Name: creamy lasagna roll ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 sheets lasagna noodles, cooked al dente; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese; 1 cup fresh spinach, chopped; ½ cup heavy cream; 1 cup marinara sauce; 200 g ground turkey; 2 cloves garlic, minced; 2 tbsp olive oil; ½ tsp salt; ¼ tsp freshly ground black pepper; ¼ tsp dried oregano; Fresh basil leaves for garnish

creamy lasagna roll ups

Published on September 13, 2025

4.8 (245 reviews)

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Prep Time

20 min

Cook Time

35 min

Servings

Why You'll Love This Recipe

✓ Comfort in Every Bite: Creamy ricotta, tender pasta, and a golden cheese crust create a cozy, restaurant‑quality experience at home.

✓ Easy to Assemble: Rolling the pasta around the filling saves you the hassle of layering a full lasagna, cutting prep time in half.

✓ Versatile Flavors: Swap spinach for roasted vegetables or add a pinch of smoked paprika for a fresh twist without changing the technique.

When I first tried lasagna roll‑ups at a small Italian bistro, the silky ricotta filling and the way the pasta held its shape impressed me. I knew I could recreate that elegance in my kitchen, and the result has become a go‑to for busy weeknights when I crave something indulgent yet manageable.

The beauty of this dish lies in its balance: a silky, herb‑infused cheese mixture, a thin layer of marinara that keeps everything moist, and a final blanket of mozzarella that browns to a perfect golden crust. Each roll delivers the classic lasagna flavor profile in a bite‑size, handheld form.

What sets these roll‑ups apart is the simplicity of the technique. You only need to boil the noodles, spread the filling, roll tightly, and bake. No heavy pans, no endless layering, and the cleanup is minimal—perfect for anyone who loves comfort food without the fuss.

2 cups ricotta cheese Drain excess whey for a firmer filling.

1 cup shredded mozzarella Divided; half for filling, half for topping.

½ cup grated Parmesan Adds salty depth to the cheese blend.

2 cups marinara sauce Use a low‑sugar variety for a cleaner taste.

1 tbsp fresh basil, chopped Adds brightness; optional if unavailable.

½ tsp garlic powder Boosts savory depth without fresh garlic.

Salt and pepper, to taste Season each component for balanced flavor.

Instructions

Cook the noodles

Bring a large pot of salted water to a boil. Add the lasagna sheets and cook 8‑10 minutes until just al dente. Drain, rinse with cold water, and lay flat on a clean kitchen towel to prevent sticking.

Pro Tip: Slightly under‑cook; the noodles will finish cooking in the oven.

Prepare the cheese filling

In a mixing bowl combine ricotta, ½ cup mozzarella, Parmesan, chopped basil, garlic powder, salt, and pepper. Stir until smooth; the mixture should be creamy but not runny. Adjust seasoning to taste.

Pro Tip: Add a drizzle of olive oil for extra silkiness.

Assemble the roll‑ups

Lay a noodle on a flat surface. Spread a heaping tablespoon of the cheese mixture evenly, leaving a small border. Starting at the short edge, roll tightly. Place seam‑side down in a greased 9×13‑inch baking dish. Repeat with remaining noodles.

Pro Tip: If a noodle tears, patch it with a dab of sauce before rolling.

Add sauce and cheese

Pour marinara evenly over the rolls, ensuring each is fully covered. Sprinkle the remaining mozzarella and a final dusting of Parmesan across the top for a bubbly crust.

Pro Tip: Cover the dish with foil for the first 20 minutes to keep the cheese from over‑browning.

Bake and serve

Preheat oven to 375°F (190°C). Bake uncovered for 25‑30 minutes, or until the sauce bubbles and the cheese turns golden. Let rest five minutes before serving to set the rolls.

Pro Tip: Garnish with extra basil or a drizzle of extra‑virgin olive oil for a finishing touch.

Expert Tips

Tip #1: Use a silicone mat

Placing the rolled noodles on a silicone baking mat prevents them from sticking to the pan and makes cleanup a breeze.

Tip #2: Cool the noodles

After boiling, spread noodles on a clean towel and let them air‑dry for a minute; this reduces excess moisture in the roll‑ups.

Tip #3: Freeze leftovers

Wrap individual roll‑ups in foil and freeze. Reheat directly from frozen at 350°F for 20‑25 minutes for a quick weeknight meal.

Frequently Asked Questions

Yes. Choose a gluten‑free lasagna sheet or use fresh gluten‑free pasta. Cook according to package directions, then follow the same assembly steps.

Ensure the noodles are dry enough to grip the filling. Press the filling firmly, and place the seam side down in the dish; the sauce will help seal it during baking.

A simple arugula salad with lemon vinaigrette or roasted garlic‑broccoli complements the richness without adding heaviness.

creamy lasagna roll ups

Why You'll Love This Recipe