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2 lasagna roll ups in a bowl
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4.44 from 16 votes

Lasagna Roll-Ups

Incredibly delicious Lasagna Roll-Ups that are totally delicious and a true comforting dish presented in a fun new way. Take the guesswork out of portion control.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: italian food, lasagna, lasagna roll ups
Servings: 12
Calories: 383kcal


Meat Sauce

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 28 ounce diced tomatoes 1 can
  • 14.5 ounce tomato sauce 1 can


  • 10 ounce frozen spinach thawed and squeezed well (1 pkg)
  • 2 cups ricotta cheese
  • 1 1/2 cups mozzarella cheese shredded


  • Cook noodles: Cook lasagna noodles according to package instructions. Drain and set aside.
  • Make sauce: In a large sauce pan, heat olive oil over medium heat. Add the ground beef and using a spoon, break the meat into small pieces. Cook until the beef is no longer pink, should take about 5 minutes. Add the onion, garlic, oregano, basil, salt and pepper and cook another 5 minutes until the onion is translucent. 
  • Add diced tomatoes, tomato sauce and stir. Bring to a boil then lower heat and simmer for 30 minutes, stirring occasionally.
  • Prepare spinach/cheese filling: In a medium sized bowl add the spinach, ricotta cheese, mozzarella cheese and stir to combine. Set aside.
  • Prepare oven: Preheat oven to 375 F degrees.
  • Assemble lasagna roll-ups: Spread a couple ladles of the sauce over the bottom of a baking dish. Lay out lasagna noodles, make sure they are dry. Spread about 2 to 3 tbsp of the spinach/cheese mixture and 1 or 2 tbsp of the meat mixture over each lasagna noodle, and roll it up. Make sure you divide the spinach/cheese mixture evenly over the 12 noodles. Place each roll seam side down over the sauce. Repeat with remaining noodles. 
  • Ladle remaining sauce over the lasagna rolls, then sprinkle with the 2 cups of mozzarella cheese.
  • Bake: Cover the lasagna dish with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 10 minutes
  • Top with fresh basil or parsley if preferred, then serve while warm.



  1. Leftovers: Cool the lasagna first, then cover the casserole dish with aluminum foil or if it’s cooled completely you can use plastic wrap and store it in the refrigerator for 3 to 5 days.
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1roll | Calories: 383kcal | Carbohydrates: 30g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 606mg | Potassium: 594mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3400IU | Vitamin C: 11.1mg | Calcium: 322mg | Iron: 3mg