Name: Cheesy Meat Lasagna Roll Ups Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound mild Italian sausage (bulk or casings removed); 1 small yellow onion, chopped (may sub 1 tsp onion powder); 2 tablespoons tomato paste; 3-4 garlic cloves, minced; pinch red pepper flakes (optional); 1 32 oz. jar marinara sauce (I like Rao's Brand); 3/4 cup water; 1 tablespoon minced fresh basil (or 1 tsp dried); 1 tablespoon minced fresh parsley (or 1 tsp dried); 1 teaspoon chicken bouillon (cubed, granulated or base); 1 teaspoon dried oregano; 1/4 tsp dried thyme; 1/4 tsp salt; 1/4 tsp pepper; 1 egg; 2 cups freshly shredded mozzarella cheese; 1 1/2 cups whole milk ricotta cheese; 1/2 cup sour cream; 1/3 cup freshly grated Parmesan cheese (grated on micro grater); 1 tablespoon minced fresh basil (or 1 tsp dried); 1 tablespoon minced fresh parsley (or 1 tsp dried); 1/4 tsp salt; 1/4 tsp pepper; pinch nutmeg; 12 lasagna noodles (classic, NOT no boil); 1 1/2 cups freshly shredded mozzarella cheese; fresh parsley for garnish (optional)

There’s something so comforting about layers of pasta, rich meat sauce, and ooey-gooey cheese all rolled into perfect little bundles. This Cheesy Meat Lasagna Roll Ups Recipe is that cozy, crowd-pleasing meal that feels special but is actually a breeze to make. Trust me, once you try these, they’ll become a family favorite in your house too.

The image shows a close-up of a baked dish with three visible rolled layers filled with a mixture of meat sauce, rice, and tomato sauce inside a white rectangular dish. Each layer is covered with melted white cheese that looks soft and slightly browned in spots. Bright green chopped herbs are sprinkled over the top, adding color contrast to the red tomato sauce and melted cheese. The edges of the dish show some sauce stains, giving a fresh baked look. A gold-colored serving spoon is partially visible on the right side, scooping one portion. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Meat Lasagna Roll Ups Recipe
Top Tip
How to Serve Cheesy Meat Lasagna Roll Ups Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Meat Lasagna Roll Ups Recipe

Why You'll Love This Recipe

I've made lots of lasagna variations through the years, but these roll ups have a special place in my heart because they combine all the best parts—meaty sauce, creamy cheese, and tender noodles—in a fun, handheld format. Plus, they freeze beautifully for busy weeks!

Perfect portion control: Each roll up is an individual serving, so no battling over slices.
Hands-on fun: Rolling each noodle with filling is oddly satisfying and a great way to get kids involved.
Rich, homemade sauces: The meat sauce simmers with fresh herbs and sausage for that deep, comforting flavor you just can’t get from jarred sauces alone.
Flexible and freezer-friendly: Make ahead or freeze for busy nights without losing the fresh-baked goodness.

This image shows a close-up of a lasagna piece being lifted with a golden fork from a white baking dish. The lasagna has three main layers: a bottom layer of pasta noodles that are light yellow with a slightly wavy texture, a middle layer packed with a rich red tomato sauce mixed with brown cooked meat, and a top layer covered in melted white cheese that stretches as the piece is lifted. Green chopped herbs are sprinkled over the cheese, adding a fresh touch. The dish sits on a white marbled surface, and the lighting highlights the gooey texture and vibrant colors of the lasagna photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances hearty Italian sausage and a vibrant tomato-based sauce with a creamy, flavorful cheese filling. Each ingredient plays a role, from tender noodles that hold their shape to the fresh herbs that brighten every bite.

Flat lay of mild Italian sausage in raw bulk form, a small peeled yellow onion chopped, whole uncracked brown egg, a small mound of freshly shredded mozzarella cheese, a small white ceramic bowl with smooth whole milk ricotta cheese, a small white ceramic bowl with creamy sour cream, a small white ceramic bowl with finely grated Parmesan cheese, a small white ceramic bowl of rich red tomato paste, a few garlic cloves peeled and whole, a few sprigs of fresh basil, a few sprigs of fresh parsley, a small white ceramic bowl with olive oil, a pinch of dried red pepper flakes on white ceramic, a pinch of dried oregano, a pinch of dried thyme, a few classic cooked lasagna noodles laid flat, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: Adds richness and spice; mild sausage works best for the family, but you can swap for spicy if you like heat.
Yellow onion: Softens as it cooks, adding sweetness and depth to the sauce.
Tomato paste & marinara sauce: These build a tomatoey base with great body and a hint of sweetness.
Garlic and red pepper flakes: Garlic gives that classic Italian aroma; red pepper flakes are optional but add a subtle kick.
Fresh herbs (basil, parsley, oregano, thyme): Brighten and layer the flavors in both the filling and the sauce.
Chicken bouillon: A secret 'umami' booster that enriches the sauce without overpowering it.
Ricotta cheese: Creates a creamy, dreamy filling that keeps each roll-up moist and luscious.
Mozzarella and Parmesan cheeses: Freshly shredded for meltability and that sharp, cheesy bite.
Sour cream and egg: Help bind the cheese filling while adding a subtle tang and richness.
Lasagna noodles: Regular boiled noodles hold the filling well—avoid "no-boil" noodles for this recipe as they don’t roll as nicely.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Cheesy Meat Lasagna Roll Ups Recipe is how easy it is to tweak for different tastes or dietary needs. I often swap out the italian sausage for ground turkey when I want something lighter, and sometimes I sprinkle in extra veggies like spinach or mushrooms for a veggie boost.

Vegetarian variation: Replace sausage with sautéed mushrooms and zucchini, then add extra cheese or tofu ricotta.
Spicy twist: Add more red pepper flakes to the meat sauce or toss in some chopped jalapeños for heat.
Make it gluten-free: Use gluten-free lasagna noodles—just make sure to cook them carefully so they don’t break when rolling.

Step-by-Step: How I Make Cheesy Meat Lasagna Roll Ups Recipe

Step 1: Cook Noodles ’til Just Tender

Start by boiling your lasagna noodles in generously salted water, cooking just until they’re al dente—check a minute or two before the package time. This keeps them firm enough to roll without breaking. Once cooked, rinse with cold water and pat them dry on baking sheets lined with parchment. This step might feel a little tedious, but trust me, it makes rolling so much easier and neater.

Step 2: Craft the Rich Meat Sauce

While the noodles cool, I brown the sausage and sauté onions in a large pan. The smell at this point is incredible—make sure your windows are open! Add tomato paste, garlic, and if you like a little zing, a pinch of red pepper flakes. Stir in your marinara, herbs, and chicken bouillon, then let it simmer gently for about 8 minutes. The sauce thickens and the flavors meld beautifully. Don’t rush this part; patience is key to getting that lush depth.

Step 3: Whip Up the Creamy Cheese Filling

In a bowl, whisk an egg first, so it’s nice and smooth, then fold in ricotta, sour cream, fresh mozzarella, Parmesan, herbs, salt, pepper, and a pinch of nutmeg. The nutmeg is a subtle surprise—it brings out a gentle warmth that balances the cheese perfectly. The filling should be creamy but scoopable.

Step 4: Fill and Roll Like a Pro

Spoon a scant ¼ cup of cheese filling down the center of each noodle, then add a layer of meat sauce on top. Use the backs of your spoons or an offset spatula to spread each into an even layer. Tuck in the sides and roll up carefully. If you’re like me, you might get a little messy, but that’s part of the fun! Arrange the roll ups snugly in a greased baking dish, seam side down, to keep them intact.

Step 5: Bake to Melty Perfection

Spread the remaining meat sauce all over the top, then sprinkle with a generous layer of shredded mozzarella. Cover loosely with foil—tenting it so it doesn’t stick to the cheese—and bake at 375˚F for 35–40 minutes. The cheese should be fully melted and bubbling at the edges. I like to let it rest for 10 minutes before serving so everything settles and you don’t lose fillings with the first bite.

Top Tip

After making this dish many times, I’ve discovered a few tricks that keep everything tasting fresh and look absolutely irresistible, so you can impress without stress.

Don’t skip drying your noodles: Patting your noodles dry prevents watery roll ups and helps the filling stick better.
Sauce balance is key: Too much sauce and the roll ups get soggy—spread it thinly but evenly over the noodles and baking dish.
Use fresh cheese: Pre-shredded cheese often has anti-caking agents that hinder melty texture, so fresh shredded mozzarella is worth the extra effort.
Let it rest after baking: This helps the cheese filling set, so the roll ups hold their shape when you serve.

How to Serve Cheesy Meat Lasagna Roll Ups Recipe

Cheesy Meat Lasagna Roll Ups - Serving Suggestion

Garnishes

I’m a big fan of adding freshly chopped parsley or basil on top for a pop of color and freshness. A light sprinkle of extra Parmesan right before serving also gives a lovely salty finishing touch. For a little zing, sometimes I drizzle a touch of good-quality extra virgin olive oil or a spoonful of ricotta on the side.

Side Dishes

I usually keep the sides simple to let the roll ups shine—think garlic bread with a crispy crust and a big, fresh green salad tossed in lemon vinaigrette. Roasted vegetables like asparagus or zucchini are also lovely paired alongside.

Creative Ways to Present

For special occasions, I like arranging the roll ups in a circular pattern and topping the center with extra fresh herbs and edible flowers for a wow factor. Another fun idea is serving each roll up on a wooden platter with small bowls of dipping sauce—think extra marinara or a drizzle of garlic oil.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered with foil or in airtight containers in the fridge—they keep beautifully for up to 5 days. Reheating is quick and they taste almost as good the next day.

Freezing

These roll ups freeze like a dream. I assemble them in a freezer-safe dish but don’t bake before freezing. Wrapped well in plastic wrap and foil, they keep up to 3 months. When ready, thaw fully and bake as usual, adding a bit of extra time to get that melty cheese and bubbly sauce back.

Reheating

For the best texture, I reheat leftovers in the oven at 325ºF, covered with foil to keep moisture in, until heated through (about 20-25 minutes). The microwave works too, but be sure to cover to avoid splatters and reheat in short bursts to keep cheese from drying out.

Frequently Asked Questions:

Can I make this recipe without Italian sausage?

Absolutely! You can substitute with ground beef, turkey, chicken, or even a plant-based meat alternative. Just adjust cooking time to ensure your chosen protein is fully cooked before assembling.

How do I prevent the roll ups from falling apart?

The key is to dry your noodles thoroughly before filling, spread fillings evenly without overstuffing, and roll tightly but gently. Placing them seam side down in the baking dish helps them keep their shape during baking.

Can I prepare these roll ups ahead of time?

Yes! You can assemble the entire dish a day ahead and refrigerate it covered. Just take it out to sit at room temperature for about 30 minutes before baking, and add 10 extra minutes to baking time so it heats through nicely.

What’s the best way to freeze and reheat this recipe?

Freeze the unbaked assembled roll ups tightly wrapped in plastic and foil. When ready to eat, thaw overnight in the fridge, then bake covered at 375ºF. Add a bit more baking time to ensure the cheese bubbles and the dish is heated through.

Final Thoughts

Making this Cheesy Meat Lasagna Roll Ups Recipe always feels like a mini celebration in my kitchen. It’s one of those dishes that’s showy enough for guests but simple enough for weeknights. I hope you enjoy the rich flavors and fun rolling process as much as I do. Go ahead, gather your ingredients, and roll up some happiness—your dinner table is about to get a whole lot tastier!