Picture this: It’s a busy weeknight, and you’re craving the rich, comforting flavors of lasagna—but the thought of layering noodles feels like a marathon. Enter million dollar lasagna roll ups, the fun, fuss-free twist on the classic that’s become a staple in my kitchen. I first stumbled on this idea when my kids begged for lasagna, but I needed something quicker (and more portion-friendly). These roll ups deliver all the cheesy, saucy goodness you love, with none of the stress. Plus, they’re perfect for sneaking extra veggies into picky eaters—just ask my seven-year-old, who devoured three before realizing they were packed with spinach!
Table of Contents :
Why You’ll Love This Recipe
These million dollar lasagna roll ups aren’t just delicious—they’re a game-changer for busy cooks. Here’s why:
- Perfectly portioned: No messy slicing—each roll up is a neat, cheesy bundle ready to serve.
- Kid-approved: The fun shape makes them a hit with little ones (and adults who are kids at heart).
- Meal-prep magic: Assemble ahead and bake when needed, or freeze for future dinners.
- Endlessly adaptable: Swap fillings to match what’s in your fridge or dietary needs.
- Crowd-pleaser: Ideal for potlucks or family gatherings—everyone gets their own “mini lasagna.”
- Crispy edges: The rolled edges get slightly golden, adding a irresistible texture contrast.
Ingredients For million dollar lasagna roll ups
This recipe leans on pantry staples but feels luxe—thanks to a few smart upgrades. Here’s what you’ll need:
- Lasagna noodles (12 sheets): Use regular or no-boil—I prefer Barilla’s oven-ready noodles for speed.
- Whole-milk ricotta (15 oz): The extra fat adds creaminess. For a lighter option, try part-skim.
- Mozzarella (2 cups, shredded): Freshly grated melts better than pre-shredded (which has anti-caking agents).
- Parmesan (1/2 cup, grated): Splurge on Parmigiano-Reggiano for depth of flavor.
- Italian sausage (1 lb): Sweet or spicy—or substitute ground beef, turkey, or plant-based crumbles.
- Marinara (3 cups): Homemade or jarred (Rao’s is my go-to for busy nights).
- Egg (1 large): Binds the filling so it doesn’t ooze out.
- Fresh spinach (1 cup, chopped): Optional but adds color and nutrients.
- Garlic (3 cloves, minced): Because everything’s better with garlic.
- Basil (1/4 cup, chopped): Fresh herbs brighten the richness.
Step-by-Step Instructions For million dollar lasagna roll ups
Don’t let the “roll” intimidate you—it’s easier than layering, promise. Here’s how to nail it:
- Cook the noodles: Boil lasagna sheets in salted water until al dente (about 8 minutes). Drain and lay flat on oiled parchment to prevent sticking.
- Brown the sausage: In a skillet over medium heat, cook sausage until no pink remains. Add garlic in the last minute to fragrant perfection.
- Mix the filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, spinach, basil, and half the cooked sausage. Season with salt and pepper.
- Spread the sauce: Pour 1 cup marinara into a 9×13” baking dish, coating the bottom evenly.
- Roll ’em up: Spread 1/4 cup filling on each noodle, leaving a 1-inch border. Roll tightly from one end and place seam-side down in the dish.
- Top and bake: Spoon remaining sauce over rolls, sprinkle with reserved mozzarella and sausage. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10 more minutes until bubbly.
- Rest and serve: Let sit 5 minutes—this keeps the filling from gushing out when you cut in.
Timing
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Pro tip: Assemble rolls up to 24 hours ahead—just cover and refrigerate. Add 5–10 minutes to baking time if chilled. Leftovers reheat beautifully in the air fryer (5 minutes at 350°F for crispy edges).
Substitutions & Variations
Make these million dollar lasagna roll ups your own with these swaps:
- Vegetarian: Skip the sausage and add sautéed mushrooms, zucchini, or roasted red peppers.
- Gluten-free: Use GF lasagna noodles (like Jovial brand) and check your marinara labels.
- Extra creamy: Stir 4 oz softened cream cheese into the ricotta mixture.
- Spicy kick: Add red pepper flakes to the filling or use hot Italian sausage.
- White sauce: Replace marinara with béchamel and add prosciutto for a decadent twist.
Mistakes To Avoid
After years of testing (and a few kitchen disasters), here’s what to watch for:
- Overcooked noodles: They’ll tear when rolling. Aim for slightly firmer than al dente.
- Too much filling: Stick to 1/4 cup per noodle—overstuffing leads to leaks.
- Skipping the egg: It’s the glue that holds the filling together.
- Dry rolls: Ensure your sauce layer covers the dish bottom completely.
- Cutting too soon: Letting them rest ensures clean slices.
Storage & Reheating
- Fridge: Store covered for up to 4 days.
- Freezer: Wrap individual rolls in foil and freeze for 3 months. Thaw overnight before reheating.
- Reheat: Microwave single portions with a splash of water to prevent drying. For crispiness, use the oven (350°F for 15 minutes).
What to Serve It With
Pair these roll ups with simple sides that balance the richness: a crisp Caesar salad, garlic bread for sauce-dunking, or roasted broccoli. For wine lovers, a Chianti or Sangiovese cuts through the cheese beautifully. And if you’re feeding a crowd? Double the recipe—they disappear fast!
Final Thoughts
These million dollar lasagna roll ups have earned their name in my house—they’re the golden standard of comfort food with a clever twist. Whether it’s a hectic Tuesday or a Sunday family dinner, they never disappoint. Give them a try, and don’t forget to tag me on social when your kitchen smells like an Italian bistro!