Name: Cheesy Meat Lasagna Roll-Ups Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound mild Italian sausage (bulk or casings removed); 1 small yellow onion, chopped (or 1 teaspoon onion powder); 2 tablespoons tomato paste; 3-4 garlic cloves, minced; Pinch red pepper flakes (optional); 1 32 oz. jar marinara sauce; 3/4 cup water; 1 tablespoon minced fresh basil (or 1 teaspoon dried); 1 tablespoon minced fresh parsley (or 1 teaspoon dried); 1 teaspoon chicken bouillon (cubed, granulated or base); 1 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon 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; 1 tablespoon minced fresh basil (or 1 teaspoon dried); 1 tablespoon minced fresh parsley (or 1 teaspoon dried); 1/4 teaspoon salt; 1/4 teaspoon 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 and fun about putting a twist on classic lasagna, and this Cheesy Meat Lasagna Roll-Ups Recipe does just that. Imagine tender pasta rolled around a savory meat sauce and ooey-gooey cheese—every bite feels like a warm hug. It’s a guaranteed crowd-pleaser that’s surprisingly easy to make!

The image shows a close-up of a white baking dish filled with several rolled pasta pieces covered in thick red tomato sauce mixed with bits of cooked meat. Each roll is topped with a melted layer of white cheese that looks soft and slightly browned. Fresh green chopped herbs are sprinkled evenly over the cheese, adding color contrast. The sauce is rich and chunky, with visible tomato pieces and bits of meat that make the dish look hearty. The rolled pasta edges are visible under the sauce and cheese layers, adding texture. A golden spoon is lifting one piece from the dish, showing the layers inside with saucy pasta, meat, and cheese. The dish is set 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

When I first made these lasagna roll-ups, I was amazed at how elegant and flavorful they turned out, especially for a casual weeknight dinner. The layers of cheese and meat sauce wrapped neatly in tender noodles make this dish feel special without being complicated.

Perfect Portioned Rolls: These roll-ups make serving a breeze and help control portions—no messy cutting like traditional lasagna.
Make-Ahead Friendly: You can assemble them in advance and bake when you’re ready, making dinner day less stressful.
Flavorful Meat Sauce: The homemade sauce with Italian sausage, fresh herbs, and a hint of spice makes every bite satisfying.
Cheesy Goodness: The blend of ricotta, mozzarella, Parmesan, and sour cream results in a creamy, decadent filling you’ll crave again.

This image shows a close-up of a white dish filled with rich lasagna made of three visible layers: the bottom layer is wide, wavy pasta noodles with a light yellow color; the middle layer consists of chunky red tomato sauce mixed with brown ground meat; the top layer is thick, melted white cheese sprinkled with bright green chopped herbs. The dish looks hot and gooey, with some cheese stretching as a serving spoon lifts a portion from the dish. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheesy Meat Lasagna Roll-Ups Recipe plays its part perfectly—from the meat sauce to the cheesy filling. When you pick quality products—like fresh herbs and a good marinara—you really taste the difference.

Flat lay of a mound of mild Italian sausage in raw ground form, a small chopped yellow onion heap, three peeled garlic cloves, a small white ceramic bowl filled with bright red tomato paste, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of finely minced fresh basil leaves, another small white ceramic bowl of finely chopped fresh parsley, a few dried red pepper flakes scattered on the surface, a small white ceramic bowl holding loose dried oregano, a small white ceramic bowl with dried thyme, a block of whole uncracked brown egg, a small white ceramic bowl filled with shredded mozzarella cheese, a small white ceramic bowl with creamy whole milk ricotta cheese, a small white ceramic bowl holding smooth sour cream, a small white ceramic bowl with freshly grated Parmesan cheese, a pinch of whole nutmeg nut, a small white ceramic bowl filled with bright red marinara sauce, a stack of flat cooked classic lasagna noodles, and a few sprigs of fresh parsley for garnish, all arranged symmetrically on a simple white ceramic surface, placed 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 rich, savory flavor and a bit of spice that makes the meat sauce vibrant.
Yellow Onion: Builds sweetness and depth, balancing the acidity of the tomato paste and marinara.
Tomato Paste: Concentrates tomato flavor and thickens the sauce for a luscious texture.
Garlic: Always essential for that aromatic punch.
Marinara Sauce: Use a quality brand like Rao's for the best flavor boost without extra work.
Fresh Basil & Parsley: Fresh herbs brighten the sauce and cheese filling with herbal notes.
Chicken Bouillon: A little umami secret that enhances the sauce’s depth—skip or swap for broth if you prefer.
Ricotta Cheese: Creamy base for the filling that keeps it smooth and luscious.
Mozzarella Cheese: Both in the filling and on top for that classic stretchy, melty texture.
Parmesan Cheese: Adds a nutty sharpness and helps round out the flavors.
Sour Cream: Surprising addition that makes the filling extra creamy and rich.
Lasagna Noodles: Regular boiled noodles work best—handle gently so they don’t break when rolling.

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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 of my favorite things about the Cheesy Meat Lasagna Roll-Ups Recipe is how easy it is to tweak. I often swap the Italian sausage for ground turkey or add spinach to the cheese filling for extra greens.

Vegetable Boost: Adding sautéed mushrooms or finely chopped zucchini into the meat sauce gives a gentle veggie lift without overpowering the classic flavor.
Spice it Up: For heat lovers, a pinch more red pepper flakes or some chopped fresh chili in the sauce amps up the zing.
Dairy-Free Idea: Try substituting ricotta with dairy-free cream cheese and swap mozzarella for a plant-based shredded cheese—still delicious with the hearty sauce.
Herb Swaps: Don’t have fresh basil? No worries—dried herbs work fine, just adjust quantities since they’re more concentrated.

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

Step 1: Prep and Cook Those Noodles Perfectly

I start by preheating the oven to 375˚F and lining two baking sheets with parchment—trust me, this little step keeps the noodles from sticking once they’re cooked. Boil your lasagna noodles just shy of the package directions; I usually stop 1-2 minutes early to keep them tender but sturdy enough to roll. Rinse with cold water right after draining to halt cooking, then pat them dry before laying them out flat on the baking sheets.

Step 2: Whip Up That Flavorful Meat Sauce

In a large Dutch oven, I heat olive oil and sauté chopped onion until soft and fragrant. Then, in goes the Italian sausage—break it up and cook it until browned. Stir in tomato paste, garlic, and optional red pepper flakes for a minute or so before dumping in the marinara, water, chicken bouillon, and herbs. I like to simmer it gently for about 8 minutes, stirring occasionally to build those rich, melded flavors.

Step 3: Mix the Creamy Cheese Filling

While the sauce simmers, I whisk an egg in a bowl, then fold in ricotta, sour cream, mozzarella, Parmesan, fresh basil, parsley, salt, pepper, and a tiny pinch of nutmeg. This combo feels indulgent yet balanced, and it keeps the roll-ups wonderfully moist inside.

Step 4: Assemble and Roll with Care

Grab a lasagna noodle and drizzle about ¼ cup of the cheese filling down the center, spreading it evenly. Next, layer on roughly ¼ cup of the meat sauce over the cheese. Using your hands, gently and tightly roll up the noodle from one end to the other, keeping everything inside. Transfer each roll into your prepared baking dish that's been lightly coated with sauce, arranging them snugly side-by-side.

Step 5: Bake to Melty, Golden Perfection

Spread the remaining meat sauce evenly over the roll-ups, then sprinkle a generous layer of shredded mozzarella on top. Cover loosely with foil so it doesn’t stick to the cheese, and bake at 375˚F for about 35-40 minutes until bubbling and fully melted. I often garnish with fresh parsley right out of the oven for that pop of green and freshness.

Top Tip

I’ve learned a lot through trial and error with this recipe, especially about handling the noodles and rolling without breakage. These tips save you time and hassle!

Perfect Noodle Texture: Stop boiling your noodles a couple of minutes early and rinse immediately with cold water to prevent them from overcooking and becoming too fragile.
Tight Rolls: Don’t be shy about gently pressing the filling in before rolling—this helps avoid gaps and messy spills when baking.
Sauce Distribution: Adding some sauce both inside the roll and on top keeps everything moist and delicious.
Foil Tent: I always tent the foil over the baking dish instead of wrapping tightly to keep the cheese from sticking and tearing when you remove the foil.

How to Serve Cheesy Meat Lasagna Roll-Ups Recipe

Cheesy Meat Lasagna Roll-Ups - Serving Suggestion

Garnishes

I like to sprinkle fresh parsley right after baking because it adds a bright color and fresh herbal aroma without overpowering the dish. Some torn basil leaves also work beautifully, especially if you’ve used dried herbs in the sauce.

Side Dishes

Simple sides complement these roll-ups perfectly: a crisp Caesar salad or garlic bread are my go-tos. Roasted veggies like asparagus or broccoli add a nice balance for a complete meal.

Creative Ways to Present

I’ve served these roll-ups as an elegant appetizer by slicing them into bite-sized portions on a platter for parties. They also look fantastic layered in a pretty casserole dish for family gatherings, turning a humble dish into a centerpiece.

Make Ahead and Storage

Storing Leftovers

After the bake, let any leftovers cool fully before covering with foil or transferring to an airtight container. I keep mine in the fridge and try to eat within 3-5 days to enjoy them fresh and flavorful.

Freezing

This recipe freezes incredibly well! Before baking, I assemble the roll-ups in a freezer-safe dish, wrap tightly in plastic wrap and foil, and freeze. When I’m ready to eat, I thaw overnight in the fridge and add extra baking time covered in foil for best results.

Reheating

To reheat, I cover leftovers with foil and warm them in a 325ºF oven for 20-25 minutes to bring back that melty texture—microwaving works too but can dry the edges. Covering with a damp paper towel helps with microwave reheating.

Frequently Asked Questions:

Can I use no-boil lasagna noodles for this recipe?

I recommend using classic boiled noodles because they’re easier to roll without breaking. No-boil noodles tend to be stiffer and can crack when you try to roll them up for this specific dish.

Can this recipe be made vegetarian?

Absolutely! Swap the Italian sausage for sautéed mushrooms, zucchini, or a plant-based meat substitute. Just adjust the seasoning to keep that rich flavor, and you’ll have delicious vegetarian roll-ups everyone will enjoy.

What’s the best way to prevent the cheese filling from drying out?

Mixing sour cream into the cheese filling helps keep it creamy and moist. Also, layering sauce inside the rolls and on top before baking locks in moisture during cooking. Covering the dish with foil to prevent drying is key, too.

Can I prepare the roll-ups ahead of time?

Yes, you can assemble the roll-ups a day in advance and keep them refrigerated, covered tightly with foil or plastic wrap. Bring them to room temperature for about 30 minutes before baking, then bake as usual, adding an extra 10 minutes to ensure they’re heated through.

Final Thoughts

I honestly can’t recommend this Cheesy Meat Lasagna Roll-Ups Recipe enough. It’s become my go-to when I want comfort food that feels just a little special but isn’t a huge time commitment. Plus, the make-ahead aspect means I can relax and actually enjoy the meal with friends and family without stress. So go ahead, roll up some cheesy, saucy goodness—you won’t regret it!