If you are a lover of lasagna then you are going to want to try this. Lasagna roll ups are my new favorite take on this classic dish. I love that I no longer have to cut out pieces of lasagna from the pan. I was never any good at it. By the time the lasagna would go from the pan to the plate, it was just a pile of mush (delicious mush, but none the less mush). I prefer the roll ups, because I simply need a spatula and it comes out in a perfect, non messy serving each time.

Check it out for your self and let me know how your roll ups turn out!



  • 1 Box of Lasagna Noodles
  • 16 oz Whole Milk Ricotta Cheese
  • 1 egg
  • 1lb ground hamburger
  • 1 24 oz jar of pasta sauce
  • 1 1/4 cup shredded mozzarella cheese (This is going to be divided up)
  • 3/4 cup parmesan grated cheese
  • 1 tbsp parsley seasoning
  • 1/4 tsp salt
  • 1 tbsp italian seasoning
  • 1/4 tsp ground black pepper
  • Olive Oil 



  1. Preheat your oven to 375°
  2. Spray a 13×9 baking pan with cooking spray.
  3. In a medium to large bowl, combine the Ricotta cheese, egg, Parmesan cheese, 3/4 cup Mozzarella Cheese, 1 tbsp Parsley, 1/4 tsp salt, and 1 tsp ground black pepper.
  4. Mix well until fully blended and then put to the side.
    LRU 41.jpg
  5. Next, in a medium skillet, add 2 tbsp of olive oil and then add the ground beef to the pan. Cook until the beef is brown.
  6. Drain the grease and transfer the beef to a medium-sized bowl.
    LRU 40
  7. Next add 3/4 cup of pasta sauce to the ground hamburger.
  8. Mix until the ground hamburger is fully coated in the sauce and put aside.
  9. In a large pot, cook the lasagna noodles until they are “Al Dente” (firm to the bite). Directions on cook time will be on the box in which they came.
  10. Once the noodles are “Al Dente” remove them from the water and place them in a strainer to drain the water. At this point you can either leave them in the strainer or transfer them to a bowl. Make sure you are careful not to break them.
  11. Next, take out some of the pasta noodles and lay them out on your counter or a sheet pan. The surface to which you prepare the roll ups is up to you. I choose to use a sheet pan.
  12. Spread a layer of the Ricotta mixture along the length of the noodle.
  13. Spread a layer of the meat sauce mixture on top of the ricotta the length of the noodle.
  14. Next, take one end of the noodle and roll it up. You want to roll it up so that it makes a square. Do not try to roll it up like you would a rug or piece of paper.
  15. Once you have rolled the noodle up fully, transfer to your 13×9 baking pan.
  16. Once you have completed rolling up all the noodles and have fit as many as you can in the pan, take the remaining pasta sauce and drop 2 tbsp worth of sauce on each roll up. (The amount of pasta sauce you put on top is up to you)
    LRU 31
  17. Next, take the remaining Mozzarella cheese and sprinkle it on top of the sauce.
  18. After, sprinkle 1 tbsp of italian seasoning evenly on top.
  19. Cover with tin foil.
  20. Place into the oven and bake for 35 mins. (The cook time may vary slightly depending on your oven)
  21. Once fully cooked, remove from the oven and let it cool for a few minutes.
  22. Using a spatula, remove a roll up and ENJOY!

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Follow me on instagram and tag #jclectic. I’d love to see all the JClectic recipes you make!


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