These quick baked lasagna rolls are just as tasty as classic lasagna but way easier and so much quicker to make. Full of all the classic flavors and ingredients you love including marinara sauce and plenty of cheese, they’re guaranteed to become your new favorite weeknight meal! Serve them on their own or with your favorite sides.
Why We Love These Baked Lasagna Rolls
Living in Minnesota, it goes without saying that winters get pretty darn cold. And nothing hits the spot after a day playing in the snow than warm homemade lasagna. However, it’s not exactly the easiest or quickest meal to make. So, we decided to speed up the process by creating lasagna rolls! Made in the skillet, they have all the classic flavor of traditional baked lasagna but require half the work and minimal cooking time. Not to mention, this recipe:
- Makes two skillets full of lasagna rolls.
- Comes together in an hour.
- Uses simple ingredients.
- Is super cozy and filling to keep you satisfied!
What Exactly Are Baked Lasagna Rolls?
If you’ve never had them, lasagna rolls are made by layering a ricotta mixture, beef, and marinara sauce on top of lasagna noodles. Then, instead of being layered in a baking dish, the noodles are rolled on top of each other to form a neat serving. Placed in a skillet with additional sauce and cheese, they’re baked to tender perfection and make for easy serving. No more dealing with slicing into slippery layers and having your lasagna fall apart!
Ingredients You’ll Need
You’ll find that the ingredients for this recipe are nearly identical to those required for the lasagna you grew up eating. Here’s everything you’ll need:
- Lasagna noodles – Use whatever lasagna noodles you like best, and cook them to al dente according to the package instructions.
- Ground beef – Lean beef works best. Or, you can easily replace it with ground turkey or chicken, if you prefer.
- Marinara sauce – Of course, you could make your own homemade marinara sauce, but we just use a jarred version from Ragu and spruce it up a bit.
- Onion – Used to enhance the marinara and add extra depth to the dish.
- Flavor enhancers – Garlic, salt, pepper, oregano, paprika, and Italian parsley transform simple ingredients into a gourmet-tasting dinner.
- Cheese – A combination of Ricotta, Mozzarella, and Parmesan makes these roll ups truly indulgent. For the creamiest taste, use full-fat varieties. Or, reduce the calories and fat a bit with low-fat alternatives.
- Egg – Used to help bind the cheese, helping it stick to the noodles so it doesn’t ooze out all over the place.
How to Make These Baked Lasagna Rolls
Once you make this baked lasagna, you’ll never go back to the original method again!
- Create the beef sauce: Brown the beef in a large skillet. Then, stir in the onion, garlic, salt, pepper, oregano, and paprika. Cook until the onions are fragrant and soft. Add the marinara sauce, cover, and simmer for 20 minutes.
- Combine the ingredients for the ricotta mixture: Place the ricotta, egg, Parmesan, 1 cup of Mozzarella, and Italian parsley in a bowl, and stir until all of the ingredients are well combined and smooth.
- Roll the lasagna: Spread a few tablespoons of the ricotta mixture on each lasagna noodle followed by a couple of tablespoons of the marinara sauce. Roll the noodles over themselves.
- Layer: Divide ½ of the remaining marinara sauce between two skillets, layering it in the bottom. Lay the lasagna roll ups seam side down in the skillets. Add a spoonful of marinara sauce over each roll, and cover them with the remaining Mozzarella cheese.
- Bake: Place the skillets in the oven until the cheese is golden brown and bubbly, and serve warm!
Storage and Make Ahead Options
Given that this recipe makes two skillets full of lasagna rolls, we love to serve one for dinner and save the other for later! Follow the storage options below to keep them fresh.
Refrigerator: Once baked, let your rolls cool completely. Then, cover them with foil or transfer them to an airtight container, and store them in the fridge for up to 2 days.
Freezer: Form the rolls, and layer all of the ingredients in a baking dish. Then, cover, and freeze for up to 3 months.
To Reheat: Warm thawed lasagna rolls in the microwave or oven until heated through. Or, heat them up from frozen at 375˚F for about 1 hour or until they’re heated through and the cheese has melted.
This recipe is super filling all on its own and even better when topped with a sprinkle of grated Parmesan cheese. However, we also love to serve it with a healthy side dish or two for a well-rounded meal. Some of our favorite options include:
More Lasagna-Inspired Recipes
Love lasagna as much as we do? Don’t miss out on more of our easy recipes!
- Pressure Cooker Lazy Lasagna – An easy deconstructed recipe that’s full of hearty sauce and cheesy goodness.
- One Pot Lasagna Pasta – All the taste of lasagna in a single skillet recipe that’s ready in just 15 minutes!
- Easy Lasagna in a Mug – For those times when you want warm lasagna all to yourself.
Baked Lasagna Rolls
- 16 ounces lean ground beef
- 1/2 cup diced onion
- 3 cloves garlic (minced)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper (more or less to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground paprika
- 24 ounces jarred marinara sauce
- 15 ounces whole-milk ricotta
- 1 large egg (lightly beaten)
- 1/2 cup parmesan cheese (freshly grated)
- 3 cups mozzarella cheese (divided)
- 1/4 cup Italian parsley (chopped)
- 18 lasagna noodles (cooked al-dente)
- In a large skillet add ground beef. Cook until browned. Add onion, garlic, salt, pepper, oregano, and paprika. Stir to combine, and cook for 1-2 minutes or until fragrant. Add marinara sauce. Cover and let simmer for 20 minutes.
- Preheat the oven to 350° F.
- In a large mixing bowl, add ricotta cheese, egg, parmesan cheese, 1 cup mozzarella cheese, and Italian parsley. Stir until the ingredients are well combined.
- Spread a couple tablespoons of the ricotta mixture over each of the cooked lasagana noodles. Add a couple tablespoons of the marinara mixture on top. Roll the noodles over themselves.
- In two 12-inch skillets and 1/4 of the remaining marinara mixture or just enough to cover the bottom of the skillet. Place the rolls on top, laying them seam side down. Top with a spoon over ragu sauce over each roll, and cover them with mozzarella cheese.
- Bake for 20 minutes or until cheese is browned and bubbly.