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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.
Delicious! I made both the original and meat version (for my meat-loving family) – both were a hit. I like this way of making lasagna better than original layer method.
My mom had been making this since i was 10 or 11 and then i’ve been making it since i was in my early 20’s i’m now 51 and we make almost exactly the same way so for all you people new to this recipe it is fantastic i’ve past it on to my kids
I made these last night with zucchini. So good and so fun!
[…] – spinach lasagna, purple lettuce salad […]
I love making this! I made it with broccoli and I used spinach lasagne sheets. Yum, yum, lip-smacking good!
These were really good! My husband and I loved them, our six-year-old loved them, and our three-year-old ate half of one before declaring that he didn’t like them because of the broccoli. But at least he ate half of one! 🙂
This is a great make ahead meal even if you don’t want to freeze. I cooked the pasta and assembled everything this afternoon and put it in the fridge. That way all I have to do tonight is bake in the oven. Kids are excited. 🙂
Yummy! I didn’t have ricotta but cottage cheese worked in a pinch.. My toddler loved it, nothing made it to the floor, that’s the sure sign it was a success!
Damn everyone here is a busy parent cooking for their kids and I’m just a hungry teenager lying in my bed looking at food porn I feel out of place
Why did I feel the need to share that
[…] create this recipe, I was inspired by this one from Weelicious for spinach lasagna rolls. I love this meal because it can be made from scratch or simplified with a few prepackaged […]