These Super Easy and Cheesy Lasagna Rolls Are Literally The Best Thing Ever!

These lasagna rolls wrap a creamy ricotta, mozzarella, Parmesan, and spinach filling inside boiled lasagna noodles, then bake them in a rich, generous meat sauce until bubbly and golden. They make about 10 individual rolls, take roughly 1 hour 25 minutes total, and are genuinely one of the best make-ahead dinners you can prep in stages.

If you are interested in making super easy and delicious lasagna rolls, then you are in the right place!

This is probably the best lasagna rolls you will ever have. It is cheesy, it is just you can taste all the flavors in this! The garlic, the onion, the tomatoes, the cheeses. You can taste everything, and it is so good.

Why You Will Love These Lasagna Rolls

• It is Nice and Saucy! Nobody wants a dry lasagna roll! We are using plenty of meat sauce so every single bite is juicy and flavorful.
• It is Perfect for Meal Prep! This recipe makes about 10 rolls, but you do not have to bake them all at once. Bake a few for dinner and store the rest of the unbaked rolls in the refrigerator. When you need to make more, just pull them out, assemble, and bake!
• They are Just So Cute! Seriously, rolling up the noodles with that creamy spinach filling tucked inside makes for the perfect individual portions.

If you love a cheesy, saucy Italian-American bake like this one, you are also going to want to try my Rustic Sheet Pan Lasagna, a completely different, layerless take on the same comforting flavors.

What You Will Need

Special Equipment

• Large pot or Dutch oven, for the meat sauce
• Mixing bowls
• 9 by 13 inch baking dish
• Whisk
• Spatula

The Ingredients

• 10 lasagna noodles, boiled with a little olive oil to prevent sticking
• 1 tbsp olive oil
• 1 cup yellow or white onion, diced
• 2 tbsp minced garlic
• 2 lbs lean ground beef
• 2 (32 oz) jars marinara sauce
• 1/2 tsp ground black pepper
• 1/2 tsp crushed red pepper
• 1 to 2 tsp salt, adjust based on your marinara sauce
• 1 tsp Italian seasoning
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, plus extra for topping
• 3/4 cup grated parmesan cheese
• 1 large egg, lightly whisked
• 1 cup baby spinach, chopped
• Cooking spray

Let us Get Cooking!

1. Cook the Noodles

Boil the lasagna noodles according to the package instructions in salted water with a splash of olive oil so they do not stick. Drain and lay them flat so they do not stick together.

2. First, Let us Make It Nice and Saucy!

You are going to start off with a pot and a little olive oil over medium or medium high heat. Toss in your diced onion and minced garlic, and cook that for about three minutes until the onions are soft and the garlic is a beautiful golden brown.

Next, add in your ground beef. I use lean, lean ground beef for this. Chop it up into nice small pieces and cook until it is browned all over and reaches a safe internal temperature of 160°F (71°C), confirmed with a meat thermometer. Browned color alone is not a reliable way to tell ground beef is fully cooked.

3. Simmer the Sauce

Then, it is time for the marinara sauce. Add two whole 32 ounce jars because you want it nice and saucy, and nice and meaty. Stir that up really well.

To season it, add black pepper, crushed red pepper for a little kick, salt, Italian seasoning, garlic powder, and onion powder. Mix that up really good, pop the top on with a lid, and let it simmer for about 5 minutes. Once it starts simmering, give it a stir and set the pot to the side.

4. Time For The Cheesy Spinach Filling

Now you are going to start with the filling! In a medium mixing bowl, mix the ricotta cheese, 1 1/2 cups shredded mozzarella, and grated parmesan cheese together until it is really well combined.

Lightly whisk one large egg and add that right in, along with a cup of fresh chopped baby spinach. Mix all of that together really well until it is nice and creamy.

If you love a rich, cheesy baked pasta dish like this one, my Marry Me Chicken Pasta Bake has that same comforting, crowd-pleasing energy in a completely different format.

5. Let us Assemble and Roll!

Preheat your oven to 350°F (175°C). Take your cooked lasagna noodles. Spread a portion of your creamy filling evenly along the length of each cooked noodle, and then tuck one end and roll them nice and tight! You can gently pat the sides if the filling starts to kind of squeeze out as you are rolling them.

6. Assemble the Dish

Grab a 9 by 13 inch baking dish and spray it down with a little cooking spray. Spread a generous layer of meat sauce right at the bottom, then place your lasagna rolls on top with the seam pointing down.

7. Layer and Top

Now, top them with more meat sauce. Spoon it generously over the top of each roll. You do not want too much noodle and not enough meat, you know? Finally, do not be shy when it comes to putting the extra mozzarella cheese on there! Put it on top of each one nice and thick, in between the rolls, and on the sides as well.

8. Bake, Cool, and Serve

Bake it uncovered in the oven for 40 to 45 minutes at 350°F until the cheese gets a nice golden brown color on it and gets beautifully melted and bubbly. Let them cool for about 15 minutes before you cut into them so they hold their shape, and guys, I promise you, these taste just as good as they look! Enjoy!

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Super Easy and Cheesy Lasagna Rolls

Recipe by Sana Rei

0.0 from 0 votes

Course: Main CourseCuisine: Italian, AmericanDifficulty: Easy

Servings

10

rolls

Prep time

20

minutes

Cooking time

50

minutes

Calories

550

kcal

Total time

1

hour 

25

minutes

Cheesy, saucy, and packed with flavor! These super easy lasagna rolls are loaded with a rich meat sauce and a creamy spinach-ricotta filling.

Ingredients

• Equipment Needed:

• 9×13-inch baking dish

• Large pot or Dutch oven

• Mixing bowls

• Ingredients:

• 250g (10) lasagna noodles

• 15ml (1 tbsp) olive oil

• 150g (1 cup) yellow or white onion, diced

• 30g (2 tbsp) minced garlic

• 907g (2 lbs) lean ground beef

• 1814g (2 jars / 32 oz each) marinara sauce

• 1g (1/2 tsp) ground black pepper

• 1g (1/2 tsp) crushed red pepper

• 6 to 12g (1 to 2 tsp) salt

• 1g (1 tsp) Italian seasoning

• 6g (2 tsp) garlic powder

• 6g (2 tsp) onion powder

• 375g (1 1/2 cups) ricotta cheese

• 170g (1 1/2 cups) shredded mozzarella cheese, plus approximately 225g (2 cups) extra for topping

• 75g (3/4 cup) grated parmesan cheese

• 1 large egg (50g)

• 30g (1 cup) baby spinach, chopped

• Cooking spray, for greasing

Directions

• Boil the lasagna noodles in water with a splash of olive oil until al dente. Drain and lay flat.
• Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish with cooking spray.
• In a large pot over medium-high heat, add the olive oil, diced onion, and minced garlic. Saute for 3 minutes until onions are soft and garlic is golden brown.
• Add the ground beef, breaking it into small pieces. Cook until fully browned and the internal temperature reaches 160°F (71°C), confirmed with a meat thermometer.
• Stir in both jars of marinara sauce, black pepper, crushed red pepper, salt, Italian seasoning, garlic powder, and onion powder. Cover and simmer for 5 minutes. Remove from heat.
• In a mixing bowl, combine the ricotta, mozzarella, and parmesan cheese. Add the lightly whisked egg and chopped spinach, mixing until creamy.
• Spread the cheese filling evenly down the center of each noodle. Tuck one end and roll tightly.
• Spread a generous layer of meat sauce on the bottom of the prepared baking dish.
• Arrange the lasagna rolls seam-side down in the dish. Spoon the remaining meat sauce heavily over the top of the rolls.
• Sprinkle the extra mozzarella cheese generously over the rolls, making sure to get it in between and on the sides.
• Bake for 40 to 45 minutes until the cheese is melted and golden brown.
• Let cool for 15 minutes before serving so the filling sets.

Notes

• Storage and Make-Ahead: This recipe makes about 10 rolls, but you do not have to bake them all at once. Assemble the leftover unbaked rolls, store in an airtight container in the fridge for a couple of days, then bake with sauce and cheese when ready.
• Do Not Skimp on the Sauce: A full 64 ounces of marinara sauce keeps these rolls saucy and prevents the noodles from drying out in the oven.
• Noodle Tip: Adding a little olive oil to the pasta water prevents the noodles from sticking together while you make the meat sauce.
• Meat Safety: Confirm ground beef reaches 160°F internally with a meat thermometer. Visual browning alone is not a reliable doneness indicator.
• Freezing: Assemble unbaked with sauce and cheese, wrap tightly, and freeze for up to 2 to 3 months. Thaw overnight before baking.
• Allergen Note: Contains dairy (ricotta, mozzarella, Parmesan), egg, and gluten (lasagna noodles).
• Nutrition: Calories are estimated and will vary based on sauce and cheese amount used.