Why this recipe works
With less fuss and all the flavors of traditional lasagna, lasagna roll-ups are a bit easier to handle. In this casserole, combining all the filling ingredients at once rather than requiring them to be layered saves a significant amount of time.
Moreover, roll-ups are ideal for prepping in advance and freezing, which simplifies weeknight meals.
❤️ Why you’ll love this recipe
- It’s a playful take on the traditional Italian dish, using the same components and flavors as a traditional lasagna recipe.
- When it comes to serving, rolling up lasagna is a clever way to help with portion control!
- Easy to prepare ahead of time, lasagna roll-ups can be kept in the freezer or refrigerator baked or unbaked.
What’s to lose by giving this lasagna a try? Impress your family and friends with this easy twist on the traditional lasagna recipe!
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Note: The recipe card below contains the complete list of ingredients for this Lasagna Roll Ups recipe, along with their amounts and alternatives.
- Lasagna Noodles
- Lean Ground Beef
- Marinara Sauce
- Tomato Juice
- Onion
- Garlic
- Sea Salt
- Black Pepper
- Italian Seasoning
- Chopped Spinach
- Ricotta Cheese
- Egg
- Parmesan Cheese
- Mozzarella Cheese
- Italian Parsley
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Place the noodles in a 9×13-inch baking dish.
- To keep the noodles from sticking to one another, add one angled noodle diagonally across the bottom layer.
- Repeat the process for all the noodles.
- After the sauce and other ingredients are ready, pour boiling water over them and let them soak for 30 minutes before draining.
- Simmer the mixture after adding the tomato juice and marinara sauce. Take it off the burner and cover the bottom of a casserole dish with the meat sauce.
- Place the noodles in a single layer on a large baking sheet to assemble the lasagna roll-ups. Over each pasta ribbon, spread the cheese mixture. Place a generous Tablespoon of meat sauce in the middle of the noodles.
- Brown the ground beef with onion and garlic to make the meaty sauce.
- Cook the meat until it no longer looks pink.
- Add the salt and the Italian seasoning.
- Add the marinara sauce and tomato juice.
- Once the sauce reaches a simmer turn off the heat.
- In a sizable mixing bowl, combine the egg, parmesan cheese, and spinach to make the lasagna filling.
- Add the ricotta cheese and the mozzarella cheese.
- Thoroughly mix the lasagna filling ingredients.
- Stir thoroughly after adding the chopped Italian parsley to the filling.
- Cover the bottom of a casserole dish with the meat sauce.
- To prevent messiness, arrange noodles on a large baking sheet. Distribute the cheese mixture evenly across the center of every lasagna pasta sheet.
- Spoon a small amount of the meat sauce into the center of each noodle.
- Starting at the bottom roll up each lasagna noodle.
- Place all of the noodles, rolled up, in the casserole dish that has been prepared.
- Drizzle the leftover meat sauce over the roll-ups’ tops.
- Bake for 30 minutes, covered with aluminum foil. Remove the casserole’s cover, top with the leftover cheese, and bake for a further ten minutes, or until the cheese is melted.
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You’ll need the following items to make this recipe successfully.
- Glass baking pan 13X9
- Dutch oven of deep pan
- Wooden spoon
- Spatula
When preparing the recipe for No Boil Lasagna Rolls, these are the most common questions that come up.
In essence, lasagna roll-ups are individual pasta packets with the same flavors and ingredient components as Italian-American lasagna. In addition to cooking more quickly than a conventional lasagna dish, these roll-ups are excellent at assisting with portion control!
Yes, they can! It’s best to freeze them uncooked. After assembling, securely wrap the casserole dish in aluminum foil and plastic wrap to store it in the freezer for up to three months. After letting the lasagna rollups thaw in the fridge for the entire night, bake them according to the recipe’s directions.
Of course! You can prepare this dish (without baking) and put it in the fridge to bake it a day or two later, or you can bake your casserole in advance to store it in the refrigerator until you’re ready to reheat it in the oven or microwave.
The method for making lasagna roll-ups is essentially the same as for making regular lasagna. In fact, the ingredients are exactly the same. The only real difference is how you assemble the ingredients. The lasagna roll-ups are made of noodles that are rolled up with the filling inside, as opposed to the traditional lasagna, which is made of layered noodles and filling.
- It’s advisable to have two or three extra noodles on hand in case any break while being soaked in the boiling water.
- I advise against boiling the noodles in a pot of boiling water as you would normally do because it’s easier to overcook them (they should be al dente) and because boiling loosely in a pot increases the chance that they will break.
- When soaking the noodles, you can, though it’s not required, add a tiny pinch of salt to the boiling water.
- When the other ingredients for the lasagna are ready, drain the noodles first to prevent the noodles from sticking together.
- This lasagna dish is easily modified by substituting lean ground beef, ground pork, ground turkey, or ground chicken for the ground beef. Because ground beef contains more fat, it has a naturally higher flavor.
- Although I used mozzarella, parmesan, and ricotta cheese, you could use any kind of cheese that you prefer.
- Instead, make your own homemade sauce or use store-bought marinara sauce.
Leftover lasagna roll-ups can be kept in the fridge for three to four days if they are placed in an airtight container or tightly covered with plastic wrap in the casserole dish.
Lasagna roll-ups can be kept for up to three months in the freezer. Thaw in the fridge for the entire night, then reheat in the oven or microwave.
You’re not the only one who enjoys a hearty dish of al dente pasta and tender ground beef? Your family will love Baked Spaghetti Pie, Spicy Beef Enchiladas, and Bolognese Sauce Antica!
Try our Quick and Easy Crockpot Lasagna Recipe if your family loves lasagna but you don’t have time to prepare the traditional dish. You get the flavor and none of the fuss.
Consider serving your lasagna roll-ups with homemade Italian bread, such as Italian Hard Rolls, Stuffed Italian Bread, or Parmesan Herb Pizza Bread, to round out this incredibly comforting dinner.
Try a side of fresh Italian summer salad with basil dressing for something lighter.
If you’re wondering why we call these lasagna roll ups “no-boil,” it’s because the noodles are soaked in a dish of boiling water and then drained when they’re ready to be assembled with the remaining ingredients.
By soaking the noodles, you significantly lower the possibility that they will overcook or crumble, as they often do when whirling around a pot of water!
This little trick makes it easy for the noodles to roll up, giving an ordinary Italian dish a sophisticated touch!
The next time, you must try our fuss-free, gluten-free Roasted Eggplant Parmesan Casserole. What it doesnt skimp on is Italian flavor. Its truly delicious and company worth just like this recipe.
Whats new? Check out my All Our Way Store on Amazon. Well be adding more items we love and use or wish we had to make cooking fun and easy.
This recipe for no-boil lasagna roll-ups is a unique take on the classic dish, perfect for surprising family members or hosting guests with something fun and new that doesn’t sacrifice the flavor or texture that we all adore about classic lasagna.
Try our delicious White Lasagna Soup recipe if you love lasagna and can’t get enough of pasta Alfredo.
Please rate this recipe with five stars if you enjoy it ⭐️⭐️⭐️⭐️
Easy No-Boil Lasagna Rolls
- 12 Lasagna noodles
- 16 ounce Ground beef 85% lean
- 24 ounce Marinara sauce We like using the Rao brand
- 10 ounce Tomato juice 1-¼ cups
- ½ cup Onion dices
- 3 Garlic cloves minced
- Add ½ teaspoon of sea salt to the sauce.
- ½ teaspoon Black pepper
- ½ teaspoon Dried Italian seasoning
- 10 ounce Frozen chopped spinach defrosted and squeezed dry
- 15 ounce Ricotta cheese
- 1 Egg large
- ¾ cup Parmesan cheese shredded, divided
- 3 cup Mozzarella cheese shredded, divided
- ¼ cup Italian parsley chopped and more for garnish
- Select a 9 x 13-inch baking dish or a comparable sizable ovenproof pan. After layering the dish with dry lasagna noodles, place one angled noodle diagonally across the bottom layer.
- The angled noodle prevents the noodles from adhering to one another in layers.
- Continue in this manner for every additional layer until all of the noodles have been used.
- After covering the noodles with boiling water, let them soak for thirty minutes. When your sauce and other ingredients are ready, drain the noodles. *** see notes.
- Cook the ground beef, onion, and garlic over medium-high heat in a Dutch oven or deep pan. Break up the meat with a wooden spoon or spatula.
- Cook for about 3 minutes, or until meat is no longer pink.
- Pour in the marinara sauce and tomato juice. Bring to a simmer. Turn off the heat.
- Line the bottom of a casserole dish with ½ of the meat sauce.
- Egg, spinach, ricotta cheese, 1//2 cup parmesan cheese, 1-½ cups mozzarella cheese, and ¼ cup chopped Italian parsley should all be combined in a large mixing bowl.
- Noodles should be arranged in a single layer on a large baking sheet to prevent mess.
- Top each pasta ribbon with a scant cookie scoop, or ¼ cup, of the cheese mixture. Place a generous Tablespoon of meat sauce in the middle of the noodles.
- Roll noodles up and arrange in the prepared casserole dish.
- Drizzle the leftover meat sauce over the roll-ups’ tops.
- Cover with aluminum foil and bake covered for 30 minutes.
- Remove foil and top with the remaining cheeses. Bake for a further ten minutes, or until the cheese melts.
- Garnish with parsley and serve.
