Sausage Lasagna Rolls

Sausage Lasagna Rolls from Very Culinary

by Amy on October 9, 2012 · 23 comments

Are there words that no matter how many times you write them, you still need to think about how they’re spelled? I have several, but the ones that come immediately to mind are definitely, nauseous, and lasagna. No correlation, thank goodness. 

I love lasagna – it’s another one of those “blank canvas” type dishes, where the variations are endless…but I never make it. Ever.

My mom made it every once in a while when I was growing up, and all I remember was her entire kitchen being overrun by noodles hanging from colanders. Looking back, it probably only seemed that way because my mom’s kitchen is tiny, and, well, you know…your perspective as a child is so distorted.

But the idea of individual rolls struck me as so fantastic that I broke my forever-non-lasagna-making-streak and got after it.

These were incredibly easy and not nearly as messy as I remember, plus, no measuring or cutting in the end. And delicious as always.

Sausage Lasagna Rolls
Makes 10 Rolls
Prep time: 20 minutes
Cook time: 25 minutes

• 10 lasagna noodles
• 2 teaspoons extra virgin olive oil
• 1 pound ground pork
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 egg
• 1/3 cup grated Parmesan cheese
• 1/3 cup grated mozzarella cheese
• 2 tablespoons milk
• 1/2 tablespoon Italian seasoning
• salt and pepper
• 2 1/4 cups traditional or marinara Spaghetti sauce

Bring a large pot of water to boil; throw in a pinch of salt and add your lasagna noodles. Cook until al dente. (After draining, drizzle with a tiny bit of olive oil to prevent sticking and drape them over the colander or lay them on a cookie sheet or cutting board.)

While the pasta is cooking, warm oil in a medium non-stick skillet over medium-high heat. Add pork and garlic, cook for about 3 minutes, breaking it up with a wooden spoon until no pink remains. Drain off any accumulated grease and set aside.

In a large bowl, stir together the ricotta, egg, Parmesan, mozzarella, milk, and Italian seasoning. Season with a little salt and pepper. Add the cooked sausage and 1/4 cup of spaghetti sauce; mix until just combined.

Preheat oven to 375 and spread 1 cup of spaghetti sauce on the bottom of a 9×13 baking dish.

Spread a 1/3 cup of the sausage mixture on each lasagna noodle and roll up in a jelly-roll fashion. Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of spaghetti sauce. Cover loosely with foil and bake for 25 minutes.

Sprinkle with some fresh parsley and additional Parmesan, if desired.

(adapted from ivillage)

Print this recipe

Leave a Comment

{ 23 comments… read them below or add one }

Shannon Fontanetti September 7, 2014 at 9:45 am

I am making these as I am typing! Although I am using
Italian sausage and beef in one batch and turkey and
Italian sausage in the second batch. Hoping my
variations work. :)


Amy @Very Culinary September 7, 2014 at 10:05 am

If you stay true to the amounts, it should be fine. Taste different, of course, but still work. Good luck!


Russell Vogt May 3, 2014 at 8:45 am

These were incredibly yummy. I think I am going to try it with stuffed shells next.

Thanks for all your great recipies, you make my life much easier



Amy @Very Culinary May 3, 2014 at 8:59 pm

So glad you enjoyed them! Thanks, Russell… your comment made my day :)


baltolady March 6, 2014 at 4:32 pm

I made these for the first time last night – very close to the exact same recipe. Sent home 6 rolls for the DD, SIL and 2 year-old GD. This rates a 10 on our scale and a definite have-again! I found it much easier and quicker to make than a pan of lasagna. Delicious!


Amy @Very Culinary March 6, 2014 at 5:47 pm

Awesome! I’m so glad you enjoyed it!


Heidi December 3, 2012 at 8:48 am

I love lasagna but have never tried a roll up. These look delicious!



Lora October 16, 2012 at 12:34 pm

Wow, my picky eater who normally doesn’t touch anything with red sauce… ate these up. Even too much for him to resist. Thanks, this is a keeper at our house!


Amy October 16, 2012 at 12:40 pm

Oh yay!! Thanks, Lora :D Whenever kids (including my own) like the food I post, I take that as a ringing endorsement. So happy for you…and me!


Cher October 10, 2012 at 11:07 am

Lasagna is something I make regularly in our rotation. My kids actually eat it. And it’s make-ahead. I like this variation. They would probably eat them! Yahoo!


Julia | October 10, 2012 at 10:17 am

You’re making me hungry with these lasagna rolls, and I haven’t even had breakfast yet!


Amy @ Elephant Eats October 10, 2012 at 5:36 am

These sound so yummy! And much easier than making a pan of lasagna. Great thinking :)


the wicked noodle October 10, 2012 at 4:55 am

YUMMY!! You’ve inspired me – I’m going to make these for dinner tonight. I was debating what to make and these look sooo good!


Joanne October 9, 2012 at 5:04 pm

I have some good news about lasagna…all noodles are actually no-boil news…so as long as you layer plenty of sauce on top of them, you don’t actually have to cook them before baking! I never do.

But I have become quite enamored with lasagna rolls also. They are just so cute!


Amy October 9, 2012 at 7:14 pm

Interesting! It does makes sense now that I think about it…moisture and heat. Only problem is, they won’t roll if they’re raw ;-) But good to know for traditional lasagna!


Jen October 9, 2012 at 9:35 am

These look super yummy. Funny, too, ’cause I just made a HUGE pan of lasagna on Sunday, and I have leftover homemade sauce and leftover (uncooked) lasagna noodles. I think these are in my near future!


Amy October 9, 2012 at 9:40 am

Is it any surprise that I thought of YOU as I was making these?!


pamela October 9, 2012 at 6:10 am

you dirty talker.


Amy October 9, 2012 at 9:39 am

Ha! They are good, for sure.


Bev @ Bev Cooks October 9, 2012 at 5:41 am




Amy October 9, 2012 at 9:38 am

:D :D


Melissa October 9, 2012 at 5:36 am

Mmmmm. Gimme.


Amy October 9, 2012 at 5:38 am

Hee hee, Melissa. I love you.


Previous post:

Next post: