Lasagna Rollups


Lasagna Rollups

35 Min

If you consider yourself a lasagna lover, then these Lasagna Rollups are going to become a dinnertime favorite. This cheesy lasagna recipe is super simple to make; it's sure to leave your family feeling full and happy. So, go on and take a break from traditional layered lasagna, (or even from unique lasagna recipes) and give these these fun lasagna roll ups a try! 

Made with three types of cheese, these lasagna rolls ups with cheese are the easiest way to make lasagna for the whole family. While this recipe is technically vegetarian, you could serve it with some meatballs for extra protein!

What You'll Need

  • 1 (28-ounce) jar spaghetti sauce, divided
  • 1 (2-pound) container ricotta cheese
  • 2 cups mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 3 eggs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 12 to 14 lasagna noodles, prepared according to package directions

What to Do

  1. Preheat oven to 375 degrees F. Pour half the spaghetti sauce over the bottom of a 9- x 13-inch baking dish.
  2. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended.
  3. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly. Place rollups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining mozzarella cheese.
  4. Bake 35 to 40 minutes, or until heated through.


  • For lighter lasagna roll ups, substitute reduced-fat ricotta cheese, part-skim mozzarella cheese, and reduced-fat spaghetti sauce. And feel free to use whole wheat lasagna noodles instead.
  • We don't know about you, but we love to start most any Italian meal with a crisp and cool Caesar salad!
  • Looking for another interesting lasagna recipe? Give our Pierogi Lasagna a try! Plus, we think you're gonna love our Beefy Rollups too!


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Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 1,078
  • Calories from Fat 474
  • Total Fat 53g 81 %
  • Saturated Fat 31g 153 %
  • Trans Fat 0.0g 0 %
  • Protein 59g 117 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 313mg 104 %
  • Sodium 2,358mg 98 %
  • Total Carbohydrates 90g 30 %
  • Dietary Fiber 3.1g 12 %
  • Sugars 14g 0 %

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My wife doesn't like ricortta cheese, so we use small curd cottage cheese and it tastes delicious. I give a 4 stare rating

This is a really cute idea. I'd definitely suggest experimenting with how much of the cheese mixture to place on the noodle before rolling it up. My first attempts resulted in a bit of a mess as too much came out the sides. I also use one of the chunky spaghetti sauces (usually Prego) along with some crumbled sausage. It's a nice change from the traditional way of making lasagna. It's a tiny bit more work, but it makes for a nice presentation.

I like this take on the classic lasagna, since it is so much simpler and less time - consuming to prepare. The fact that it is meatless cuts out a lot of the fat as well. I am trying to watch my sodium intake, so I like to use an organic pasta sauce with no salt added.

I made this last night substituting the spaghetti sauce with Alfredo sauce and it was delicious! Hubby said I could definitely make it again! But next time I'm going to add some canned chicken and mushrooms.

Pretty easy, but I will use the regular lasagna noodles next time instead of the no-boil kind they stuck together and I ended up just layering them with the cheese mixture and pouring the spaghetti sauce and the rest of the mozzerella cheese on top. Haven't tasted it yet, it's still in the oven. )

Made these as a quick alternative to the traditional lasagna. Hubby really liked them, which was a plus! However, we too thought it was a bit bland without some spices and meat/veggies. Had lots of filling leftover. But rollups were definitely full. Also gave leftovers to my mother who is on a very restrictive diet. She LOVED them. Will definitely make again with some tweeks.

Quick and easy, but it needs a little more seasoning. Next time I'll add salt, pepper and garlic.

Needed something easy and comfy for a rainy Friday night supper and this was IT Cooked my noodles and nuked a package of frozen chopped spinach let it cool and then squeezed it dry before adding to the Ricotta mixture I whipped up while the noodles cooled Next coarsely chopped about a half jar of mushrooms and stirred them into about a and a cups jarred Marinara in the bottom of a baking dish Browned links Sweet Italian Sausage and added that to the remaining Marinara and the remaining mushrooms Made my Lasagna Rollups an toped them with the Sausage mixture and popped into the oven for minutes at While that was baking I lightly chilled a nice bottle of Red Wine and made garlic bread When the buzzer went off I took them out of the oven and topped with a generous helping of shredded mozzarella and returned them toRead More the oven for more minutes O M G Best damn Lasagna dinner I ever made and in under one hour from start to on the table

You chilled red wine? Horrors!

Can you add a meat mixture with it, and if so how long do you cook it for ?

Yes, you could sprinkle some cooked ground beef on top of the ricotta mixture, then roll up and bake for the same amount of time, or a few minutes longer. The meat is already cooked, so it won't take any longer. Enjoy!

I don't use ricotta or cottage cheese, only mozzerela.

I make these stuffing the lasagna with my homemade meat balls, and homemade sauce.

Get nothing but raves when I make these.

What can you sub the ricotta cheese with if someone can't eat ricotta or cottage cheese?

Hey there. You can substitute with Farmers Cheese or Mascarpone Cheese.

I have used cottage cheese instead of ricotta for years

It says "if someone can't eat . . .cottage cheese" so your answer doesn't make sense!, catrolynwatter

Looks yummy !! Can't wait to try this recipe valentine's day with a great movie from Red Box

Kind of messy making them, but oooh so goood! Thanks

Can these be made, stored in the refrigerator and then cooked the next day?

Hello! Lasagna Rollups can made the day before, but we do not suggest putting the spaghetti sauce or mozzarella cheese on until they are ready to bake.

I have made these often. I "doctor" my marinara sauce, adding some minced garlic and a little heat spice, or best, make my own. And I often nuke, drain, squeeze out excess water spinach or wilt fresh and add it to cheese mixture. I never add meat, there is enough protein with cheese mixture and eggs.

I have made Lasagna Roll Ups before and I can tell you, it's so much easier to serve this way than cutting squares.

"Where's the beef?" IMO it's not lasagna w/o some ground been and bulk Italian sausage in the filling. I'll probably double-grind for this recipe.

This was found under Vegan recipes, which means it should not contain eggs, and cheese, but it does, so this is not vegan, might want to move it to another section...

It's Vegatarian not Vegan.

I made these a few months ago then saw it on Mr. Food about a week later. I thought I came up with the idea. my family loved them.

These freeze well. Made a large batch and froze them. Took them out a day ahead to thaw and cooked the day of party. Big hit.

Made these in a metal pan and put on BBQ grill, covered pan with foil. turned out great.

This looks like a great recipe. In the summer I use the microwave because it uses less power and doesn't put out as much heat as conventional ovens. How long should I cook this in a Microwave? Thanks

Very easy to make..smells great in the oven cannot wait to get them out of the oven and try them!!!

Wow! This is a very good recipe! I used Prego's italian sasuage and garlic spaghetti sauce to give it some meat flavoring besides adding some meat to the dish. I also could only use 10 lasagna noodles successfully, but we gobbled it up. VERY GOOD> :)

Super easy and very good. Will make again.

Wow, so easy and delicious! Have never tried to make Lasagna before, cause thought it to much work and didn't think it would turn out very good. For my first try, it was outstanding. Thank you for this wonderful recipe.

It would be helpful to know the nutritional values (sodium, etc.) on these recipes.

Very good I love it and so does my family

Great been making them for years 1/4 cup of cheese works good

Too bad the recipe doesn't have a measurement for how much cheese goes on the noodles. I had more noodles than cheese the first try. But it is a good recipe. Thanks CR

When I make this, I cut each roll in half, an cook them cut-side down in the pan. It makes for a really pretty presentation, and you can get a lot more in a pan. I also add meat. Yummy recipe!

I made these and they were very good. I added meat to mine, and stirred the cheese mixture in to the meat before placing on the noodles. My sister even liked them and she doesnt like lasagna. My daughter and her friend ate 7-8 between them in 1 night. will be making these again.

Great idea, why didn't I think of that....

this one sounds really good..........................hmmmmmmmmmmmmm

These are great, I put or or two rolls in individual serving terra cotta (depending on who's eating). They bake a little quicker since they are in smaller containers, and make a nice personalized touch to dinner. Just wonderful!

This is a GREAT recipe for lasagna ! It's easy to make, and even easier to serve ! Also great reheated if you don't finish it the first time. I did add a dash of garlic pepper to the cheese, and next time I will add some meat to the sauce, but those are just personal preferences.

I loved making this so much I have done it 3 times already. It is a big hit with my family and friends. Excellent pot luck dish as it feeds many.

Disappointing--made half the recipe. Not enough sauce, thugh I added onion, green pepper & 1/2 lb hamburger. Very bland. Lots of leftovers. Topping was good, though.

Seemed a little bland next time I will use a meat flavored and maybe a few extra spices. But on a whole very good and easy.

I make my own manicotti crepes. 2 cups flour. 1 cup water, 1 cup milk, dash of nutmeg. Mix all together. Heat up skillet and pour batter in & cook till batter is not wet. Do not brown. Flip over to cook top briefly. Cool and stack. Crepes can be frozen too. Wrap in wax paper, place in plastic bag. Will keep about 2 months. Very easy. Very delicious & light to digest.

for even lighter roll-ups I make crepes, so easy to do, 1cup original Bisquick mix 3/4 cup milk, 2 eggs, pour 2 or 3 tablespoons into a hot skillet, rotate skillet untll batter covers bottom, cook until golden, Gently loosen edge with spatula, turn and cook other side until golden, stack crepes, with waxed paper between, as remove from skillet, keep crepes covered to prevent drying out, spoon filing onto crepes, roll up, Place seam side down, bake as recipe above


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