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These easy Lasagna Rolls are a fun twist on classic lasagna. Individual servings make them perfect for lunchboxes, weeknight dinners, or meal prep. Packed with ricotta, mozzarella, pasta, and veggies like spinach or broccoli, they’re a balanced, family-friendly meal.
Table of Contents
Why I Love This Recipe
- Kid-friendly individual portions: Each lasagna roll is its own serving, perfect to send as a hot school lunch. Plus, it’s a fun engaging kitchen activity for kids.
- Easy twist on classic lasagna: While I love a Vegetarian Skillet Lasagna, lasagna rolls have all the flavor without the layering and long bake time.
- Balanced meal in one dish: pasta, cheese, protein, and veggies like spinach or broccoli all rolled together.
The Ingredients
- Lasagna noodles: I recommend cooking one or two extra noodles in case any tear while boiling or rolling.
- Ricotta cheese: creamy and mild, I like to use part-skim ricotta.
- Egg: helps bind the filling together.
- Parmesan cheese: adds a salty, nutty flavor; you’ll use some in the filling and some sprinkled on top.
- Mozzarella cheese: melty and gooey, perfect for topping and filling.
- Italian herbs: a mix of oregano, basil, and thyme for classic flavor.
- Spinach (or broccoli): cooked, chopped, and mixed into the filling for extra nutrition.
- Marinara sauce: use your favorite jarred or homemade tomato sauce for layering and topping.
Substitutions and Variations
- Cheese – swap ricotta with cottage cheese or add provolone for extra meltiness.
- Veggies – use kale, zucchini, or mushrooms instead of spinach or broccoli.
- Protein – mix in cooked chicken, turkey, sausage, or beef for a heartier roll.
How to Make Lasagna Rolls
Step 1: Preheat oven to 375°F. Meanwhile, cook lasagna noodles in salted water 2 minutes less than package directions call for then rinse with cold water.
Step 2: In a bowl whisk the egg, ricotta, 1/4 cup parmesan, Italian herbs, salt and 1/2 cup mozzarella and broccoli or spinach to combine.
Step 3: Place 1/4 cup of the marinara sauce on the bottom of a 9×11 inch baking dish.
Step 4: Spread 1/3 cup of the ricotta mixture on each lasagna noodle, covering the sheet.
Step 5: Roll up the lasagna noodle jelly roll style. Place the lasagna rolls seam side down in the baking dish.
Step 6: Top with remaining marinara sauce and 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Step 7: Cover the dish with foil and bake for 30 minutes.
Step 8: Uncover and continue to cook until cheese is golden brown and bubbly, about 15 minutes.
Storage and Freezing Instructions
Refrigerate: Store cooked lasagna rolls in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Freeze unbaked: Assemble the rolls, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to bake, cook at 375°F for 45 minutes covered, then 15 minutes uncovered until hot and bubbly. No need to thaw.
Freeze baked: Let cooked rolls cool completely, wrap well, and freeze for up to 2 months. Reheat covered in the oven until warmed through.
Tips and Tricks
- Prevent sticking: Lay cooked noodles flat on parchment paper or a lightly oiled baking sheet so they don’t stick together before rolling.
- Even filling: Use a measuring cup or cookie scoop to portion the ricotta mixture evenly on each noodle.
- Classic lasagna variation: Instead of rolling, layer noodles, ricotta filling, and sauce in a 9×11-inch pan. Top with mozzarella and bake at 375°F for 30 minutes covered and 15 minutes uncovered, then let rest 5 minutes before slicing.
FAQs
Yes! You can assemble the rolls a day in advance and refrigerate until ready to bake.
More Lasagna Recipes
Lasagna rolls are a versatile, crowd-pleasing dinner. Make ahead or freeze extras for a quick meal anytime! Let me know your thoughts — leave a comment and rate the recipe below!
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Lasagna Rolls
Ingredients
- 9 lasagna noodles (I cook 1-2 extra in case they tear while boiling)
- 1 egg
- 16 ounces ricotta cheese (I used part skim ricotta)
- 1/2 cup parmesan cheese, divided
- 1 teaspoon Italian herbs
- 1 teaspoon kosher salt
- 1 cup cooked and finely chopped spinach and/or broccoli
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese, divided
Instructions
- Cook lasagna noodles in salted water 2 minutes less than package directions call for and rinse with cold water.
- Preheat oven to 375°F.
- In a bowl whisk the egg, ricotta, 1/4 cup parmesan, Italian herbs, salt 1/2 cup mozzarella and broccoli or spinach to combine.
- Place 1/4 cup of the marinara sauce on the bottom of a 9×11 inch baking dish.
- Spread 1/3 cup of the ricotta mixture on each lasagna noodle, covering the sheet and roll up jelly roll style.
- Place the lasagna rolls seam side down in the baking dish and top with remaining marinara sauce and 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Cover the dish with foil and bake for 30 minutes.
- Uncover and continue to cook until cheese is golden brown and bubbly, about 15 minutes. Allow to cool slightly, then serve.
Notes
- Refrigerate: Store cooked lasagna rolls in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
- Freeze unbaked: Assemble the rolls, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to bake, cook at 375°F for 45 minutes covered, then 15 minutes uncovered until hot and bubbly. No need to thaw.
- Freeze baked: Let cooked rolls cool completely, wrap well, and freeze for up to 2 months. Reheat covered in the oven until warmed through.
- Prevent sticking: Lay cooked noodles flat on parchment paper or a lightly oiled baking sheet so they don’t stick together before rolling.
- Even filling: Use a measuring cup or cookie scoop to portion the ricotta mixture evenly on each noodle.
- Instead of rolling, layer noodles, ricotta filling, and sauce in a 9×11-inch pan. Top with mozzarella and bake at 375°F for 30 minutes covered and 15 minutes uncovered, then let rest 5 minutes before slicing.
[…] – spinach lasagna, purple lettuce salad […]
Yum! I used fresh spinach and added fresh basil to the filling! My 3 yo LOVED rolling them up!
would love to see a real picture, rather than the generic lasagna photo you have here…
just realized i had a zucchini n whipped up zucchini coins as a side! thanku weelicious!
perfect recipe once again! just made this for my family and a friends family just enough for two dishes! and so delicious! my daughter had fun rolling them up! =)
Just bake 10 minutes covered and 10 minutes uncovered.
If I wrap and freeze these individually, how long would you think I’d need to bake, if it’s just one at a time? TIA 🙂
Just layer the pasta and put a layer of the stuffing then repeat 🙂 put cheese on top and melt. You do not have to steam the frozen spinach 🙂
I really want to make this for a christmas potluck but I will need to double maybe triple the recipe, would it be easier just to do it in layers? how would I layer it? can you please help me!!!, also if i have frozen spinach, after it thaws do I have to steam it still? sorry I know I’m being such a pain:/
can i use farmer’s cheese instead of the ricotta?
yes 🙂
Okay, so I don’t want to sound like a dork, but is this not done in layers right? I will be rolling them and placing them side by side in baking dish?
Oh my goodness! We made these tonight and they were so good, and used broccoli instead as I forgot to thaw the spinach!!!!! Actually, only the adults the ate them, as my boy was asleep before they were ready…I miscalculated my timing 🙂 There was this beautiful sweetness in the aftertaste, that I assume came from the agave in the Weelicious Marinara sauce (that I also made!!). Thank you! Now just need to figure out how to get my super fussy toddler to eat any of the food I make!
Oh my goodness! We made these tonight and they were so good!!!!! Actually, only the adults the ate them, as my boy was asleep before they were ready…I miscalculated my timing 🙂 There was this beautiful sweetness in the aftertaste, that I assume came from the agave in the Weelicious Marinara sauce (that I also made!!). Thank you! Now just need to figure out how to get my super fussy toddler to eat any of the food I make!
Sorry sprinkle the rest on top 🙂
I was making these lasagna rolls tonight and I was wondering what do you do with the other 1/4 cup of Parmesan Cheese? It doesn’t mention it again!