Cheesy Lasagna Roll Ups were born for days when regular lasagna feels like too much math layers, sauces, baking times, pan sizes. The first time I made them, I was mildly hungover and very hungry. And this?

This was lasagna’s fun cousin who drinks wine straight from the bottle and still hosts dinner parties. Rolled up, stuffed fat with cheese, and baked till bubbling like lava. I swear, I could smell it from outside the apartment.

This is not your average lasagna. It’s a little faster. A lot friendlier. And somehow… cheesier?

We’re talking tender pasta sheets rolled around a garlicky ricotta filling, drowned in good marinara, and blanketed smothered, really in molten mozzarella. You don’t scoop it out. You lift it like a scroll of cheesy scripture.

But it’s not just about convenience or presentation. There’s something deeply satisfying about a dish that hugs its own filling. Let’s dig in.

Ingredients & Substitutions

Here’s what you’ll need and a few swaps if you can’t find or don’t like something.

For the Filling:

• 1 ½ cups whole milk ricotta
• 1 large egg
• ¾ cup freshly grated parmesan (skip the shelf-stable shaker please)
• 1 ½ cups shredded mozzarella (low-moisture, whole milk if you can swing it)
• 2 cloves garlic, finely minced
• 1 tsp dried oregano or Italian seasoning
• Pinch of nutmeg (optional, but really kinda magic)
• Salt and pepper to taste

For the Pasta & Sauce:

• 9 lasagna noodles (classic durum wheat, boiled just shy of al dente)
• 3 cups marinara sauce (homemade if you’re feeling saintly, jarred if you’re not)
• ½ cup shredded mozzarella (extra for topping)
• Fresh basil or parsley for garnish

Substitutions & Notes:

• Ricotta: Try cottage cheese if you want it lighter, but strain it well or it’ll leak like an old pipe.
• Mozzarella: Buffalo mozzarella tastes amazing but melts kinda wet stick to low-moisture for clean melt.
• Parmesan: Pecorino Romano brings a saltier punch. Use less if you go that route.
• Gluten-Free?: Use gluten-free lasagna sheets. Cook them gently they snap like dry twigs if rushed.
• Vegan?: Plant-based ricotta, almond mozzarella, flaxseed instead of egg. It works kinda. The flavor needs help, so boost your seasonings.

Use the best ingredients you can afford. Not the fanciest just the best you can smell and touch and taste. Good cheese isn’t negotiable.

Step-by-Step Instructions

Step 1: Cook the Pasta

Boil your lasagna noodles in salted water. Not “a pinch” salted ocean salted. Like your ancestors came from the sea.

Undercook them slightly. About 7–8 minutes. They’ll finish in the oven. Don’t let them tear. They’re fragile little divas.

Drain and lay flat on parchment or a greased sheet tray. If you stack them, they’ll stick like bad decisions.

Step 2: Mix the Cheese Filling

In a big bowl, mash together the ricotta, egg, parmesan, mozzarella, garlic, oregano, nutmeg, salt, and pepper.

Don’t overmix. Just stir till it’s smooth-ish and flecked with little bits of everything. Taste it. Adjust. You’re allowed.

Step 3: Roll ‘Em Up

Spoon a few tablespoons of filling across the bottom third of each noodle. Then roll up gently. Not too tight or it’ll squeeze out like toothpaste.

Think cigar, not burrito.

Step 4: Sauce & Assemble

Pour 1 cup of marinara into the base of a 9×13 baking dish. Just enough to coat.

Place the roll ups seam side down. Snug, but not jammed. Pour the rest of the sauce over the top. Cover every roll. Cheese hates exposure.

Sprinkle the extra mozzarella on top.

Step 5: Bake

Cover with foil. Bake at 375°F (190°C) for 20 minutes. Then uncover and bake another 10–15 till the top’s golden and the sauce is boiling at the edges.

If it looks too tame, broil for 1–2 minutes. Don’t walk away. You will burn it. Broilers are like that.

Step 6: Rest & Serve

Let it sit 5–10 minutes before serving. The cheese firms up a little. You get cleaner slices. Fewer lava-mouth incidents.

Top with torn basil or parsley. Serve hot.

Cooking Techniques & Science

Why roll instead of layer?

Because rolled lasagna holds its own. The cheese stays inside instead of getting pushed around by the sauce. You get more filling in each bite.

Also: it bakes faster. More surface area. Better browning. Even heat.

Now about that filling. The egg’s there to bind. Without it, the ricotta will leak and melt into a sad puddle.

And yes, nutmeg. Just a hint. It warms up the cheese mixture without tasting “spiced.” Old Italian grandmas swear by it.

Fresh garlic adds punch. Mince it fine. If it’s too chunky, it won’t cook through and your guests will find surprise little grenades.

The sauce?

It should be thick enough to coat the roll ups, but not gloopy. If it’s too watery, your bake turns into soup. And then you’ll blame me. Don’t do that.

Serving & Pairing Suggestions

Presentation is easy here. Each roll up is its own neat little package. Spoon some sauce over the top. Sprinkle more cheese or herbs. Maybe a crack of black pepper.

If you’re fancy, drizzle with basil oil or gremolata. Adds freshness. Brightness.

For sides, go classic.

• A sharply dressed arugula salad cuts through the richness.
• Garlic bread (crusty, not soggy) for mopping up sauce.
• Roasted veggies zucchini, eggplant, or peppers tie it back to Italian comfort food roots.

Wine?

A Chianti or Barbera loves this dish. So does a young Nero d’Avola. Don’t go too bold it’s not steak.

If you’re skipping booze, San Pellegrino with a lemon wedge is great. It refreshes between bites.

Why It Works

This recipe’s all about balance.

The filling is rich, creamy, a bit salty. The marinara adds acidity and sweetness. Mozzarella gives that gooey, stringy pull. You know the one. The Instagram one.

Rolling lets you control the layers. No more half-empty corners or dry top noodles.

And because each roll is portioned, it’s easier to serve. No more lasagna murder-scenes when you try to slice a square and pull out the whole pan’s worth.

The science? Steam and heat build inside the roll. It melts the cheese from the center out. That’s why it stays creamy instead of drying out like in some traditional lasagnas.

Also, this version is endlessly riffable.

Variations

• Spicy: Add crushed red pepper flakes to the sauce or filling.
• Meaty: Mix in crumbled Italian sausage, browned ground beef, or pancetta with the cheese.
• Veggie Boost: Add sautéed spinach, mushrooms, or roasted butternut squash to the filling.
• White Sauce: Swap marinara for béchamel. Add a touch of nutty gruyère for decadence.
• Pesto Twist: Spread a thin layer of pesto on each noodle before filling.

Play with it. The rules are loose. The vibe’s homey.

FAQs About Cheesy Lasagna Roll Ups

Can I make these ahead of time?

Yes. Assemble them, cover tightly, and refrigerate up to 2 days before baking. You can also freeze them (baked or unbaked) for up to 2 months.

How do I reheat leftovers?

Cover with foil and bake at 350°F until hot, about 20 minutes. For single servings, microwave in short bursts with a damp paper towel on top to keep moisture in.

What if my noodles keep tearing?

Don’t overboil. Use a wide pot. Stir gently as they cook. Lay them flat right after draining to avoid clumping and tearing.

Can I use no-boil noodles?

Not ideal here they’re too short and brittle to roll easily. Stick to regular lasagna sheets unless you’re feeling experimental.

Is this dish kid-friendly?

Absolutely. Kids love the cheese. Just go easy on garlic or spices if serving sensitive palates.

Final Thoughts

Cheesy Lasagna Roll Ups are a no-brainer crowd-pleaser. They’re comforting. Forgiving. Adaptable.

You don’t need precision. You need enthusiasm.

Make them ahead. Freeze them. Reheat them for lunch and they still taste better than 90% of what’s in the cafeteria fridge.

They’re perfect for weeknights, potlucks, date nights, or “I just need something warm and cheesy right now” kind of days.