Lasagna Roll Ups (+Video)
This easy Lasagna Roll Ups recipe is made with lasagna noodles stuffed with two cheeses, garlic and fresh basil. Topped with marinara sauce! Perfect for Meatless Mondays!
AN EASY DINNER RECIPE
Do you occasionally do meatless meals or meatless Mondays? We are generally a meat and tater family for supper, but the older I get, the more I feel inclined to skip big meaty dinners. So one night a week or so I like to have a meatless dinner. That usually involves pasta of some sort. This recipe can be put together fairly quickly. The longest part of the process is just waiting for the lasagna noodles to boil! It is a family favorite in our house and it freezes really well too!
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.
I like to serve this with a salad and some garlic bread. You could also serve with some roasted vegetables.
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.
- minced garlic – I really love fresh garlic but you can use the jarred stuff in a pinch.
- 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.
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. 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, making sure nothing squishes 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.
Bake for 25 minutes at 350 degrees.
When fully cooked, remove from oven and top with fresh chopped basil.
Cook’s Note: This recipe will serve about 4 people. The photos above are showing the recipe cut in half for two people.
CRAVING MORE RECIPES?
Originally published : May 2015
Updated: March 2018
Lasagna Roll Ups (+Video)
Ingredients
- 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 )
- pinch of black pepper
- 24 ounce jar marinara or pasta sauce, divided use
Instructions
- 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.
- 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 on top of each of the 9 lasagna noodles.
- Roll up each noodle, doing your best to make sure nothing squishes 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 with the remaining marinara sauce, then sprinkle evenly with remaining cup of mozzarella cheese.
- Cover dish loosely with foil and bake for about 25 minutes in a preheated 350F degree oven.
- When fully cooked, remove from oven and top with more fresh chopped basil. Allow to cool slightly before serving. If you serve it while it's still really hot, it might fall apart as you go to scoop it out of the baking dish.
Video
Notes
- 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 actually place these really close together and fit it into a 9×9 or it works in a 9×13-inch dish as well.
- 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.
Nutrition
Nutritional Disclaimer
“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 can vary quite a bit depending on which brands were used.
I usually use my Grandmother’s meatless lasagna recipe but stumbled upon this browsing for a different version. My husband & I loved these lasagna roll ups! I did add lean ground beef because we wanted the meaty flavor. I had to skip the garlic as it does not agree with me. I added some parmesan on top of the sauce before adding mozzarella. This recipe is definitely a keeper and must try! Would be great for dinner guests.
I made this recipe for my boyfriends birthday , I used curly edged lasagna noodles and followed Beverlys tip by soaking the lasagna noodles for exactly 20 minutes perfecto! So easy to roll up, and not soggy .. The filling tasted delish and the presentation very festive for his birthday ! I will definitely make again with the exact recipe and tip .. Thank you ! ♡
The photos of the dish are amazing! I will be making this for sure….although my meat-lovin’ hubby might turn up his nose at the thought of meatless lasagna rolls. I have a tip for the noodles: run your hot water tap until it gets really hot and fill a large bowl or pot with the water. Put in the noodles and let them sit for at least 20 minutes or so, giving them a “shuffle” now & then. By the time you make your filling, the noodles will be just soft enough for rolling or making a normal lasagna dish. No more boiling over pot or noodles sticking together. I saw this on a cooking show a few years ago and have never boiled a lasagna noodles since.
Thanks for the recipe – looking forward to making it!
Fantastic tip Beverly!! Thanks so much!!
I love your tip and will be trying it out today. I thought this would be a simple enough recipe to try with my kids and your tip is just perfect. Thank you!
Cam these be made up and then frozen for a quick freezer meal?
I will save this recipe for a Friday evening dinner during Lent next year. Thanks!
Hi Lydia, I think it works a little better with ranchero since ricotta cheese has more liquid and it blends into the marinara making it more of a creamy sauce. It could work and I have tested a similar casserole with ricotta but I prefer the ranchero for the casserole lasagna. I do love ricotta in the regular lasagna since it is in layers and doesn”t blend as much into the marinara sauce.
If there is such a thing as a pretty dinner, this is it! Rolling it up makes it feel a little fancier and more fun!
Ha! Thanks so much Carlee!!