Lasagna Roll Ups layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
Lasagna, Rolled: Cozy Individual Slices for Weeknight Suppers
All the melty, saucy comfort of lasagna, transformed into tidy roll-ups that slice, serve, and reheat like a dream.
If you love lasagna but dread cutting a full pan into uneven squares, these roll-ups are the answer: each noodle becomes a personal slice—neat, beautiful, and gloriously cheesy. Tender lasagna noodles are cooked just to al dente, laid out on parchment so they don’t stick, then filled with a rich blend of ricotta, Parmesan and mozzarella that stays creamy after baking thanks to a binding egg.
Spinach folded into the cheese adds a bright, silky note and a little green without stealing the show; be sure to squeeze out excess liquid so the filling doesn’t get runny. A quick sauté of onion and garlic softens their sharpness and deepens the savory base before the greens join the party, while marinara provides the bright, acidic counterpoint that keeps each bite balanced.
Rolling the noodles is as satisfying as the result: a spiraled cross-section of sauce, cheese and pasta that browns at the edges and stays oozy in the center. These are a great make-ahead option—assemble ahead, cover and refrigerate, then bake until bubbling—to simplify busy weeknights or ease entertaining when you’d rather chat than slave over the stove.
Serve straight from the pan for family-style comfort or plate individual rolls with an extra spoonful of warm sauce. Texturally you get creamy, stretchy cheese, a little crisp at the pasta perimeter, and that saucy tomato lift that makes this feel like Sunday supper even on a Tuesday.
Ingredients
How to Make Lasagna Roll Ups
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente; drain and lay flat on a sheet tray separated by parchment to keep them from sticking.
- While the pasta cooks, heat olive oil in a skillet over medium heat, add the diced onion and cook until translucent, 4–5 minutes, then add minced garlic and cook 30 seconds until fragrant.
- Add the spinach to the skillet and cook until wilted, about 2 minutes; transfer the mixture to a bowl and let cool slightly, then squeeze out excess liquid with a fine sieve or clean towel.
- In a large bowl combine ricotta, 2 cups of the mozzarella, Parmesan, the egg, the squeezed spinach mixture, dried oregano, 3/4 teaspoon salt and 1/4 teaspoon black pepper; mix until smooth and season to taste.
- Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish (reserve remaining sauce for topping).
- Working with one noodle at a time, spread about 1/4 cup of the ricotta-spinach mixture evenly over the noodle (leave a 1/2 inch border), then roll the noodle tightly and place seam-side down in the prepared dish; repeat to make 12 rolls in two rows.
- Spoon remaining marinara sauce evenly over the rolls, sprinkle the remaining 1 cup mozzarella over the top and grate a little extra Parmesan if desired; cover loosely with foil and bake 20 minutes, then remove foil and bake 8–10 minutes more until cheese is bubbly and lightly browned.
- Let the roll ups rest 5 minutes out of the oven, garnish with chopped fresh basil and a light grind of black pepper, then serve family-style straight from the dish.
Recipe Card
Lasagna Roll Ups
Lasagna Roll Ups layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
- Prep
- 30 min
- Cook
- 30 min
- Servings
- 6
Ingredients
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente; drain and lay flat on a sheet tray separated by parchment to keep them from sticking.
- While the pasta cooks, heat olive oil in a skillet over medium heat, add the diced onion and cook until translucent, 4–5 minutes, then add minced garlic and cook 30 seconds until fragrant.
- Add the spinach to the skillet and cook until wilted, about 2 minutes; transfer the mixture to a bowl and let cool slightly, then squeeze out excess liquid with a fine sieve or clean towel.
- In a large bowl combine ricotta, 2 cups of the mozzarella, Parmesan, the egg, the squeezed spinach mixture, dried oregano, 3/4 teaspoon salt and 1/4 teaspoon black pepper; mix until smooth and season to taste.
- Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish (reserve remaining sauce for topping).
- Working with one noodle at a time, spread about 1/4 cup of the ricotta-spinach mixture evenly over the noodle (leave a 1/2 inch border), then roll the noodle tightly and place seam-side down in the prepared dish; repeat to make 12 rolls in two rows.
- Spoon remaining marinara sauce evenly over the rolls, sprinkle the remaining 1 cup mozzarella over the top and grate a little extra Parmesan if desired; cover loosely with foil and bake 20 minutes, then remove foil and bake 8–10 minutes more until cheese is bubbly and lightly browned.
- Let the roll ups rest 5 minutes out of the oven, garnish with chopped fresh basil and a light grind of black pepper, then serve family-style straight from the dish.
Nutrition
- Carbohydrates
- 63
- Saturated Fat
- 16
- Sodium
- 820
- Fiber
- 4
- Unsaturated Fat
- 13
- Protein
- 33
- Fat
- 29
- Cholesterol
- 90
- Trans Fat
- 0
- Calories
- 605
- Sugar
- 7