Cheese Lasagna Roll Ups are a simple and comforting twist on classic lasagna, featuring tender lasagna noodles rolled around a creamy cheese filling and baked until bubbly and golden.
This recipe delivers all the familiar flavors of traditional lasagna in a more approachable, portion friendly format. Perfect for weeknight dinners or make ahead meals, these roll ups are as practical as they are satisfying especially when topped with this easy white sauce!
Use my Cheesy Béchamel Sauce recipe, my Mom's Sunday Sauce or Ground Beef Ragù for these lasagna roll ups or try one of my other baked pasta dishes like Baked Ziti, or Cheesy Baked Spaghetti
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love this recipe not only because it's easy to make but because:
- easier to assemble than traditional lasagna
- creamy, cheesy filling in every bite
- perfect for portion control and serving
- family friendly and kid approved
- great for make ahead and freezer meals
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Ingredients
Simple to make these easy lasagna rolls are made with ricotta cheese, cooked lasagna noodles, spinach, parmesan cheese, shredded mozzarella, egg, olive oil, béchamel sauce, parsley, salt and pepper.
For exact measurement details and directions see recipe card...
How to Make Cheese Lasagna Roll Ups
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Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
Press into patties on the tray
Place into oven at 350 fahrenheit
Press into patties on the tray
Place into oven at 350 fahrenheit
Storage:
These lasagna rolls store well in the refrigerator for up to 4 days.
You can also freeze leftover lasagna roll ups for consumption later. Remember to place leftovers in an airtight container. When you are ready to enjoy, remove them from the freezer and thaw out overnight for best results.
You may want to make a little more bechamel sauce to drizzle on top while reheating to prevent drying.
To reheat, place in a microwave safe dish and reheat in the microwave to your preferred temperature.
Top Tips
Cook lasagna noodles just until al dente to prevent tearing.
Lay noodles flat and dry slightly before filling
Don't overfill. This helps the rolls stay neat
Cover with foil during baking, then uncover to brown
Let rest briefly before serving for clean portions
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Cottage cheese - instead of using ricotta, use cottage cheese, blended smooth if preferred
- Types of Cheeses to use - substitute provolone or pizza cheese in place of mozzarella
- Sauce - use tomato sauce, Sunday sauce or a mixture of sauces
- Pasta - use gluten free pasta sheets
- Red Pepper - add red pepper flakes for a spicy version
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Cover lasagna with foil during baking. Uncover during the last 5-10 minutes of cooking if you want a golden crust.
Bake lasagna at 350°F or 176°C
Other Recipes to Try!
Looking for other recipes like this? Try these:
Recipe Details
Lasagna Roll Ups with a Creamy Béchamel Sauce
https://easyhomemaderecipes.caIngredients
- 8½ oz lasagna noodles 12 lasagna noodles
- ½ tsp salt for pasta water
- 17 oz ricotta
- 1 cup spinach cooked, chopped and drained
- 1 cup mozzarella shredded, divided in two equal parts
- ¼ tsp salt
- 3 sprigs fresh parsley chopped or 1 tbsp dried parsley
- ¼ cup gran padano parmesan cheese or romano cheese
- 2 medium eggs
- ground pepper to taste
- ½ cup vegetable broth or water
- 2 tbsp olive oil
- 2 cups béchamel sauce store bought or home made
- 1 cup milk just in case your béchamel sauce is too thick
Instructions
- Heat up your béchamel sauce and thin it out if necessary.2 cups béchamel sauce, 1 cup milk
- Bring water to boil in a large stock pot and cook the lasagna noodles al dente. Remember to add salt to pasta water.8½ oz lasagna noodles, ½ tsp salt
- Once cooked, remove from water using tongs and place in a bowl with cold water laying them as flat as possible without bending.
- Preheat oven to 350℉. In a small bowl mix ricotta, drained and squeezed spinach, half of mozzarella, salt, parsley, parmesan cheese, eggs and ground pepper.17 oz ricotta, 1 cup spinach, ¼ tsp salt, 3 sprigs fresh parsley, ¼ cup gran padano parmesan cheese, 2 medium eggs, ground pepper, 0.5 cup mozzarella
- Prepare a baking dish with broth a scoop or two of bechamel sauce and the olive oil. Mix together and spread to the edges of baking dish.½ cup vegetable broth, 2 tbsp olive oil
- Grab one lasagna noodle and dry it on both sides. Lay it flat and spread the ricotta mixture in the middle, roll up the bundles and lay in the baking sheet with the noodle seem laying down.
- Repeat until all the noodles and filling have been used. Top the lasagna roll ups with béchamel sauce and more mozzarella. If you have sauce leftover, save it to use when serving.0.5 cup mozzarella
- Bake for 30 minutes covered. Bake another 5 minutes uncovered if you want a golden crust. Remove from oven and let rest for 15 minutes before serving. Top with more béchamel sauce if there is any leftover.
Notes
Top Tips
Cook lasagna noodles just until al dente to prevent tearing. Lay noodles flat and dry slightly before filling Don't overfill. This helps the rolls stay neat Cover with foil during baking, then uncover to brown, optional Let rest briefly before serving for clean portionsNutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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