This easy Lasagna Roll Ups dinner recipe is made with lasagna noodles stuffed with two types of cheeses, garlic and fresh basil. Topped with marinara sauce and melted cheese!
A FUN ALTERNATIVE TO REGULAR LASAGNA
These lasagna roll ups are a family favorite. They serve up so easily so everyone gets their own individual roll ups and they are a bit less messy than your traditional lasagna. This recipe can be put together fairly quickly. The longest part of the process is just waiting for the lasagna noodles to boil. The other bonus to this recipe is it freezes really well!
FREQUENTLY ASKED QUESTIONS:
Of course! Just brown and crumble a pound of ground meat or Italian sausage. You can add some onions and green peppers in there too if you like. Season the meat with a bit of salt and pepper. After you have laid down the ricotta cheese mixture onto each noodle, sprinkle some of the meat mixture onto each noodle and press it down a bit so it sticks into the cheese. Then roll up and continue with the rest of the recipe. If you have any extra meat. Just mix it with the remaining marinara and spread on top of all the rolls.
Yes! You could add one 10 ounce package of frozen spinach that has been thawed and squeeze dried or a handful of fresh spinach.
You can actually place these really tightly together into a 9×9-inch baking dish or spread them out in a 9×13-inch baking dish.
Leftovers should be stored in a covered container in the refrigerator for up to 3 days. You can also wrap it well (to prevent freezer burn) and it will keep in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- lasagna noodles – It’s important that you do not overcook these. If they get super soft, they will fall apart as you try to roll them up. Cook according to package directions until al dente.
- ricotta cheese – I do not recommend substituting with cottage cheese here. I like cottage cheese in a lot of lasagna style recipes but cottage cheese is more “wet’ than ricotta so it will want to squish out much easier than ricotta and you might find it pretty difficult to roll up and keep the filling in.
- shredded mozzarella cheese – I just use store-bought pre-shredded cheese but you can certainly grate it fresh. You can use as little or as much cheese as you enjoy.
- minced garlic – jarred or fresh garlic is fine. If you have time, mince it up fresh.
- fresh basil – I used fresh basil here but you don’t have to. You can use about 1/2 teaspoon Italian seasoning or 1/2 teaspoon of dried basil.
- marinara/pasta sauce – my favorite is Rao’s roasted garlic pasta sauce. It adds so much flavor to this dish. But I know it can be pretty pricey so just go with what you enjoy and/or can afford. You can also make it from scratch with my recipe here. Additionally, if you like a lot of sauce, go ahead and purchase a larger jar.
HOW TO MAKE LASAGNA ROLL UPS:
Boil lasagna noodles and cook just until soft enough for rolling. While noodles are cooking, mix together ricotta, garlic, basil, black pepper and one cup shredded mozzarella cheese. At this point you can start preheating your oven to 350F degrees.
Remove the noodles from the water (letting them drip for a few seconds) then lay them out side by side on a clean surface. Spread the ricotta cheese mixture evenly on top of each of the 9 noodles. Roll up each noodle, trying to make sure nothing squeezes out in the process.
Spread around one cup of the marinara sauce into the bottom of an 11×7-inch baking dish. Then place each roll seam side down on top of the sauce. Cover rolls with the rest of the marinara.
Then sprinkle remaining cup of mozzarella cheese. Note: you can add as much cheese as you enjoy. Cover dish loosely with foil and bake at 350F degrees for about 25 minutes until warmed through and cheese is melted. When fully cooked, remove from oven and top with fresh chopped basil.
Allow them to cool slight then enjoy with some garlic bread and a side salad!
CRAVING MORE RECIPES?
Originally published : May 2015
Photos updated and republished: November 2023
Lasagna Roll Ups
- 9 lasagna noodles
- 15 ounce container ricotta cheese
- 2 cups shredded mozzarella cheese, divided use
- 1 Tablespoon minced garlic
- 2 Tablespoons finely chopped fresh chopped basil + more for topping (dried basil can be used or Italian seasoning – see notes below)
- pinch of black pepper
- 24 ounce jar marinara or pasta sauce, divided use
- Boil lasagna noodles and cook just until al dente. Note: follow the package directions for make the lasagna noodles which includes salting the water. You don't want the noodles too soft or they won't hold together while rolling up.
- While noodles are cooking, mix together ricotta, garlic, basil, black pepper, and one cup shredded mozzarella cheese in a bowl. At this point, go ahead and start preheating your oven to 350F degrees.
- Remove noodles from the water (let them drip for a few seconds) and lay out side by side on a clean surface.
- Divide the ricotta cheese mixture evenly and spread the mixture down the middle of each of the 9 lasagna noodles. Leave a slight border around the edges.
- Roll up each noodle, doing your best to make sure nothing squeezes out in the process.
- Spread around one cup marinara sauce in the bottom of a 11×7-inch casserole dish.
- Then place each roll seam side down into the dish.
- Cover the rolls with the remaining marinara sauce
- Finally, top with remaining mozzarella cheese.
- Cover dish loosely with foil and bake at 350F degrees for about 25 minutes until warmed through and cheese is melted.
- When fully cooked, remove from oven and top with more fresh chopped basil. Allow to cool slightly before serving.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Don’t have an 11×7-inch dish? You can probably place these really close together and fit it into a 9×9 or it works in a 9×13-inch dish as well (they’ll just be more spread out.)
- Instead of fresh basil, try some Italian seasoning. Use about 1/2 teaspoon. Or you can use dried basil (also 1/2 teaspoon.)
- My favorite sauce to use is Rao’s. The roasted garlic flavor goes amazingly well with this dish.
- If you want more sauce, just use a larger jar of sauce. Same goes for the mozzarella cheese; use as little or as much as you like.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.