast a tender noodle wrap with a smoky, saucy interior and a creamy cheese pull that’s utterly irresistible. Serve them alongside a crisp green salad or with extra barbecue sauce for dipping to elevate the meal.
Sausage and Pepper Lasagna Roll Ups
Diving into a comforting Italian-inspired meal doesn’t have to be complicated, and these sausage and pepper lasagna roll ups are proof. They combine all the hearty flavors you love in a fun, manageable format that’s perfect for weeknights or impressing guests. Let’s walk through each step together to create something delicious.
Ingredients
– 12 lasagna noodles
– a pound of Italian sausage, casings removed
– a couple of bell peppers, thinly sliced
– one large onion, chopped
– 2 cups of marinara sauce
– 2 cups of shredded mozzarella cheese
– a cup of ricotta cheese
– a quarter cup of grated Parmesan cheese
– a tablespoon of olive oil
– a teaspoon of dried oregano
– a pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lasagna noodles and cook for 8-10 minutes until al dente, then drain and lay them flat on a baking sheet to prevent sticking.
3. Heat the olive oil in a skillet over medium heat.
4. Add the Italian sausage and cook for 5-7 minutes, breaking it into crumbles with a spoon until browned.
5. Stir in the chopped onion and sliced bell peppers, cooking for another 5 minutes until softened.
6. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
7. In a bowl, mix the ricotta cheese, half of the mozzarella, Parmesan, oregano, salt, and pepper.
8. Spread a thin layer of marinara sauce on the bottom of the baking dish.
9. Lay out a cooked noodle, spoon a portion of the cheese mixture along its length, then top with a spoonful of the sausage and pepper mixture.
10. Roll up the noodle tightly and place it seam-side down in the dish.
11. Repeat with all noodles, arranging them in a single layer.
12. Pour the remaining marinara sauce over the roll ups and sprinkle with the rest of the mozzarella.
13. Cover the dish with foil and bake for 20 minutes.
14. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown.
15. Let it rest for 5 minutes before serving to set the layers.
Each roll up offers a delightful contrast of tender pasta, creamy cheese, and savory sausage with a hint of sweetness from the peppers. Enjoy them fresh from the oven with a side salad for a complete meal, or get creative by adding a sprinkle of fresh basil on top for extra freshness.
Artichoke and Sundried Tomato Lasagna Roll Ups
Many home cooks find lasagna intimidating, but these roll-ups simplify the process while delivering incredible flavor. Mastering this dish starts with proper preparation and attention to detail throughout each step.
Ingredients
– 12 lasagna noodles
– A couple of cups of ricotta cheese
– About a cup of grated Parmesan cheese
– 1 large egg
– A generous handful of chopped fresh basil
– A pinch of salt and black pepper
– A jar (around 8 oz) of marinated artichoke hearts, drained and chopped
– A half cup of chopped sun-dried tomatoes
– 2 cups of marinara sauce
– A cup of shredded mozzarella cheese
– A splash of olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Carefully add the lasagna noodles and cook for 8-10 minutes until al dente (they should still have a slight firmness when bitten).
3. Drain the noodles and lay them flat on a baking sheet lined with parchment paper to prevent sticking.
4. In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper, mixing until smooth.
5. Gently fold in the chopped artichoke hearts and sun-dried tomatoes until evenly distributed.
6. Preheat your oven to 375°F (190°C) to ensure even baking.
7. Spread about 1/4 cup of the cheese mixture evenly along the length of each noodle.
8. Carefully roll each noodle from one end to the other, creating tight cylinders.
9. Pour half of the marinara sauce into the bottom of a 9×13 inch baking dish.
10. Place the roll-ups seam-side down in the dish, arranging them in a single layer.
11. Top with the remaining marinara sauce and sprinkle the shredded mozzarella cheese evenly over everything.
12. Cover the dish with aluminum foil and bake for 25 minutes at 375°F.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
14. Let the roll-ups rest for 5-10 minutes before serving to allow the filling to set.
Not only do these roll-ups offer a creamy, tangy filling contrasted by the tender pasta, but they also present beautifully when served alongside a crisp green salad. The sun-dried tomatoes provide a sweet intensity that balances perfectly with the earthy artichokes, making each bite a delightful experience.
Buffalo Chicken Lasagna Roll Ups
Oven-baked comfort meets spicy buffalo flair in these roll-ups that transform classic lasagna into finger-friendly portions. Perfect for game day or weeknight dinners, they’re layered with tender chicken, creamy cheeses, and that signature tangy heat.
Ingredients
– 12 lasagna noodles
– 2 cups of shredded cooked chicken
– 1 cup of buffalo sauce
– 1 ½ cups of ricotta cheese
– 1 cup of shredded mozzarella cheese
– ½ cup of grated Parmesan cheese
– 2 tablespoons of melted butter
– A couple of minced garlic cloves
– A pinch of salt
– A splash of olive oil
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with a splash of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the lasagna noodles for 8 minutes until al dente, then drain and lay them flat on a clean surface. Tip: Stir the noodles occasionally to prevent sticking.
3. In a bowl, mix the shredded chicken with 1 cup of buffalo sauce until fully coated.
4. In another bowl, combine the ricotta cheese, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, melted butter, minced garlic, and a pinch of salt.
5. Spread about 2 tablespoons of the cheese mixture evenly onto each lasagna noodle.
6. Top the cheese layer with a portion of the buffalo chicken mixture, spreading it along the length of the noodle.
7. Carefully roll up each noodle from one end to the other and place them seam-side down in the prepared baking dish.
8. Drizzle the remaining ½ cup of buffalo sauce over the roll-ups and sprinkle with the remaining ½ cup of mozzarella and ¼ cup of Parmesan cheeses.
9. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown. Tip: Let it rest for 5 minutes before serving to set the layers.
10. Broil for an additional 2-3 minutes if you prefer a crispier top, watching closely to avoid burning. Tip: Use an oven thermometer to ensure accurate temperature for even cooking.
Bubbly, cheesy, and packed with zesty flavor, these roll-ups offer a satisfying contrast of creamy filling and slightly crisp edges. Serve them with a side of cool ranch dressing or celery sticks to balance the heat, making every bite a crowd-pleaser.
Eggplant Parmesan Lasagna Roll Ups
You’re going to love how these roll-ups transform classic eggplant parmesan into elegant individual portions. They’re perfect for dinner parties or meal prep, with layers of flavor that bake up beautifully.
Ingredients
– 2 large eggplants, sliced lengthwise into about 12 thin strips
– A couple of cups of your favorite marinara sauce
– 2 cups of shredded mozzarella cheese
– 1 cup of ricotta cheese
– A good handful of fresh basil leaves, chopped
– A splash of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the baking sheet, brush both sides lightly with olive oil, and sprinkle with a pinch of salt and black pepper.
3. Roast the eggplant in the preheated oven for 15–20 minutes, until tender and slightly golden, flipping halfway through for even cooking. Tip: Don’t overcrowd the pan to ensure they roast instead of steam.
4. In a medium bowl, mix together the ricotta cheese, half of the shredded mozzarella, and the chopped basil until well combined.
5. Spread about 2 tablespoons of the cheese mixture evenly over each roasted eggplant slice.
6. Carefully roll up each slice from one end to the other, placing them seam-side down in a baking dish.
7. Pour the marinara sauce evenly over the roll-ups in the dish, covering them completely.
8. Sprinkle the remaining mozzarella cheese on top of the sauce.
9. Bake in the oven at 375°F (190°C) for 25–30 minutes, until the cheese is bubbly and golden brown. Tip: Let it rest for 5 minutes after baking for easier serving.
10. Garnish with extra fresh basil if desired before serving. Tip: For a crispier top, broil for the last 2–3 minutes, watching closely to avoid burning.
Each bite offers a creamy, cheesy interior wrapped in tender eggplant, all smothered in robust marinara. Enjoy them straight from the oven with a side salad or over pasta for a hearty meal that feels both comforting and sophisticated.
Conclusion
Excitingly, these 25 lasagna roll-up recipes offer endless inspiration for any meal! We hope you find a new family favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest board for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
