These Easy Lasagna Roll-Ups offer a fun twist on a classic that will leave everyone at your dinner table asking for more.
Our church likes to feed people. Spiritually, of course, but also physically. Had surgery? Here comes a casserole. Just gave birth? Let’s fire up the meal train. Mourning a death? When words fail, we offer comfort food. I’ve been on the receiving end of these gestures of kindness, and let me tell you, they make such a difference. Knowing that someone cares enough to make a meal helps me heal. I’m not sure doctors can prescribe it, but this is medicine that works for the body and soul.
When I’m fixing a meal to take, I try to find a one-pan recipe. That’s easier for the recipients to warm up and store… and they don’t have as many dishes to try and return. Lately, my go-to has been these Easy Lasagna Roll-Ups. They’re a bit elevated from your typical lasagna but just as delicious. If I’m feeling adventurous, I try some other variations, including Lasagna Soup, Ravioli Lasagna, and Skillet Lasagna. Who knew there were so many ways to eat—and share—lasagna?!
Why You Will Love This Recipe
This fun twist on classic lasagna offers a great opportunity to mix up the fillings. You can go traditional with beef, or you can do vegetarian with a scramble of vegetables. This is also a great dish for a dinner party or potluck; the possibilities are endless.
Ingredients
- 2 TBSP olive oil
- 1 onion (finely diced)
- 2 cloves garlic (crushed)
- 1 pound ground beef
- 2 cups marinara sauce
- 2 TBSP dried Italian herbs
- 2 8 oz tubs of cream cheese
- 2 cups mozzarella (shredded)
- ½ cup parmesan (finely shredded)
- ½ cup parsley (chopped)
- 8 Sheets lasagna rolls boiled for 5 minutes until partially cooked
- Salt and pepper
How to Make – The Steps
Step 1: In a skillet over medium heat, pour in the olive oil and saute the onions and garlic for 5 minutes. Add the ground beef, break it up, and cook until it is browned.
Step 2: Add the marinara sauce into the skillet with the beef along with half of the Italian herbs, salt, and pepper. Stir it all together, then turn down the heat and let it simmer for 15-20 minutes while you prepare the rest of the ingredients.
Step 3: Preheat the oven to 375°F. In a bowl, mix the cream cheese, half of the mozzarella, the parmesan, parsley, a little salt and pepper, and the rest of the Italian herbs.
Step 4: Spread the cooked lasagna sheets into a baking tray. Divide the cream cheese mix and spread it onto each lasagna sheet. Roll them all up.
Step 5: Spread half the beef mixture onto the bottom of a casserole dish, then arrange the roll-ups on top of the meat sauce.
Step 6: Spread on the rest of the meat sauce, then sprinkle on the rest of the mozzarella. Cover with foil and place in the oven to bake for 30 minutes to cook. Then, in the last 5 minutes, remove the foil and broil for 5 minutes to make the top golden brown.
Tips & Tricks for Perfect Lasagna Roll-Ups
- The marinara sauce adds flavor and keeps the lasagna rolls from drying out in the oven, so be liberal in your application.
- If you overstuff your lasagna rolls, they may break—or become difficult to eat.
- I like to use toothpicks in the lasagna to keep the cheese from sticking to the foil. Just remember to take them out when you take the foil off!
FAQs
Sure. You can use ground chicken or turkey—or even meat-free options like lentils. You could also use thinly sliced vegetables like bell peppers, mushrooms, or zucchini.
Of course. Swap out any of the cheeses for your favorites. Gouda and provolone are popular choices!
Yes. Be sure to boil them for about five minutes so they’re flexible for rolling but not soggy.
Serving Suggestions
Serve your Lasagna Roll-Ups warm (but not hot—you want them to set up a bit). You’ll definitely want some garlic bread to sop up the sauce. A fresh salad is a wonderful side, offering some balance to the heavier entrée. And if you’re planning on sticking close to home, add a nice glass of red wine.
Make Ahead and How to Store
If you want to prep this ahead of time, just roll everything up, cover the container, and store it in the fridge for a day or so until you’re ready to bake. You can keep leftovers in the fridge for up to three days. When you’re ready to serve again, reheat them in the oven at 350°F or in the microwave.
Lasagna Roll-Ups
Ingredients
- 2 TBSP olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 pound ground beef
- 2 cups marinara sauce
- 2 TBSP dried Italian herbs
- 2 8 oz tubs of cream cheese
- 2 cups mozzarella shredded
- ½ cup parmesan finely shredded
- ½ cup parsley chopped
- 8 sheets of lasagna rolls boiled for 5 minutes until partially cooked
- Salt and pepper
Instructions
- In a skillet over medium heat, pour in the olive oil and saute the onions and garlic for 5 minutes. Add in the ground beef, break it up, and cook until it is browned.
- Add the marinara sauce into the skillet with the beef along with half of the Italian herbs, salt, and pepper; stir it all together, then turn down the heat and let it simmer for 15-20 minutes while you prepare the rest of the ingredients.
- Preheat the oven to 375°F. In a bowl, mix the cream cheese, half the mozzarella, the parmesan, parsley, a little salt and pepper, and the rest of the Italian herbs.
- Spread the cooked lasagna sheets into a baking tray; divide the cream cheese mix and spread it onto each lasagna sheet. Roll them all up.
- Spread half the beef mixture onto the bottom of a casserole dish then arrange the roll-ups on top of the meat sauce.
- Spread on the rest of the meat sauce, then sprinkle on the rest of the mozzarella. Cover with foil and place in the oven to bake for 30 minutes to cook. Then, in the last 5 minutes, remove the foil and broil for 5 minutes to make the top golden brown.
Nutrition
