Lasagna Rolls are everything you love about traditional lasagna — tender pasta, creamy ricotta, hearty marinara, and gooey melted cheese — wrapped up in neat, individual servings. They’re easier to portion, perfect for meal prep or dinner parties, and endlessly customizable.
This version features a simple meat sauce, creamy cheese filling, and a generous topping of mozzarella. Whether you’re feeding a family or prepping for the week, these lasagna rolls are a fun and flavorful way to switch up your pasta night!
???? Ingredients (Serves 6–8)
For the Rolls:
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups marinara sauce (store-bought or homemade)
- Salt and pepper, to taste
For the Cheese Filling:
- 15 oz ricotta cheese
- 1 egg
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
???????? Instructions
Step 1: Boil the Noodles
Cook the lasagna noodles in salted water according to package directions. Drain and lay them flat on parchment or foil to prevent sticking.
Step 2: Make the Meat Sauce
Heat olive oil in a skillet over medium heat. Add the onion and cook until softened. Add garlic and cook for 30 seconds more. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat. Stir in 2 cups of marinara sauce and let it simmer for 5 minutes. Set aside.
Step 3: Prepare the Cheese Mixture
In a mixing bowl, combine ricotta, egg, 1 cup mozzarella, Parmesan, parsley, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
Step 4: Assemble the Rolls
Spread a spoonful of the cheese filling over each lasagna noodle. Add a spoonful of meat sauce on top. Carefully roll up each noodle and place seam-side down in a greased 9×13-inch baking dish with a thin layer of sauce at the bottom.
Step 5: Top and Bake
Pour the remaining marinara sauce over the lasagna rolls. Sprinkle with the remaining ½ cup mozzarella cheese.
Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for 10 more minutes, until bubbly and golden.
Step 6: Garnish and Serve
Let rest for 5–10 minutes before serving. Garnish with fresh parsley or extra Parmesan if desired.
???? Nutrition (Per Roll – approx.)
- Calories: 390
- Protein: 23g
- Carbs: 28g
- Fat: 20g
- Fiber: 2g
- Sugar: 5g
???? Tips & Tricks
- Use no-boil noodles to save time (just soak them in hot water until pliable).
- Make it vegetarian by skipping the meat or using spinach or mushrooms instead.
- Double the batch and freeze extra rolls in a baking dish for a future meal.
- Add red pepper flakes to the sauce if you like a spicy kick.
- Cheese swap? Add provolone or fontina for extra creaminess.
???? From Me to You
These lasagna rolls are a staple in my kitchen for busy weeks and cozy weekends alike. They’re satisfying without being heavy, and everyone always loves the individual portions — it feels special! I especially love prepping a double batch: one for now, and one to freeze for later. It’s like giving your future self a delicious gift.
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