This post may contain affiliate links. Please read our disclosure policy.
These lasagna rollups take all the flavors of traditional lasagna and wrap them into individual pasta rolls filled with cheese, sauce, and meat. Baked until hot and bubbly, they’re a simple and delicious way to enjoy homemade lasagna without the work of layering a full pan.
Featured Comment
“I made the lasagna rollups. Easy to make, fun, and turned out perfect…”
– Denise
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and clear steps make this a stress-free weeknight dinner.
- Perfectly Portioned: Designed for one or two servings, so no extra leftovers.
- Easily Doubles: Double the recipe to serve family or guests.
- Customizable: Change up the filling with vegetables, seafood, or extra cheese.
- Classic Comfort Food: Tender pasta, savory meat sauce, and melted cheese create the ultimate Italian comfort meal.
When I make lasagna rollups, I get all the flavors I love in a classic lasagna, but in a fun, easier-to-serve way.
Instead of layering everything in a big dish, each noodle is rolled up with cheese and sauce inside, then baked until the top is golden and bubbly.
I love how each roll feels like its own little serving of lasagna, and it’s just the right amount without the fuss of making a full pan.
Love lasagna? Try some of our single serving and small lasagna recipes like our classic mini lasagna, lasagna soup for one, sheet pan lasagna, and small vegetable lasagna.
Ingredients
If you have any ingredients leftover from this small batch lasagna rolls recipe, check out our Leftover Ingredients Recipe Finder.
- Lasagna Noodles: The base of the rollups. Use regular or whole wheat for extra fiber. Leftover noodles can be used in our other lasagna recipes.
- Onions & Garlic: Build flavor in the sauce. Use pre-minced garlic for convenience or substitute with 1/8 teaspoon garlic powder.
- Ground Beef: Provides protein and heartiness. Swap with ground turkey for a lighter option. Leftover beef can be used in stuffed peppers for one or a small hamburger casserole.
- Italian Seasoning: Classic blend of basil, oregano, thyme, and rosemary. If you don’t have it, use one or two of these herbs instead.
- Tomato Sauce: Adds moisture and flavor. Choose low-sodium if preferred. Extra sauce can be used in eggplant Parmesan for one or a single serving of spaghetti and meatballs.
- Ricotta, Parmesan, Mozzarella Cheese: A trio of Italian cheeses that make the filling creamy, cheesy, and flavorful. Plant-based alternatives work for a vegan version. These cheeses are also used in stuffed shells for one, spinach manicotti for one, and single serving baked ziti.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize these single serving lasagna rollups with simple variations to suit your taste.
- Spicy: Stir 1 teaspoon red pepper flakes into the meat sauce for extra heat.
- Vegetarian: Replace ground beef with sautéed spinach and mushrooms, seasoned with garlic and Italian herbs.
- Seafood: Swap the beef for cooked shrimp or crab and add a pinch of Old Bay seasoning.
- Extra Cheese: Layer in provolone or fontina before rolling for an even cheesier bite.
- Gluten-Free: Use gluten-free lasagna noodles and check other ingredients for gluten-free options.
How To Make Lasagna Rollups
These photos and instructions help you visualize how to make a small batch of lasagna rollups. See the recipe box below for ingredient amounts and full recipe instructions.
Before you begin: Preheat oven to 350°F (177°C). Cook the lasagna noodles according to package directions, drain, and set aside.
- Heat olive oil in a 10-inch skillet over medium heat. Add onions and cook for 1 minute, stirring occasionally. Add garlic and cook for 30 seconds.
- Stir in ground beef, Italian seasoning, salt, and pepper. Cook 4–5 minutes until beef is no longer pink.
- Add tomato sauce, reduce heat to low, and simmer 2 minutes, stirring occasionally.
- In a small bowl, mix ricotta, half the Parmesan, and half the mozzarella.
- Spread 2 tablespoons of meat sauce on the bottom of a 5×7-inch baking dish. Place noodles flat on a plate or board. Spread cheese mixture evenly over each noodle.
- Spoon 1/4 cup meat sauce over the cheese on each noodle. Reserve remaining sauce.
- Roll up noodles and place in the baking dish.
- Top with remaining sauce, then sprinkle with the rest of the mozzarella and Parmesan.
- Cover with foil and bake 30 minutes. Remove foil and bake 8–10 minutes more, until cheese is melted and bubbly.
Expert Tips
- Cook Noodles Al Dente: Slightly firm noodles hold up better when baked.
- Break Up the Beef: Cook ground beef into small crumbles for an even filling.
- Even Cheese Layer: Spread the cheese mixture evenly so every bite has flavor.
- Use the Right Dish: A 5×7-inch baking dish works best for this recipe.
Serving Suggestions
Complete your meal with simple sides that pair perfectly with lasagna rollups.
Frequently Asked Questions
Lasagna rollups are individual lasagna noodles spread with cheese, sauce, and fillings, then rolled up and baked instead of layered in a pan.
Yes. Assemble the rollups, cover tightly, and refrigerate for up to 24 hours before baking.
No. Oven-ready noodles don’t roll well and tend to crack. Regular lasagna noodles work best.
Store the rollups in an airtight container and store them in the refrigerator for up to 3 days. To reheat, you can use a microwave or oven until the rollups are heated through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy lasagna rollups recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Lasagna Rollups For One
Equipment
Ingredients
- 2 lasagna noodles
- ½ tablespoon olive oil
- ¼ cup chopped onions
- 1 clove garlic -minced
- 4 ounces ground beef
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup tomato sauce plus 2 tablespoons for the baking dish
- ½ cup ricotta cheese
- 2 tablespoons grated Parmesan cheese -divided
- ½ cup shredded mozzarella cheese -divided
- chopped fresh parsley -optional for topping
Instructions
- Preheat oven to 350°F (177°C). Cook the lasagna noodles according to package directions, drain, and set aside. Tip: Drizzle with 1 teaspoon olive oil to keep them from sticking.
- Heat olive oil in a 10-inch skillet over medium heat. Add onions and cook for 1 minute, stirring occasionally.
- Add garlic and cook for 30 seconds.
- Stir in ground beef, Italian seasoning, salt, and pepper. Cook 4–5 minutes until beef is no longer pink.
- Add tomato sauce, reduce heat to low, and simmer 2 minutes, stirring occasionally.
- In a small bowl, mix ricotta, half the Parmesan, and half the mozzarella.
- Spread 2 tablespoons of meat sauce on the bottom of a 5×7-inch baking dish.
- Place noodles flat on a plate or board. Spread cheese mixture evenly over each noodle.
- Spoon 1/4 cup meat sauce over the cheese on each noodle. Reserve remaining sauce.
- Roll up noodles and place in the baking dish.
- Top with remaining sauce, then sprinkle with the rest of the mozzarella and Parmesan.
- Cover with foil and bake 30 minutes. Remove foil and bake 8–10 minutes more, until cheese is melted and bubbly.
- Top with chopped fresh parsley, if desired.
Notes
- Cook Noodles Al Dente: Slightly firm noodles hold up better when baked.
- Break Up the Beef: Cook ground beef into small crumbles for an even filling.
- Even Cheese Layer: Spread the cheese mixture evenly so every bite has flavor.
- Use the Right Dish: A 5×7-inch baking dish works best for this recipe.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’ve made this twice over the last week. YUMMY! It’s my ultimate comfort food right now. It will be on regular rotation.
I misread the amounts of the ricotta, mozzarella and measured double the amount of both for the cheese spread. I used half of it and rolled them up and put them in my 5×7 ceramic rectangle dish. They look HUGE but I bet they’ll be great! I was wondering what to do with the rest of the cheese spread. I’ll just make the lasagna rollups a second time!
Thanks for sharing your experience and for emailing me the photos of your lasagna rollups—they looked amazing! Using the extra cheese spread to make another batch is a great idea. You could also use it to make lasagna in the baking dish or sheet pan lasagna (both recipes are on our website), or even stuff it into manicotti shells.
Question, please? Can I substitute shredded chicken? If so, what if any spices need to be altered. And, I love your recipes – since it’s just the two of us and he’s the meat eater and I’m more seafood and vegetables.
Hi Brenda, shredded chicken would be a delicious substitution for the ground beef. Maybe 3/4 to 1 cup of shredded chicken and I’d actually leave the other ingredients the same. Hope you enjoy!
I made the lasagna rollups. Easy to make, fun, and turned out perfect. I have a friend that is getting his knee operated on and don’t live close to him, but I can make your lasagna rollups and other recipes for him and he can freeze them. He will have dinners for a week. 🙂 until I get started on more recipes.
Thank you for all your effort and recipes. They are delicious and easy to make.
Denise
If I double the recipe, do I simply use a larger baking dish? Thanks!
Yes. Since the original recipe calls for a 5×7-inch baking dish and you’re planning to double the recipe, you’ll want to opt for a larger dish. The goal is to have a dish that can hold all the ingredients comfortably, with a bit of room to spare for even cooking and to prevent any overflow.
For doubling a recipe initially designed for a 5×7-inch dish, I’d recommend trying something like an 8×10-inch or 9×13-inch dish. Don’t forget to do a “test fit” with your ingredients before you actually start baking, just to make sure everything will fit well.
Can you freeze the lasagna rollups? If so, would you recommend cooking first??? Any thoughts or recommendations is appreciated.
Certainly, lasagna roll-ups are freezer-friendly and a great make-ahead option! You can freeze them either before baking or after, depending on your preference. If you choose to freeze them before baking, assemble the roll-ups as per the recipe and place them in a freezer-safe dish. Cover tightly with plastic wrap and then a layer of aluminum foil. You can store them this way for up to 3 months. If you prefer to bake them first, let them cool completely before transferring to a freezer-safe dish. Again, wrap tightly with plastic wrap followed by a layer of aluminum foil. When you’re ready to enjoy,thaw the roll-ups overnight in the fridge and then bake as directed.
When you say ‘tomato sauce’ do you mean Ketchup or Passata or something else?
Regards, Emma
Hi Emma, great question! When I say tomato sauce, I’m actually referring to tomato puree or passata, not ketchup. Either of those options will work beautifully in the recipe. Thanks for asking for clarification!
Can I make Lasagna Roll-Ups in my air fryer?
I haven’t personally tested making lasagna roll-ups in an air fryer, so I can’t vouch for the results. An air fryer operates similarly to a convection oven, as both use circulating hot air to cook food. However, there are some differences, such as the size of the cooking chamber and the intensity of the heat circulation, which could impact the cooking time and even the texture of the lasagna roll-ups. If you decide to try it in the air fryer, you may need to adjust the cooking time and keep a close eye on them to avoid overcooking. Also, you’ll want to make sure the roll-ups fit well in the air fryer basket or tray without being overcrowded.
Great recipe.
Thank you.
Love you’re recipes. Hubby doesn’t like ricotta. Any ideas to help, or just adjust the amount of the other cheeses?
Thank you, Joyce! Try using cottage cheese instead of ricotta, it’s a great substitute.