These Lasagna Roll-Ups with Garlic Parmesan Sauce take everything I love about classic lasagna and roll it into delicious, cheesy individual portions. With layers of creamy ricotta, savory meat sauce, and a rich garlic Parmesan cream, this dish is hearty, comforting, and perfect for a cozy night in or entertaining guests.
Why You’ll Love This Recipe
I love how this recipe transforms traditional lasagna into easy-to-serve rolls that look just as impressive as they taste. The garlic Parmesan sauce adds a luxurious, creamy finish that elevates every bite. It’s a family-friendly meal that feels fancy but is actually quite simple to make. Plus, it’s a great way to portion out servings ahead of time, making it ideal for dinner parties or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Roll-Ups:
12 lasagna noodles
1 lb ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
Salt and pepper, to taste
Fresh basil or parsley (optional for garnish)
For the Garlic Parmesan Cream:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and pepper, to taste
Fresh parsley or basil (optional for garnish)
Directions
I start by boiling the lasagna noodles in salted water until al dente. Once cooked, I drain them and lay them flat on parchment paper to prevent sticking.
While the noodles cook, I sauté the ground beef or turkey in a skillet over medium heat. After a few minutes, I add the diced onion and garlic, cooking until softened. Then I stir in 1 1/2 cups of marinara sauce and set it aside.
In a bowl, I mix the ricotta cheese, 1/2 cup of the mozzarella, Parmesan, and the egg. I season this mixture with a bit of salt and pepper.
I preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. I spread 1/2 cup of marinara sauce over the bottom of the dish.
Next, I spread 2-3 tablespoons of the ricotta mixture over each noodle, add a layer of the meat sauce, and roll them up tightly. I place the roll-ups seam-side down in the baking dish.
To make the garlic Parmesan sauce, I melt butter in a saucepan over medium heat, then sauté the garlic for 1-2 minutes. I pour in the cream, bring it to a simmer, and stir in the Parmesan and garlic powder. I let it simmer for 3-4 minutes until it thickens slightly and season it with salt and pepper.
I pour the garlic Parmesan sauce over the roll-ups and sprinkle the remaining mozzarella on top. I cover the dish with foil and bake it for 20-25 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is golden and bubbly.
I finish the dish with a sprinkle of fresh basil or parsley before serving.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Variations
I sometimes swap out the beef or turkey for Italian sausage to add extra flavor.
For a vegetarian version, I replace the meat with sautéed spinach, mushrooms, or zucchini.
I love mixing in a bit of pesto to the ricotta mixture for a herby twist.
Using gluten-free lasagna noodles works just as well if I need a gluten-free version.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I cover the roll-ups with foil and warm them in a 350°F oven for 15-20 minutes or until heated through.
I can also reheat individual portions in the microwave for 2-3 minutes, but I prefer the oven for best texture.
These roll-ups can be frozen (before baking) for up to 2 months. I thaw overnight in the fridge and then bake as directed.
FAQs
How do I keep lasagna roll-ups from falling apart?
I make sure to roll them tightly and place them seam-side down in the baking dish. This helps them stay intact while baking.
Can I use store-bought Alfredo sauce instead of making the Parmesan cream?
Yes, I can substitute with a good-quality Alfredo sauce if I’m short on time, though I find the homemade version tastes fresher and richer.
What’s the best way to prevent noodles from sticking after boiling?
I lay them flat on parchment paper or a lightly greased baking sheet after draining. This keeps them from sticking to each other.
Can I make these roll-ups ahead of time?
Absolutely! I assemble the roll-ups the day before, cover, and refrigerate. I add the sauce just before baking.
Can I use cottage cheese instead of ricotta?
Yes, I’ve used cottage cheese before, and it works well. I recommend blending it for a smoother texture similar to ricotta.
Conclusion
These Lasagna Roll-Ups with Garlic Parmesan Sauce are my go-to when I want comfort food with a twist. They’re creamy, cheesy, and packed with flavor, all rolled into perfectly portioned bundles. Whether I’m feeding the family or hosting guests, this dish always impresses—and it’s just as good the next day.
These Lasagna Roll-Ups with Garlic Parmesan Sauce feature creamy ricotta, savory meat sauce, and a rich garlic Parmesan cream, all wrapped into deliciously cheesy individual portions. It’s a comforting, crowd-pleasing twist on traditional lasagna.
Total Time:1 hour
Yield:6 servings
Ingredients
12 lasagna noodles
1 lb ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) container ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce, divided
Salt and pepper, to taste
Fresh basil or parsley (optional for garnish)
2 tbsp butter
2 cloves garlic, minced (for cream sauce)
1 cup heavy cream
1/2 cup grated Parmesan cheese (for cream sauce)
1/2 tsp garlic powder
Salt and pepper, to taste (for sauce)
Instructions
Boil lasagna noodles until al dente, then drain and lay flat on parchment paper to prevent sticking.
In a skillet, cook ground meat over medium heat. Add onion and garlic; sauté until softened. Stir in 1 1/2 cups marinara sauce. Set aside.
In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, salt, and pepper.
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1/2 cup marinara sauce on the bottom.
Spread 2–3 tablespoons of ricotta mixture over each noodle, top with meat sauce, then roll tightly. Place seam-side down in dish.
For sauce: melt butter in a saucepan, add garlic and sauté 1–2 minutes. Stir in cream, simmer, then add Parmesan and garlic powder. Simmer until slightly thickened. Season to taste.
Pour garlic Parmesan sauce over roll-ups. Sprinkle with remaining mozzarella. Cover with foil and bake 20–25 minutes.
Remove foil and bake an additional 5–10 minutes until cheese is bubbly and golden. Garnish with fresh herbs if desired.
Notes
Use sausage instead of beef/turkey for a richer flavor.
Substitute ricotta with cottage cheese for a lighter option.
Store-bought Alfredo sauce can replace the cream sauce in a pinch.
Make-ahead and freeze before baking for convenient prep.
Lay noodles flat after boiling to prevent sticking.
