Lasagna Rolls

5 from 7 votes
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Dive into the delightful twist on a classic with my lasagna rolls recipe! Each roll is packed with flavorful filling, offering a perfect portion of cheesy goodness and easy serving for any occasion.

For more variations of this recipe, try my classic homemade lasagna and Crockpot lasagna.

Lasagna rolls on a plate topped with tomato sauce.

If there is one meal that puts a smile on my family’s face, it’s lasagna night! You may wonder why rolls are used instead of the traditional lasagna layers. Well, rolls are easier to fill and eat! They are perfectly portioned, so you don’t have to eyeball each serving size.

I have enjoyed making pasta from scratch on the weekends ever since my Italian mother-in-law taught me how. However, these lasagna roll-ups are a little quicker, and the recipe is a wholesome meal made with spinach and kale.

“These lasagna rolls are so delicious and easy to make. Thank you again, Jessica, for a dish my family gobbled up. Perfect for a potluck too!!!”—Nancy

Recipe ingredients

Cans of crushed tomatoes and paste with other sauce ingredients.
  • Tomato Sauce: This lasagna recipe includes a quick marinara sauce. It combines olive oil, onion, minced garlic, tomato pasta, crushed tomatoes, oregano, salt and pepper.
  • Lasagna: I use dried lasagna noodles for the rolls, just like a classic lasagna. Fresh lasagna can be used; just boil until al dente to keep its structure.
  • Vegetables: For a healthy filling, I use chopped spinach, kale, and grated zucchini. Fresh diced tomatoes are added for garnish.
  • Cheese: A three-cheese combination of ricotta, parmesan, and mozzarella.
  • Seasoning: The cheese filling is seasoned with salt, black pepper, and my secret ingredient, nutmeg!
  • Herbs: Sliced basil and freshly chopped parsley adds an herbaceous note to the lasagna. Concentrated dried Italian seasoning is a great addition or swap for the oregano in the tomato sauce.

See the recipe card below for all ingredients and measurements (US and metric).

Make the tomato sauce

Step 1: To make these lasagna rolls quick and easy, I use canned tomatoes as my go-to product for the pasta sauce. The base consists of crushed tomatoes and paste. The vine-ripened tomatoes are naturally sweet, creating a flavorful, thick, and delicious sauce with sauteed garlic, onions, and oregano.

Step 2: Preheat the oven to (177ºC). This recipe makes eight rolls, which fit nicely into a 13 by 9-inch baking dish. Grease the dish so the pasta doesn’t stick to the bottom. If you prefer, add the rolls to a large cast iron pan to make it a skillet lasagna.

Cook the lasagna noodles

Step 3: When cooking pasta, I season the water with salt. For every 4 quarts of water, add 1 tablespoon of kosher salt. Cook the dried pasta until al dente, about 8 minutes. Drain and lay them on a kitchen towel to cool, making them easier to roll.

Cook the vegetables

Step 4: I like incorporating as many vegetables into each meal as possible. So I added kale, zucchini, and spinach; 5 whole cups of vegetable goodness! I lightly saute the vegetables before filling them to soften and remove some of the water released when cooking.

Make the filling

Step 5: Allow the vegetables to cool down slightly. You can combine them with ricotta cheese, shredded mozzarella, salt, pepper, and nutmeg. This is a superb time to season the filling right before rolling, don’t forget to taste it.

Assemble the lasagna rolls

Lasagna rolled up with cheese filling.

Step 6: Now for the fun part! Spread about ¼ cup of the vegetable and cheese filling over the length of each noodle. Roll them up, but not too tight, so the cheese oozes out. I’ve found this part quicker than layering, similar to making stuffed shells.

Bake the lasagna

Baking dish filled with lasagna roll ups and topped with tomato sauce and shredded mozzarella cheese.

Step 7: Place the lasagna rolls in the baking dish and add some tomato sauce on top. You will have a lot of extra sauce to serve on the side. If you’d like, add some to the bottom of the dish as well. Sprinkle mozzarella cheese on top. Bake until hot and bubbly, about 25 minutes.

Serve the lasagna rolls

Step 8: To add freshness to the cheesy baked lasagna, top it with fresh diced tomatoes, sliced basil, and parsley. If you have time, peel the tomatoes first for a more gourmet topping.

Flavor variations

Pasta night will never be the same after you’ve tried these delicious Italian lasagna rolls! A healthier version of your favorite comfort food right at home, without the stress. Try these tasty ways to switch up the dish:

Meat: Add ground beef, Italian sausage, or ground turkey to the filling or make a homemade meat sauce.

Sauce: Instead of tomato sauce, serve the rolls with creamy alfredo or a fresh basil pesto.

Vegetables: If using frozen spinach, add ⅓ cup to the filling. Add sundried tomatoes, sauteed or roasted bell peppers, or cooked mushrooms to the filling.

Cheese: Instead of ricotta, use cottage cheese for a high-protein filling. Parmesan can be swapped with Parmigiano-Reggiano or Pecorino Romano.

Serving suggestions

Frequently asked questions

Can the lasagna rolls be made in advance?

Yes, this lasagna recipe is perfect for preparing meals in advance and reheating. After assembling, cover and refrigerate for up to 2 days or freeze for up to a month. A quick dinner ready in under 30 minutes!

Can I add meat to the lasagna rolls?

Yes! Saute a ½ pound of ground beef, Italian sausage, ground turkey, or chicken. Add to the filling mixture, or substitute with the vegetables. You could also serve with a meat sauce for extra protein.

Lasagna roll served on a plate.

Recipe Science

How do I use tomato paste in cooking?

Tomato paste typically consists of ripened tomatoes that have been simmered down and then strained into a thick concentrate. Some pastes are preseasoned with salt, garlic, basil, or oregano to infuse more flavor. You only need a small amount to thicken a sauce. It adds a natural sweetness and a more intense tomato flavor, especially if fresh tomatoes are not at their peak ripeness.

Lasagna Rolls

Homemade lasagna rolls packed with vegetables and topped with zesty tomato sauce. A simple and healthier version of your favorite pasta dish!
5 from 7 votes
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings 8 rolls
Course Entree
Cuisine Italian

Ingredients 
 

Tomato Sauce

  • 2 tablespoons olive oil
  • ¼ cup minced yellow onion
  • 2 teaspoons minced garlic
  • ¼ cup tomato paste
  • 28 ounces crushed tomatoes
  • ¼ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Lasagna Rolls

  • 8 lasagna noodles
  • 1 tablespoon olive oil
  • 2 cups baby spinach, roughly chopped
  • 2 cups baby kale, roughly chopped
  • 1 cup grated zucchini
  • 1 ½ cups ricotta cheese, (15 ounces)
  • cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • teaspoons grated nutmeg, optional
  • 1 cup diced tomatoes, peeled and diced
  • 2 tablespoons sliced basil
  • 2 tablespoons chopped parsley

Instructions 

  • Make the Tomato Sauce – In a large saucepan, heat olive oil over medium-low heat. Sauté the onions and garlic for about 3 minutes. Add the tomato paste and stir. Add the crushed tomatoes and oregano. Simmer over low heat for 30 minutes, and cover with the lid slightly open. Season with salt and pepper to taste.
  • Heat the Oven – Preheat the oven to 350°F (177ºC). Lightly grease a 13 by 9-inch baking dish with olive oil or cooking spray.
  • Cook the Lasagna Noodles – In a large pot, cook noodles in salted boiling water according to the package directions. Cook a few extra noodles in case they break. Drain with a colander and lay them on a clean towel to dry and cool.
  • Cook the Vegetables – In a large saute pan, heat olive oil over medium-high heat. Add the spinach, kale, and zucchini and saute until wilted, about 3 minutes. Cool slightly.
  • Make the Filling – In a large bowl, combine the vegetable mixture with ricotta, parmesan, ⅔ cup mozzarella, salt, pepper, and nutmeg (if using).
  • Assemble the Lasagna Rolls – Spread 3 to 4 tablespoons of filling over the length of each noodle (8 total). Leave about ½-inch of space at the end so the cheese does not come out as you roll. Roll the noodles from bottom to top, but not too tight.
  • Bake – Place the rolls in the greased baking dish side by side. Pour about 1 cup of tomato sauce evenly on top. Sprinkle the remaining ⅓ cup mozzarella. Bake for 20 to 25 minutes until heated through and the sauce is bubbling.
  • To Serve – Combine the diced tomato and basil together in a small bowl. Serve lasagna rolls topped with the mixture and fresh chopped parsley.

Notes

  • Make Ahead: The unbaked lasagna rolls can be assembled, covered, and refrigerated up to 2 days in advance. Freeze the rolls for up to 1 month. It can be baked from frozen, just add more time as needed.   
  • Storing: Cover and refrigerate leftovers for up to 3 days, or freeze for 1 month.

Nutrition Facts

Serves: 8 rolls
Calories 274kcal (14%)Carbohydrates 9g (3%)Protein 17g (34%)Fat 20g (31%)Saturated Fat 9g (45%)Polyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 53mg (18%)Sodium 937mg (39%)Potassium 313mg (9%)Fiber 2g (8%)Sugar 4g (4%)Vitamin A 2950IU (59%)Vitamin C 33.8mg (41%)Calcium 700mg (70%)Iron 1.3mg (7%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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8 Comments Leave a comment or review

  1. Ann says

    Hi Jessica, it looks very delicious! Thanks for this tip of using cheese instead of meat! What do you think about adding lentils or chickpeas to this recipe for a thicker consistency? The vegetarian lasagna that I prepared recently did not keep in shape and fall apart…

  2. Nancy Robbins says

    These lasagna rolls are so delicious and easy to make. Thank you again, Jessica, for a dish my family gobbled up. Perfect for a potluck too!!!

    • Jessica Gavin says

      That is so great to hear Nancy! I’m so thrilled to hear that your family enjoyed the recipe and it’s something simple to make and bring to share with others 🙂

  3. Amber Edwards says

    Oh my goodness, those lasagna rolls look absolutely amazing! That is a dish that would please my entire family. And I love all the vegetable goodness! -client

    • Jessica Gavin says

      Thank you Amber! My family devoured the hot tray of pasta, I was happy that there were a couple left over for lunch. Definitely a good way to pack in those veggies!