
A cozy twist on classic lasagna—perfect for weeknights or special gatherings!
Let’s Roll Into Something Delicious…
Oh, I’m so excited to finally share this one with you! These 3-Cheese Sausage Lasagna Roll-Ups came to life one rainy Sunday afternoon when I was digging through the fridge looking for dinner inspiration. You know those days—when you’re craving something hearty and comforting, but you don’t feel like doing the whole nine yards of layering a full lasagna?
Well, that’s when these cheesy little roll-ups came to the rescue.
Picture this: browned Italian sausage bubbling on the stove, the scent of garlic and basil in the air, and a big bowl of creamy ricotta and gooey mozzarella just begging to be tucked inside soft lasagna noodles. The kids were hanging around the kitchen asking if it was ready yet (they love anything that smells like pizza), and I just knew this was going to be a new favorite.
These roll-ups are like lasagna’s fun little cousin—easier to serve, easy to make ahead, and perfectly portioned. And y’all… they are SO satisfying.
Why You’ll Love This Recipe:
- Ultra cheesy: Three cheeses = triple the comfort. We’ve got ricotta, mozzarella, and Parmesan for maximum meltiness and flavor.
- Meaty and satisfying: The savory sausage adds a bold kick that pairs perfectly with the creamy cheese filling.
- Family-friendly and freezer-friendly: You can prep these ahead, freeze them, and pop them in the oven whenever you need a comforting meal.
- Great for gatherings: Individual roll-ups make serving a breeze—no messy lasagna slicing here!
Can I use ground beef instead of sausage?
Absolutely! Just season it well with Italian herbs so you don’t miss that sausage flavor.
Is there a vegetarian version?
Yes—skip the meat and mix sautéed mushrooms, spinach, or zucchini into the cheese filling.
What if I don’t have ricotta?
Cottage cheese works in a pinch—just blend it up first for a smoother texture.

Ingredients:
Here’s what you’ll need to make these beauties:
For the filling:
- 1 cup whole milk ricotta cheese (creamy and rich—don’t skimp!)
- 1 ½ cups shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese (freshly grated if you can)
- 1 large egg
- 1 ½ tsp dried Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the sausage:
- 1 lb Italian sausage (mild or spicy—your choice! I used spicy for extra flavor)
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
For assembly:
- 8-10 lasagna noodles, cooked al dente
- 2 cups marinara sauce (use your favorite jarred kind or homemade—no judgment here!)
- Fresh basil, chopped (optional, for garnish)
Instructions:
- Cook the noodles
Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente. Drain and lay them flat on a parchment-lined baking sheet so they don’t stick together. (Don’t skip this trick—it saves a ton of frustration!) - Brown the sausage
In a large skillet over medium heat, cook the sausage with the chopped onion until fully browned. Add the garlic and cook for another 30 seconds. Drain off any excess grease and set aside to cool slightly. - Mix the cheese filling
In a medium bowl, stir together the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. It should be thick and spreadable. - Assemble the roll-ups
Spread a generous spoonful of the cheese mixture onto each lasagna noodle, leaving about 1 inch at the end bare. Top with a spoonful of the sausage mixture. Roll up tightly, starting from the filled end. - Get saucy
Spoon 1 cup of the marinara into the bottom of a 9×13 baking dish. Place the roll-ups seam side down into the sauce. Top with the remaining marinara and a sprinkle of mozzarella. - Bake until bubbly
Cover with foil and bake at 375°F for 25 minutes. Uncover and bake an additional 10 minutes, or until the cheese on top is melted and slightly golden. - Garnish and serve
Let them cool for about 5 minutes, then sprinkle with fresh basil and a little extra Parmesan if you’re feeling fancy.
Pro Tips for Success:
- Don’t overcook the noodles. Al dente is key so they don’t fall apart when rolling.
- Use a cookie scoop for even cheese filling. Makes things quick and tidy!
- Let the sausage cool slightly before adding to the noodles so it doesn’t melt the cheese filling too early.
- Try spinach! Add some sautéed spinach to the cheese mix for a little veggie boost.
Storage & Serving Suggestions:
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days. They reheat beautifully in the microwave or oven.
- To freeze: Assemble the roll-ups and freeze before baking. When ready to cook, thaw overnight and bake as directed.
- To serve: These are perfect with a side salad and some crusty garlic bread. I also love adding a little dollop of pesto on top right before serving for a fresh pop of flavor.