Super Easy Lasagna Roll Ups. Loaded with ground chicken, tomato sauce and three types of cheeses! An easy freezer friendly meal that’s ready in less than 1 hour!
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Lasagna Roll Ups
This lasagna roll ups recipe is comfort food at it’s finest! I’m a huge lasagna fan. It’s one of my favorite dinners to make. These lasagna rolls are perfectly portioned, make a great presentation and are so much easier to serve. This recipe is also freezer friendly! I like to make a whole pan and freeze any extra.
These chicken lasagna roll ups are made with a quick and easy homemade meat sauce. If your short on time simply substitute your favorite canned tomato sauce and add the ground chicken to it! While the tomato sauce simmers I cook the noodles and shred the cheeses. I like to use ricotta cheese, parmesan and mozzarella cheese! After everything is prepared assemble and baked until golden brown! Serve these easy lasagna roll ups with a sprinkle of fresh basil and parmesan cheese!
How to make Lasagna Roll Ups
- Make homemade meat sauce: Heat oil in a large skillet. Add in chicken and cook until browned and no longer pink. Remove from the pan and set aside. Drain any excess fat. Add the remaining tablespoon of oil along with the onion to the same pan and sauté for 2-3 minutes or until tender. Add in garlic and cook for an additional minute. Stir in crushed tomatoes, sugar and oregano. Season with salt and pepper to taste. Simmer for 5-10 minutes while you are preparing the rest of the ingredients.
- Make cheese filling: Add ricotta, egg, 1 cup mozzarella, 1/2 cup parmesan, pepper and parsley. Mix to combine, set aside.
- Cook noodles: Cook lasagna noodles until tender. Lay a sheet of parchment paper on the counter and sprinkle with olive oil. Drain pasta and spread onto a single layer onto the prepared parchment paper. This helps to keep the noodles from sticking.
- Layer / Assemble: Spread 1/2 cup of the sauce into the bottom of a 9 x 13 baking dish. When you are ready to assemble layer 1/4 cup of sauce and 1/4 cup of the cheese mixture onto each lasagna noodle. Roll up and set seam side down in the baking dish. Repeat with the remaining noodles. Spread the remaining sauce on top of the lasagna rolls. Sprinkle with the remaining 1 cup mozzarella and 1/2 cup parmesan.
- Bake: In a 375 degree oven loosely covered with aluminum foil for 35-40 minutes or until gooey and golden brown.
- Serve: Immediately with fresh basil for serving, if desired.
- Store: Leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months!
Tips for making Lasagna Roll Ups
- Follow the cooking directions according to the package. Always cook the noodles al-dente. If you overcook the noodles they will get mushy and fall apart.
- I like to layer cooked noodles on a baking sheet lined with oil. This helps the noodles from sticking together and makes it easier to roll up!
- Cook a couple extra noodles incase 1 or two break while cooking or rolling.
- These roll ups can be made assembled ahead of time and kept unbaked in the refrigerator covered with foil for up to 2 days.
- For this recipe I like to use blocks of cheese and shred them myself. They have so much more flavor and have less water content. This means no soggy lasagna!
variations
- For a low carb version use zucchini in place of the noodles! Just make sure to salt the zucchini slices to allow excess moisture to release out of the zucchini.
- Omit the chicken to make vegetarian lasagna roll ups! Substitute the chicken with diced vegetables.
- Substitute the ground chicken for shredded chicken, beef, sausage or ground turkey.
- Make these baked lasagna roll ups healthier by sneaking in extra veggies. I love adding sautéed spinach or kale. You can even dice up carrots and celery and add them into the sauce as well!
- The ricotta cheese can be substituted with cottage cheese for a healthier swap.
Can you freeze this?
Cheese lasagna roll ups make a great freezer meal! Store individual portions or the whole pan of lasagna roll ups. I like to double the recipe and put one pan immediately in the freezer and bake the other pan for dinner! To freeze these lasagna rolls simply cover with aluminum foil and place in the freezer for up to 3 months! To reheat simply thaw the lasagna overnight in the refrigerator then bake as directed.
what to serve with lasagna roll ups
- Side Salad
- Foccacia or homemade rolls for dipping the extra tomato sauce!
- The BEST Chicken Parmesan
- Slow Cooker Italian Meatballs
- Roasted Garlic Brussels Sprouts
- Honey Roasted Carrots
- 30 Minute Italian Meatballs
Here are more Easy Italian dishes to make at home!
- Spinach and Ricotta Stuffed Shells
- Italian Meatball Soup
- Slow Cooker Tomato Sauce
- 20 Minute Pasta Carbonara
- Skinny Fettuccine Alfredo
- Italian Gnocchi Soup
Lasagna Roll Ups
Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces ground chicken
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- salt and pepper, to taste
- 1 15 ounce container ricotta cheese
- 1 large egg
- 2 cups freshly grated mozzarella cheese, divided
- 1 cup grated parmesan cheese, divided
- 1/4 teaspoon pepper
- 2 tablespoons parsley, chopped
- 12 lasagna noodles
- basil for serving, if desired
Instructions
- Preheat oven to 375 degrees.Heat 1 tablespoon oil in a large skillet.Add in chicken and cook until browned and no longer pink. Remove from the pan and set aside. Drain any excess fat.
- Add the remaining tablespoon of oil along with the onion to the same pan and sauté for 2-3 minutes or until tender.Add in garlic and cook for an additional minute.
- Stir in crushed tomatoes, sugar and oregano. Add the ground chicken back to the sauce. Season with salt and pepper to taste. Simmer for 5-10 minutes while you are preparing the rest of the ingredients.
- Add ricotta, egg, 1 cup mozzarella, 1/2 cup parmesan, pepper and parsley. Mix to combine, set aside.
- Cook lasagna noodles until tender. Lay a sheet of parchment paper on the counter and sprinkle with olive oil. Drain pasta and spread onto a single layer onto the prepared parchment paper. This helps to keep the noodles from sticking.
- Spread 1/2 cup of the sauce into the bottom of a 9 x 13 baking dish.When you are ready to assemble layer 1/4 cup of sauce and 1/4 cup of the cheese mixture onto each lasagna noodle. Roll up and set seam side down in the baking dish. Repeat with the remaining noodles.
- Spread the remaining sauce on top of the lasagna rolls. Sprinkle with the remaining 1 cup mozzarella and 1/2 cup parmesan.
- Loosely cover with foil and bake for 35-40 minutes.Serve immediately with fresh basil for serving, if desired.
Nutrition Information
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cakespy
These roll-ups look SO good. It’s a super rainy dreary day here so they’re extra appealing just at the moment!
Karly
My kids would love these! Pinning for later!
Britt
These roll ups are amazing! So fast and easy thanks so much for sharing these!