Three-Cheese Lasagna Roll Ups (Kids Love This!) – Easy, Saucy, and Fun
These three-cheese lasagna roll ups are the kind of dinner that always gets cheers at the table. They’re playful to assemble, easy to portion, and packed with creamy, cheesy goodness in every bite. Plus, they bake up quickly and look impressive without much effort.
If your kids like lasagna but get impatient with long bake times, this is a great shortcut. It’s comfort food with a kid-friendly twist—and it freezes well for busy nights.
Three-Cheese Lasagna Roll Ups (Kids Love This!) - Easy, Saucy, and Fun
Ingredients
- Lasagna noodles: 12–14 standard noodles (not no-boil)
- Ricotta cheese: 15 ounces (whole milk for creaminess)
- Mozzarella cheese: 2 cups shredded
- Parmesan cheese: 3/4 cup grated
- Egg: 1 large
- Marinara sauce: 3–4 cups (homemade or your favorite jarred)
- Olive oil: 1 tablespoon
- Garlic: 2 cloves, minced (optional but tasty)
- Italian seasoning: 1–2 teaspoons
- Fresh basil or parsley: A handful, chopped (optional for garnish)
- Salt and pepper to taste
- Red pepper flakes: A pinch (optional)
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and spread 1 cup of marinara on the bottom to prevent sticking.
- Cook the noodles: Boil lasagna noodles in well-salted water until just shy of al dente, about 7–8 minutes.Drain and lay them flat on a lightly oiled sheet pan or parchment to keep them from sticking.
- Make the cheese filling: In a bowl, mix ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, egg, Italian seasoning, a pinch of salt, and pepper. Stir until smooth. If using garlic, sauté it in olive oil for 30 seconds, cool slightly, and fold it into the cheese mixture.
- Spread the filling: Working one noodle at a time, spread 2–3 tablespoons of the cheese mixture evenly over the noodle, leaving a small border at the top to prevent overflow while rolling.
- Roll them up: Starting from the short end nearest you, roll the noodle into a spiral.Place each roll seam-side down in the sauced baking dish.
- Top with sauce and cheese: Spoon remaining marinara over the rolls, covering them well so the edges don’t dry out. Sprinkle with the remaining mozzarella and Parmesan. Add a pinch of red pepper flakes if your crew likes mild heat.
- Bake: Cover with foil and bake for 20 minutes.Uncover and bake 10–12 minutes more, until bubbling and lightly golden on top.
- Rest and serve: Let the roll ups rest for 5–10 minutes. Garnish with chopped basil or parsley and serve warm.
What Makes This Recipe So Good
- Kid-approved flavor: Mild cheeses and a smooth sauce make it a guaranteed hit with picky eaters.
- Simple assembly: Rolling instead of layering keeps it neat and fast.
- Perfect portions: One roll is a tidy serving; add a salad and you’re done.
- Customizable: Add veggies or protein without changing the base recipe.
- Make-ahead friendly: Prep in the morning, bake at dinner, or freeze for later.
Shopping List
- Lasagna noodles: 12–14 standard noodles (not no-boil)
- Ricotta cheese: 15 ounces (whole milk for creaminess)
- Mozzarella cheese: 2 cups shredded
- Parmesan cheese: 3/4 cup grated
- Egg: 1 large
- Marinara sauce: 3–4 cups (homemade or your favorite jarred)
- Olive oil: 1 tablespoon
- Garlic: 2 cloves, minced (optional but tasty)
- Italian seasoning: 1–2 teaspoons
- Fresh basil or parsley: A handful, chopped (optional for garnish)
- Salt and pepper to taste
- Red pepper flakes: A pinch (optional)
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread 1 cup of marinara on the bottom to prevent sticking.
- Cook the noodles: Boil lasagna noodles in well-salted water until just shy of al dente, about 7–8 minutes.
Drain and lay them flat on a lightly oiled sheet pan or parchment to keep them from sticking.
- Make the cheese filling: In a bowl, mix ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, egg, Italian seasoning, a pinch of salt, and pepper. Stir until smooth. If using garlic, sauté it in olive oil for 30 seconds, cool slightly, and fold it into the cheese mixture.
- Spread the filling: Working one noodle at a time, spread 2–3 tablespoons of the cheese mixture evenly over the noodle, leaving a small border at the top to prevent overflow while rolling.
- Roll them up: Starting from the short end nearest you, roll the noodle into a spiral.
Place each roll seam-side down in the sauced baking dish.
- Top with sauce and cheese: Spoon remaining marinara over the rolls, covering them well so the edges don’t dry out. Sprinkle with the remaining mozzarella and Parmesan. Add a pinch of red pepper flakes if your crew likes mild heat.
- Bake: Cover with foil and bake for 20 minutes.
Uncover and bake 10–12 minutes more, until bubbling and lightly golden on top.
- Rest and serve: Let the roll ups rest for 5–10 minutes. Garnish with chopped basil or parsley and serve warm.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat covered in the oven at 325°F (163°C) for 15–20 minutes or microwave in 30-second bursts.
- Freezer (unbaked): Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months.
Bake from frozen at 350°F (177°C) for 45–60 minutes, until hot in the center.
- Freezer (baked): Cool completely, wrap well, and freeze up to 3 months. Thaw overnight, then reheat at 325°F (163°C) until warmed through.
- Meal prep tip: Freeze rolls individually on a sheet tray, then bag them. Pull out just what you need for quick lunches.
Health Benefits
- Protein and calcium: Ricotta, mozzarella, and Parmesan offer protein for growth and repair, plus calcium for strong bones.
- Tomato goodness: Marinara brings lycopene, an antioxidant linked to heart health.
Aim for a sauce with minimal added sugar.
- Portion control: Roll ups make it easy to serve balanced portions, especially when paired with a salad or steamed veggies.
- Customizable nutrition: Slip in spinach, mushrooms, or finely chopped zucchini for added fiber and vitamins without changing the flavor too much.
Pitfalls to Watch Out For
- Overcooking noodles: Too-soft noodles tear when rolled. Keep them al dente and handle gently.
- Dry edges: Exposed pasta can crisp up. Cover rolls thoroughly with sauce and bake covered first.
- Watery filling: Use whole-milk ricotta and drain any excess liquid.
If your ricotta seems runny, stir in 2–3 tablespoons of grated Parmesan to thicken.
- Overfilling: Too much cheese mixture will ooze out. A thin, even layer works best.
- Undersalting: Taste the filling and sauce. Cheeses vary in saltiness; adjust so the final dish isn’t bland.
Variations You Can Try
- Spinach ricotta: Fold in 1 cup thawed, well-squeezed frozen spinach or 2 cups sautéed fresh spinach.
- Meaty version: Add 1 pound cooked ground beef, turkey, or Italian sausage to the sauce layer for extra protein.
- Veggie boost: Finely chop and sauté mushrooms, zucchini, or bell peppers and mix into the sauce or filling.
- White sauce twist: Swap marinara for a light béchamel or Alfredo and add steamed broccoli for a cozy, creamy bake.
- Gluten-free: Use gluten-free lasagna noodles and check your sauce label to ensure it’s GF.
- Extra-cheesy: Add a layer of provolone on top for a melty, stretchy finish.
- Herb-forward: Stir fresh basil, parsley, or chives into the ricotta for a bright, fresh flavor.
FAQ
Can I use no-boil lasagna noodles?
No-boil noodles don’t roll well and can crack.
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Stick with standard noodles you cook first for the best texture and flexibility.
What if I don’t have ricotta?
You can use cottage cheese blended until smooth. Drain it well first to reduce excess moisture, and mix with Parmesan for richer flavor.
How many roll ups per person?
Plan on 1–2 roll ups for kids and 2–3 for adults, depending on sides and appetite. A 9×13-inch pan usually holds 12 comfortably.
Can I assemble these ahead?
Yes.
Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the covered bake time since they’ll be cold going into the oven.
How do I prevent sticking after boiling the noodles?
Drain and lay noodles flat on a lightly oiled sheet or damp parchment. You can also toss them gently with a drizzle of olive oil to keep them separate.
What sauce works best?
A smooth marinara with moderate seasoning is ideal.
If using a chunky sauce, pulse it a few times so it spreads easily and coats the rolls evenly.
Can I make this without eggs?
Yes. Skip the egg and add 2–3 tablespoons of Parmesan to help bind the filling. The texture will still be creamy and satisfying.
How do I keep the top from burning?
Cover with foil for the first part of baking, then uncover to brown.
If it’s browning too quickly, tent loosely with foil for the remainder.
What sides go well with these?
Try a simple green salad with lemon vinaigrette, garlic bread, or steamed green beans. The bright sides balance the richness of the cheese.
Can I use fresh lasagna sheets?
Yes. Fresh sheets are pliable and often don’t need pre-boiling.
Just make sure they’re not too thin, and reduce the bake time slightly.
Final Thoughts
These three-cheese lasagna roll ups deliver everything you love about classic lasagna in a faster, friendlier format. They’re simple to assemble, easy to serve, and endlessly flexible for your family’s tastes. Keep a pan in the freezer for hectic weeknights, and let the kids help with the rolling—they’ll be proud of dinner and excited to eat it.
Warm, cheesy, and satisfying, this is a weeknight win that never gets old.
