There’s something so comforting about lasagna, but I’ll be honest—sometimes I just don’t have the patience for all those layers. That’s where these Lasagna Rolls come in. They’ve got everything you love about traditional lasagna—creamy ricotta, rich marinara, and melty mozzarella—but in a fun, single-serve roll that’s easy to bake, portion, and reheat.
Table of Contents
Why You’ll Love Lasagna Rolls
These lasagna rolls combine the heartiness of a family classic with the convenience of meal prep and quick baking.
- Creamy, cheesy, and loaded with spinach
- Easy to portion for meal prep or entertaining
- Freezer-friendly and perfect for make-ahead dinners
- Every roll holds the perfect balance of sauce and filling
- A lighter take without losing that cozy flavor
- Customizable with your favorite fillings or sauces
I first made these on a Sunday night after my daughter asked for lasagna, but we only had a handful of noodles left. Rolling them up was my quick fix—and it turned out so good, it became a staple. It’s my favorite kind of home cooking: unfussy, family-loved, and full of comfort.
Ingredients You’ll Need
Each layer in this dish brings creamy, savory flavor and a perfect mix of texture.
Sauce
- 2 tablespoons unsalted butter – base for creamy béchamel
- 4 teaspoons all-purpose flour – thickens the sauce
- 1¼ cups whole milk – creates silky smooth texture
- ¼ teaspoon salt – enhances creaminess
- ⅛ teaspoon ground black pepper – subtle seasoning
- Pinch ground nutmeg – adds warmth and depth
Lasagna Rolls
- 1 (15-ounce) container whole milk ricotta cheese – creamy filling base
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry – adds earthy, fresh flavor
- 1 cup plus 2 tablespoons grated Parmesan – for richness and sharpness
- 3 ounces prosciutto, chopped – savory balance (optional, skip for vegetarian)
- 1 large egg, beaten – binds the filling
- ¾ teaspoon salt – to taste
- ½ teaspoon freshly ground black pepper – balances flavor
- 1 to 2 tablespoons olive oil – prevents noodles from sticking
- 12 uncooked lasagna noodles – rolled and baked to perfection
- 2 cups marinara sauce – adds tangy tomato contrast
- 1 cup shredded mozzarella (about 4 ounces) – gooey melted topping
Optional Add-Ons or Substitutes
- Use chicken or turkey sausage instead of prosciutto
- Swap whole milk ricotta for part-skim to lighten it up
- Add roasted mushrooms or zucchini to the filling
- Try Alfredo sauce instead of marinara for a white lasagna twist
- Use gluten-free lasagna noodles if needed
- Sprinkle extra Parmesan on top for a golden crust
Step-by-Step Instructions
Jake’s take: These rolls are all about balance—creamy inside, saucy outside, and just the right amount of cheese.
- Prepare the Sauce – In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth. Add salt, pepper, and nutmeg. Cook until thickened, about 5 minutes. (This becomes your creamy béchamel base.)
- Cook the Noodles – Boil lasagna noodles in salted water until just tender. Drain and drizzle with olive oil to prevent sticking. (Al dente noodles roll better.)
- Mix the Filling – Combine ricotta, spinach, Parmesan, chopped prosciutto, egg, salt, and pepper in a bowl. Stir until well blended. (The mixture should be creamy but firm.)
- Assemble the Rolls – Lay noodles flat. Spread filling evenly over each noodle, then roll up tightly. (Don’t overfill or the rolls will burst.)
- Bake the Rolls – Pour béchamel sauce on the bottom of a baking dish. Place rolls seam-side down. Top with marinara sauce and mozzarella. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Serve & Enjoy – Let rest for 5 minutes before serving. (The sauce will thicken and the rolls will hold their shape.)
Quick Reminders:
- Don’t skip draining spinach—excess water can thin the filling.
- Mix sauces lightly when serving for a creamy-tomato blend.
- Cover with foil early to avoid over-browning.
- Leftovers taste even better the next day.
Expert Tips for Success
Perfect lasagna rolls come from simple precision.
- Use a piping bag or spoon to spread filling evenly.
- Cook noodles just until tender—they’ll finish baking.
- Let béchamel thicken before layering for smooth texture.
- Combine béchamel and marinara on top for balanced flavor.
- Use fresh mozzarella for extra gooeyness.
- Freeze unbaked rolls for quick future meals.
If you love this kind of comfort food, try my Creamy Garlic Chicken Penne or Cajun Chicken Bowtie Pasta. Both bring that same warm, family-style feel to the table.
Serving Suggestions
These rolls pair beautifully with light sides and simple greens.
- Serve with a fresh garden salad or Caesar salad
- Add garlic bread or homemade dinner rolls
- Pair with roasted asparagus or steamed broccoli
- Sprinkle red pepper flakes or basil for color and spice
- Perfect for Sunday dinners or meal-prep lunches
Every bite gives you creamy, cheesy comfort in a perfectly portioned package.
Storing and Reheating
These rolls reheat beautifully and are great for freezing.
How to Store It
- Cool completely before sealing
- Refrigerate up to 4 days in airtight containers
- Freeze unbaked rolls for up to 2 months
- Store extra sauce separately to refresh leftovers
- Label and date freezer meals for easy planning
How to Reheat It
- Bake covered at 350°F for 15–20 minutes until hot
- Microwave individual rolls 1–2 minutes with a splash of sauce
- Add a drizzle of olive oil before reheating to prevent drying
- Avoid overcooking mozzarella—it should stay melty, not rubbery
- Garnish with fresh basil or parsley before serving
Even after reheating, the texture stays creamy and the flavors stay bold.
Nutrition Information
- Serves: 6
- Calories: 490
- Total Fat: 27 g
- Saturated Fat: 13 g
- Cholesterol: 105 mg
- Sodium: 640 mg
- Carbohydrates: 34 g
- Protein: 28 g
- Calcium: 390 mg
- Iron: 2.4 mg
Frequently Asked Questions
Can I make these vegetarian?
Yes—simply skip the prosciutto and add more spinach or sautéed mushrooms.
Can I freeze lasagna rolls?
Absolutely. Freeze before baking, then bake from frozen at 375°F for 45 minutes.
Can I use store-bought Alfredo sauce instead of béchamel?
Yes, it saves time and still tastes creamy and delicious.
Final Thoughts
Lasagna Rolls bring everything you love about classic lasagna—cheese, sauce, and comfort—into a tidy, simple form that’s as pretty as it is delicious. It’s an ideal dish for gatherings, weeknights, or anyone craving that familiar baked-Italian warmth.
- Roll gently and bake slowly for perfect layers
- Use fresh, high-quality cheese for best flavor
- Serve with heart and a little extra sauce on top
Lasagna Rolls
Ingredients
Equipment
Method
- Melt butter in a saucepan. Whisk in flour, then gradually add milk, salt, pepper, and nutmeg. Cook 5 minutes until thickened.
- Boil lasagna noodles until just tender. Drain and drizzle with olive oil to prevent sticking.
- Mix ricotta, spinach, Parmesan, prosciutto, egg, salt, and pepper in a bowl until well blended.
- Lay noodles flat. Spread filling evenly, then roll tightly. Don’t overfill.
- Spread béchamel in baking dish. Place rolls seam-side down. Top with marinara and mozzarella. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10 more minutes.
- Let rest 5 minutes before serving.
Nutrition
Notes
- Skip prosciutto for a vegetarian version.
- Freeze unbaked rolls for easy future meals.
- Use Alfredo instead of béchamel for a creamy shortcut.
