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    Home » Recipes » Main Dishes » Lasagna Roll Ups recipe

    LAST UPDATED: March 10, 2020 • FIRST PUBLISHED: March 1, 2016 By Toni Dash 23 Comments

    Lasagna Roll Ups recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Lasagna roll ups are a fun twist and alternative way to prepare traditional lasagna. All the favorite flavors of classic lasagna, hearty meat sauce and ricotta cheese mixture rolled up in tender lasagna noodles make this a delicious comfort food twist the whole family loves!

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    small white plate holds a Gluten-Free Meat Lasagna Roll Up

    The ingredients are essentially the same in a traditional lasagna and lasagna roll ups. Roll ups are a bit more labor intensive to put together as well. They are perfect for a party or gatherings, when portion size is key or just for a change.

    The individual servings are perfect for busy weeknights because they can be made ahead of time too!!

    The roll ups soften while they cook so are no different than taking a bite of a square of lasagna. The filling doesn’t squeeze out everywhere. They emerge from the oven with everything melted, soft and ready to eat! Add some garlic bread and a green salad and dinner is served.

    Jump to:
    • Why make Lasagna Roll Ups?
    • Recipe Ingredient Notes
    • How to Make Meat Lasagna Roll Ups
    • Variations
    • Expert tips
    • How to store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe

    Why make Lasagna Roll Ups?

    Lasagna Roll Ups do take a bit more time to assemble than traditional lasagna. BUT they are perfect single portions great for dinner parties, gatherings or when portion control or individual portions is key. Plus they are a fun way to change up regular lasagna but still keep the favorite flavors.

    The recipe makes 15 roll ups.

    Recipe Ingredient Notes

    Lasagna noodles. You’ll need about 15 lasagna noodles. We recommend a few extra incase any break when rolling. They can be regular or gluten-free. For making lasagna roll ups gluten-free we’ve used Tinkyada Brown Rice Lasagna Noodles.

    Mozzarella cheese. One pound (16 ounces) of mozzarella cheese is used. Shred the cheese yourself for best melting.

    Ricotta Cheese. You’ll use one 15-ounce container of either whole milk or part skim ricotta cheese.

    Parmesan cheese. Two cups are used. Shred this yourself from a block of parmesan cheese for best melting. A wedge or block will be sold with other cheese. Do not use pre-shredded in a bag or the Kraft type parmesan in the green cylinder.

    Frozen chopped spinach. One 1-ounce package is used. Thaw and drain it then pat it dry to absorb excess moisture before starting the recipe.

    Kosher salt and freshly ground black pepper

    Olive oil. Used to sauté onion and garlic.

    Yellow onion. Half a medium yellow onion chopped.

    Garlic cloves. Two medium cloves, peeled and diced add great garlic flavor.

    Ground meat. We made this version with ground beef but ground turkey, ground chicken or ground beef can be used. You’ll need 1 pound. If using ground beef we suggest 90 % fat free.

    Pasta sauce. One 25-ounce jar of your favorite pasta sauce or marinara sauce is used. Roasted Tomato flavors are delicious. Homemade pasta sauce can be substituted.

    Crushed red pepper flakes. This brightens the flavor without making it spicy.

    overhead photo of Gluten-Free Meat Lasagna Roll Ups

    How to Make Meat Lasagna Roll Ups

    STEP 1. Preparation

    Preheat the oven to 350 degrees F. Line a large baking sheet with foil or a silicon baking mat as a work surface to roll the lasagna.

    Fill a large stock pot with water and a pinch of salt; bring to a boil.

    STEP 2. Make the filling (while water is coming to a boil)

    In a large mixing bowl combing the mozzarella cheese, ricotta cheese, 1 cup of the parmesan cheese, spinach, salt and pepper. Mix together fully.

    STEP 3. Sauté

    IN a large skillet heat the olive oil over medium-high heat. Add the onion and sauté until transluscent. Add the garlic and sauté one additional minute.

    STEP 4. Boil the lasagna noodles

    The noodles are boiled until slightly underdone to prepare for filling and rolling them. The actual time will depend on the instructions for the noodles you are using.

    Cook the noodles until slightly underdone (al dente) following the package directions. They should be pliable but not yet an edible consistency.

    Drain and fill the pot with cold water to stop the cooking process. With a slotted spoon or strainer, allowing any excess water to drain back into the pot. Rinse with cold water to stop the cooking process. Place them onto the prepared baking sheet.

    photo collage showing how to make Gluten-Free Meat Lasagna Roll Ups

    STEP 5. Roll and Bake

    Spoon one third of the sauce into a 9-inch by 13-inch baking dish and spread it to evenly cover the bottom of the dish.

    Place 1/3 cup of the ricotta mixture onto a noodle; spread the filling to cover the full noodle. Gently roll the noodle up and place on top of the sauce in the pan. NOTE: place 2 roll ups end to end across the pan (the short side) and five roll ups lengthwise.

    When all the roll ups are complete and in the pan, top evenly with the remaining sauce and 1 cup of the parmesan cheese. Spray one side of aluminum foil with non-stick cooking spray and seal the over the baking dish (sprayed side facing the lasagna roll ups). Bake for 30 minutes or until bubbly and cooked through. Remove foil and allow to cook uncovered a few additional minutes to allow the cheese on top to become golden.

    white casserole dish with Gluten-Free Meat Lasagna Roll Ups baked casserole style

    Variations

    Add some ground Italian sausage. For even more flavor use 1/2 pound ground Italian sausage and 1/2 pound ground beef.

    Add some Italian seasoning. Depending on the pasta sauce you use adding one teaspoon of Italian seasoning boosts the wonderful Italian flavor.

    For a lighter calorie dish: use ground turkey or ground turkey sausage. Ground turkey sausage is available in Italian flavor which would be a great addition!

    Expert tips

    Al dente noodles is key. Slightly undercooking the noodles allows they to be more easily handled for rolling (otherwise they can be slippery and rip easily). They’ll finish cooking in the oven.

    How to store

    Store cooked lasagna roll ups in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave before serving.

    Frequently Asked Questions

    Can I Make Lasagna Roll-Ups Ahead of time?

    There are two ways to make this recipe ahead of time.

    1. Pre-Baking: follow the recipe through baking. Allow the baked roll ups to cool to room temperature. Cover the baking dish with foil or plastic wrap and refrigerate OR store individual roll ups in glass containers. When ready to eat, reheat in the microwave until warmed through. Extra cheese can be added on top if desired.
    2. Store before baking: Follow the recipe preparation to assemble the baking dish of roll-ups but do not bake. Cover with foil (tightly) and refrigerate overnight OR place in the freezer for up to 3 months. Baked the refrigerated lasagna rollups fat 350 degrees F for 30-40 minutes until full warmed through. When baking from frozen bake at 350 degrees for 1 hour.

    unbaked Gluten-Free Meat Lasagna Roll Ups in a white casserole dish

    overhead photo of Gluten-Free Meat Lasagna Roll Ups

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    Recipe

    small white plate holds a Gluten-Free Meat Lasagna Roll Up

    Meat Lasagna Roll Ups

    These Meat Lasagna Roll Ups are a great change from regular lasagna for single servings, parties and gatherings. Regular or gluten-free lasagna noodles can be used.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 15 Lasagna Roll Ups (each roll up equivalent to a regular slice of lasagna)
    Calories: 397kcal
    Author: Toni Dash
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    Ingredients

    • 15 Lasagna Noodles plus a few extras* (regular or gluten-free)
    • 1 pound (16 ounces) Shredded Mozzarella Cheese
    • 1 15-ounce container Ricotta Cheese
    • 2 cups Shredded Parmesan Cheese
    • 1 10-ounce package frozen Chopped Spinach thawed, drained and patted dry with a paper towel if excessively wet
    • ½ teaspoon Kosher Salt
    • ¼ teaspoon ground Black Pepper
    • 2 teaspoons Olive Oil
    • ½ medium Yellow Onion chopped
    • 2 medium medium Garlic Cloves peeled and diced
    • 16 ounces (1 pound) ground Meat (turkey, chicken or beef; your preference)
    • 1 25-ounce jar prepared Pasta Sauce (I love Roasted Tomato flavor)
    • 1 teaspoon Crushed Red Pepper

    Instructions

    • Preheat the oven to 350 degrees. Line a large baking sheet with a silpat or foil (work area to roll the filled lasagna). Fill a large stock pot (minimum 4.5 quarts) with water and a pinch of salt; bring to a boil.
    • While water is heating, in a large mixing bowl combine the mozzarella cheese, ricotta cheese, 1 cup of the parmesan cheese, spinach, salt and pepper. Mix well and set aside.
    • In a large skillet, heat the olive oil, add the onion and garlic and sauté until the onions are translucent; 3-4 minutes. Add the ground meat and brown until no pink is visible. Pour in the sauce and allow to simmer on low for 5 minutes.
    • Spoon 1/3 of the sauce evenly on the bottom of a 13 x 9-inch baking pan. Reserve the remaining sauce to top the roll ups before baking.

    Preparing the lasagna noodles

    • The noodles are boiled until slightly underdone to prepare for filling and rolling them. Since they are gluten-free I like to do them in batches rather than all the noodles at once however if your stock pot is large enough you may do them all at once. Add 1/3 or ½ of the noodles to the boiling water and allow to cook until slightly underdone (e.g. the noodles I used call to cook for 13-14 minutes and I cooked them 10 minutes); they should be pliable but not yet edible consistency. Remove from the boiling water with a slotted spoon or strainer and place onto the prepared baking sheet. Allow to sit 30 seconds or until they can be handled comfortably. Using a paper towel, dab up any excess water on the baking sheet.
    • Place 1/3 cup of the filling onto a noodle; spread the filling to cover the full noodle. Gently roll the noodle up and place on top of the sauce in the baking sheet. Note: Place 3 roll ups end to end across the pan and 5 lengthwise; fill the pan in this pattern. Refer to photos.
    • Once the pan is filled, top evenly with the remaining sauce and the 1 cup Parmesan cheese. Bake for 30 minutes until bubbly and cooked through.

    Notes

    *I consistently use Tinkyada Brown Rice Lasagna with great success. I’ve also used DeBoles brand however not for this recipe (because I order Tinkyada in bulk from Amazon.com)

    Nutrition

    Calories: 397kcal | Carbohydrates: 28g | Protein: 23g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 791mg | Potassium: 384mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3125IU | Vitamin C: 4.9mg | Calcium: 413mg | Iron: 1.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: March 1, 2016

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Brandy says

      March 01, 2016 at 8:11 pm

      These look super delicious, I must try to make them for the family for sure!

      Reply
    2. Kristi says

      March 01, 2016 at 8:04 pm

      Yum… Lasagna is one of my favorite dishes. I would probably cut the recipe in half as it always seems like we have leftovers. Or I wonder how it would be after frozen, have you tried it?

      Reply
      • Toni Dash says

        March 02, 2016 at 10:34 am

        I’m so glad you asked this Kristi as it prompted some research! I have not ever been able to keep enough around to freezer them! The most common freezer method seems to be to assemble the roll ups in a foil or other freezer-safe container. To cover it well and freeze up to 3 months. Allow it to thaw and then to cook it.

        I would be tempted to cook it normally then after allowing the roll ups to cool, place them individually on a baking sheet covered lightly with foil and to freeze them; then to add the individual roll ups to a freezer bag so they could be used individually instead of an entire batch. Pull one out when you want it, allow it to thaw and then heat it through in the microwave or oven. In fact I think I’m going to go sneak a few out of my current batch before they are devoured and give this a try. Will confirm my success after the experiment!

        Reply
    3. Marcie W. says

      March 01, 2016 at 6:42 pm

      I am a sucker for a good lasagna and appreciate this unique take on a classic. We occasionally eat gluten free pasta (quinoa) and find it to be delicious.

      Reply
    4. Pam says

      March 01, 2016 at 3:50 pm

      My daughter always loved lasagna before her celiac disease diagnosis. She would love these roll-ups.

      Reply
    5. Crystal says

      March 01, 2016 at 2:43 pm

      We eat gluten, but if there’s any easy way to cut down on it I’m happy to. My little chefs will love helping make these roll-ups.

      Reply
    6. Travel Blogger says

      March 01, 2016 at 12:53 pm

      This looks so good! And I love that it is just a little different than traditional lasagna! This sounds like a wonderful dinner idea!

      Reply
    7. Tonya says

      March 01, 2016 at 10:41 am

      These look delicious! I love lasagna but I’ve never tried lasagna rolls before.

      Reply
    8. Stacie @ Divine Lifestyle says

      March 01, 2016 at 8:40 am

      Those look fantastic! We’re not gluten free here, but I’m loving the idea of this recipe. A lasagna roll up would be so much easier to serve than just cutting into a pan of the stuff.

      Reply
    9. MJ L says

      March 01, 2016 at 8:28 am

      Looks like a delicious recipe! I would love to try this!

      Reply
    10. Robin (Masshole Mommy) says

      March 01, 2016 at 8:11 am

      OMG those sound SO good. I love that they are meat free, too! NOM.

      Reply
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    About Toni Dash

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