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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.
Craving more creamy pasta? Our Chicken Tortellini Alfredo is just as rich and satisfying.
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.
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.
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.
If you’re in the mood for a hearty classic, don’t miss our traditional Meat Lasagna.
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Lasagna roll-ups
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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
- ⅛ 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.
- 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.
- Brown the sausage in a large skillet over medium-high heat, breaking it into fine crumbles. Let cool slightly.
- 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.
- Spread 1½ cups of marinara sauce in the bottom of the roasting pan (or divide between the smaller pans).
- 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.
- Repeat with remaining noodles, then spoon the rest of the marinara sauce over the top.
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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