This easy lasagna roll ups are cheesy, comforting and family-friendly. Make ahead for busy weeknights, meal prep or freeze for later!
These cheesy lasagna roll ups are a fun and delicious twist on traditional lasagna. Rolled with creamy ricotta and spinach, hearty ground beef, and topped with melty mozzarella cheese, they’re perfect for a cozy family dinner. You’ll love how easy they are!
Why you’ll love this recipe
- Easy family dinner: These lasagna roll ups are packed with cheesy ricotta, spinach and ground beef for a comforting dinner the whole family will love.
- Perfect for meal prep: Make them ahead and portion into meal prep containers for easy lunches or dinners throughout the week.
- Freezer-friendly: Assemble and freeze them for an easy make-ahead dinner when you need something quick and comforting.
Ingredients and substitutions
- Olive oil – substitute with avocado oil if needed.
- Extra-lean ground beef – use ground turkey, chicken, or a plant-based alternative.
- Ricotta cheese – cottage cheese can be used for a lower-fat option.
- Egg – helps bind the ricotta mixture.
- Lasagna noodles – use oven-ready noodles to skip boiling, but ensure they’re flexible enough to roll.
- Pasta sauce – store-bought or homemade marinara both work. Choose your favorite!
- Garlic – freshly minced garlic gives the best flavor, but jarred garlic works, too.
- Yellow onion – white or red onion can also be used.
- Mozzarella cheese – swap for a mix of Italian cheeses for extra flavor.
- Spinach – kale or Swiss chard make great substitutes.
- Fresh basil or parsley – optional to enhance flavor and presentation.
How to make cheesy lasagna roll ups
Step 1: Cook the noodles.
Cook the noodles until al dente.
Step 2: Place on baking sheet.
Place noodles on a greased baking sheet.
Step 3: Wilt the spinach.
Cook spinach, then drain.
Step 4: Cook the beef mixture.
Brown ground beef, onion, and garlic.
Step 5: Make the filling.
Mix ricotta, egg, and spinach.
Step 6: Assemble the roll-ups.
Spread ricotta and beef onto each noodle.
Step 7: Roll ’em up.
Roll up, and place in a greased baking dish with sauce.
Step 8: Bake and serve.
Top with sauce and cheese, bake, garnish, and serve.
Recipe Tips & Variations
- Don’t overcook the noodles – Cook just until al dente so they’re soft enough to roll without falling apart.
- Keep the noodles from sticking – Lay cooked noodles flat on a baking sheet or parchment paper while you finish prepping the filling.
- Add more veggies – Mix finely chopped zucchini, bell peppers or carrots into the filling for an extra veggie boost.
- Make them extra cheesy – Add grated Parmesan or Asiago to the ricotta mixture, or sprinkle extra mozzarella over top.
- Make the filling ahead – Prep the ricotta and spinach filling and cooked ground beef ahead of time for faster assembly.
- Freeze before baking – Assemble the lasagna roll ups in a freezer-safe container and freeze for an easy make-ahead dinner.
Frequently asked questions
What’s the best way to prevent the noodles from sticking?
Coat boiled noodles with olive oil and lay them flat on parchment paper to keep them from sticking together.
Can I use oven-ready noodles?
Yes, just make sure to soften them slightly by soaking them in hot water so they’re easier to roll.
Can I make this recipe gluten-free?
Yes! Use gluten-free lasagna noodles and check that your pasta sauce is gluten-free.
Serving Suggestions
Here are some delicious options to serve with the roll ups!
- Try my caprese salad for a perfect complementary dish.
- Crispy and buttery garlic bread is a classic accompaniment to lasagna.
- Caesar salad is another great option for a fresh side.
Make-ahead, storing and reheating
Make-ahead: Assemble the roll-ups and store them in the fridge for up to 24 hours before baking.
Storing: Store leftover roll-ups in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes until heated through.
Freezing: Assemble roll-ups and freeze in freezer safe containers before baking for up to 3 months. Thaw overnight in the fridge or bake directly from frozen, adding extra time to the baking process.
More delicious pasta recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing these lasagna roll ups for lunch.
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Lasagna Roll Ups
Ingredients
- 1 tbsp olive oil
- 1 lb extra-lean ground beef
- 475 g ricotta
- 1 egg
- 12 lasagna noodles plus more in case they break
- 21 oz pasta sauce
- 4 cloves garlic minced
- 1 yellow onion diced
- 2 cups mozzarella cheese grated
- Fresh basil or parsley optional garnish
- 4 cups spinach finely chopped
Instructions
- Preheat oven to 375 F. Heat a large pot of salted water over high heat until boiling, then add lasagna noodles. Cook for 8-9 minutes until al dente, then carefully remove each noodle with a pair of tongs (I recommend tongs with a rubber/silicone end instead of metal), then place noodles on a greased baking sheet lined with parchment. Coat some of the noodles with a bit of olive oil to prevent them from sticking together as you'll have to stack them on top of each other. Do not drain the water.
- Once all pasta is removed, add spinach to the boiling water, cooking for 30 seconds until wilted. Drain then squeeze excess liquid out of the spinach once cooled with a spatula by pressing the spinach in the strainer.
- Meanwhile, heat a large skillet over med-high heat. Add ground beef, breaking up with a spatula, and cook for 5 minutes until browned. Add onions, cooking another 5 minutes until softened. Add garlic, cooking 1 more minute, then remove from heat.
- In a large bowl, mix ricotta with egg and cooled spinach. Now you're ready to assemble your roll ups!
- Add olive oil to the bottom of a 9×13 baking dish, greasing well, then add a bit of the pasta sauce (about 1/2 cup).
- Spread each lasagna noodle with a bit of ricotta and ground beef mixture (it should be about 2 tbsp of each). Carefully roll noodle up and place in the greased baking dish. Repeat for remaining noodles. There will be a total of 12 roll ups in the end.
- Cover roll ups with remaining pasta sauce, then add cheese overtop. Bake for 30 minutes until cheese is melted. Serve garnished with fresh basil or parsley and enjoy!
Comments & Reviews
Katie Didow says
I absolutely loved these! They look amazing right out of the oven, too!