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You are here: Home / All Recipes / Lasagna Roll Ups

October 1, 2020 By Nancylynn 30 Comments

Lasagna Roll Ups

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Lasagna Roll Ups are perfectly portioned, so cheesy, and full of veggies- a great crowd pleasing dinner! Do yourself a favor and make a double batch of lasagna rolls because they freeze perfectly and are amazing for meal prep, too.This post contains affiliate links for products I’m obsessed with.

Overhead image: Glass baking dish of lasagna roll ups at top of image. At the bottom is a white rimmed plate with a single lasagna roll garnished with basil.

*This post was originally published 2/1/16 and is being republished with updated photos and additional FAQ’s.*

I remember the first time I made lasagna roll ups.  This was back when I was dating my now husband.  His brother and father were coming over for dinner and I planned to make a real lasagna.

And then, like many of my days before kids, I procrastinated a little too long was SO busy, I lost track of time.

Does anyone else wonder what the heck you did with your minutes, hours, days before kids?

Close up photo of a single rolled lasagna on a white plate.

Anyway, thanks to Rachel Ray, I decided to give lasagna roll ups a try and they were a huge hit!  And so easy and quick.

These FIX approved roll ups with spinach and turkey sausage were also a huge hit in my house and the perfect make ahead meal for a winter night.

Side view of a roll up lasagna recipe with cottage cheese mixed with spinach and sausage for the filling. In the background is a glass baking dish with more lasagna roll ups.

You could go nuts with sauteed veggies and fill them however you want.  I used frozen spinach and they were so YUMMY. Just make sure you use a clean kitchen towel and squeeze out all the extra liquid!

I love that these are perfectly portion controlled so you can indulge while keeping your containers in check.  I made 8 roll ups, which was perfect for 4 servings.

Overhead image: glass baking dish of lasagna rolls topped with sauce and cheese. There is a lasagna roll missing from the dish.

What Do I need to make Lasagna Roll Ups?

  • Lasagna noodles– whole wheat or Gluten Free will both work great. Just cook them according to the package directions.
  • Olive oil spray- I love my EVO sprayer
  • Ground sweet Italian chicken or turkey sausage – You can make your own or use store bought sausage.  You can always sub ground beef or turkey too!
  • Spinach-  You can use fresh or frozen, depending on what you have on hand.  Just make sure the frozen is thawed and completely drained- use a clean kitchen towel to squeeze out all the liquid!
  • Part skim ricotta or cottage cheese – see below for my thoughts on cottage cheese… spoiler:  you won’t taste it!
  • Grated Parmesan cheese – to give it a little saltiness and great flavor.
  • Egg – use your favorite!
  • Crushed red pepper – This is optional and gives the lasagna a little kick 
  • Tomato sauce – Make some Homemade Tomato Sauce or Fresh Tomato Sauce [Instant Pot] or use a store-bought, no sugar added version, like Rao’s.
  • Mozzarella cheese – You can shred your own in the food processor (my preference) or buy pre shredded at the store to save time!

High angle photo of lasagna roll ups in a glass dish with a roll on a white plate and a fork nearby.

This is a lasagna recipe with cottage cheese.  But… I don’t like cottage cheese. Will I taste it?

You can easily use part skim ricotta for lasagna roll ups.  But I promise you can’t taste the cottage cheese.  Find a small curd one (or whipped- I love Friendship brand) and you will be good to go!

Are Spinach Lasagna Roll Ups Gluten Free?

They totally can be.  If you use gluten free lasagna noodles, these are a yummy gluten free option! Just cook your noodles according to the package.

close up photo of a serving spatula lifting a lasagna roll out of a serving dish with gooey cheese trailing behind.

 

Can I freeze these Lasagna Rolls?

YES!  The recipe is very easily doubled and there is not much extra effort involved.  They are perfect to bring to a new mom, your neighbor, your BFF, or make for a meal train. 

  • For best results, prep the lasagna roll ups and place directly in the container you will freeze them in, but do not bake.  I love to use a disposable foil tin if I know I will be putting some right in the freezer.  Then, cover with foil, label, and place in the freezer.
  • When you are ready, you can thaw the roll ups in the fridge overnight and then bake as directed.  You may need to to add 10-15 minutes to the cook time, depending on how well they defrosted first.
  • You can also freeze lasagna roll ups after baking, if you have leftovers. But the noodles tend to get a little bit crispy when reheating.  Adding a little bit more sauce during reheating will help with the dryness.

Are Lasagna Rolls good for meal prep or as a make ahead dinner?

YES! I love to make these on a Sunday during meal prep, cover and store in the fridge, and then just bake on Monday for an easy dinner. In fact, in my weekly meal plans I usually suggest prepping this way.  It starts the week off right!

Besides 21 Day Fix and WW, Lasagna Roll Ups also make a great 2B Mindset lunch when paired with a side salad.

Photo with black and pink text overlay on a white background. Text says Lasagna Roll Ups | Gluten Free | 21 Day Fix | WW | Confessions of a Fit Foodie. The photo shows lasagna roll ups in a dish and one roll on a white plate with a fork nearby.

Looking for more lasagna recipes? There are so many options!

Low Carb Lasagna Stuffed Zucchini Boats

Instant Pot Zucchini Lasagna [CrispLid | Ninja Foodi Options]

Healthy Instant Pot Lasagna Soup | 21 Day Fix Lasagna Soup [Gluten-free | Slow Cooker Option]

21 Day Fix Lazy Butternut Squash Lasagna {Gluten-free, One Skillet}

21 Day Fix One Skillet Lazy Zucchini Lasagna

21 Day Fix Mexican Lasagna

21 Day Fix Spaghetti Squash Lasagna

Two photo collage with black and pink text overlay- Spinach Lasagna Roll Ups | Gluten Free | 21 Day Fix | WW | Confessions of a Fit Foodie. Top photo- close up of four lasagna rolls still in the baking dish. Bottom photo- side view of a lasagna roll on a white plate so you can see the sausage and spinach filling, with a dish of more lasagna in the background.

Looking for more freezer friendly ideas?

So many ideas here:  Healthy Freezer Meals [Instant Pot | Slow Cooker | Oven]

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Lasagna Roll Ups

★★★★★ 5 from 2 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian
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Description

Lasagna Roll Ups are perfectly portioned, so cheesy, and full of veggies- a great crowd pleasing dinner! Do yourself a favor and make a double batch of lasagna rolls because they freeze perfectly and are amazing for meal prep, too.


Scale

Ingredients

  • 8 whole wheat or GF lasagna noodles
  • olive oil spray
  • 1 pound ground sweet Italian chicken sausage (don’t like? Use lean ground beef or turkey)
  • 10 oz frozen chopped spinach, thawed and completely drained or 2 cups of of fresh spinach, chopped small
  • 8 oz part skim ricotta or cottage cheese (I used cottage cheese and it was GREAT!)
  • 1/3 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • sprinkle of crushed red pepper (optional)
  • homemade or no sugar added tomato sauce, 1 jar
  • 1 cup mozzarella cheese, shredded

Instructions

  1. Cook lasagna noodles al-dente
  2. While noodles are cooking, spray pan with olive oil spray and cook sausage until browned and no pink remains. Remove from heat, drain, and let cool slightly.
  3. Preheat oven to 350
  4. Combine cooked sausage, spinach, ricotta, Parmesan, HALF of the mozzarella, egg, salt, black and red pepper (if using) in a medium bowl.
  5. Place a piece of wax or parchment paper on the counter and lay out lasagna noodles. If necessary, pat noodles dry with paper toweling.
  6. Add 1 cup of sauce to the bottom of a 9×12 baking dish
  7. Take about 1/3 cup of sausage mixture and spread evenly over one noodle. Repeat until all noodles are covered. Roll each noodle carefully and place seam side down into the baking dish.
  8. Ladle 1-2 T of sauce over top the roll ups in the baking dish. Sprinkle remaining 1/2 cup of mozzarella cheese over noodles.
  9. Cover and bake for 25-30 minutes, or until cheese melts. Uncover for the last few minutes if desired.

Notes

Makes 4 servings

21 Day Fix: 1 1/4 RED, 3/4 GREEN, 1 BLUE, 1 YELLOW per 2 rolls

WW: Green- 15 points per 2 rolls; Blue- 12 points per 2 rolls; Purple- 8 points per 2 rolls (calculated using 1% cottage cheese, 99% ground turkey, whole wheat noodles, Rao’s marinara sauce, and reduced fat mozzarella cheese)


Nutrition

  • Serving Size: 2 roll ups

Keywords: lasagna, italian, pasta, dinner, chicken, gluten-free, sausage, poultry

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

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Filed Under: All Recipes, Cooking Method, Courses, Diet, Dinner, Gluten-Free, Hidden Veggies, Ingredient, Kid-Friendly, Lunch, Pasta, Poultry, Seasonal, Stove + Oven, Winter + Christmas Tagged With: lasagna, make ahead

Reader Interactions

Comments

  1. Roseann W. says

    February 1, 2016 at 7:09 pm

    Sounds yummy…shouldn’t a yellow container be counted?

    Reply
    • Nancylynn says

      February 1, 2016 at 8:20 pm

      OMG! YES πŸ™‚

      Reply
  2. Freddie Bonaire says

    April 21, 2016 at 12:41 pm

    get rid of that Yellow and use Zucchini lasagna noodles.. slice Zucchini lengthwise into thin strips and then use them to roll the goodies in πŸ™‚

    Reply
    • Nancylynn says

      April 21, 2016 at 12:55 pm

      I like the way you think, Freddie! Pour the wine!

      Reply
  3. Nikki S. says

    June 16, 2016 at 5:50 pm

    This was amazing! I have made lasagna rolls before and they were always missing something. Figured out last night that it was the Italian sausage! So yummy! My husband loved it, too. Will be adding it to my “cook again” list!

    Reply
    • Nancylynn says

      June 16, 2016 at 6:10 pm

      This made my day! Thanks for the great comment – and I totally agree…Italian sausage adds so much flavor while keeping it light! Thanks again!

      Reply
  4. Becky says

    September 3, 2016 at 11:23 pm

    Just put in the oven. Excited to try

    Reply
    • Nancylynn says

      September 4, 2016 at 12:58 am

      Yay! I hope you love them!

      Reply
  5. Katie Nuest says

    January 31, 2017 at 2:21 pm

    How many rolls per serving?

    Reply
  6. Katie Nuest says

    January 31, 2017 at 2:22 pm

    How many rolls is considered a serving?

    Reply
    • Nancylynn says

      January 31, 2017 at 4:41 pm

      2 πŸ™‚

      Reply
      • Tina says

        March 18, 2018 at 12:45 am

        I seemed to have almost 1.5 cups of filling left over. Why? I followed the recipe exactly as listed but if you only put 1/3 cup filling on 8 noodles you will be left with the same amount as I did. Was there a typo in the amounts??

        Reply
        • Nancylynn says

          March 18, 2018 at 1:41 pm

          I’m not sure…I’ve made this a bunch of times and never had anything leftover? You can make more rolls then!

          Reply
  7. Sarah says

    August 25, 2017 at 8:00 pm

    Could you make these ahead and make them the next day or would the cottage cheese get too runy?

    Reply
    • Nancylynn says

      August 26, 2017 at 1:51 pm

      Not at all!! I LOVE prepping these ahead of time!! They even freeze great!!

      Reply
  8. Casey says

    January 2, 2018 at 6:17 pm

    I’m enjoying your blog Nancylynn! I remember you from Clio although I think you may have been an alumni by the time I pledged (2001). I made these last night for my husband and I could tell he liked them because he took some leftovers to work today, which is rare. Having the individual portions was a fun presentation and helped me split up the recipe between his and mine — I made some meat-free for me and then added pork sausage to make his. I made 12 rolls instead of 8, doubled the egg and cheese, and added some dried Italian seasoning mix as well as some fresh herbs I had on hand. Also added some onions when I cooked the sausage. Next time I will add fresh garlic to the mix — I used garlic powder this time because I was feeling to lazy to peel the cloves but I don’t think it really did much flavor-wise. I like how flexible this recipe is and I look forward to experimenting with it again. Thanks for the great recipes and inspiration!

    Reply
    • Nancylynn says

      January 2, 2018 at 7:27 pm

      Hi Casey!! Yes – I graduated in 2000…I’m so old, lol!! But I am super happy you found the blog and that it’s helping! So nice to find recipes that you can make work for everyone! Happy New Year to you guys. love-in-clio πŸ™‚

      Reply
  9. Kelly Heelon says

    March 9, 2018 at 3:32 am

    Can I leave the egg out? My son is allergic to eggs.

    Reply
    • Nancylynn says

      March 10, 2018 at 4:21 pm

      Yes!

      Reply
  10. Kelly Wilson says

    February 3, 2020 at 6:46 pm

    I have a box of large shells at home rather than lasagna noodles. Any idea what would be the serving size using shells? 3 shells?

    Reply
    • Nancylynn says

      February 3, 2020 at 6:47 pm

      Do you have the calorie breakdown? I would say 2-3 most likely!

      Reply
  11. Danielle says

    May 5, 2020 at 5:20 pm

    Hi there!
    I love this recipe and I use it often. If I was going to freeze, do I do that before the baking step?
    And what temperature and cooking time would you recommend from heating from frozen? I’ve never made meals to freeze, so this will be a first for me.
    Thank you πŸ™‚
    Danielle

    ★★★★★

    Reply
    • Nancylynn says

      May 7, 2020 at 12:42 pm

      Hi! I would freeze before baking, yes! And I would follow the same heating temp as the recipe, but you will need to heat it longer!

      Reply
  12. Tiina Allen says

    June 23, 2020 at 6:00 am

    Finally made these tonight and holy smokes were they yummy! My non-fix fam want them added to the regular rotation-thanks!

    ★★★★★

    Reply
    • Nancylynn says

      June 24, 2020 at 12:52 am

      Yay! This made my day!

      Reply
  13. Julie says

    October 6, 2020 at 6:30 pm

    My store only had oven ready lasagna noodles so it doesn’t tell me how to boil them. Will they still work? Should I just boil for a few minutes?

    Reply
    • Nancylynn says

      October 17, 2020 at 12:18 pm

      I have never used these this way, so I am not 100%, but I think it could work! Let me know if you try!

      Reply

Trackbacks

  1. Most Popular Recipes of 2016 - Confessions of a Fit Foodie says:
    February 19, 2017 at 10:21 am

    […] Sausage and Spinach Lasagna Roll Ups – I could eat these every week! […]

    Reply
  2. 21 Day Fix Italian Stuffed Peppers - Confessions of a Fit Foodie says:
    February 19, 2017 at 11:38 am

    […] #85 – Every time I make my Lasagna Roll Ups, I quickly whip up a tray of these, too. Β  And my week gets infinitely […]

    Reply
  3. 21 Day Fix Salsa Verde Pork {Slow Cooker} - Confessions of a Fit Foodie says:
    February 19, 2017 at 12:09 pm

    […] meals get easier and easier. Β The same for my meal planning clients – as much as I love my Lasagna Roll Ups, you will never see them on the menu for a Thursday […]

    Reply

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