Cheesy Sausage Lasagna Roll-Ups

This recipe takes the cozy feel of traditional lasagna and turns it into fun, individual rolls that are just as cheesy and satisfying. Instead of layering sheets in a big dish, the noodles get filled with a creamy ricotta blend, savory sausage, and plenty of gooey cheese before being rolled up and baked in a rich tomato sauce. Each roll bakes into a bubbly, golden masterpiece that’s perfect for family dinners.

I enjoy how these roll-ups bring a little twist to something classic. They make serving easy because everyone gets their own portion without messy slicing. They also look special on the table, especially when baked in a dish where the edges crisp up slightly. The layers of cheese, pasta, and sausage create a balance of flavor that feels both homey and a bit elevated.

Why You’ll Love This Recipe

Cheesy sausage lasagna roll-ups deliver hearty comfort in a playful presentation.

Flavor-packed: Sausage adds bold taste that blends perfectly with creamy cheeses.

Easy serving: Each roll is portioned, making plating simple.

Gooey goodness: Layers of ricotta, mozzarella, and Parmesan melt into every bite.

Crowd-pleaser: Adults and kids both enjoy the cheesy, saucy combination.

Make-ahead friendly: Assemble rolls earlier and bake later when ready.

Flexible: Works for weeknights, dinner parties, or meal prep.

Here’s one thing I like to do: I sprinkle a little extra Parmesan on top of the rolls before baking, which creates a golden crust that feels almost like a bonus layer. Another trick is adding fresh basil leaves after baking, which brightens the rich flavors and makes the dish smell incredible.

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Ingredients

For the Filling:

• 12 cooked lasagna noodles
  
• 1 pound Italian sausage, cooked and crumbled
  
• 2 cups ricotta cheese
  
• 1 large egg
  
• 1 cup shredded mozzarella cheese
  
• ½ cup grated Parmesan cheese
  
• 2 tablespoons fresh parsley, chopped
  
• Salt and black pepper, to taste
  

For the Sauce and Topping:

• 3 cups marinara sauce (store-bought or homemade)
  
• 2 cups shredded mozzarella cheese
  
• ½ cup grated Parmesan cheese
  
• Fresh basil or parsley for garnish
  

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Step-by-Step Instructions

1. Cook the Noodles

Bring a large pot of salted water to a boil and cook lasagna noodles until just al dente. Drain and lay flat on parchment or foil to keep them from sticking together. I like to drizzle a tiny bit of olive oil on top to prevent clumping.

2. Prepare the Filling

In a large mixing bowl, combine ricotta, egg, mozzarella, Parmesan, parsley, salt, and pepper. Stir until smooth and creamy. Fold in the cooked sausage so the filling feels hearty and flavorful. The mixture should spread easily but still hold together.

3. Fill and Roll

Spoon a layer of the ricotta-sausage mixture across each noodle, leaving about an inch at one end so it doesn’t squeeze out when rolling. Carefully roll each noodle from the filled side toward the edge, keeping it snug but not too tight.

4. Assemble the Dish

Spread a thin layer of marinara sauce in the bottom of a greased baking dish. Arrange the rolls seam-side down, nestling them close together. Pour the remaining marinara sauce over the top so every roll is covered.

5. Top and Bake

Sprinkle mozzarella and Parmesan over the sauced rolls. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 10 minutes until the cheese is melted and golden. I love pulling the dish out when the edges are bubbling and the top is slightly browned.

6. Garnish and Serve

Let the roll-ups rest for 5 minutes before serving. Garnish with fresh basil or parsley and enjoy while the cheese is still gooey.

Tips & Variations

• Meat swap: Use ground turkey, beef, or chicken instead of sausage.
  
• Veggie option: Add spinach, mushrooms, or zucchini for a lighter take.
  
• Cheese variety: Try provolone, fontina, or Gouda for different flavors.
  
• Extra saucy: Double the marinara if you like your pasta more smothered.
  
• Freezer-friendly: Assemble rolls, freeze unbaked, and cook later.
  

One trick I use often is making two pans at once. I bake one right away and freeze the other for a future dinner. It saves time and makes busy nights easier.

Serving Suggestions

These lasagna roll-ups shine as a main dish, but pairing them with simple sides makes the meal even better. A crisp green salad with vinaigrette balances the richness. Garlic bread or warm focaccia helps soak up extra sauce. Roasted vegetables like zucchini or bell peppers bring color and texture to the plate.

When serving to guests, I like to place the baking dish right on the table and let everyone scoop their own roll. For weeknights, I sometimes pack leftovers into lunch containers with a little salad on the side. They reheat beautifully and taste just as good the next day.

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can assemble the rolls earlier in the day, cover, and refrigerate. When ready, bake as directed, adding 5 to 10 extra minutes if chilled.

Can I freeze lasagna roll-ups?

Definitely. Place unbaked rolls in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake straight from frozen, adding extra time until heated through.

Do I need to use Italian sausage?

Italian sausage brings great flavor, but ground beef, turkey, or even a plant-based sausage can work. Just season well to keep the flavor bold.

Can I make it vegetarian?

Yes, skip the sausage and fill the rolls with ricotta, spinach, and extra veggies. It’s just as hearty.

What’s the best cheese mix?

Ricotta for creaminess, mozzarella for stretch, and Parmesan for sharp flavor make the perfect trio. Mixing in provolone or Gruyère adds depth.

How do I stop noodles from tearing?

Cook them until just tender and lay them flat while filling. Handling them gently prevents breaks.

How long do leftovers last?

Store in the fridge for 3 to 4 days. Reheat in the oven for the best texture, though microwaving works if you’re short on time.

Final Thoughts

Cheesy sausage lasagna roll-ups bring all the comfort of lasagna in a form that feels fun and easy to serve. Each roll has creamy filling, savory sausage, and saucy layers that melt together into a dish everyone at the table will love. They’re perfect for both busy evenings and gatherings where you want to impress without too much fuss.

I like how this recipe lets you experiment. You can stick with sausage for a classic flavor or switch it up with veggies or different cheeses. Every time I make them, the rolls disappear quickly, and that’s always a good sign of a recipe worth keeping.