Name: Cheesy Meat Lasagna Roll-Ups Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound mild Italian sausage (bulk or casings removed); 1 small yellow onion, chopped (may sub 1 tsp onion powder); 2 tablespoons tomato paste; 3-4 garlic cloves, minced; pinch red pepper flakes (optional); 1 32 oz. jar marinara sauce (I like Rao's Brand); 3/4 cup water; 1 tablespoon minced fresh basil (or 1 tsp dried); 1 tablespoon minced fresh parsley (or 1 tsp dried); 1 teaspoon chicken bouillon (cubed, granulated or base); 1 teaspoon dried oregano; 1/4 tsp dried thyme; 1/4 tsp salt; 1/4 tsp pepper; 1 egg; 2 cups freshly shredded mozzarella cheese; 1 1/2 cups whole milk ricotta cheese; 1/2 cup sour cream; 1/3 cup freshly grated Parmesan cheese (grated on micro grater); 1 tablespoon minced fresh basil (or 1 tsp dried); 1 tablespoon minced fresh parsley (or 1 tsp dried); 1/4 tsp salt; 1/4 tsp pepper; pinch nutmeg; 12 lasagna noodles (classic, NOT no boil); 1 1/2 cups freshly shredded mozzarella cheese; fresh parsley for garnish (optional)

There’s something so comforting about a classic Italian dish—but turned into fun, handheld roll-ups? That’s what makes this Cheesy Meat Lasagna Roll-Ups Recipe a real crowd-pleaser. Imagine layers of luscious cheese, meaty tomato sauce, and tender noodles rolled up and baked to bubbly perfection.

The image shows a close-up of a white baking dish filled with several rolled pasta pieces covered in thick red tomato sauce mixed with bits of cooked meat. Each roll is topped with a melted layer of white cheese that looks soft and slightly browned. Fresh green chopped herbs are sprinkled evenly over the cheese, adding color contrast. The sauce is rich and chunky, with visible tomato pieces and bits of meat that make the dish look hearty. The rolled pasta edges are visible under the sauce and cheese layers, adding texture. A golden spoon is lifting one piece from the dish, showing the layers inside with saucy pasta, meat, and cheese. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Meat Lasagna Roll-Ups Recipe
Top Tip
How to Serve Cheesy Meat Lasagna Roll-Ups Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Meat Lasagna Roll-Ups Recipe

Why You'll Love This Recipe

I first made these cheesy meat lasagna roll-ups on a weekend when I wanted all the flavor of classic lasagna but without the fuss of layers and slicing. They turned out to be easy, delicious, and impressive—and every time I serve them, I get asked for the recipe!

Portion Control Made Easy: Each roll-up is a perfect individual serving, so no awkward slicing or messy plates.
Flavor-Packed Meat Sauce: Slow-simmered with Italian sausage and fresh herbs, it’s rich and hearty in every bite.
Creamy Cheese Filling: A luscious blend of ricotta, sour cream, mozzarella, and Parmesan that melts beautifully.
Great Make-Ahead Meal: Prep everything ahead and bake when ready—perfect for busy weeknights or entertaining.

This image shows a close-up of a white dish filled with rich lasagna made of three visible layers: the bottom layer is wide, wavy pasta noodles with a light yellow color; the middle layer consists of chunky red tomato sauce mixed with brown ground meat; the top layer is thick, melted white cheese sprinkled with bright green chopped herbs. The dish looks hot and gooey, with some cheese stretching as a serving spoon lifts a portion from the dish. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends classic Italian flavors with smart layering. Each ingredient has a role, building delicious complexity while keeping the dish approachable. Look for quality Italian sausage and fresh herbs if you can—they really boost the flavor.

Flat lay of a mound of mild Italian sausage in raw ground form, a small chopped yellow onion heap, three peeled garlic cloves, a small white ceramic bowl filled with bright red tomato paste, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of finely minced fresh basil leaves, another small white ceramic bowl of finely chopped fresh parsley, a few dried red pepper flakes scattered on the surface, a small white ceramic bowl holding loose dried oregano, a small white ceramic bowl with dried thyme, a block of whole uncracked brown egg, a small white ceramic bowl filled with shredded mozzarella cheese, a small white ceramic bowl with creamy whole milk ricotta cheese, a small white ceramic bowl holding smooth sour cream, a small white ceramic bowl with freshly grated Parmesan cheese, a pinch of whole nutmeg nut, a small white ceramic bowl filled with bright red marinara sauce, a stack of flat cooked classic lasagna noodles, and a few sprigs of fresh parsley for garnish, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: It’s the star meat here, lending savory, slightly spiced depth that’s hard to beat.
Yellow onion: Adds sweetness and balances the acidity of the tomato paste and marinara.
Tomato paste & marinara sauce: The paste gives concentrated umami; the marinara adds freshness and moisture.
Garlic: Essential for that classic Italian kick—use fresh for best results.
Red pepper flakes: Totally optional, but I love the subtle heat it adds.
Fresh basil & parsley: They brighten the meat sauce and cheese filling with herby notes.
Ricotta cheese: Smooth and mild, it’s a creamy base in the cheese filling.
Mozzarella cheese: For gooey meltiness—you’ll want plenty sprinkled in and melted on top.
Sour cream: Adds tang that balances richness and keeps the filling luscious.
Parmesan cheese: Brings salty, nutty complexity to the mix.
Lasagna noodles (classic, not no-boil): They hold shape well after boiling and make rolling easier.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Cheesy Meat Lasagna Roll-Ups Recipe is super versatile, so feel free to make it your own! I love swapping out the Italian sausage for ground beef when that's what I have on hand, or adding a handful of spinach into the cheese filling for a pop of green and nutrition.

Vegetarian Variation: Skip the sausage and add sautéed mushrooms or roasted vegetables to the cheese mixture—a tasty, meatless twist I’ve made several times with friends asking for seconds.
Make It Spicy: Crank up red pepper flakes or add a dash of hot sauce in the meat sauce if you like a little heat; it balances the creamy cheese beautifully.
Gluten-Free Version: Use gluten-free lasagna noodles and check your marinara sauce label to keep this dish friendly for gluten-sensitive diners.

Step-by-Step: How I Make Cheesy Meat Lasagna Roll-Ups Recipe

Step 1: Perfectly Cook and Prep Noodles

Start by boiling your lasagna noodles in heavily salted water—this seasons the pasta from the inside out. Keep a close eye and cook 1–2 minutes less than package instructions; you want them tender but still firm, so they hold shape when rolling. Rinse under cold water right after draining to stop the cooking and cool them, then dry thoroughly. Lining them out on parchment helps prevent sticking—a little tip I learned after a sticky noodle disaster once!

Step 2: Make the Rich Meat Sauce

Sauté onions in olive oil until translucent, then add bulk Italian sausage, breaking it up as it cooks through. Stir in tomato paste, garlic, and red pepper flakes for one minute to bloom those flavors. Pour in marinara, water, herbs, and chicken bouillon—this little addition deepens the sauce without extra salt. Let it simmer gently for about 8 minutes while you prepare the cheese filling. The aroma alone makes your kitchen feel like a trattoria!

Step 3: Mix the Creamy Cheese Filling

Whisk egg in a bowl (this binds the cheese filling nicely), then add ricotta, sour cream, shredded mozzarella, Parmesan, herbs, and a pinch of nutmeg. Season with a little salt and pepper and stir until smooth. It’s a rich, heavenly filling that balances the zesty meat sauce perfectly.

Step 4: Assemble and Roll

Spread a bit of marinara on the bottom of your greased 9×13 dish—this keeps the roll-ups from sticking and adds a saucy base. On each noodle, spread about ¼ cup of the cheese mixture down the center, then layer on an equal amount of meat sauce. Roll tightly from one end to the other, using your fingers to keep fillings inside. Place seam side down in the baking dish—keeping it neat helps the rolls hold together while baking.

Step 5: Bake to Bubbly Perfection

Top the roll-ups with remaining meat sauce and sprinkle generously with shredded mozzarella. Tent with foil to prevent the cheese from drying out or sticking to the foil. Bake at 375°F for 35-40 minutes until the cheese is melted and the sauce is bubbly. Let them rest a few minutes before serving—you want that wonderful cheesy pull without any burns!

Top Tip

From my many attempts perfecting this Cheesy Meat Lasagna Roll-Ups Recipe, a few things consistently made all the difference. These tips will help your roll-ups come out looking and tasting their best every time.

Dry Your Noodles Well: Leaving even a little moisture can cause slipping when rolling and watery casserole—pat them thoroughly with paper towels before assembling.
Don’t Overfill: I used to pile on too much filling, making rolling messy and uneven. Stick to about ¼ cup of cheese and meat sauce per noodle for manageable and neat rolls.
Tent the Foil: I learned that tenting foil (not wrapping tightly) keeps the cheese from sticking and drying during baking.
Let It Rest: Allow the baked roll-ups to sit 5-10 minutes before serving so they firm up and slice beautifully without falling apart.

How to Serve Cheesy Meat Lasagna Roll-Ups Recipe

Cheesy Meat Lasagna Roll-Ups - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley on top before serving to add a pop of color and fresh herbal brightness. A few torn basil leaves also make a lovely garnish and amp up that fresh Italian vibe.

Side Dishes

Simple sides work best here—garlic bread or a crisp Caesar salad rounds out the meal beautifully. Sometimes I serve it with roasted asparagus or steamed green beans for a fresh, crunchy contrast to the rich roll-ups.

Creative Ways to Present

For special occasions, I arrange roll-ups on a platter instead of the baking dish and garnish with edible flowers or microgreens to wow guests visually. You could also drizzle a little extra basil pesto over them for a gourmet touch!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in airtight containers in the refrigerator—they stay delicious for up to five days. When I reheat, the texture and flavor hold up really well with minimal drying out.

Freezing

Freezing works like a charm with these roll-ups. Just assemble but don’t bake, cover tightly with plastic wrap and foil, then freeze for up to three months. When you’re ready, thaw overnight and bake with an extra 10 minutes—it’s a lifesaver for busy weeks.

Reheating

For reheating, I prefer the oven (covered with foil at 325°F for 20-25 mins) to keep the texture great, but the microwave works for a quick fix—just cover with a paper towel and heat in short bursts to avoid toughness.

Frequently Asked Questions:

Can I use no-boil noodles for the roll-ups?

No-boil noodles tend to be too soft and fragile for rolling, which can result in tearing or messiness. It’s best to use classic lasagna noodles boiled just short of tender as described for the best texture and ease of rolling.

How far ahead can I make the roll-ups?

You can assemble the roll-ups and refrigerate them, covered, for up to 24 hours before baking. This makes them a perfect make-ahead meal for entertaining or busy nights.

Can I substitute the meats in the recipe?

Absolutely! Ground beef, turkey, or even a plant-based ground meat substitute works well. Just cook it thoroughly and adjust seasoning accordingly.

What’s the best way to reheat leftovers?

I recommend reheating in the oven at 325ºF covered with foil to maintain the texture and avoid drying out. The microwave works if you’re short on time—just heat in short intervals with a cover to prevent splatters.

Final Thoughts

This Cheesy Meat Lasagna Roll-Ups Recipe has become one of those dishes I pull out when I want to feel like every bite has a little Italian magic. It’s simple, satisfying, and perfect for sharing with friends and family. Next time you want a twist on classic lasagna, I hope you give these roll-ups a try—they’re sure to become a favorite in your recipe rotation.