Sausage Lasagna Roll-ups

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Most people think the hardest part about serving Lasagna is the prettiness of the piece – it’s me… I’m most people. It is so hard to keep the layers together. I recently discovered lasagna roll-ups – they are about the same amount of work of building a layered lasagna but they are so much prettier to serve. My Sausage Lasagna Roll-ups are full of flavor and so pretty.

This recipe was featured on – check it for step-by-step images of how to put this dish together! Sausage Lasagna Roll-ups on Instructables.

Sausage Lasagna Roll-ups
Sausage Lasagna Roll-ups

I added in Italian sausage to my ricotta mix. If you wanted to make this vegetarian you could do cooked spinach or shredded zucchini instead. Just be sure to squeeze as much liquid out of either before adding it to the ricotta. I went with a meatless red sauce, but you could add ground beef if you want more meat flavor. The important thing is to use the traditional wavy edged lasagna strips and not oven ready piece or squares. They will not cook up to the perfect al dente level.

Sausage Lasagna Roll-ups

These lasagna roll-ups are very hearty and don’t require a side item. But, as I always say, if you want to stretch it to more servings or create leftovers, you can add a garlic bread or side salad. I would probably go with a simple green salad with Italian dressing. My favorite garlic bread is a french baguette with a butter, garlic, parsley mix brushed over and baked at 450degF for 8 minutes – crisp and soft all at the same time.

Sausage Lasagna Roll-ups

Now Let’s Get Cookin’!


Sausage Lasagna Roll-ups

Lasagna that is full of flavor and easy to serve, full of cheese and sausage
Course Main Course
Cuisine American, Italian
Keyword lasagna, mozzarella, Parmesan, red sauce, ricotta, Sausage
Prep Time 15 minutes
Cook Time 1 hour
Servings 6


  • 12 Wavy Lasagna Strips
  • 1 cup Mozzarella Cheese shredded
  • ½ cup Parmesan Cheese shredded
  • 1 tsp Italian Seasoning

For the Ricotta Filling

  • 1 lb Hot Italian Sausage
  • 32 oz Ricotta Cheese
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning

For Red Sauce

  • 1 28oz can Crushed Tomatoes
  • 1 tsp Fennel Seeds
  • 1 tsp Garlic Powder
  • 1 tsp Dried Minced Onion
  • 1 tsp Italian Seasoning
  • 1 tsp Red Pepper Flakes


  • Start water boiling for pasta. Preheat oven to 375degF.
  • In a saute pan over medium-high heat, add sausage. Cook and crumble until no longer pink.
  • Add sauce ingredients to bowl and stir to combine.
  • Add lasagna strips to boiling water, cook as directed on package. Drain in colander and rinse with cool water.
  • In another bowl, add remaining ricotta mix ingredients and cooked sausage. Stir to combine.
  • Pour 3/4 of sauce into bottom of 13×9 baking dish.
  • Spread each lasagna strip with a portion of the ricotta mix. Roll each up. And place in single layer in 13×9 dish.
  • Spoon remaining sauce over top of rolls and sprinkle with remaining mozzarella, parmesan and Italian seasoning. Bake in oven for 30 minutes.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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3 thoughts on “Sausage Lasagna Roll-ups

  1. Visiting again to say thanks so much for linking up at the 25 and Done Link Party 10! 25 entries in 25 hours!! Shared on Fb, Pn, and Tw.

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