Lasagna Roll-Ups (So Much Easier Than Traditional Lasagna!)
A few weeks ago at Sunday dinner, my sister-in-law brought these lasagna roll-ups and I was instantly hooked. They taste just like traditional lasagna—but better. Each person gets their own cheesy, saucy, sausage-filled roll with all the flavor and none of the layering fuss.
They’re simple to make, freezer-friendly, and a total crowd-pleaser. My husband had three. My teenager asked for them again next week. Even my picky eater cleaned her plate. You need these in your life.
Ingredients
12 lasagna noodles
1 lb Italian sausage, casings removed
1 small onion, chopped
3 cloves garlic, minced
2 cups ricotta cheese
2 cups shredded mozzarella cheese, plus 1 cup extra for topping
1¼ cups grated parmesan cheese
2 large eggs
½ cup fresh parsley, chopped
1 jar (about 24 oz) pasta sauce
Salt and pepper, to taste
Red pepper flakes (optional)
Instructions
Cook the noodles: Boil lasagna noodles until al dente. Drain and lay flat on clean kitchen towels to cool.
Brown the sausage: In a large skillet, cook sausage over medium heat, breaking it up. Add onion and sauté until soft. Stir in garlic and cook for 1 more minute. Add red pepper flakes if using.
Mix the cheeses: In a large bowl, combine ricotta, 2 cups mozzarella, parmesan, eggs, and parsley. Season with salt and pepper.
Assemble the roll-ups: Spread a layer of the cheese mixture onto each noodle. Add a spoonful of sausage mixture. Roll up from one end.
Prepare to bake: Spread a little pasta sauce on the bottom of a 9×13-inch baking dish. Place roll-ups seam-side down. Pour remaining sauce over the top and sprinkle with extra mozzarella.
Bake: Cover with foil and bake at 350°F for 30 minutes.
Broil: Remove foil and broil for 2–3 minutes until cheese is bubbly and golden brown.
Pro Tips
Don’t overfill the rolls—they’ll burst during baking.
Cook noodles al dente to prevent tearing.
Always place rolls seam-side down so they stay intact.
Assemble ahead of time and refrigerate or freeze for convenience.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked or unbaked for up to 3 months. Add 10–15 minutes to bake time if frozen.
Reheating: Warm in oven or microwave until heated through.
Serving Suggestions
Garlic bread or cheesy breadsticks
Simple green salad with Italian vinaigrette
Roasted vegetables like broccoli or zucchini
Final Thoughts
These lasagna roll-ups are our new family favorite—easy enough for a weeknight, impressive enough for company. If you try them, let me know how they turn out!