Discover a fun twist on classic comfort food with a recipe that’s easy enough to get your kids helping out in the kitchen!
Looking for a fun twist on your typical comfort food? Want to get the kids involved in the kitchen? Need a delicious dish that’s perfectly suited to weekly meal prep or potlucks? You’ve found all that in this recipe for lasagna roll-ups!
It delivers all the cheesy, tangy, meaty deliciousness of lasagna in tidy little individual-sized units that are super easy to serve. It also freezes remarkably well—both as an unbaked make-ahead dish and as baked leftovers. Plus, rolling up the noodles around their filling is a fun way to introduce your little ones to the joy of cooking.
I love taking this dish to family gatherings and potluck parties. It’s a real crowd-pleaser, so I never end up taking home anything but my empty baking dish.
Tips for personalizing your roll-ups
This recipe is easy to adapt to personal tastes or dietary preferences. Here are just a few options you could try for the filling you spread on the noodles before rolling them:
- Meatless: Combine one cup ricotta cheese, two cups thawed frozen spinach (squeezed dry), half a cup grated Parmesan, and one egg with Italian herbs, then sub in marinara for the meat sauce for a vegetarian version.
- Italian Sausage and Peppers: Sauté half a pound of mild or spicy Italian sausage (out of its casing) with one cup finely chopped red bell pepper and half a diced onion, then stir into your cheese mixture for a robust and savory roll-up.
- Mushroom and Caramelized Onion: Cook two cups sliced mushrooms and one large chopped onion with a pinch of salt in olive oil over low heat until deeply golden and sweet. Fold into your cheese filling for earthy, umami-rich flavor.
- Chicken Pesto: Mix one cup shredded cooked chicken breast with one-third cup of this Homemade Basil Pesto Recipe and half a cup ricotta or cream cheese. This option is fresh, herby, and crowd-pleasing.
- Roasted Vegetable Medley: Toss diced zucchini, bell peppers, and eggplant with olive oil and salt, then roast until tender. Blend with ricotta and Parmesan for a colorful, veggie-packed filling that suits all tastes.
How do I store leftovers?
Let your lasagna roll-ups cool completely before storing, but don’t leave them at room temp longer than 2 hours. Store leftovers in an airtight container or tightly covered in the baking dish in the fridge for up to 3-4 days. This dish also freezes well—baked or unbaked—for up to 2-3 months. Wrap the unbaked casserole in both plastic wrap and foil, or transfer baked leftovers to freezer-safe, airtight containers. Thaw leftovers overnight in the fridge and reheat, covered, in a 350°F oven for 20–25 minutes, or in the microwave in short bursts, until heated through. Bake previously unbaked roll-ups directly from the freezer, adding an extra 15–20 minutes to the baking time and keeping them covered until hot throughout with bubbling cheese.
Serving suggestions
Serve lasagna roll-ups alongside dishes that elevate their Italian-inspired flavor profile. For the kids, Garlic Bread and a Green Salad will feel familiar. For grown-ups, get a little more sophisticated by pairing this dish with a Mediterranean Salad With Pomegranate Lemon Dressing and this Crostini Recipe smeared with Easy Oven-Roasted Garlic. Finish with a crowd-pleasing dessert, like Marbled Pound Cake.
Lasagna Roll-Ups
Ingredients
- 2 tablespoons olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 pound ground beef
- 2 cups marinara sauce
- 2 tablespoons dried Italian herbs
- Salt and pepper to taste
- 2 8-ounce packages cream cheese
- 2 cups mozzarella cheese shredded
- 1/2 cup Parmesan cheese finely shredded
- 1/2 cup fresh parsley chopped
- 8 lasagna noodles pre-boiled for 5 minutes
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic. Sauté until soft and fragrant, about 5 minutes.
- Add the ground beef to the skillet. Cook, breaking up clumps with a wooden spoon, until fully browned, about 8-10 minutes. Drain off excess fat if needed.
- Stir in the marinara sauce and half the Italian herbs. Bring to a gentle boil, then reduce the heat and let simmer until thickened, about 15-20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
- Preheat the oven to 375°F.
- In a medium bowl, mix the cream cheese, half the mozzarella, the Parmesan, the parsley, and the remaining Italian herbs. Season to taste with salt and pepper. Stir until very smooth.
- Lay the precooked lasagna noodles flat on a clean surface. Spread equal portions of the cheese mixture over each noodle. Roll up tightly from one short end.
- Spread half the beef mixture into the bottom of a 9×13-inch casserole dish. Arrange the rolled noodles seam-side down on top.
- Cover the rolled noodles with the remaining meat sauce, then sprinkle the remaining mozzarella overtop.
- Cover the casserole with foil and bake for 30 minutes. Remove foil and broil for 3–5 minutes, until top is golden and bubbling. Watch closely to avoid burning.
- Remove from oven and let the dish rest for 5 minutes before serving warm.
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