Every year, lasagna was a staple at our Christmas dinner table. My Nonna made the absolute best version! Rich, saucy, and completely unforgettable. I’d stand beside her in the kitchen, sneaking tiny pieces of mozzarella when she wasn’t looking. She never minded. These Lasagna Roll Ups are a fun twist on her classic recipe. Same comforting flavor, just a bit easier to serve, and a little prettier on the plate. They’re perfect for a cozy Sunday dinner, but they also make a showstopper holiday main.
If you're anything like me and love a good twist on a comfort food classic, you’ll want to check out my Chicken Alfredo Lasagna Rollatini, too. And for the meat lovers? My Italian Meatballs are a must. They're full of flavor, super versatile, and a great option when you want something hearty without all the layering. I always keep a batch in the freezer!
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Ingredient Notes
See recipe card for quantities.
Ricotta Cheese – I always go with whole milk ricotta for the best texture. If it seems a little watery, just let it drain for a few minutes before mixing.
Marinara Sauce – Use your favorite jarred version or make it from scratch with whole tomatoes, olive oil, and tomato paste. Either way works great here. Try my Easy Marinara Sauce Recipe
Step by Step Instructions
Step 1: Cook noodles and lay them flat.
Step 2: Brown and season the ground beef, then simmer it with marinara sauce.
Step 3: Mix ricotta, egg, mozzarella, Parmesan, Italian seasoning, and parsley.
Step 4: Spread ricotta mixture on each noodle.
Step 5: Spread the beef mixture evenly over the ricotta.
Step 6: Roll each noodle and place seam side down in the baking dish.
Step 7: Top with remaining marinara sauce.
Step 8: Add remaining mozzarella cheese, cover with foil, and bake.
Storage and Make Ahead
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. They reheat beautifully!
Freezing: You can freeze these before baking. Just assemble them in a freezer-safe dish, wrap tightly in plastic and aluminum foil, and freeze for up to 2 months. Add a few extra minutes to your bake time if cooking from frozen.
Reheating: Warm in the oven at 350°F, covered with foil, until heated through. Or microwave individual portions on medium power until hot.
Make-Ahead: Assemble the rollatini up to a day in advance and refrigerate until ready to bake. It’s a great dish to prep ahead for holidays or busy weeknights.
LASAGNA ROLL UPS (ROLLATINI)
Ingredients
- 12 lasagna noodles cooked and drained
- 1 pound ground beef
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 24 ounces marinara sauce divided (homemade or store-bought)
- 1 large egg
- 1 15-ounce tub ricotta cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 2 tablespoons chopped fresh parsley plus more for garnish
Instructions
- Preheat oven to 375 degrees and grab a 9X13 baking dish.
- Cook the lasagna noodles in salted water until they're al dente. Drain them and lay them flat on a parchment-lined baking sheet to prevent them from sticking together.
- In a large skillet over medium heat, cook the ground beef until fully browned. Drain off any excess grease. Add 1 cup of marinara and season it with ½ teaspoon of kosher salt, ½ teaspoon of black pepper, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder, and combine. Simmer for about 5 minutes. Set the beef mixture aside to cool slightly.
- In a large bowl, stir together 15 ounces of ricotta cheese, 1 egg, 1 cup of mozzarella cheese, ½ cup of parmesan cheese, 2 teaspoons of Italian seasoning, and 2 tablespoons of chopped fresh parsley. Mix until it’s all combined and creamy.
- Spoon ½ cup of marinara evenly into the bottom of the baking dish. Spread a generous spoonful of the ricotta filling evenly over each lasagna noodle. Spoon the seasoned ground beef over the ricotta layer. Starting from one end, roll each noodle up into a tight spiral, and place the rolls seam-side down in the dish.
- Spoon the remaining marinara sauce over the tops of the rollatini and sprinkle the rest of the mozzarella over everything. Cover with foil and bake at 375°F for 25 minutes. Then, uncover and bake for an additional 10 minutes, or until bubbly and golden.
- Let the rollatini rest for 5–10 minutes before serving. Sprinkle with extra fresh parsley for a pop of color on top.
Notes
- Ricotta should be thick. If it’s watery, give it a quick strain through cheesecloth or a fine mesh strainer.
- Drain your meat mixture thoroughly before assembling, as it’ll make the filling too loose otherwise.
- I’ve tried both store-bought and our homemade marinara with this. Use whatever you love or have time for.
- You can prep the filling and brown the meat ahead of time to make weeknight assembly faster.
- These freeze really well! Freeze before baking in an airtight container, then bake from frozen, adding an extra 10–15 minutes to the cooking time.
- Use a large pasta pot so your noodles have room to move. Less sticking, less tearing. Don’t overcook the noodles. You want them pliable but not falling apart. They’ll soften more in the oven. When rolling, leave the open side down in the dish so they stay nice and tight while baking.
Nutrition
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Stephanie
These lasagna roll ups were so good and way easier to serve than regular lasagna! The cheesy filling and sauce baked up perfectly. My family loved them, and I’ll be adding this one to our dinner rotation for sure.
Leanne
This was absolutely delicious and way easier to serve than traditional lasagna which requires you to cut a piece out. I like this rollup method so much more!
Abi
Can I use ground chicken instead of beef here?
Tina Frank
Yes! This is a great variation! Let me know how it turns out!
Eva
These are in our regular rotation now. Love it. Thank you.
Therese
This was amazing. Thank you so much for the recipe, my family loved it.
Courtney
I think I might like this more than traditional lasagna! I ended up using plant-based beef crumbles but left everything else the same and it was perfect.
Karina
I've been looking for a new twist on lasagna for my youngest daughter and this recipe was a hit. I really enjoyed how the recipe came together so easily.