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Lasagna roll ups are saucy, cheesy, and packed with flavor in every spiral. Each noodle rolls around a rich sausage and spinach filling, then bakes up with saucy edges and golden, cheesy tops. Traditional lasagna can bake up uneven and fall apart on the plate. These roll ups stay structured, bake evenly, and lift out in tidy, sauced spirals.

A stuffed lasagna roll-up on a plate with a salad.
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Here’s Why These Lasagna Roll Ups Work

Make-ahead baked pasta: These lasagna roll ups can be assembled ahead of time and chilled until you’re ready to bake. This recipe is great for a crowd or a weekend prep session.

Creamy and cheesy: A mix of part-skim ricotta, cream cheese, and mozzarella keeps the filling rich and smooth without the weight of a traditional full-fat baked pasta.

Individually portioned: Each rolled noodle makes a tidy, ready-to-serve lasagna rolls. They are easy to plate, freeze, or pack up for leftovers.

Better texture: Unlike stacked lasagna, every roll has saucy edges and cheesy tops. No soggy middle layers or dry corners.

A baking dish filled with Lasagna spirals and a cloth in the background.

Recipe Tips

Oil the noodles: A drizzle of olive oil keeps them from sticking and drying out as you work.

Break up the sausage: Crumbling the sausage into small bits as it cooks helps the filling spread evenly and roll up smoothly without bulging or tearing the noodles.

Don’t skip the foil: It traps steam so the rolls heat evenly before finishing uncovered for a bubbly top.

Choose your pan: A large roasting pan (13×18-inch) gives the rolls enough space to sit flat without crowding, which helps them cook evenly and soak up sauce. If you don’t have one, two 9×9-inch pans work just fine. Just divide the sauce and rolls evenly between them

Cook a few extra noodles: Breakage happens, especially with wide noodles like lasagna. Cooking a few extras means you won’t be stuck mid-assembly with torn pieces and no backup.

Want something different for pasta night? Try my lobster ravioli, it’s rich, seafood-filled, and just as satisfying.

Stuffed lasagna noodles rolled into spirals being lifted with a spatula.

Spinach and Sausage Lasagna Rolls

Lasagna roll ups give you everything you love about classic lasagna, minus the soggy middles and sliding stacks. They’re comforting, satisfying, and built for sharing (or freezing for later). Once you try them this way, flat lasagna might start feeling like a thing of the past.

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A stuffed lasagna roll on a dinner plate with a salad.
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
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Lasagna roll-ups

Lasagna roll ups are filled with a creamy mix of sausage, spinach, ricotta, and mozzarella, then rolled in noodles, topped with marinara, and baked until bubbly. Easier to portion and assemble than traditional meat lasagna, and just as satisfying.

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Servings: 12 rolls
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Ingredients 

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound ground sausage
  • 2 large eggs, lightly beaten
  • 1 (10 ounce) package frozen chopped spinach, squeezed dry
  • 8 ounces cream cheese, softened
  • 8 ounces ricotta cheese, room temperature
  • 2-½ cups shredded Mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • teaspoon ground nutmeg
  • 1 (24 ounce) jar marinara sauce, homemade or store bought

Instructions 

  • Line 2 baking sheets with parchment paper and set aside. Coat a 13×18-inch roasting pan (or two 9×9-inch baking dishes) with oil spray and set aside.
  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8 minutes, or until al dente.
    While the noodles cook, heat the oven to 375°F.
    Lasagna noodles in a pot of hot water.
  • Drain and rinse the noodles with cold water. Drizzle with 2 tablespoons of olive oil to prevent sticking. Separate and lay them out flat on the prepared baking sheets. Cover loosely with plastic wrap and reserve.
    Cooked lasagna noodles on trays and covered with plastic wrap.
  • Brown the sausage in a large skillet over medium-high heat, breaking it into fine crumbles. Let cool slightly.
    Ground pork cooked in a skillet.
  • In a large bowl, mix the eggs, spinach, cream cheese, ricotta, 2 cups of mozzarella, ½ cup of Parmesan, salt, pepper, and nutmeg. Stir in the cooled sausage.
    Stirring the cheese and spinach filling mixture.
  • Spread 1½ cups of marinara sauce in the bottom of the roasting pan (or divide between the smaller pans).
    Adding marinara sauce to a baking dish.
  • Working with one noodle at a time, lay it flat on an oiled plate and spread with ½ cup of filling. Roll gently from one end and place seam-side down in the sauce.
    Spreading a filling over a lasagna pasta sheet and rolling it up into a pinwheel.
  • Repeat with remaining noodles, then spoon the rest of the marinara sauce over the top.
    Spooning sauce on top of lasagna rolls.
  • Combine the remaining ½ cup mozzarella and ½ cup Parmesan in a small bowl. Sprinkle over the rolls. Cover the pan with foil (sprayed side down) and bake for 20 minutes.
    Adding shredded cheese on top of Lasagna roll-ups.
  • Uncover and continue baking for 10–15 minutes, until hot and bubbling around the edges. Let rest for 5 minutes before serving. Garnish with chopped basil if desired.

Notes

Toss noodles with oil: A quick drizzle after draining keeps them from sticking or drying out while you prep.
Crumble sausage finely: Smaller pieces spread evenly through the filling and help the rolls stay tight without tearing.
Cover with foil first: Trapping steam helps the roll ups cook evenly.  Uncover them at the end for a bubbly, browned finish.
About the pan size: A 13×18-inch roasting pan fits all 12 rolls with space to bake evenly. Two 9×9-inch pans also work. Just divide the sauce and rolls evenly.
Boil a few extra noodles: Wide noodles tear easily. Cooking 2–4 extras gives you insurance and keeps the process stress-free.

Nutrition

Serving: 1roll, Calories: 454kcal, Carbohydrates: 24g, Protein: 21g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 109mg, Sodium: 717mg, Potassium: 245mg, Fiber: 1g, Sugar: 2g, Vitamin A: 646IU, Vitamin C: 0.3mg, Calcium: 263mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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A lasagna roll up on a plate with a garden salad.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

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