No boil lasagna roll ups offer an elegant twist to an everyday Italian dish using the same recipe elements and irresistible flavors of traditional lasagna!
Each noodle is packed with meaty sauce and ricotta cheese mixture, topped with additional shredded cheese and a sprinkling of fresh parsley upon serving.
I don’t know about you but I'm ready to dig in!
❤️ Why you'll love this recipe
- It’s a fun twist to the classic Italian dish that calls for the same ingredients and offers the same flavors of a classic lasagna recipe.
- Assembling lasagna in roll ups is a clever way of assisting with portion control when it comes to serving!
- Lasagna roll ups offer an easy make-ahead meal that can either be stored baked or unbaked in the refrigerator or freezer.
What have you got to lose trying this version of lasagna? Impress your friends and family with such a simple variation to the classic lasagna recipe!
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Note: The full list of this Lasagna Roll Ups Recipe ingredients with their amounts and options are in the recipe card below.
- Lasagna Noodles
- Lean Ground Beef
- Marinara Sauce
- Tomato Juice
- Sea Salt
- Black Pepper
- Italian Seasoning
- Chopped Spinach
- Ricotta Cheese
- Parmesan Cheese
- Mozzarella Cheese
- Italian Parsley
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Place the noodles in a 9x13-inch baking dish.
- Add one angled noodle diagonally across the bottom layer to prevent the noodles sticking together
- Repeat the process for all the noodles.
- Pour boiling water over them, soaking for 30 minutes and then drain them once the sauce and other ingredients are ready.
- Add the marinara sauce and tomato juice and allow it to reach a simmer. Remove it from the heat and spread the meat sauce over the bottom of a casserole dish.
- Assemble the lasagna roll-ups by arranging the noodles over a large baking sheet in a single layer. Spread the cheese mixture over the top of each pasta ribbon. Add a heaping Tablespoon of meat sauce in a strip down the center of the noodle.
- Make the meaty sauce by browning the ground beef with onion and garlic.
- Cook the meat until it no longer looks pink.
- Add the salt and the Italian seasoning.
- Add the marinara sauce and tomato juice.
- Once the sauce reaches a simmer turn off the heat.
- Make the lasagna filling by mixing the egg, parmesan cheese, and spinach in a large mixing bowl.
- Add the ricotta cheese and the mozzarella cheese.
- Thoroughly mix the lasagna filling ingredients.
- Add the chopped Italian parsley to the filling and mix well.
- Spread the meat sauce over the bottom of a casserole dish.
- To prevent messiness, arrange noodles on a large baking sheet. Spread the cheese mixture down the middle of each lasagna pasta sheet.
- Dribble some of the meat sauce down the middle of each noodle.
- Starting at the bottom roll up each lasagna noodle.
- Roll up all the noodles and arrange in the prepared casserole dish.
- Spread the remaining meat sauce over the tops of the roll-ups.
- Bake for 30 minutes, covered with aluminum foil. Uncover the casserole, add remaining cheese and bake for an extra 10 minutes or until the cheese melts.
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You’ll need the following items to make this recipe successfully.
- Glass baking pan 13X9
- Dutch oven of deep pan
- Wooden spoon
These are the questions most frequently asked about making No boil Lasagna Rolls recipe.
Lasagna Roll Ups are essentially individual pasta packets containing the same ingredient elements and flavors that are found in Italian-American lasagna. These roll ups tend to cook faster than a traditional lasagna dish and are also fantastic for helping with portion control!
Yes, they can! It’s best to freeze them uncooked. Once assembled, wrap the casserole dish tightly with plastic wrap and aluminum foil to store in the freezer for up to 3 months. Thaw overnight in the refrigerator and then continue on with the recipe instructions for baking your lasagna roll ups.
Absolutely! You can either bake your casserole ahead of time to be stored in the refrigerator till ready to reheat in the oven or microwave or you can assemble this dish (without baking) and store it in the refrigerator to be baked a day or two later.
Making lasagna roll ups is pretty much the same as making traditional lasagna. In fact, the ingredients are exactly the same. The only real difference is how you assemble the ingredients. While a traditional lasagna consists of layered noodles and filling, the lasagna roll ups consist of noodles that are rolled up with the filling inside the rolls.
- It’s best to have 2-3 extra noodles spare just in case you have some noodles breaking while soaked in the boiled water.
- I don’t recommend boiling the noodles as you would ordinarily do in a pot of boiling water - it’s easier to overcook them (they should be al dente) and they are also at greater risk of breaking while boiling loosely in a pot.
- While not necessary, you can add a small amount of salt to the boiled water when soaking the noodles.
- Only drain the noodles when the other lasagna ingredients are ready otherwise the noodles may stick together.
- You can easily change things up and use lean ground beef, ground pork, ground turkey, or ground chicken in this lasagna dish instead of the ground beef. Since ground beef has a higher fat content, it’s naturally more flavorful.
- While I've used ricotta, parmesan, and mozzarella cheese, you could use your favorite types of cheese.
- Use store bought marinara sauce or make your own homemade sauce instead.
Store leftover lasagna roll ups in the refrigerator for 3-4 days in an airtight container or in the casserole dish, covered tightly in plastic wrap.
You can store lasagna roll ups in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or in the microwave.
📗 Related Recipes
Love a comforting plate of tender ground beef and al dente pasta? You’re not the only one! Bolognese Sauce Antica, Spicy Beef Enchiladas, and Baked Spaghetti Pie are certainly going to put smiles on the faces of your family!
If you're family can't get enough lasagna but you don't have the time to make a classic version, check out our Quick and Easy Crockpot Lasagna Recipe. You get the flavor and none of the fuss.
🍽 Serve with
For something lighter, try a side of fresh Italian Summer Salad With Basil Dressing.
📞 Chiacchierata (chat)
Wonder why we call this dish no-boil lasagna roll ups? It’s because the noodles soak in a dish of boiled water and drained once ready to assemble with the rest of the lasagna ingredients.
Soaking the noodles substantially reduces the chance of overcooking the noodles or having them break apart as they are likely to when swirling around a pot of water!
Thanks to this clever trick, the noodles easily roll up, taking an everyday Italian dish and adding an elegant twist to it!
Next time you have to try out our Roasted Eggplant Parmesan Casserole that's no fuss and gluten-free. What it doesn't skimp on is Italian flavor. It's truly delicious and company worth just like this recipe.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
No boil lasagna roll ups recipe offers an interesting twist to traditional lasagna, great for entertaining guests or surprising the family with something fresh and fun without compromising on flavor or texture that we all love classic lasagna for.
If you love lasagna and you can't get enough of pasta Alfredo, you're going to have to try our scrumptious White Lasagna Soup recipe.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Easy No-Boil Lasagna Rolls
- 12 Lasagna noodles
- 16 ounce Ground beef 85% lean
- 24 ounce Marinara sauce We like using the Rao brand
- 10 ounce Tomato juice 1-¼ cups
- ½ cup Onion dices
- 3 Garlic cloves minced
- ½ teaspoon Sea salt this is to add to the sauce
- ½ teaspoon Black pepper
- ½ teaspoon Dried Italian seasoning
- 10 ounce Frozen chopped spinach defrosted and squeezed dry
- 15 ounce Ricotta cheese
- 1 Egg large
- ¾ cup Parmesan cheese shredded, divided
- 3 cup Mozzarella cheese shredded, divided
- ¼ cup Italian parsley chopped and more for garnish
- Preheat oven: 375℉.
Soaking the noodles
- Choose a 9X13-inch baking dish or a similar large heatproof pan. Place a layer of dry lasagna noodles in the dish, add one angled noodle across the bottom layer at a diagonal.
- The angled noodle helps keep the layers of noodles from sticking together.
- Repeat the process for each additional layer, until you've use all of your noodles.
- Pour boiling water over the noodles, let them soak for 30 minutes. Drain the noodles when your sauce and other ingredients are ready. *** see notes.
The meat and sauce
- In a Dutch oven or deep pan, over medium-high heat, cook ground beef, onion, and garlic. Break up the meat with a wooden spoon or spatula.
- Cook until meat is no longer pink, for about 3 minutes.
- Pour in the marinara sauce and tomato juice. Bring to a simmer. Turn off the heat.
- Spread ½ of the meat sauce over the bottom of a casserole dish.
The lasagna filling
- In a large mixing bowl stir together egg, spinach, ricotta cheese, 1//2 cup parmesan cheese, 1-½ cups mozzarella cheese and ¼ cup chopped Italian parsley.
Assembling the lasagna roll-ups
- To avoid messiness, arrange noodles over a large baking sheet in a single layer.
- Spread ¼ cup (a scant cookie scoop) of cheese mixture over the top of each pasta ribbon. Add a heaping Tablespoon of meat sauce in a strip down the center of the noodle.
- Roll noodles up and arrange in the prepared casserole dish.
- Spread the remaining meat sauce over the tops of the roll-ups.
- Cover with aluminum foil and bake covered for 30 minutes.
- Remove foil and top with the remaining cheeses. Bake an additional 10 minutes or until the cheese is melted.
- Garnish with parsley and serve.