Recipe

Cheesy Lasagna Roll-Ups with Marinara

Ricotta-spinach lasagna noodles rolled up, nestled in marinara, and baked under a blanket of melty mozzarella.

By Matt Campbell

•

4.8

A real photo of cheesy lasagna roll-ups arranged in a white baking dish, nestled in marinara sauce and topped with melted mozzarella and chopped basil, fresh from the oven

Lasagna is a love language. The only problem is that layered lasagna can turn a chill weeknight into a full kitchen production, complete with sauce splatters and a sink full of dishes that stare you down after dinner.

Enter cheesy lasagna roll-ups. Same cozy, saucy, mozzarella-pull energy, but with neat little portions that are easy to serve, easy to freeze, and honestly kind of fun to assemble. We are talking tender noodles wrapped around a ricotta-spinach filling, tucked into marinara, then baked until the edges get just a little crisp and the top goes gloriously bubbly.

Stick around for my freezer game plan and a one-pan scaling method that makes these roll-ups a low-drama way to feed a crowd.

A real photo of cooked lasagna noodles laid flat on a wooden cutting board with a spoonful of ricotta spinach filling being spread on each noodle, kitchen prep scene

Why It Works

Portion-perfect servings: Everyone gets their own roll-up, no messy scooping required.
Big flavor, simple ingredients: Store-bought marinara is totally welcome, and we build it up with garlic, herbs, and a little seasoning.
Make-ahead friendly: Assemble now, bake later, or freeze for future-you.
Great texture: Creamy filling inside, saucy outside, and a golden cheese cap on top.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator

Store baked roll-ups in an airtight container for up to 4 days. Keep a little extra marinara on the side if you can. They reheat best when they are not dry.

Reheating

Microwave: Add a spoonful of marinara, cover loosely, and heat in 60 to 90 second bursts until hot.
Oven: Place in a small baking dish, add marinara, cover with foil, and warm at 350°F for about 15 to 20 minutes.

Freezer

You have two great options: freeze unbaked for the best texture, or freeze baked for grab-and-go lunches.

Freeze unbaked: Assemble roll-ups in a freezer-safe dish, cool marinara completely, cover tightly with a layer of plastic wrap and then foil. Freeze up to 3 months.
Freeze baked: Let cool completely, portion into containers, and freeze up to 3 months.

Thawing (optional, but faster)

For an easier bake, thaw an unbaked frozen pan overnight in the refrigerator. Then bake as directed, adding a few extra minutes as needed.

Baking from frozen

For an unbaked frozen pan, bake covered at 375°F for 45 to 55 minutes, then uncover and bake 10 to 15 minutes more until hot in the center and bubbly. For extra confidence, you are aiming for a center temp of 165°F. If the top browns too fast, cover again.

A real photo of unbaked lasagna roll-ups arranged in a disposable foil pan with marinara and shredded mozzarella, tightly wrapped and ready for the freezer

Common Questions

Do I have to boil the lasagna noodles?

Strongly recommended for roll-ups. Boiled noodles are flexible and much less likely to crack when you roll them.

If you only have oven-ready (no-boil) noodles, you can sometimes soften them by soaking in very hot water for a few minutes (until pliable), then patting dry before filling and rolling. Results vary by brand, so if you want the low-drama option, boil standard noodles.

How do I keep noodles from sticking together?

After draining, lay noodles flat on a lightly oiled baking sheet or parchment. If you stack them, they will glue themselves into one mega-noodle.

Can I make these without spinach?

Absolutely. Swap in finely chopped sautéed mushrooms, shredded zucchini (squeezed dry), or just leave it out and add a little extra parsley and basil.

What is the best ricotta to use?

Whole milk ricotta gives you the creamiest filling. If your ricotta is watery, drain it in a fine mesh strainer for 10 to 15 minutes so the roll-ups do not get soggy.

How do I scale this for a crowd without using a bunch of pans?

Use the one-pan crowd method: a deep disposable half sheet pan or steam table (hotel) pan and make roll-ups assembly-line style. Details are in the instructions.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for noodles)
Colander
Large mixing bowl
9x13-inch baking dish (or see crowd scaling option)
Skillet (optional, for boosting marinara flavor)
Measuring cups and spoons
Aluminum foil

Roll-ups are my favorite kind of “looks like I tried really hard” dinner. The first time I made them, it was for a casual family night and I realized two things: one, everyone loves having their own little cheesy spiral, and two, you can sneak in spinach without anyone filing a complaint. Now I make them when I want lasagna comfort with fewer moving parts, and when I want leftovers that reheat like a dream.

Cheesy Lasagna Roll-Ups with Marinara

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 8 roll-ups

Ingredients

8 lasagna noodles (regular noodles, not no-boil), plus 1 to 2 extra in case any tear
3 cups marinara sauce (store-bought or homemade), divided
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon black pepper
15 ounces whole milk ricotta
1 large egg
1 cup grated Parmesan, divided
2 cups shredded mozzarella, divided
4 cups fresh spinach, finely chopped (or 1 cup thawed frozen spinach, squeezed very dry)
2 tablespoons chopped fresh parsley (optional)
Pinch of crushed red pepper flakes (optional)
Fresh basil for serving (optional)

Optional add-ins: 1 cup cooked Italian sausage crumbles, or 2 cups shredded cooked chicken.

Instructions

Boil the noodles. Bring a large pot of well-salted water to a boil. Cook lasagna noodles until flexible but not falling apart, typically 1 to 2 minutes less than the recommended time on the box. (I like to boil 1 to 2 extra noodles in case any tear.) Drain and lay flat on a lightly oiled baking sheet so they do not stick.
Heat the oven. Preheat to 375°F.
Boost the marinara (optional but worth it). In a skillet over medium heat, warm olive oil. Add garlic and cook 30 seconds until fragrant. Stir in marinara, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 3 to 5 minutes. Taste and adjust. (If your marinara is already salty, go easy on the extra salt here.)
Prep the spinach (quick tip). If using fresh spinach, chop it finely. If it feels bulky, you can wilt it in a dry skillet for 1 to 2 minutes, then cool and squeeze out any excess moisture. If using frozen, thaw and squeeze very dry.
Mix the filling. In a bowl, combine ricotta, egg, chopped spinach, parsley, 3/4 cup Parmesan, and 1 cup mozzarella. Season with a pinch of salt and pepper. Stir until creamy.
Assemble the roll-ups. Spread 1 1/2 cups marinara in the bottom of a 9x13-inch baking dish. Working with one noodle at a time, spread about 1/2 cup filling evenly over the noodle, leaving a small border at the end. Roll it up and place seam-side down in the dish. Repeat with remaining noodles. (If you have a little filling left, tuck it into any torn noodles or spoon small dollops between the rolls.)
Sauce and cheese. Spoon the rest of the marinara over the roll-ups, coating the tops generously. Sprinkle with remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.
Bake. Cover with foil (tent slightly so the cheese does not stick). Bake for 20 minutes. Uncover and bake 10 to 15 minutes more until bubbly and lightly golden. Rest 5 to 10 minutes before serving.
Serve. Top with basil and an extra hit of Parmesan. Spoon a little saucy goodness from the pan over each roll-up.

A real photo of a single cheesy lasagna roll-up on a dinner plate with marinara sauce and melted mozzarella, garnished with basil, ready to eat

One-pan scaling for a crowd

Feeding more people without juggling a bunch of dishes:

Use a deep pan. Look for a deep disposable half sheet pan or steam table (hotel) pan that is at least 2 to 3 inches deep so the sauce does not slosh or spill.
Scale the recipe: Double everything and use 16 noodles, 6 cups marinara, 30 ounces ricotta, 2 eggs, and double the cheeses and spinach.
Baking time: Similar timing, but plan for an extra 5 to 10 minutes if the pan is very full. Bake until the center is hot and bubbling.

Make-ahead and freezer notes

Make ahead (fridge): Assemble up to 24 hours ahead, cover, and refrigerate promptly. Bake straight from cold and add 5 to 10 minutes to the covered bake time.
Freeze (unbaked): See Storage Tips for wrapping, thawing, and baking from frozen.

Nutrition information is estimated.

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