Italian Sausage Lasagna Roll-Ups
Lasagna roll-ups filled with Italian sausage and ricotta, baked in marinara with mozzarella—portion-perfect Italian-American casserole without full-pan layering. Sausage cooked to 160°F; roll-ups baked to a bubbling 165°F.
🛒Ingredients
- 12 lasagna noodles
- 1 pound Italian sausage, casings removed
- 1 (15-ounce) container ricotta
- 1 large egg
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 2 cups fresh spinach, chopped (optional)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 3 cups marinara
- Fresh basil for serving
🔧Kitchen Tools Needed
- 9x13 baking dish
- Skillet
- Pasta pot
- Instant-read thermometer
- Parchment
📝Instructions
- 1
Preheat oven to 375°F. Cook lasagna noodles until pliable/al dente; drain and lay flat on parchment.
- 2
Brown sausage until 160°F; drain. Cool slightly.
- 3
Mix ricotta, egg, 1/2 cup mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, and cooked sausage.
- 4
Spread 1 cup marinara in a 9×13-inch dish. Spread filling on each noodle; roll up and place seam-side down. Top with remaining marinara and 1 cup mozzarella.
- 5
Cover and bake 25 minutes; uncover 10 minutes until bubbly and 165°F in the center of a roll-up.
- 6
Rest 8 minutes; garnish with basil. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 580
🏷️Recipe Tags
❓Frequently Asked Questions
Vegetarian roll-ups?
Skip sausage; add sautéed mushrooms and extra spinach.
Noodles tearing?
Don’t overcook; rinse briefly and oil lightly so they don’t stick.
Make ahead?
Assemble rolls, cover, refrigerate overnight; bake from cold with extra time to 165°F.
Freeze portions?
Freeze baked cooled roll-ups individually; reheat covered to 165°F.
Food safety?
Sausage 160°F; egg-ricotta bake to 165°F.
