Lasagna Rolls: A Delicious & Elegant Twist on a Beloved Classic!

Say goodbye to messy, collapsing lasagna slices and hello to perfectly portioned, utterly delicious Lasagna Rolls! This ingenious take on a beloved Italian-American classic delivers all the rich, cheesy, meaty flavors you crave, but in elegant, individual spirals that are easy to serve and even easier to enjoy. It’s a fantastic dish for weeknight dinners, impressive enough for guests, and makes for delightful leftovers.

This recipe streamlines the lasagna experience by spreading a savory ricotta and meat filling onto individual noodles, rolling them up, and then baking them in a rich tomato sauce until bubbly and golden. The combination of tender noodles, a hearty mix of seasoned ground beef and sausage, creamy ricotta, and generous layers of melted mozzarella promises a comforting and deeply satisfying meal that’s sure to become a new family favorite.

Ingredients:

10 lasagna noodles (standard, oven-ready or traditional)
1 lb (450g) lean ground beef
1 roll (approx. 1 lb / 450g) Italian sausage (mild or hot, casing removed if applicable)
1 medium onion, diced
¾ container (approx. 12-15 oz / 340-425g) ricotta cheese (part-skim or whole milk)
1 large bag (approx. 16 oz / 450g) shredded mozzarella cheese, divided
2 cans (approx. 24-28 oz each) your favorite pasta sauce (marinara, tomato, or basil)
For Seasoning the Ricotta & Meat Mix:
- 1-2 teaspoons Italian seasoning
- ½ teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional, for a little kick)
- Salt, to taste (be mindful of sausage seasoning)

Equipment:

Large pot (for boiling lasagna noodles)
Large skillet or Dutch oven (for cooking meat and onions)
Large mixing bowl
Colander
9×13 inch (23×33 cm) baking dish or casserole dish
Spatula or large spoon
Tongs
Grater (if shredding your own mozzarella)

Instructions:

Preheat Oven & Prepare Dish: Preheat your oven to 425°F (220°C). Lightly grease a 9×13 inch baking dish. Pour about ½ cup to 1 cup of one can of your pasta sauce into the bottom of the prepared baking dish, spreading it evenly. This will prevent the rolls from sticking and provide a moist base.
Cook Noodles: Bring a large pot of generously salted water to a rolling boil. Add the lasagna noodles and cook according to package instructions until al dente (tender but still firm). If using oven-ready noodles, you may skip this step if the package allows. Once cooked, drain the noodles well and lay them out individually on a clean surface (like parchment paper or a cutting board) to prevent sticking while you prepare the filling.
Brown Meats & Onions: While the noodles cook, heat a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the ground beef and sausage (if using sausage, break it up as it cooks). Brown the meats completely, stirring occasionally and breaking them into small crumbles. Once fully cooked, drain off any excess grease thoroughly.
Prepare Ricotta & Meat Filling: In a large mixing bowl, combine the drained cooked meat and onions with the ¾ container of ricotta cheese. Add your chosen seasonings: Italian seasoning, garlic powder (or minced fresh garlic added with onions), black pepper, and optional red pepper flakes. Mix well to ensure everything is evenly incorporated. Taste and adjust salt if needed, remembering that sausage and sauce can add sodium. Stir in about 1 cup of the shredded mozzarella cheese into this mixture.
Assemble Lasagna Rolls: Take one cooked lasagna noodle and lay it flat. Spread a generous, even layer of the ricotta and meat mixture over the entire surface of the noodle. Sprinkle a small amount of additional shredded mozzarella cheese over the filling. Carefully begin to roll up the noodle from one short end, forming a spiral. Don’t roll it too tightly; leave a little give for expansion.
Arrange Rolls in Pan: Place the rolled lasagna noodle, seam-side down, into the prepared baking dish with the sauce on the bottom. Repeat the filling and rolling process with the remaining noodles, arranging them snugly in the dish. You should be able to fit all 10 rolls in a 9×13 inch pan.
Top with Sauce & Cheese: Pour the remaining pasta sauce (from the second can) evenly over the top of the lasagna rolls, ensuring they are well covered. Finish by sprinkling a generous amount of the remaining shredded mozzarella cheese over the entire top of the casserole.
Bake: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is hot and simmering.
Rest & Serve: Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the rolls to set slightly and prevents the sauce from being too watery when serving. Garnish with fresh basil or parsley if desired. Serve warm, with garlic bread on the side!

Tips for Success:

Don’t Overcook Noodles: Cook the lasagna noodles just until al dente. They will soften further in the oven. Overcooked noodles will be difficult to roll and can tear.
Season Generously: Don’t be shy with the seasonings for your meat and ricotta mix. This is where a lot of the flavor comes from!
Draining Fat: Thoroughly draining the fat from the cooked ground beef and sausage is important to prevent a greasy casserole.
Not Too Tight: Rolling the noodles too tightly can make the rolls dense. A medium-firm roll is perfect for allowing the cheese to melt and the sauce to permeate.
Cover if Needed: If the cheese on top is browning too quickly, you can loosely cover the dish with aluminum foil for the last 10 minutes of baking.
Make Ahead: Lasagna rolls are excellent for meal prep! You can assemble the entire casserole (up to the point of baking) a day in advance, cover it tightly, and store it in the refrigerator. Add about 10-15 minutes to the baking time if baking from cold.
Customization:
- Vegetarian: Omit the meat and add sautéed spinach, mushrooms, or roasted vegetables to the ricotta mixture.
- Different Cheeses: Experiment with Parmesan, provolone, or a touch of Asiago in the cheese layers.
- Extra Veggies: You could mix finely diced zucchini or bell peppers into the meat mixture for added nutrition.

Serving Suggestions:

Your Lasagna Rolls are a complete and satisfying meal on their own, but pairing them with:

Garlic Bread: As you mentioned, this is the classic perfect accompaniment for soaking up all that delicious sauce.
A Simple Green Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the rolls.
Steamed or Roasted Vegetables: Such as broccoli, green beans, or a medley of colorful roasted veggies.

Enjoy your fantastic Lasagna Rolls – enough for a generous family meal tonight, and delightful leftovers for tomorrow!