The Daily Plate

Freezer-Friendly Lasagna Roll Ups

All the lasagna you love — creamy ricotta, marinara, molten mozzarella — rolled into neat individual portions that bake faster, serve cleaner, and freeze like a dream. They are weeknight-easy but dinner-party pretty. Lasagna lovers should also try our Easy Lasagna Soup for the 30-minute version. Roll once, eat for weeks.

Lasagna roll ups with marinara and melted mozzarella in a baking dish, fresh basil on top
Prep time20 min
Cook time25 min
Total45 min
Yield6 servings
CuisineAmerican
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🧺Ingredients

  • 12 lasagna noodles
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cups (8 oz) shredded mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1 box (10 oz) frozen chopped spinach, thawed and squeezed very dry
  • 3 cups marinara sauce, divided
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Fresh basil, for serving

👩‍🍳Instructions

  1. Cook the noodles. Boil the lasagna noodles in well-salted water until just al dente — slightly firm, since they bake next. Drain and lay flat on oiled parchment so they do not stick.
  2. Mix the filling. Stir together the ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, the squeezed-dry spinach, Italian seasoning, salt, and pepper.
  3. Sauce the dish. Preheat the oven to 375°F (190°C). Spread 1 cup of the marinara over the bottom of a 9×13-inch baking dish.
  4. Roll. Spread about 3 tablespoons of filling down each noodle, leaving a 1-inch border at one end. Roll up snugly from the filled end and place seam-side down in the dish.
  5. Top and bake. Spoon the remaining 2 cups marinara over the rolls, then sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake 20 minutes; uncover and bake 10–15 minutes more until bubbly and golden.
  6. Rest and serve. Rest 10 minutes so the rolls set, then shower with fresh basil and serve.

💡 Roll-up smarts

Squeeze the spinach within an inch of its life — excess water makes the filling soupy. Slightly undercook the noodles; mushy noodles tear when rolled. The egg binds the ricotta so the rolls hold their spiral when served. Freeze baked or unbaked up to 3 months: thaw overnight, then bake (unbaked) or reheat covered at 350°F for 25 minutes.

❓Common questions

Can I add meat?
Yes — brown 1/2 pound of Italian sausage or ground beef, drain, and stir it into the ricotta filling or layer it under the rolls.

Can I make these ahead?
Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 10 minutes to the covered bake.

How do I freeze lasagna roll ups?
Freeze on a sheet pan until solid, then transfer to freezer bags for up to 3 months. Bake from frozen at 375°F for 45–55 minutes covered.

What if my noodles tear?
Patch them — a small tear disappears once rolled and sauced. Using fresh, pliable noodles and not overcooking prevents most tears.

Cheesy lasagna roll ups with golden mozzarella
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