An easy way to serve lasagna! These Lasagna Rollups have beef, sausage and 3 cheeses. Use your favorite jarred spaghetti sauce to keep it quick.
Homemade lasagna is a traditional recipe that is often served to guests and at holiday dinners. You can make lasagna from scratch or you can use make an easy lasagna, but no matter which you choose, sometimes getting nice, clean slices to serve can be tricky.
Today we’re fixing that problem! I took our easy lasagna recipe and turned it into lasagna rollups that are perfectly easy to serve right when they come out of the oven. No waiting and the same savory flavor that you know and love.
Why you’ll love this recipe:
- Two meats and three cheeses give a unique, full flavor profile.
- Use your favorite jarred sauce as a shortcut.
- Easy to serve to guests. No cutting lasagna noodles!
- Freezer friendly so it’s great for a make ahead meal.
Tips for Making Lasagna Rollups
- Cook the lasagna noodles to al dente. Don’t overcook them so they are mushy. Cook them until they are pliable and able to be rolled. They’ll continue to cook in the oven.
- Use your favorite jarred sauce. Or you can make a homemade spaghetti sauce. The choice is yours and it simply depends on how much time you have. I love a good homemade lasagna sauce (or our traditional spaghetti sauce) but if you need store bought, Rao’s is the best.
- Use ricotta cheese. Or cottage cheese. Growing up, I always had lasagna with cottage cheese. I didn’t really eat any ricotta because I didn’t love the texture, so we used cottage cheese. Now that I’m older, I can handle ricotta in lasagna. You can use either cottage cheese OR ricotta in this recipe. Use the same amount for either cheese you choose.
- Make 12 rollups in a 9×13 baking pan. This recipe makes 12 rollups. It’s a little messy to roll up the lasagna rolls, so prepare them on a baking sheet so you have an easier cleanup. Make sure you divide the ingredients equally so you don’t run out of the filling or the sauce.
- Cover the lasagna with foil during baking. Some recipes may not require that you cover the lasagna while it bakes. However, we find the foil prevents the rollups from drying out and helps them to cook evenly. Cover the pan with a single layer of aluminum foil and bake covered for all but 10 minutes of the baking time.
- Broil the rollups for the last 3-5 minutes to get a golden brown top. This is optional, but I like to broil my rollups for the last 3-5 minutes so the cheese gets bubbly and browned. Watch closely if you do this!
**Pro Tip: Spray one side of the foil with cooking spray, then lay that side down on top of the lasagna and press the edges to seal. The spray helps the cheese not stick to the foil!**
Can you make lasagna rollups in advance? Yes! You can freeze this both before and/or after you cook it. Either way works! Here are a few tips:
- Use a disposable aluminum pan to make your lasagna rollups in. Then you can easily wrap it and freeze it.
- If you are baking the rollups before freezing, make sure you allow them to cool completely before wrapping.
- Wrap the lasagna twice in plastic wrap and once in foil.
- Remove it from the freezer and place it in the fridge the day before you want to bake it. This will help it bake more quickly in the oven. Bake as the recipe suggests.
- Freeze for up to 3 months.
**If the lasagna was previously baked, you won’t need to bake it as long. Start at 30 minutes covered, then uncover and bake until heated through and bubbly on the edges.
Our Favorite Lasagna Rollups
- 12 lasagna noodles
- ½ pound ground beef
- ½ pound sweet Italian sausage
- ¼ cup diced onion
- 1 teaspoon minced garlic
- 32 ounces spaghetti sauce Rao’s*
- 15 ounces ricotta cheese or cottage cheese
- 3 cups shredded mozzarella cheese divided
- 2 large eggs
- 3/4 cup grated Parmesan cheese
- 2 teaspoons dried parsley or 4 tablespoons freshly snipped
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Prepare the noodles:
- Cook the lasagna noodles according to the package instructions.
Make the sauce:
- Set aside ¾ cup of plain sauce to spread on the bottom of the pan.
- In a large skillet over medium heat brown the ground beef, sausage and onion together. Drain off and discard any fat.
- Add the minced garlic and remaining spaghetti sauce. Simmer for 5 minutes.
Make the cheese filling:
- In a large bowl, mix together the ricotta, 1 1/2 cups of the mozzarella cheese, eggs, Parmesan cheese, parsley, salt and ground black pepper. Mix well.
Assemble the lasagna rollups:
- Spray a 9×13 baking pan with cooking spray.
- Spread the reserved ¾ cup spaghetti sauce on the bottom of the baking pan.
- Lay out the lasagna sheets on a cookie sheet.
- Spread each sheet with cheese mixture (Use about ¼ cup for each noodle).
- Then spread about 2 tablespoons of meat sauce down the center of the noodle on top of the cheese. (If you’d like, you can skip this step and just put all of the sauce on top.)
- Then roll up the lasagna sheets with the cheese inside.
- Place the rolls seam down in the prepared pan.
- Pour the remaining sauce evenly over the rolls.
- Sprinkle the remaining 1 ½ cups mozzarella cheese over the rolls.
- Spray a piece of aluminum foil with cooking spray. Cover the baking pan with the foil, sprayed side down.
- Bake at 350º Fahrenheit for 40 minutes, then uncover the pan and bake for an additional 10 minutes. I like to broil my rollups for the last 3-5 minutes so they get browned on top. Watch them closely if you do this!