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A stuffed lasagna roll on a dinner plate with a salad.
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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.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: dinner, Main Course
Cuisine: American/Italian
Servings: 12 rolls
Author: Pat Nyswonger

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 13x18-inch roasting pan (or two 9x9-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 13x18-inch roasting pan fits all 12 rolls with space to bake evenly. Two 9x9-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
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