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Lasagna Roll-Ups (aka lazy lasagna), is a delicious twist on a classic lasagna recipe. Instead of layering sheets of pasta, each roll is spread with a mix of Italian sausage, creamy ricotta, and spinach. Nestled into a baking dish, covered with homemade tomato sauce and mozzarella then baked until golden and bubbly. You need to give this Lasagna Roll-Ups recipe a try!
This is one of those recipes that has really stood the test of time in our home and has become a favourite in our family. When my husband Reece and I first started dating, this was one of the first recipes I made him. Fast forward 15 years, I am still making this (by request) and he and our two young boys absolutely love it!
Looking for more pasta recipes?
I got you! Check out all of my Pasta Recipes right here on my blog! A few personal favs are:
- White Cheddar Broccoli Mac & Cheese
- Spaghetti Aglio Olio e Peperoncino
- Spicy Shrimp Scampi
- Spicy Peanut Noodles
- Mushroom & Boursin Pasta
- Creamy Lemon & Spinach Tortellini
- French Onion Pasta
- Homemade Sunday Tomato Sauce
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Lasagna Rolls Ups. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
Tomato Sauce:
- olive oil
- garlic cloves
- carrot
- red bell pepper
- tomato paste
- red pepper flakes
- jarred tomatoes
Lasagna Rolls Ups:
- lasagna
- spicy Italian sausage
- frozen spinach
- garlic cloves
- eggs
- fresh basil
- parmigiana reggiano
- mozzarella
- ricotta
Substitutions & FAQ’s
Can I use a different meat in this recipe?
You sure can! Ground beef is a great alternative. You can also keep it vegetarian and use no meat.
Do I need to make my own tomato sauce for this recipe?
If you are looking to shorten the prep time on this recipe, you can absolutely opt for your favourite store-bought tomato sauce.
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 3 days. To reheat, simply microwave for 30-50 seconds or add to a shallow pan and let simmer on your stove for 2-3 minutes.
Freezer instructions
Want to freeze this recipe? I recommend freezing this recipe before baking it. Once you are ready to enjoy it, let it thaw for a couple hours, cover with foil and bake according to recipe instructions.
Did you like this recipe?
If you enjoyed these Lasagna Roll Ups please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Lasagna Roll Ups
Ingredients
Tomato Sauce:
- 2 tbsp olive oil, extra virgin
- 2 garlic cloves, whole, peeled
- 1 carrot, peeled
- 1/2 red bell pepper
- 1 can tomato paste, 156mL
- 1/2 tsp red pepper flakes
- 2 Mutti passata jars, (680mL each)
- salt to taste
Lasagna Roll Ups:
- 1½ boxes lasagna, about 18 pieces
- 4 links spicy Italian sausage, ground
- 1 package frozen spinach, (500 grams) thawed
- 3 garlic cloves, minced
- 1 egg, whisked
- 1/4 cup fresh basil, chopped
- 3/4 cup parmigiana reggiano, grated
- 1 cup mozzarella, shredded + more for topping
- 1 tub ricotta, (475 grams)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
- 1 tsp Italian seasoning
Instructions
Tomato Sauce:
- To a large deep pot, add the olive oil and set to medium heat.
- Add the carrot and red pepper and let fry for 3-4 minutes.
- Add the garlic and red pepper flakes and let fry for another minute or so. Be sure not to burn the garlic.
- Add the tomato paste and cook for 1-2 minutes, or until it becomes a deep red color.
- Add the jars of tomatoes, stir, and let simmer for at least 30 minutes.
- Add salt (about 1 tsp) and taste to adjust to your preference.
- Set aside until ready to use.
Lasagna Roll Ups
- Bring a large pot of salted water to boil and cook lasagna 2 minutes under cook time. Strain and set aside until ready to use.Sammy's tip: drizzle the lasagna with olive oil to prevent them from sticking together.
- Cook the Italian sausage, breaking it with a wooden spoon until it's ground.Using a slotted spoon, remove the ground Italian sausage and set aside until ready to use.
- Squeeze as much water out of the spinach as you can and set aside.
- To the same pan you cooked the Italian sausage in, add a tsp of olive oil and the minced garlic, and let fry for 1 minute.
- Add the spinach, salt, pepper, onion powder, red pepper flakes and Italian seasoning. Let cook another minute, and remove from the heat until ready to use.
- To a large bowl add the ricotta, Italian sausage, spinach mixture, egg, basil, parmesan, and mozzarella. Mix to combine.
- To a 9×13 baking dish, add about 1 cup of the tomato sauce to the bottom.
- To each piece of lasagna add a few tbsp of the ricotta mixture, spread evenly, and roll.
- Add each rolled piece to the baking dish, end side down.
- Cover with tomato sauce and top with more shredded mozzarella.
- Cover with foil and bake at 350 degrees for 20-25 minutes.
- During the last 2 minutes of cook time, remove foil and broil until golden and bubbly.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
