clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Make some individual sized meaty and cheesy lasagna roll ups. A fun twist on the classic with enough to serve a crowd.

Lasagna Roll Ups

  • Author: The Cooking Jar
  • Total Time: 1 hour
  • Yield: 12 roll ups 1x


Lasagna roll ups has all the flavors of a classic lasagna served in delicious individual-sized portions that are quicker and easier to make.


Units Scale
  • 12 lasagna noodles, cooked al dente


  • 1 lb. ground beef
  • 1/2 lb. ground Italian sausage
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (24 oz.) jar marinara sauce
  • 1 (15 oz.) can stewed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 beef bouillon cube
  • 2 tablespoons sugar
  • Salt and pepper to taste


  • 15 oz. ricotta cheese
  • 1 large egg, beaten
  • 2 1/2 cups mozzarella cheese, shredded and divided
  • 1 cup Parmesan cheese, shredded and divided
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste


  1. Over medium-high heat in a Dutch oven, brown the beef and Italian sausage until cooked, breaking up any clumps. Drain any fat, remove meat and set it aside.
  2. In the same pot, saute onions and garlic in some oil until soft, about one minute. Add meat back into the pot.
  3. Pour in marinara sauce and add stewed tomatoes, seasonings, crumbled beef bouillon cube, sugar, salt and pepper to taste. Stir to combine and break up the stewed tomatoes. Lower heat to medium-low and simmer. 
  4. Mix ricotta cheese, egg, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, parsley and salt and pepper to taste in a large mixing bowl.
  5. Make your roll ups by evenly spreading 1/4 cup of the cheese mixture from end to end of each cooked lasagna noodle.
  6. Top with 2 tablespoons of the meat sauce spread evenly onto each lasagna noodle. Roll each noodle up gently taking care not to apply too much pressure so you don’t squeeze out the filling.
  7. Spread 2 cups of meat sauce in an even layer in a baking pan and gently arrange roll ups, seam side down. Cover each noodle with remaining meat sauce, about 1 tablespoon per noodle.
  8. Top noodles with the remaining 1 1/2 cups of mozzarella cheese and 1/2 cup of Parmesan cheese and bake at 350°F for 30 minutes.
  9. Dish and serve hot with sides like homemade garlic bread or garlic knots.
  10. Enjoy!


  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 20 mins
  • Cook Time: 40 mins