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.
*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?
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.
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.
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!
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.
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.
Looking for more lasagna recipes? There are so many options!
Looking for more freezer friendly ideas?
So many ideas here: Healthy Freezer Meals [Instant Pot | Slow Cooker | Oven]
Lasagna Roll Ups
- 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 crushed red pepper optional
- 2 cups homemade or 1 jar of no sugar added, tomato pasta sauce (I like Rao's)
- 1 cup mozzarella cheese shredded
- Cook lasagna noodles al-dente
- 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.
- Preheat oven to 350
- Combine cooked sausage, spinach, ricotta, Parmesan, HALF of the mozzarella, egg, salt, black and red pepper (if using) in a medium bowl.
- Place a piece of wax or parchment paper on the counter and lay out lasagna noodles. If necessary, pat noodles dry with paper toweling.
- Add 1 cup of sauce to the bottom of a 9x12 baking dish
- 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.
- 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.
- Cover and bake for 25-30 minutes, or until cheese melts. Uncover for the last few minutes if desired.