Name: Lasagna Roll-Ups with Meat Sauce Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound mild Italian sausage (bulk or casings removed); 1 small yellow onion, chopped (may substitute 1 tsp onion powder); 2 tablespoons tomato paste; 3-4 garlic cloves, minced; Pinch red pepper flakes (optional); 1 32 oz. jar marinara sauce (I like Rao's Brand); 3/4 cup water; 1 tablespoon minced fresh basil (or 1 tsp dried); 1 tablespoon minced fresh parsley (or 1 tsp dried); 1 teaspoon chicken bouillon (cubed, granulated, or base); 1 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 egg; 2 cups freshly shredded mozzarella cheese; 1 1/2 cups whole milk ricotta cheese; 1/2 cup sour cream; 1/3 cup freshly grated Parmesan cheese (grated on micro grater); 1 tablespoon minced fresh basil (or 1 tsp dried); 1 tablespoon minced fresh parsley (or 1 tsp dried); 1/4 teaspoon salt; 1/4 teaspoon pepper; Pinch nutmeg; 12 lasagna noodles (classic, NOT no boil); 1 1/2 cups freshly shredded mozzarella cheese (for topping); Fresh parsley for garnish (optional)

There’s something so comforting about cozy Italian classics, and this Lasagna Roll-Ups with Meat Sauce Recipe really hits the spot. It’s like all the best parts of lasagna wrapped up in neat, delicious bundles that are surprisingly easy to serve and share. Trust me, once you make these, you’ll want to keep them in your regular rotation.

The image shows a close-up of a baked dish with three visible rolled layers filled with a mixture of meat sauce, rice, and tomato sauce inside a white rectangular dish. Each layer is covered with melted white cheese that looks soft and slightly browned in spots. Bright green chopped herbs are sprinkled over the top, adding color contrast to the red tomato sauce and melted cheese. The edges of the dish show some sauce stains, giving a fresh baked look. A gold-colored serving spoon is partially visible on the right side, scooping one portion. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lasagna Roll-Ups with Meat Sauce Recipe
Top Tip
How to Serve Lasagna Roll-Ups with Meat Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lasagna Roll-Ups with Meat Sauce Recipe

Why You'll Love This Recipe

Whenever I make these Lasagna Roll-Ups with Meat Sauce Recipe, I’m reminded of the joy of sharing a home-cooked meal that feels special but never fussy. They’re fantastic for dinner parties, busy weeknights, or when you want something comforting that looks wow-worthy on the table.

Easy portion control: Each roll-up is a perfect serving, so no fussing with cutting messy slices!
Make-ahead friendly: You can prep everything in advance, so dinner night is a breeze.
Flavor-packed meat sauce: The blend of Italian sausage, fresh herbs, and garlic creates a rich sauce that really stands out.
Cheesy, creamy filling: The combo of ricotta, mozzarella, and a touch of nutmeg makes the filling irresistible.

This image shows a close-up of a lasagna piece being lifted with a golden fork from a white baking dish. The lasagna has three main layers: a bottom layer of pasta noodles that are light yellow with a slightly wavy texture, a middle layer packed with a rich red tomato sauce mixed with brown cooked meat, and a top layer covered in melted white cheese that stretches as the piece is lifted. Green chopped herbs are sprinkled over the cheese, adding a fresh touch. The dish sits on a white marbled surface, and the lighting highlights the gooey texture and vibrant colors of the lasagna photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about the ingredients because that’s where the magic starts. The sausage meat gives the sauce richness, while fresh herbs add bright warmth. The cheeses combine creamy, melty, and slightly tangy textures — everything balances beautifully.

Flat lay of mild Italian sausage in raw bulk form, a small peeled yellow onion chopped, whole uncracked brown egg, a small mound of freshly shredded mozzarella cheese, a small white ceramic bowl with smooth whole milk ricotta cheese, a small white ceramic bowl with creamy sour cream, a small white ceramic bowl with finely grated Parmesan cheese, a small white ceramic bowl of rich red tomato paste, a few garlic cloves peeled and whole, a few sprigs of fresh basil, a few sprigs of fresh parsley, a small white ceramic bowl with olive oil, a pinch of dried red pepper flakes on white ceramic, a pinch of dried oregano, a pinch of dried thyme, a few classic cooked lasagna noodles laid flat, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: I prefer mild, but if you want a little kick, try spicy. Removing casings helps the meat crumble nicely in the sauce.
Yellow onion: Provides a subtle sweetness that softens and blends with the garlic and tomato paste.
Tomato paste: Concentrated flavor that deepens the sauce without extra cooking time.
Garlic cloves: Fresh minced garlic really wakes up the sauce with aromatic punch.
Red pepper flakes: Optional but adds a whisper of heat that wakes up your taste buds.
Marinara sauce: Choose a quality brand like Rao’s for a rich, authentic flavor base.
Fresh basil & parsley: Fresh herbs add brightness, but if you’re in a pinch dried ones work well too.
Chicken bouillon: A little umami boost that lifts the sauce beyond basic seasoning.
Ricotta cheese: Creamy and mild, it’s the perfect canvas for herbs and spices.
Shredded mozzarella: For gooey, stretchy cheese that melts beautifully.
Sour cream: Adds richness and a subtle tang, balancing the filling perfectly.
Parmesan cheese: Sharp and nutty flavor that adds depth to the cheese filling.
Lasagna noodles: Classic boiled noodles hold the filling perfectly – don’t use no-boil for these roll-ups.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this recipe, so don’t be shy about adjusting it to suit your taste or what’s in your fridge. This recipe truly shines when you make it yours.

Variation: One time, I swapped out the sausage for ground turkey for a leaner version, and it was just as delicious! Adding some sautéed spinach to the cheese filling also makes it greener and a bit fresh.

Step-by-Step: How I Make Lasagna Roll-Ups with Meat Sauce Recipe

Step 1: Prep the Noodles and Baking Dish

Start by boiling those noodles until they’re just shy of tender (check a minute or two before package time). Rinse with cold water to stop the cooking — this makes rolling easier later. Lay them out on parchment so they don’t stick. Meanwhile, give your 9×13 pan a quick spray and spread a little marinara on the bottom to keep things saucy and prevent sticking.

Step 2: Make the Meat Sauce

Heat olive oil and soften onions, then add Italian sausage. Break it up well as it cooks until browned and fragrant. Stir in tomato paste, garlic, and red pepper flakes for a minute, then pour in marinara, water, herbs, and bouillon. Let it simmer gently so all those flavors get cozy.

Step 3: Whip Up the Cheese Filling

Mix the egg into ricotta, sour cream, mozzarella, Parmesan, herbs, salt, pepper, and a pinch of nutmeg. The nutmeg might seem odd, but it really brings a lovely warmth to the filling.

Step 4: Roll the Roll-Ups

Spoon about ¼ cup of cheese filling onto each noodle, spread evenly down the middle, then top with a bit of meat sauce. Roll each noodle up tightly but gently, and place seam side down in your baking dish. Once all the roll-ups are nestled in, cover them with remaining sauce and shredded mozzarella.

Step 5: Bake to Perfection

Cover with foil, tenting it to keep it from sticking to the cheese, and bake for 35-40 minutes. You’ll want to see the cheese bubbling and melted without burning. Fresh parsley on top for a pop of color finishes it off beautifully.

Top Tip

Here’s what I learned after making this recipe a bunch of times: the little details make a world of difference for your Lasagna Roll-Ups with Meat Sauce Recipe to turn out perfect every time.

Don’t overcook your noodles: That last-minute early check prevents soggy roll-ups and makes rolling simpler.
Use fresh herbs if you can: They brighten the sauce and filling in a way dried just can’t match.
Let the assembled roll-ups rest before baking: I noticed the flavors meld better if the dish sits for 10-15 minutes before going into the oven.
Tent foil carefully: Avoid touching the cheese with foil so you keep that lovely melted texture without sticking.

How to Serve Lasagna Roll-Ups with Meat Sauce Recipe

Garnishes

Usually, I sprinkle fresh chopped parsley over the top right before serving for color and a little herbal zing. Sometimes a light dusting of extra Parmesan doesn’t hurt either if you want to get fancy.

Side Dishes

My go-to sides here are a crisp green salad with a lemony vinaigrette or some roasted garlic bread to sop up all those delicious juices. Steamed green beans or a simple sautéed spinach also pair wonderfully.

Creative Ways to Present

For special occasions, I like arranging the roll-ups standing upright in individual ramekins for single servings—looks elegant and fun! Or serve alongside a bright antipasto platter to turn it into a festive spread.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or use an airtight container and keep them in the fridge for up to 5 days. Reheating in the oven helps restore that fresh-baked magic better than the microwave.

Freezing

This recipe freezes like a dream! Just assemble but don’t bake, wrap tightly with plastic and foil, and freeze up to three months. Thaw overnight in the fridge, then let it sit at room temp before baking. Adding 10 extra minutes to bake time ensures it’s piping hot inside.

Reheating

For leftovers, I prefer reheating in a 325ºF oven covered with foil to keep cheese from drying out, about 20-25 minutes until warmed through. Microwave works if you’re in a hurry—just cover with a paper towel to avoid splatters and heat in short bursts.

Frequently Asked Questions:

Can I use no-boil noodles for the Lasagna Roll-Ups with Meat Sauce Recipe?

No-boil noodles aren’t recommended here because the roll-up method requires soft but pliable noodles that won’t crack when you spread the filling and roll. Boiling classic noodles until slightly underdone produces the best texture for rolling and baking.

Can I prepare the Lasagna Roll-Ups with Meat Sauce Recipe ahead of time?

Absolutely! You can assemble the roll-ups a day in advance and keep them refrigerated, tightly covered. Just let the dish come to room temperature for about 30 minutes before baking and add 10 extra minutes to the baking time to ensure it's heated through.

What’s the best way to reheat leftovers?

Reheating in the oven at 325°F covered with foil helps preserve the texture and flavor best, taking about 20-25 minutes until warmed through. Microwaving works too, just cover the portion with a paper towel and heat in short intervals to avoid drying out.

Can I make substitutions to the cheese filling?

You can! If you prefer, swap sour cream for Greek yogurt or use part cottage cheese with ricotta for a lighter texture. Just make sure the texture isn’t too wet, so the roll-ups hold together well during baking.

Final Thoughts

This Lasagna Roll-Ups with Meat Sauce Recipe holds a special place in my kitchen for its ease, flavor, and that undeniable homemade charm. It’s such a crowd-pleaser and the leftovers (if you have any!) taste almost as good the next day. So go ahead — gather those ingredients, roll up your sleeves, and enjoy the simple joy of a classic Italian meal done your way. You’ll be so glad you did.