Lasagna Roll Ups: My Seriously Cozy Weeknight Fix
Alright, let me just tell you upfront—lasagna roll ups are the answer to so many of my kitchen problems. (Translation: I love lasagna but was tired of wrestling slippery noodles into a neat stack by the end of a long day.) One night, after surviving the grocery store with both shoes untied and forgetting the milk (again), I just kind of rolled everything up like a little pasta burrito and hoped for the best. Turns out, it was the kind of happy accident my family now requests with gusto, especially when we can’t agree on dinner. Pro tip? These roll ups are basically lasagna you eat with one hand, if you feel like being fancy, or on the sofa with a fork—which, if I’m being honest, is how I usually do it.
Why You’re Gonna Love This, or At Least Not Hate It
I make this when it’s a Tuesday and I need comfort food with minimal mess—I do enough dishes as it is. My family goes absolutely nuts for these, mainly because you get the perfect cheese-to-pasta ratio in each little roll (no one fighting over the corner pieces here). And, if you’re like me and you sometimes scorch the bottom of traditional lasagna (why does my oven hate me?), this recipe’s a bit more forgiving. Actually, sometimes I prep double and freeze half for “emergencies”—by which I mean, when I just can’t be bothered to cook.
Right, So Here’s What You’ll Need
- 9-12 lasagna noodles (I usually err on the side of a few extras in case one bites the dust. I sometimes use whole wheat, but honestly, classic works best for me.)
- 1 1/2 cups ricotta cheese (my grandmother swore by the expensive stuff, but… store brand works)
- 1 egg (optional if you’re avoiding them—I forget it half the time anyway)
- 2 cups shredded mozzarella (sometimes I sneak in some provolone, because why not?)
- 1/2 cup grated Parmesan (the green shaker kind works okay in a pinch, just don’t tell my Italian friend Gina)
- 2 to 2 1/2 cups marinara sauce (jarred, homemade, or whatever’s in the fridge—no one’s judging)
- Salt and pepper (as much as you like—taste as you go!)
- Handful of fresh basil or parsley (optional, but it does make it feel fancy)
- If you like a bit of kick, a pinch of chili flakes—or a splash of hot sauce, as my cousin does
Directions (and a Little Honest Rambling)
- Cook the noodles. Get a big pot of salted water boiling. Toss in your lasagna noodles and cook until they’re just bendy (al dente, if you wanna be proper). Drain them and lay them flat on a clean towel. I forget this and end up with noodle clumps—just wiggle them apart with a fork. It’ll be fine.
- Mix the cheese goodies. In a bowl, combine ricotta, egg (or not), half the mozzarella, most of the Parmesan, a sprinkle of salt and pepper, and herbs if you have them. Give it a taste; who’s gonna stop you?
- Prep the sauce. Spread about a cup of marinara sauce in the bottom of a baking dish (mine’s 9×13, but I’ve jammed them into smaller pans, too—it still works). Don’t fuss about it; just coat the bottom.
- Roll it up, baby. Spread a couple of big spoonfuls of cheese filling onto each noodle. Not too much, or it’ll ooze everywhere (but honestly? The crunchy cheesy bits stuck to the sides are my favorite). Roll up, starting from the short end, and line ’em up in the pan seam-side down. It’s a bit like making little pasta sleeping bags.
- Smother and sprinkle. Spoon the rest of your marinara over the top, and then go nuts with the remaining mozzarella and parmesan. If some cheese falls on the counter, I won’t judge if you eat it.
- Bake. Cover with foil, cook at 375°F (190°C) for about 25 minutes, then uncover and go another 12-15 minutes so the cheese gets bubbly and golden. This is when my dog starts pacing around the kitchen, just saying.
- Let it settle. Seriously, let it cool for at least 10 minutes or you’ll burn your tongue. Everyone does this once. Or three times, if you’re me.
Notes from My Many Attempts…
- I once skipped the egg entirely and honestly, couldn’t really tell the difference.
- If you forget to oil your noodles while they wait, they might stick. Just tug them apart and keep going—it’ll be fine.
- Add a touch of water to jarred sauce if it’s super thick; helps keep things saucy. (Learned that one the hard way—dried-out lasagna roll ups are a crime against humanity!)
Things I’ve Tried (Some Worked, Some Didn’t)
- Ricotta-haters: cottage cheese does the trick. I won’t lie, it changes the flavor a bit, but it gets scarfed down.
- Used spinach (thawed and squeezed dry) in the filling for what I call my “vegetable compliance.” Kids didn’t notice half the time.
- One time I tried gluten-free noodles and… let’s just say if you go that route, cook them very carefully (mine… did not stay together. At all.)
- Add some cooked ground beef or turkey into the sauce or cheese—makes it all more hearty if you want, but I usually stick to veggie.
Do You Really Need Special Equipment?
I always use a 9×13 baking dish, but honestly any medium-ish casserole thing will work. If you don’t have a big enough pan, I’ve made these in a muffin tin for single-serve roll ups—which is both adorable and a tad unnecessary, but hey, it worked. A good spatula is handy, but if you use a wooden spoon or even your hands (clean ones, obviously), no one’s gonna know.
How Long Does This Actually Last in the Fridge?
Pop leftovers in a sealed container & they’ll stay happy in the fridge for 3 days. Though, honestly, in my house it never lasts more than a day! I reheat mine in the microwave but the oven crisps things up if you’re feeling patient.
So What Should You Eat With Lasagna Roll Ups?
I’m a sucker for garlic bread (who isn’t?) and a big green salad on the side—my mom always made a simple vinaigrette for hers and even if I try to wing it, it never tastes as good as hers did. Sometimes I just grab whatever bag o’ salad is lurking in the fridge and toss it with olive oil and lemon. Honestly, anything goes. My kids eat the roll ups straight out of the pan—but that’s their tradition.
Stuff I Learned the Hard Way (Pro Tips, Or Just Valid Warnings!)
- Don’t rush the cooling. Seriously, I once tried to serve these way too soon and spent the evening nursing a burnt mouth, which made dessert a real drag.
- If you overfill the rolls, they’ll squish out everywhere. It’s messy but still edible—actually, that’s when my partner likes them best.
- I thought I could skip pre-cooking the noodles by using the “oven-ready” kind once. Well, it turned out more like lasagna soup than roll ups. Next time, I’ll stick to boiling first.
Frequently Asked (and Sometimes Odd) Questions
- Can I freeze these after baking?
- Yep, and actually I think they taste better the next day! Just let ’em cool, pop in a container. Reheat covered in the oven or microwave until bubbly.
- What if I forgot the egg?
- No stress; I’ve done that more times than I care to admit. The rolls stay together okay, maybe a tiny bit less firm but nothing tragic.
- Do I have to use ricotta? I hate it.
- Try cottage cheese or even a mix of cream cheese and mozzarella—might not be traditional but hey, it works. On second thought, as long as it’s creamy and mild, you’re golden.
- Can I make these ahead?
- Absolutely! You can assemble the whole thing in the morning (or even the night before), put it in the fridge, and then just bake before serving. Makes life so much easier, trust me.
- Why did my noodles fall apart?
- Probably overcooked or maybe those tricky gluten-free ones? Next time, cook ’em until just bendy and handle gently with your paws—er, hands.
Oh, one last thing—if you’re anything like me, you’ll snack on random cheese shreds during assembly and never have quite enough for the top. Just accept it as part of the lasagna roll up journey!
Ingredients
- 12 lasagna noodles, cooked
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cups marinara sauce
- 1 large egg
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, spinach, egg, Italian seasoning, salt, and pepper. Mix until well combined.
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3Lay cooked lasagna noodles flat. Spread about 3 tablespoons of the ricotta mixture evenly over each noodle.
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4Roll up each noodle tightly and place seam-side down in the prepared baking dish.
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5Pour marinara sauce evenly over the roll ups. Sprinkle with remaining mozzarella cheese.
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6Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, or until cheese is melted and bubbly. Let cool for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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