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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.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 15 Lasagna Roll Ups (each roll up equivalent to a regular slice of lasagna)
Calories 397kcal
Author Toni Dash


  • 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


  • 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.


*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)


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