By Krista Teigen
Published Jun 16, 2025
These lasagna roll ups are such a fun take on a classic dish. Tender lasagna noodles are filled with savory meat sauce and creamy cheese, rolled up into neat packages, and topped with even more cheese. I love making these roll ups, and so do my kids. It’s a great family activity that results in a delicious meal!
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Lasagna is a classic recipe for a reason, but I like to mix things up once in a while. These lasagna roll ups are fun to make and give me that classic lasagna flavor I love in perfect little packages. My kids love to help make them, so it’s fun for the whole family!
Tips for Beginners
- To prevent the noodles from tearing, make sure to cook the noodles just to al dente – if the noodles are too soft, they can easily break.
- Rinsing the noodles under cold water will also prevent them from sticking to each other, which can lead to breaking. I always like to make a couple of extra noodles just in case!
Ingredients1x2x3x
- ▢ 12 dry lasagna noodles*
- ▢ 1 tablespoon olive oil
- ▢ ½ onion chopped
- ▢ 1 teaspoon kosher salt divided
- ▢ 3 cloves garlic minced
- ▢ ½ teaspoon Italian seasoning
- ▢ 1 pound ground beef**
- ▢ 24 ounces marinara sauce (1 jar)
- ▢ 15 ounces whole milk ricotta cheese (1 container)
- ▢ 3½ cups freshly shredded mozzarella cheese divided
- ▢ ½ cup freshly grated parmesan cheese
- ▢ ¼ cup chopped fresh parsley and/or basil
- ▢ 1 large egg
- ▢ ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside for now. Bring a large pot of salted water to a boil. Follow the package directions to cook the lasagna noodles to al dente. 12 dry lasagna noodles*
- Drain the noodles with cold water and place them on a parchment paper-lined sheet pan until needed.
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and ½ teaspoon salt, cooking until soft and translucent. 1 tablespoon olive oil, ½ onion, 1 teaspoon kosher salt
- Add in the garlic and Italian seasoning cook for 30 seconds. 3 cloves garlic, ½ teaspoon Italian seasoning
- Add in the ground beef and cook until browned. 1 pound ground beef**
- Add in the marinara sauce and stir. Take the pan off the heat. 24 ounces marinara sauce
- In a bowl, combine the ricotta, 1½ cups mozzarella cheese, parmesan cheese, chopped herbs, egg, ½ teaspoon salt, and pepper. 15 ounces whole milk ricotta cheese, 3½ cups freshly shredded mozzarella cheese, ½ cup freshly grated parmesan cheese, ¼ cup chopped fresh parsley and/or basil, 1 large egg, ¼ teaspoon ground black pepper
- Spread a thin layer (about ½ cup) of the meat sauce on the bottom of the prepared baking dish.
- Spread 3-4 tablespoons of the cheese mixture over the each lasagna noodle.
- Then, spread 2-3 tablespoons of the meat sauce over the cheese mixture.
- Roll the lasagna noodles up, and place them, seam side down, in the casserole dish.
- Pour the remaining meat sauce over the lasagna rolls, and top with the remaining mozzarella cheese.
- Cover your lasagna pan with foil. Ensure the foil does not touch the cheese.
- Bake for 20 minutes. Then, remove the foil, and bake for another 10-15 minutes until the edges are browned. If desired, broil the lasagna for 1-2 minutes to get the tops extra toasty.
Equipment
- 9×13 Baking Pan
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Lasagna Roll Ups Step by Step
Gather all your ingredients.
Boil the Noodles and Make the Sauce: Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside for now. Boil 12 lasagna noodles to al dente, then drain with cold water and place on a parchment paper-lined sheet pan until needed. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add in ½ of a chopped onion and ½ teaspoon salt, cooking until soft and translucent, then add in 3 cloves of minced garlic and ½ teaspoon of Italian seasoning and cook for 30 seconds. Add in 1 pound of ground beef and cook until browned, then add in 24 ounces (1 jar) of marinara sauce. Take the pan off the heat.
Mix the Filling and Roll the Noodles: In a bowl, combine 15 ounces (1 container) of ricotta, 1½ cups of mozzarella cheese, ½ cup of parmesan cheese, ¼ cup of chopped herbs, 1 large egg, ½ teaspoon salt, and ¼ teaspoon of ground black pepper. Spread a thin layer (about ½ cup) of the meat sauce on the bottom of the prepared baking dish. Spread 3-4 tablespoons of the cheese mixture over each lasagna noodle, then spread 2-3 tablespoons of the meat sauce over the cheese mixture. Roll the lasagna noodles up, and place them, seam side down, in the casserole dish.
Cover the Roll Ups and Top with Cheese: Pour the remaining meat sauce over the lasagna rolls, and top with the remaining 2 cups of mozzarella cheese. Cover your lasagna pan with foil. Ensure the foil does not touch the cheese.
Bake the Roll Ups: Bake for 20 minutes. Then, remove the foil, and bake for another 10-15 minutes until the edges are browned. If desired, broil the lasagna for 1-2 minutes to get the tops extra toasty.
How to Store and Reheat
Store leftover lasagna roll ups tightly covered in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating (covered with foil) in a 350°F oven for 30-40 minutes, or until warmed through.
Serving Suggestions
I like to serve these lasagna roll ups with my favorite copycat Olive Garden salad and some homemade garlic bread . Some simple roasted vegetables or a cucumber tomato salad would also be really nice!
more pasta recipes to try
Crockpot Baked Ziti
Italian Stuffed Shells
Chicken Alfredo Stuffed Shells
Baked Spaghetti
Lasagna Roll Ups Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 12 dry lasagna noodles*
- 1 tablespoon olive oil
- ½ onion chopped
- 1 teaspoon kosher salt divided
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- 1 pound ground beef**
- 24 ounces marinara sauce (1 jar)
- 15 ounces whole milk ricotta cheese (1 container)
- 3½ cups freshly shredded mozzarella cheese divided
- ½ cup freshly grated parmesan cheese
- ¼ cup chopped fresh parsley and/or basil
- 1 large egg
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set aside for now. Bring a large pot of salted water to a boil. Follow the package directions to cook the lasagna noodles to al dente. 12 dry lasagna noodles*
- Drain the noodles with cold water and place them on a parchment paper-lined sheet pan until needed.
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and ½ teaspoon salt, cooking until soft and translucent. 1 tablespoon olive oil, ½ onion, 1 teaspoon kosher salt
- Add in the garlic and Italian seasoning cook for 30 seconds. 3 cloves garlic, ½ teaspoon Italian seasoning
- Add in the ground beef and cook until browned. 1 pound ground beef**
- Add in the marinara sauce and stir. Take the pan off the heat. 24 ounces marinara sauce
- In a bowl, combine the ricotta, 1½ cups mozzarella cheese, parmesan cheese, chopped herbs, egg, ½ teaspoon salt, and pepper. 15 ounces whole milk ricotta cheese, 3½ cups freshly shredded mozzarella cheese, ½ cup freshly grated parmesan cheese, ¼ cup chopped fresh parsley and/or basil, 1 large egg, ¼ teaspoon ground black pepper
- Spread a thin layer (about ½ cup) of the meat sauce on the bottom of the prepared baking dish.
- Spread 3-4 tablespoons of the cheese mixture over the each lasagna noodle.
- Then, spread 2-3 tablespoons of the meat sauce over the cheese mixture.
- Roll the lasagna noodles up, and place them, seam side down, in the casserole dish.
- Pour the remaining meat sauce over the lasagna rolls, and top with the remaining mozzarella cheese.
- Cover your lasagna pan with foil. Ensure the foil does not touch the cheese.
- Bake for 20 minutes. Then, remove the foil, and bake for another 10-15 minutes until the edges are browned. If desired, broil the lasagna for 1-2 minutes to get the tops extra toasty.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
