Lasagna Roll-Ups
Lasagna roll-ups turn the usual layers into individual spirals: each cooked noodle is spread with a spinach and three-cheese filling, rolled up and baked seam side down in marinara. They are easier to portion than a sliced lasagna, need no resting time to hold their shape, and freeze well one or two at a time.
By Luca Ferraro
Published
- Prep Time
- 25 mins
- Cook Time
- 50 mins
- Rest
- 5 mins
- Total Time
- 1 hr 20 mins
- Servings
- 12 roll-ups
How do you make Lasagna Roll-Ups?
Boil 12 lasagna noodles until al dente. Mix 425 g ricotta, 280 g thawed and squeezed spinach, 115 g mozzarella, parmesan, an egg and garlic. Spread about 1/4 cup filling on each noodle, roll up and set seam side down on 500 ml marinara in a 23 x 33 cm dish. Top with sauce and mozzarella and bake at 190°C (375°F), covered for 20 minutes, then uncovered for 10-15 minutes.
- Total time
- 1 hr 20 mins
- Calories
- 555 per serving
- Protein
- 31 g
- Yield
- 12 roll-ups
- Difficulty
- Easy
- Method
- Baking
Ingredients
Roll-ups
Filling
Sauce and topping
Equipment
23 x 33 cm (9 x 13 in) baking dish · Large pot · Mixing bowl · Clean kitchen towel · Aluminum foil
Quick Directions
Boil the noodles
Cook the noodles in a large pot of well-salted boiling water until al dente, following the package time.
Make the filling
Wrap the thawed spinach in a clean kitchen towel and twist hard over the sink until no more liquid comes out.
Sauce the dish
Spread about 500 ml (2 cups) of the marinara over the bottom of the baking dish.
Fill and roll
Spread about 60 ml (1/4 cup) of filling over each noodle, leaving 2 cm bare at one short end.
Top and bake
Spoon the remaining marinara over the rolls and scatter over the remaining mozzarella.
Serve
Rest for 5 minutes, then scatter over torn basil and serve 2 roll-ups per person with sauce from the dish.
Step-by-Step Instructions
Follow these detailed steps to make the perfect lasagna roll-ups.
Boil the noodles
Cook the noodles in a large pot of well-salted boiling water until al dente, following the package time. Drain, rinse with cool water and lay them flat in a single layer on an oiled baking sheet or clean towel. Heat the oven to 190°C (375°F).
Make the filling
Wrap the thawed spinach in a clean kitchen towel and twist hard over the sink until no more liquid comes out. In a mixing bowl, combine the spinach, ricotta, 115 g mozzarella, parmesan, egg, garlic, Italian seasoning, salt and pepper.
Sauce the dish
Spread about 500 ml (2 cups) of the marinara over the bottom of the baking dish.
Fill and roll
Spread about 60 ml (1/4 cup) of filling over each noodle, leaving 2 cm bare at one short end. Roll up from the filled end towards the bare end and place each roll seam side down in the dish. The rolls should fit snugly in 3 rows of 4.
Top and bake
Spoon the remaining marinara over the rolls and scatter over the remaining mozzarella. Cover with foil and bake for 20 minutes, then uncover and bake for 10-15 minutes more, until the cheese is melted and the sauce bubbles. The filling should reach 74°C (165°F) in the centre of a roll.
Serve
Rest for 5 minutes, then scatter over torn basil and serve 2 roll-ups per person with sauce from the dish.
Recipe Tips
- Cook the noodles fully to al dente. Undercooked noodles crack when you roll them, and the short baking time won't soften them further.
- Leaving a bare strip at the end of each noodle stops the filling squeezing out as you roll.
- For a fully vegetarian dish, use a vegetarian hard cheese in place of traditional parmesan, which is made with animal rennet.
Variations
- Meat sauce: brown 450 g lean ground beef or Italian sausage until it reaches 71°C (160°F) and stir it into the marinara.
- Chicken: add 250 g shredded cooked chicken to the filling.
- White sauce roll-ups: replace the marinara with 750 ml of alfredo or béchamel sauce.
Nutrition (per serving)
| Calories | 555 |
|---|---|
| Protein | 31 g |
| Carbs | 52 g |
| Fat | 24 g |
| Saturated fat | 13 g |
| Fibre | 5.3 g |
| Sugar | 8.3 g |
| Sodium | 1110 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours for up to 4 days.
- Freezer
- Freeze baked or unbaked roll-ups in a single layer with sauce, then wrap tightly or transfer to freezer bags, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered at 180°C (350°F) for 20-25 minutes, or microwave 2 roll-ups covered for 2-3 minutes, until hot to 74°C (165°F) in the centre.
Lasagna Roll-Ups FAQs
How do you keep lasagna noodles from tearing when rolling?
Cook them to al dente rather than undercooking, rinse with cool water, and lay them flat on an oiled tray so they don't stick together. Cook a couple of extra noodles in case some tear.
Can you make lasagna roll-ups ahead of time?
Yes. Assemble them in the dish with sauce, cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10 minutes to the covered time, until the filling reaches 74°C (165°F).
Can you freeze lasagna roll-ups?
Yes. Freeze them baked or unbaked for up to 3 months. Freezing them in a single layer first, then bagging them, lets you take out one or two at a time.
How long do you bake lasagna roll-ups?
About 30-35 minutes at 190°C (375°F): 20 minutes covered with foil, then 10-15 minutes uncovered until the cheese melts and the sauce bubbles.
Can I use no-boil noodles for lasagna roll-ups?
Not easily. No-boil sheets are too short and too stiff to roll when dry. Regular noodles boiled until al dente are flexible and roll without cracking.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
