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A plate of lasagna roll ups with parmesan and basil on top.
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5 from 1 vote

Lasagna Roll Ups

If you love lasagna but wish there was an easier way to serve them, try this Lasagna Roll Ups recipe! This recipe is a classic with a twist as it rolls lasagna up into individual servings. They come together quicker, bake faster, and are easier to scoop out of the pan to serve. It’s the ultimate comfort food, simplified.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 5 servings
Calories: 807kcal
Author: Justin Coit


  • 9 x 12 baking pan


  • 1 lb box of lasagna noodles
  • olive oil
  • ½ cup onion diced
  • 3 cloves garlic minced
  • 34 oz marinara sauce or my Marinara recipe
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese
  • ¼ cup parmesan cheese
  • 1 large egg
  • ½ tsp dried oregano


  • fresh basil chopped


  • Preheat oven to 350 F. Cook noodles in a large pot according to package instructions. Once cooked through, drain and lightly coat with olive oil to keep them from sticking and spread on a parchment lined baking sheet.
  • In a large skillet over medium heat, add the olive oil and onions. Saute until slightly translucent and then add the garlic. Cook for another 1 to 2 minutes. Add the marinara and bring to a simmer, then turn off the heat and set aside. Spread ½ cup of the sauce mixture onto the bottom of a baking dish.
  • In a large mixing bowl add ricotta, egg, ¼ cup parmesan cheese, oregano, and ½ cup of mozzarella cheese. Mix until well combined.
  • On the baking sheet with the lasagna noodles, add ¼ cup of the cheese mixture, and then a layer of the marinara sauce mixture. Top with mozzarella cheese and then roll up the lasagna noodle and place into the baking dish. Repeat until you have used up all of the lasagna noodles.
  • Spread the remaining sauce over the top of the roll ups and then sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover the baking dish with foil making sure to tent it in the center so that the cheese does not stick to the foil.
  • Bake for 20 minutes, or until the cheese has melted. Optional: remove foil for the last 2 minutes and broil to brown the cheese on top.
  • Garnish with chopped basil.



  • Spray parchment paper with olive oil to keep noodles from sticking.
  • Let your lasagna rolls rest before cutting into it. Doing so helps the rolls firm up and hold its curl when you serve it. It might unravel if you serve it straight out of the oven.
  • I try to cook a couple of extra noodles when possible as sometimes the noodles break while they boil.
  • To prevent the lasagna noodles from sticking together and breaking while they cook, stir the pot occasionally. 
  • Cook the lasagna noodles to al dente according to the package. As the noodles are cooked again in the oven, you don’t want to overcook them. 
  • You can cook lean ground beef with the onions before adding the marinara sauce to the pan to make this recipe extra hearty. 
  • If you want to add more vegetables, spinach and mushrooms make for a great addition to the rolls. 


Calories: 807kcal | Carbohydrates: 85g | Protein: 39g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1475mg | Potassium: 1037mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1805IU | Vitamin C: 16mg | Calcium: 554mg | Iron: 4mg