18 Delicious Lasagna Roll Up Recipes Creative

Ever find yourself craving the cozy comfort of lasagna but short on time? Our roundup of 18 Delicious Lasagna Roll-Up Recipes is here to save your dinner plans! Perfect for busy weeknights or leisurely weekends, these creative twists on the classic dish promise all the cheesy, saucy goodness you love, with a fun, easy-to-serve spin. Dive in and discover your next family favorite!

Spinach and Ricotta Lasagna Roll Ups

Unbelievably easy yet impressively fancy, these Spinach and Ricotta Lasagna Roll Ups are here to save your dinner game without breaking a sweat. Perfect for those nights when you want to feel like a gourmet chef but, let’s be real, you’re just not.

Ingredients

• 8 lasagna noodles (because who counts beyond that?)
• 15 oz ricotta cheese (the creamy, dreamy base of our operation)
• 10 oz frozen spinach, thawed and squeezed dry (no one likes a soggy roll up)
• 1 cup shredded mozzarella cheese (for that gooey, stretchy goodness)
• 1/2 cup grated Parmesan cheese (because cheese on cheese is always a good idea)
• 1 large egg (room temp, please—it blends better)
• 1 tsp garlic powder (for a little kick)
• 1/2 tsp salt (to make everything pop)
• 1/4 tsp black pepper (because seasoning is key)
• 2 cups marinara sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 375°F—because we’re about to get baking.
2. Boil the lasagna noodles according to package instructions, then lay them flat on a parchment paper to cool. (Tip: A little olive oil prevents sticking.)
3. In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic powder, salt, and pepper. This is your filling—make it proud.
4. Spread about 1/4 cup of the filling evenly over each noodle, then roll them up from one end to the other. (Tip: Don’t overfill, or you’ll have a spill situation.)
5. Pour 1 cup of marinara sauce into the bottom of a baking dish, then place the roll-ups seam side down. Top with the remaining sauce and a sprinkle of mozzarella.
6. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. (Tip: Let them sit for 5 minutes before serving—patience is a virtue.)

These roll-ups are the perfect combo of creamy, cheesy, and slightly tangy from the marinara. Serve them with a side of garlic bread for the ultimate comfort food experience, or go rogue and pair with a crisp salad for a lighter twist.

Chicken Alfredo Lasagna Roll Ups

Just when you thought lasagna couldn’t get any more indulgent, here comes a twist that’ll have you rolling with joy—literally! These Chicken Alfredo Lasagna Roll Ups are the love child of your favorite pasta dishes, ready to steal the spotlight at any dinner table.

Ingredients

• 9 lasagna noodles (because who counts the 10th when you’re hungry?)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken is my secret weapon)
• 15 oz ricotta cheese (full-fat for that creamy dreaminess)
• 1 cup Alfredo sauce (homemade or store-bought, no judgment here)
• 1 egg (room temp, it’s the little things that count)
• 1/2 cup grated Parmesan cheese (the more, the merrier)
• 1 tsp garlic powder (for that kick)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/2 tsp black pepper (freshly ground, because we’re fancy)
• 1 cup shredded mozzarella cheese (for that golden, bubbly top)

Instructions

1. Preheat your oven to 375°F (because good things come to those who preheat).
2. Boil the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a clean towel (trust me, they’re easier to roll when they’re not sticking together).
3. In a bowl, mix the shredded chicken, ricotta cheese, Alfredo sauce, egg, Parmesan cheese, garlic powder, salt, and black pepper until well combined (this is where the magic happens).
4. Spread about 1/4 cup of the chicken mixture evenly over each noodle, then roll them up tightly (like you’re rolling up a yoga mat, but tastier).
5. Place the roll-ups seam side down in a baking dish, pour any remaining Alfredo sauce over the top, and sprinkle with mozzarella cheese (because cheese is life).
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly (the waiting is the hardest part).
7. Let them cool for 5 minutes before serving (patience, grasshopper).

What you’ll get is a dish that’s creamy on the inside, crispy on top, and packed with flavor in every bite. Serve these roll-ups with a side of garlic bread for the ultimate comfort food experience, or go rogue and dunk them in marinara sauce for a fun twist.

Vegetable Lasagna Roll Ups

Who knew rolling up your veggies could be this fun? These Vegetable Lasagna Roll Ups are here to prove that healthy eating doesn’t have to be boring, packing all the cheesy, saucy goodness of traditional lasagna into neat little bundles of joy.

Ingredients

• 8 lasagna noodles (because who’s counting after the first bite?)
• 2 cups ricotta cheese (full-fat for the win, folks)
• 1 cup shredded mozzarella (the more, the merrier)
• 1/2 cup grated Parmesan (the secret weapon)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 2 cups spinach, chopped (sneaky greens)
• 1 cup mushrooms, diced (for that earthy vibe)
• 1 garlic clove, minced (because flavor)
• 1 egg (room temp, please—it’s a texture thing)
• 24 oz marinara sauce (homemade or your fave jarred)
• 1 tsp salt (just enough to make the flavors pop)
• 1/2 tsp black pepper (for a little kick)

Instructions

1. Preheat your oven to 375°F—let’s get this party started.
2. Boil the lasagna noodles according to package instructions, then lay them flat on a towel to cool. (Tip: A drizzle of olive oil prevents sticking.)
3. In a skillet over medium heat, sauté mushrooms and garlic in olive oil until golden, about 5 minutes. Add spinach until just wilted. Set aside.
4. Mix ricotta, mozzarella, Parmesan, egg, salt, and pepper in a bowl. Fold in the veggie mix. (Tip: Taste the filling—adjust seasoning if needed.)
5. Spread 1 cup marinara in a baking dish. Divide filling among noodles, roll them up, and place seam-side down in the dish. (Tip: Don’t overfill—noodles should roll easily.)
6. Top with remaining sauce and cheese. Bake for 25 minutes, until bubbly and golden.

Let these roll ups cool slightly before serving—trust me, patience pays off with melty cheese. The result? A harmonious blend of creamy, tangy, and earthy flavors, all wrapped up in a noodle. Serve with a side of garlic bread for the ultimate comfort meal.

Beef and Cheese Lasagna Roll Ups

Vegging out on the couch? Spice up your lazy day with these Beef and Cheese Lasagna Roll Ups—because who said comfort food can’t be cute and rollable?

Ingredients

• 12 lasagna noodles (because nobody wants to be short a noodle when the craving hits)
• 1 lb ground beef (the leaner, the meaner, but your call)
• 1 cup ricotta cheese (full-fat for the win, but hey, we’re not judging)
• 1 cup shredded mozzarella (because cheese pulls are life)
• 1/2 cup grated Parmesan (the salty, nutty cherry on top)
• 1 egg (room temp, please—it’s all about that smooth blend)
• 2 cups marinara sauce (homemade or store-bought, no shame in the sauce game)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (for that kick that keeps on giving)
• 1 tsp dried basil (because fresh is great, but dried is dependable)
• Salt and pepper (to make everything right in the world)

Instructions

1. Preheat your oven to 375°F—because we’re about to turn up the heat.
2. Boil lasagna noodles al dente, about 8-10 minutes, then drain and lay flat on a towel. (Tip: A drizzle of olive oil prevents sticking—no one likes a clumpy noodle.)
3. Brown the ground beef in a skillet over medium heat, breaking it into crumbles, then drain the fat. (Tip: Season with salt, pepper, and garlic powder here for maximum flavor.)
4. Mix ricotta, mozzarella, Parmesan, egg, and dried basil in a bowl. (Tip: Let the cheeses come to room temp for easier mixing.)
5. Spread a thin layer of marinara in a baking dish—this is your flavor foundation.
6. Divide the cheese mixture and beef evenly among the noodles, then roll them up tightly. (Tip: Start from the short end for perfect little bundles.)
7. Place roll-ups seam side down in the dish, cover with remaining sauce, and sprinkle extra mozzarella on top because more cheese is always the answer.
8. Bake for 25 minutes, or until bubbly and golden—patience is a virtue, but it’s worth it.

Perfectly portable and packed with flavor, these roll-ups are a twist on tradition that’ll have everyone rolling back for seconds. Serve with a side of garlic bread for the ultimate carb-loaded comfort feast.

Mushroom and Spinach Lasagna Roll Ups

Today is ‘2025-06-21 03:50:22.543772’, and let’s dive into a dish that’s as fun to make as it is to eat. These Mushroom and Spinach Lasagna Roll Ups are the culinary equivalent of a cozy blanket on a chilly evening—comforting, satisfying, and packed with flavor.

Ingredients

• 8 lasagna noodles (because who counts beyond that?)
• 2 cups ricotta cheese (full-fat for the win)
• 1 cup shredded mozzarella cheese (the more, the merrier)
• 1/2 cup grated Parmesan cheese (the salty little fairy dust)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 2 cups sliced mushrooms (baby bellas add a meaty vibe)
• 2 cups fresh spinach (packed like it’s trying to escape the bag)
• 2 cloves garlic, minced (because vampires aren’t invited)
• 1 egg (room temp, it’s just better that way)
• 1 tsp salt (the flavor whisperer)
• 1/2 tsp black pepper (for a little sass)
• 2 cups marinara sauce (homemade or your fave jarred brand)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Boil lasagna noodles according to package directions, then lay them flat on a parchment-lined tray to prevent sticking.
3. Heat olive oil in a pan over medium heat, then sauté mushrooms until golden—about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of sauté.
4. Add spinach and garlic to the pan, cooking just until spinach wilts—about 2 minutes. Remove from heat.
5. In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, and pepper. Fold in the mushroom-spinach mixture.
6. Spread 1 cup marinara in the bottom of a baking dish. Divide cheese mixture among noodles, roll them up, and place seam-side down in the dish.
7. Top with remaining marinara and a sprinkle of mozzarella. Cover with foil and bake for 25 minutes. Tip: Foil prevents cheese from over-browning.
8. Remove foil and bake another 10 minutes until bubbly and golden. Let stand 5 minutes before serving—patience is a virtue here.

Cheesy, herby, and with just the right amount of bite from the mushrooms, these roll ups are a textural dream. Serve them with a side of garlic bread to sop up any saucy leftovers, because let’s be real, that’s the best part.

Pesto Lasagna Roll Ups

Craving something that twists the classic lasagna into a fun, bite-sized delight? These Pesto Lasagna Roll Ups are your ticket to flavor town, combining the creamy, cheesy goodness of lasagna with the fresh, herby punch of pesto—all rolled up into adorable little packages that are as fun to make as they are to eat.

Ingredients

• 12 lasagna noodles (because who counts after 10?)
• 2 cups ricotta cheese (full-fat for the win)
• 1 cup grated Parmesan cheese (the real deal, none of that shaky cheese stuff)
• 1 egg (room temp, it’s a texture thing)
• 1/2 cup basil pesto (homemade or store-bought, no judgment here)
• 2 cups shredded mozzarella cheese (because more cheese is always the answer)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, but preheating is a must).
2. Boil the lasagna noodles according to the package instructions until al dente, then drain and lay them flat on a clean towel (no sticking, please).
3. In a bowl, mix the ricotta, Parmesan, egg, pesto, salt, and pepper until well combined (this is where the magic happens).
4. Spread about 2 tbsp of the ricotta mixture evenly over each noodle, then sprinkle with mozzarella (cheese on cheese action).
5. Carefully roll up each noodle from one end to the other and place seam side down in a greased baking dish (like little flavor burritos).
6. Drizzle the roll ups with olive oil and sprinkle any remaining mozzarella on top (because we’re not monsters).
7. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden (the waiting is the hardest part).
8. Let them cool for 5 minutes before serving (unless you enjoy molten cheese burns).

Velvety ricotta and sharp Parmesan meld beautifully with the vibrant pesto, all wrapped up in tender pasta. Serve these roll ups with a side of marinara for dipping, or go rogue and drizzle with balsamic glaze for an extra tangy kick.

Three Cheese Lasagna Roll Ups

Craving something cheesy, comforting, and just a tad fancy? These Three Cheese Lasagna Roll Ups are your ticket to a deliciously twisted take on the classic, rolling all the goodness into neat little packages that are as fun to make as they are to eat.

Ingredients

• 12 lasagna noodles (because who counts after 10?)
• 15 oz ricotta cheese (the creamier, the dreamier)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 cup grated Parmesan cheese (the salty, nutty backbone)
• 1 large egg (room temp, please—it blends better)
• 2 cups marinara sauce (homemade or your favorite jarred)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (a little kick never hurt anyone)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Boil the lasagna noodles according to the package, but aim for al dente—they’ll cook more in the oven.
3. While the noodles boil, mix ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper in a bowl. Taste? Maybe just a sneak peek.
4. Drain the noodles and lay them flat on a clean surface. Spread the cheese mixture evenly on each noodle.
5. Roll each noodle up tightly and place seam side down in a greased baking dish.
6. Pour marinara sauce over the roll ups, covering them generously—they love a good sauce blanket.
7. Bake for 25 minutes, or until the sauce is bubbly and the cheese is golden.
8. Let them sit for 5 minutes before serving—patience is a virtue, especially with cheese.

Here’s the deal: these roll ups are creamy, cheesy, and packed with flavor, with just the right amount of sauce to keep things interesting. Serve them with a side of garlic bread for the ultimate comfort food experience, or go rogue and add a sprinkle of red pepper flakes for a spicy twist.

Sausage and Peppers Lasagna Roll Ups

Venture into the world of lasagna with a twist that’ll make your taste buds dance—Sausage and Peppers Lasagna Roll Ups. This dish is like the lovechild of a classic Italian feast and your favorite weeknight comfort food, packed with flavors that shout ‘more please’ from the very first bite.

Ingredients

• 8 lasagna noodles (because who counts beyond that?)
• 1 lb Italian sausage (go for spicy if you dare)
• 1 cup ricotta cheese (the creamier, the better)
• 1 cup shredded mozzarella (because cheese is life)
• 1/2 cup grated Parmesan (the real deal, none of that shaky can stuff)
• 1 red bell pepper, thinly sliced (for that sweet crunch)
• 1 green bell pepper, thinly sliced (ditto)
• 2 cloves garlic, minced (fresh is best, no cheating)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp salt (just enough to make flavors pop)
• 1/4 tsp black pepper (freshly ground, please)
• 1/2 tsp dried oregano (for that herby whisper)
• 1 cup marinara sauce (homemade or your favorite jarred)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially in baking).
2. Boil lasagna noodles according to package instructions until al dente, then drain and lay them flat on a parchment paper (to prevent sticking tragedies).
3. In a skillet over medium heat, warm the olive oil and sauté garlic until fragrant (about 30 seconds—don’t let it burn).
4. Add Italian sausage, breaking it apart with a spoon, and cook until no longer pink (about 5 minutes). Tip: Drain excess fat unless you’re living dangerously.
5. Toss in the sliced peppers, salt, pepper, and oregano, cooking until peppers soften (about 3 minutes).
6. In a bowl, mix ricotta, half the mozzarella, and Parmesan (this is your glue, make it count).
7. Spread a thin layer of marinara in a baking dish (this is the foundation of flavor).
8. On each noodle, spread the cheese mixture, then top with the sausage and peppers. Roll them up snugly and place seam side down in the dish.
9. Top with remaining marinara and mozzarella (because more is more).
10. Bake for 25 minutes until bubbly and golden (the waiting is the hardest part).

Kick back and marvel at your creation—these roll ups are a symphony of textures, from the tender noodles to the juicy peppers and sausage, all hugged by melty cheese. Serve them with a side of garlic bread to sop up any saucy goodness left on the plate.

Eggplant Lasagna Roll Ups

Unbelievably delicious and sneakily healthy, these Eggplant Lasagna Roll Ups are here to revolutionize your pasta night without the carb coma. Think of them as little edible scrolls of joy, packed with all the cheesy, saucy goodness you crave but with a veggie twist that’ll make your taste buds do a happy dance.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (because nobody likes a floppy roll-up)
• 1 cup ricotta cheese (full-fat for the win, let’s not kid ourselves)
• 1/2 cup grated Parmesan cheese (the real deal, none of that shaky cheese nonsense)
• 1 cup shredded mozzarella cheese (because more cheese is always the answer)
• 1 egg (room temp, it’s a texture thing)
• 2 cups marinara sauce (homemade or your favorite jarred brand, no judgment here)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Preheat your oven to 375°F because we’re about to get these roll-ups rolling.
2. Brush both sides of each eggplant slice with olive oil and sprinkle with salt. Grill or bake for 3-4 minutes per side until just tender. Tip: Don’t let them get too soft, or they’ll roll up like a yoga mat.
3. In a bowl, mix ricotta, Parmesan, mozzarella, egg, garlic powder, salt, and pepper. This is your cheesy glue—make it stick.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. This is the bed your roll-ups will snuggle into.
5. Place a spoonful of the cheese mixture on one end of each eggplant slice and roll it up tightly. Nestle each roll-up seam side down in the baking dish. Tip: Pack them close; they’re friendlier that way.
6. Top with remaining marinara sauce and a generous sprinkle of mozzarella. Because, again, more cheese.
7. Bake for 25-30 minutes until the cheese is bubbly and slightly golden. Tip: Let them sit for 5 minutes before serving; patience is a virtue, especially with molten cheese.

Bursting with flavor, these roll-ups offer a perfect harmony of creamy, cheesy filling and tender eggplant, all hugged by rich marinara. Serve them atop a bed of greens for a pop of color or alongside garlic bread for the ultimate comfort meal. Either way, they’re bound to disappear faster than you can say ‘seconds, please.’

Zucchini Lasagna Roll Ups

Dive into a dish that twists the classic lasagna into something even your zucchini-hesitant friends will devour. These roll-ups are like little edible scrolls of joy, packed with all the cheesy, saucy goodness you crave but with a sneaky veggie twist that’ll make you feel like a kitchen wizard.

Ingredients

• 3 large zucchinis, sliced lengthwise into 1/4-inch strips (because nobody likes a floppy zucchini)
• 1 cup ricotta cheese (full-fat for the win, let’s not kid ourselves)
• 1/2 cup grated Parmesan cheese (the real deal, not the shaky-can stuff)
• 1 egg, lightly beaten (room temp, please, unless you enjoy uneven mixing)
• 1 cup shredded mozzarella cheese (because more cheese is always the answer)
• 2 cups marinara sauce (homemade if you’re fancy, jarred if you’re human)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 tsp garlic powder (because fresh garlic is great, but we’re keeping it simple)
• Salt and pepper to taste (but really, don’t skimp on the salt)

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on these zucchinis.
2. Lay out your zucchini strips on a baking sheet, brush them lightly with olive oil, and sprinkle with salt. Pop them in the oven for 5 minutes to soften up—think of it as a zucchini spa day.
3. While they’re relaxing, mix the ricotta, Parmesan, egg, garlic powder, salt, and pepper in a bowl. Taste it? Yeah, that’s the good stuff.
4. Spread a thin layer of marinara sauce in the bottom of a baking dish. This is the foundation of your flavor house.
5. Take a zucchini strip, spoon some of the cheese mixture onto one end, and roll it up like a tiny, delicious burrito. Place it seam-side down in the dish. Repeat until you’re out of strips or cheese, whichever comes first.
6. Top the roll-ups with the remaining marinara sauce and a generous sprinkle of mozzarella. Because again, cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. That’s your cue to dive in.

What you’ve got here is a dish that’s creamy, cheesy, and just the right amount of saucy, with the zucchini adding a fresh crunch that cuts through the richness. Serve these bad boys with a side of garlic bread for carb-lovers or a crisp salad for the veggie-forward folks at your table.

Buffalo Chicken Lasagna Roll Ups

Alright, let’s dive into a dish that’s about to rock your taste buds like a spicy guitar solo—Buffalo Chicken Lasagna Roll Ups. Imagine all the fiery, tangy goodness of buffalo wings cozying up with the comforting embrace of lasagna, and you’ve got yourself a match made in flavor heaven.

Ingredients

• 8 lasagna noodles (because who’s counting after the first bite?)
• 2 cups shredded cooked chicken (leftover rotisserie chicken works wonders here)
• 1 cup buffalo sauce (go for your favorite brand, but make it bold)
• 1 1/2 cups ricotta cheese (the creamier, the better)
• 1 cup shredded mozzarella cheese (because cheese is life)
• 1/2 cup blue cheese crumbles (for that authentic buffalo wing experience)
• 2 tbsp unsalted butter (because butter makes everything better)
• 1/4 cup chopped green onions (for a pop of color and freshness)

Instructions

1. Preheat your oven to 375°F (190°C)—no rushing this preheat, it’s the warm-up act.
2. Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a clean towel. Tip: A little olive oil prevents sticking without making them slippery.
3. In a bowl, mix the shredded chicken with 1/2 cup of buffalo sauce. This is where the magic starts.
4. Spread each noodle with a generous layer of ricotta cheese, then top with the buffalo chicken mixture. Roll them up tightly—no loose ends allowed.
5. Place the roll-ups seam side down in a baking dish. Drizzle with the remaining buffalo sauce and dot with butter. Tip: The butter adds richness and helps the sauce cling to every nook.
6. Sprinkle the mozzarella and blue cheese crumbles over the top. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Broil for the last 2 minutes for an extra crispy top.
7. Garnish with chopped green onions before serving. How about that? These roll-ups pack a punch with their spicy, cheesy, and slightly tangy flavors, all wrapped up in a neat little package. Serve them with extra buffalo sauce on the side for the brave souls at your table.

BBQ Pulled Pork Lasagna Roll Ups

Feast your eyes on this twist of classic comfort food that’s bound to make your taste buds dance—BBQ pulled pork lasagna roll ups. It’s like your favorite summer BBQ and cozy Italian dinner had a delicious baby, and trust me, it’s a match made in foodie heaven.

Ingredients

• 12 lasagna noodles (because who’s counting when you’re in carb heaven?)
• 2 cups BBQ pulled pork (homemade or store-bought, no judgment here)
• 1 1/2 cups ricotta cheese (full-fat for that creamy dreaminess)
• 1 cup shredded mozzarella cheese (the more, the merrier)
• 1/2 cup grated Parmesan cheese (the salty, nutty cherry on top)
• 1/2 cup your favorite BBQ sauce (I’m a sucker for a smoky, sweet blend)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Preheat your oven to 375°F (because good things come to those who preheat).
2. Boil the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a parchment paper-lined tray to prevent sticking.
3. In a bowl, mix the ricotta, half the mozzarella, Parmesan, garlic powder, salt, and pepper until well combined. This is your creamy, cheesy glue.
4. Spread a thin layer of BBQ sauce over each noodle, then dollop the cheese mixture evenly along one end. Top with a generous amount of pulled pork.
5. Carefully roll each noodle from the filled end, placing them seam side down in a greased baking dish. Tip: Don’t overfill, or you’ll have a cheesy explosion on your hands.
6. Drizzle the remaining BBQ sauce over the roll ups and sprinkle the rest of the mozzarella on top. Because cheese is life.
7. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let them sit for 5 minutes before serving to avoid a molten cheese disaster.
8. Serve these beauties with a side of coleslaw or a crisp green salad to cut through the richness. Tip: A cold beer pairs perfectly, just saying.

Ready to dig in? These roll ups are the perfect combo of smoky, sweet, and cheesy, with a texture that’s both tender and satisfyingly hearty. Try serving them at your next game day or potluck, and watch them disappear faster than you can say “seconds, please!”

Mexican Lasagna Roll Ups

Alright, let’s taco ’bout a twist on two classics that’s so good, it’ll have you doing the cha-cha in your kitchen. Mexican Lasagna Roll Ups are here to spice up your dinner routine with layers of flavor wrapped up in a fun, rollable package.

Ingredients

• 1 lb ground beef (because lean is mean, but a little fat adds flavor)
• 1 cup ricotta cheese (the creamy dream team player)
• 1 cup shredded mozzarella (for that gooey, stretchy goodness)
• 1/2 cup grated Parmesan (the salty little kicker)
• 1 egg (room temp, please—it mixes better)
• 1 tbsp olive oil (extra virgin is my ride or die)
• 1 packet taco seasoning (because sometimes, shortcuts are smart)
• 8 lasagna noodles (cooked al dente—no one likes a mushy noodle)
• 1 cup enchilada sauce (homemade or store-bought, no judgment here)
• 1/2 cup diced tomatoes (for a fresh pop)
• 1/4 cup chopped cilantro (because green confetti makes everything better)

Instructions

1. Preheat your oven to 375°F—because we’re about to get this party started.
2. In a skillet over medium heat, brown the ground beef with olive oil until no pink remains, about 8 minutes. Drain the fat—unless you’re into that.
3. Stir in the taco seasoning and 1/4 cup water, simmer for 5 minutes. Tip: Letting it simmer melds the flavors like a good friendship.
4. In a bowl, mix ricotta, mozzarella, Parmesan, and egg. Tip: Room temp eggs blend smoother, avoiding a lumpy situation.
5. Lay out cooked lasagna noodles. Spread each with the cheese mixture, then top with beef and a sprinkle of tomatoes.
6. Roll ’em up tight and place seam-side down in a baking dish. Tip: A snug fit prevents unrolling—like a hug for your ingredients.
7. Pour enchilada sauce over the top, sprinkle with remaining cheese, and bake for 20 minutes, until bubbly and golden.
8. Garnish with cilantro before serving. Because presentation is everything, folks.

Craving a bite yet? These roll ups are a fiesta of textures—creamy, cheesy, with a little crunch from the noodles. Serve them with a side of guac for dipping, or go wild and drizzle with sour cream. Either way, you’re in for a treat that’s as fun to eat as it is to say.

Greek Lasagna Roll Ups

Let’s roll into something deliciously different tonight—Greek Lasagna Roll Ups, where Mediterranean flavors meet the comfort of lasagna in a fun, twisty package. Perfect for when you’re craving something cheesy, meaty, and a tad fancy without the fuss.

Ingredients

• 9 lasagna noodles (because who counts the 10th?)
• 1 lb ground lamb (beef works too, but lamb screams Greek)
• 1 cup ricotta cheese (full-fat, please, we’re not monsters)
• 1/2 cup crumbled feta cheese (the more, the merrier)
• 1 egg (room temp, it’s a texture thing)
• 2 cups marinara sauce (homemade or jarred, no judgment)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp dried oregano (fresh is great, but dried hugs the lamb better)
• 1/2 tsp garlic powder (because fresh garlic burns too fast)
• Salt and pepper (to your heart’s content)

Instructions

1. Preheat your oven to 375°F—no peeking until it’s ready.
2. Boil lasagna noodles al dente, about 8 minutes, then lay them flat on a towel. Tip: A drizzle of olive oil prevents sticking.
3. Brown the lamb in olive oil over medium heat, seasoning with oregano, garlic powder, salt, and pepper. Drain the fat unless you’re into that.
4. Mix ricotta, feta, and egg in a bowl. This is your glue—make it sticky.
5. Spread a thin layer of marinara in a baking dish. This is the foundation of flavor.
6. On each noodle, layer the cheese mix, then lamb, roll tightly, and place seam down in the dish. Tip: Don’t overstuff, or you’ll have a burrito situation.
7. Top rolls with remaining sauce and a sprinkle of feta. Because cheese.
8. Bake for 25 minutes, until bubbly and slightly golden. Tip: Let them sit for 5 minutes post-oven; they’ll hold together better.

Golden, cheesy, and packed with flavor, these roll ups are a playful twist on dinner. Serve with a crisp salad or, for the ultimate indulgence, dunk them in tzatziki. Go ahead, double dip—I won’t tell.

Seafood Lasagna Roll Ups

Unbelievable as it may seem, these Seafood Lasagna Roll Ups are here to turn your ordinary dinner into an extraordinary feast, proving that lasagna can indeed swim with the fishes—in the most delicious way possible.

Ingredients

• 8 lasagna noodles (because who counts beyond that?)
• 1 cup ricotta cheese (the creamier, the better)
• 1/2 cup shredded mozzarella (for that stretchy, cheesy goodness)
• 1/4 cup grated Parmesan (the salty, nutty kick we all crave)
• 1 cup cooked shrimp, chopped (size matters, so go for the medium ones)
• 1 cup cooked crab meat (imitation works, but let’s not kid ourselves)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 2 cloves garlic, minced (because vampires aren’t invited to dinner)
• 1/2 tsp salt (just enough to whisper ‘I’m here’)
• 1/4 tsp black pepper (for a little backstage drama)
• 1 cup marinara sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, but preheating is a must).
2. Boil the lasagna noodles according to package instructions, then lay them flat on a clean towel (no sticking, please).
3. In a bowl, mix ricotta, mozzarella, Parmesan, shrimp, crab, olive oil, garlic, salt, and pepper (this is where the magic happens).
4. Spread a thin layer of marinara sauce on the bottom of a baking dish (think of it as the red carpet for your roll-ups).
5. Divide the seafood-cheese mixture evenly among the noodles, spreading it along each one (like you’re frosting a very long, skinny cake).
6. Roll up each noodle tightly and place seam-side down in the baking dish (no peeking!).
7. Top with the remaining marinara sauce and a sprinkle of mozzarella (because more cheese is always the answer).
8. Bake for 25 minutes, or until the cheese is bubbly and slightly golden (the waiting is the hardest part).
9. Let it sit for 5 minutes before serving (patience, grasshopper).

Zesty, creamy, and packed with seafood goodness, these roll-ups are a textural dream. Serve them with a side of garlic bread to sop up any saucy leftovers, because let’s face it, you’ll want to.

Gluten-Free Lasagna Roll Ups

Who knew that ditching gluten could lead to such a delightful twist on classic lasagna? These roll-ups are here to prove that gluten-free doesn’t mean flavor-free, packing all the cheesy, saucy goodness you crave into neat little packages.

Ingredients

• 12 gluten-free lasagna noodles (because nobody wants a noodle that can’t hold its own)
• 2 cups ricotta cheese (the creamier, the dreamier)
• 1 egg (room temp, please—it’s all about that smooth blend)
• 2 cups shredded mozzarella (because cheese is life)
• 1/2 cup grated Parmesan (the salty, nutty cherry on top)
• 2 cups marinara sauce (homemade or jarred, no judgment here)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp garlic powder (for that little kick)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (because a little spice never hurt nobody)

Instructions

1. Preheat your oven to 375°F—because it’s showtime for these roll-ups.
2. Boil the gluten-free lasagna noodles according to package instructions, then drain and lay them flat on a clean towel. (Tip: A little olive oil prevents sticking, but don’t drown them!)
3. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, garlic powder, salt, and pepper. This is your creamy, dreamy filling.
4. Spread about 2 tbsp of marinara sauce on the bottom of a baking dish. (This is the flavor foundation.)
5. Take a noodle, spread 2 tbsp of the ricotta mixture evenly, then roll it up from one end to the other. Place seam-side down in the dish. Repeat. (Tip: Don’t overfill, or you’ll have a cheesy explosion on your hands.)
6. Top the roll-ups with the remaining marinara and mozzarella. (Tip: For extra golden cheese, broil for the last 2 minutes.)
7. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.

The result? A dish that’s as fun to eat as it is to make, with each roll-up offering a perfect bite of creamy, saucy, cheesy goodness. Serve them up with a side of garlic bread (gluten-free, of course) for a meal that’ll have everyone rolling back for seconds.

Keto Lasagna Roll Ups

Today’s the day we ditch the carbs but keep all the cheesy, saucy goodness with these Keto Lasagna Roll Ups. Trust me, your taste buds won’t even miss the noodles when they’re busy being dazzled by layers of rich marinara, creamy ricotta, and melty mozzarella.

Ingredients

• 8 large zucchini, sliced lengthwise into 1/4-inch strips (because we’re fancy like that)
• 1 lb ground Italian sausage (the spicy kind, if you’re feeling adventurous)
• 15 oz ricotta cheese (full-fat, because keto)
• 1 large egg, room temperature (it’s all about that smooth mixing)
• 2 cups shredded mozzarella cheese (extra for that glorious melt)
• 1/2 cup grated Parmesan cheese (the real deal, none of that shaky cheese stuff)
• 2 cups marinara sauce (homemade or your favorite jarred brand)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp dried basil (for that herby whisper)
• Salt and pepper to taste (but let’s not go crazy with the salt, okay?)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Heat the olive oil in a skillet over medium heat and brown the Italian sausage, breaking it into crumbles. Once cooked, set aside to cool. Tip: Draining excess fat keeps your roll-ups from getting soggy.
3. In a bowl, mix ricotta, egg, Parmesan, garlic powder, basil, salt, and pepper until it’s smoother than your last pickup line.
4. Lay out zucchini strips on a clean surface. Spread a thin layer of the ricotta mixture on each strip, then sprinkle with cooked sausage. Roll them up tightly and place seam-side down in a baking dish.
5. Pour marinara sauce over the roll-ups, then blanket them with mozzarella cheese. Tip: Covering with foil for the first 20 minutes prevents the cheese from burning before the zucchini softens.
6. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden. Tip: Letting them sit for 5 minutes before serving makes them easier to handle.

Craving something that’s both indulgent and guilt-free? These roll-ups deliver with a texture that’s tender yet satisfyingly sturdy, and flavors that are bold without being overpowering. Serve them with a crisp side salad or enjoy solo for a low-carb feast that feels anything but restrictive.

Vegan Lasagna Roll Ups

Mmm, who said vegan food can’t be indulgent? These Vegan Lasagna Roll Ups are here to prove the naysayers wrong, packing all the cheesy, saucy goodness of traditional lasagna into cute, rollable packages. Perfect for when you want to impress at dinner but also keep it plant-based and oh-so-delicious.

Ingredients

• 12 lasagna noodles (because who’s counting after the first bite?)
• 2 cups of your favorite marinara sauce (homemade or store-bought, no judgment here)
• 1 15-oz container of ricotta cheese (the vegan kind, obviously)
• 1 cup shredded vegan mozzarella (extra melty, please)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 2 cloves garlic, minced (the more, the merrier)
• 1 tsp salt (just enough to make the flavors pop)
• 1/2 tsp black pepper (for that little kick)
• 1 cup fresh spinach, chopped (for a pop of color and health)

Instructions

1. Preheat your oven to 375°F (because good things come to those who preheat).
2. Cook the lasagna noodles according to package instructions, then lay them flat on a clean towel to cool. (Tip: A little olive oil in the water keeps them from sticking.)
3. In a bowl, mix the ricotta, half the mozzarella, garlic, salt, pepper, and spinach until well combined. (Tip: Letting the mixture sit for 5 minutes lets the flavors marry.)
4. Spread about 2 tbsp of the ricotta mixture evenly over each noodle, then roll them up from one end to the other.
5. Pour a thin layer of marinara sauce in the bottom of a baking dish, then place the roll-ups seam side down. (Tip: A snug fit prevents unrolling.)
6. Top with the remaining sauce and mozzarella, then bake for 25 minutes, or until bubbly and golden.

Wrapped in layers of flavor, these roll-ups are a textural dream—creamy inside, slightly crispy on top. Serve them with a side of garlic bread for the ultimate comfort food experience, or get fancy with a drizzle of balsamic glaze.

Conclusion

Hungry for a twist on classic lasagna? These 18 lasagna roll-up recipes offer a fun, flavorful way to enjoy your favorite dish. Perfect for busy weeknights or special occasions, there’s something for everyone. We’d love to hear which recipe you try first—drop a comment below! Don’t forget to share your culinary creations and this article with fellow food lovers on Pinterest. Happy cooking!