Italian Sausage Lasagna Rolls
Lasagna noodles are stuffed with a spinach ricotta filling, rolled up, and topped with homemade meat sauce. These Italian Sausage Lasagna Rolls are perfect for weeknight dinners and can be prepared in advance!
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This recipe is the rolled-up version of my Aunt’s Judy’s ground turkey and sausage lasagna.
Al dente lasagna noodles are filled with a mixture of creamy ricotta, grated Parmesan, and frozen spinach. After being rolled up, they’re topped with a ground turkey and Italian sausage meat sauce.
What I love about this recipe is that it can be made in advance and frozen, either baked or unbaked. Having lasagna rolls stashed in the freezer makes getting dinner on the table so much easier on busy weeknights!
Pair your Italian sausage lasagna roll ups with a helping of Grandma Carol’s Caesar salad, some garlic bread, and / or roasted broccolini.
It’s a crowd pleasing dinner recipe that your whole family will adore!
Tools You’ll Need
You’ll need a few kitchen tools to prepare this recipe. Here’s what I recommend having on hand before getting started:
- Chef’s Knife and Cutting Board — For preparing the veggies used in both the meat sauce and ricotta filling.
- Large Skillet — For making the meat sauce. (A cast iron skillet works too.)
- Rotary Cheese Grater — For grating the Parmesan cheese. (Or use a box grater and do it by hand.)
- Mixing Bowl — For combining the spinach and ricotta filling.
- Large Pot — For boiling the lasagna noodles.
- Baking Dish — You’ll need a 9×13-inch baking dish for cooking the lasagna rolls.
- Aluminum Foil — The rolled up lasagna needs to be covered during the first 20 minutes of baking.
Recipe Ingredients
You’ll need the following basic ingredients to make these cheesy lasagna rolls with sausage and turkey:
For the meat sauce:
- Italian Sausage
- Ground Turkey
- Yellow Onion
- Garlic
- Spaghetti Seasoning Mix (homemade or store-bought)
- Salt and Pepper
- Spaghetti or Marinara Sauce (homemade or store-bought)
For the spinach and ricotta filling:
- Egg
- Ricotta Cheese (I use part-skim)
- Grated Parmesan
- Salt and Pepper
- Olive Oil
- Fresh Basil
- Frozen Spinach (thawed overnight and drained well)
Katie’s Tip: If you only have fresh spinach on hand, gently saute it first before adding to the ricotta mixture. If you don’t saute it, fresh spinach will add too much moisture to the cheese filling.
To assemble:
- Lasagna Noodles
- Meat Sauce (above)
- Ricotta Filling (above)
- Grated Parmesan
- Shredded Mozzarella
- Fresh Basil (to garnish)
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Italian Sausage Lasagna Rolls
- Make the meat sauce: Full instructions are provided in the recipe card below. The meat sauce must simmer for 30 minutes to allow the flavors time to develop.
- Make the cheese filling: Beat the egg, then mix in the ricotta, parmesan, salt, pepper, and olive oil. Add the basil and thawed and drained spinach last.
- Cook the lasagna noodles: Follow the instructions on the package and cook the lasagna noodles just until al dente. Remember that they’ll keep cooking in the oven!
- Assemble the lasagna rolls: Pour half the meat sauce into a 9×13-inch baking dish. Fill each lasagna noodle with approximately 3 to 4 tablespoons of the ricotta mixture. Roll up and place seam side down in the baking dish. Repeat until all the noodles have been filled and rolled.
- Bake: Top the lasagna rolls with the remaining meat sauce, Parmesan, and mozzarella. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 15 minutes.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make-Ahead Instructions
You can prepare the entire recipe in advance and bake it off later, or you can prepare elements of the recipe ahead of time.
- Meat Sauce — Can be prepared and refrigerated for up to 5 days. Or, freeze for up to 3 months.
- Parmesan and Mozzarella — Can be grated and refrigerated airtight for up to 7 days. Or, shred and freeze for up to 3 months (here are detailed instructions on how to freeze cheese.)
- Cheese Filling — Can be whisked together 24 hours in advance, noting that the fresh basil will oxidize over time.
- Entire Recipe — Can be assembled and frozen BEFORE being baked. Follow my instructions on how to freeze an unbaked lasagna for best results.
Recipe Variations
- Spaghetti Seasoning Mix — Use your favorite store-bought blend (typically sold in individual packets) or make your own homemade spaghetti sauce seasoning for this recipe.
- Ground Meat — I like using a blend of Italian sausage and ground turkey to keep these baked lasagna rolls hearty without tasting too meaty. However, you can use all ground turkey or all Italian sausage, if desired.
- Frozen Spinach — Can be replaced with fresh spinach that’s been sauteed. Don’t add fresh spinach straight to the ricotta mixture or else it will make the filling watery.
- Lasagna Noodles — You can also use gluten-free lasagna noodles, if needed. Just remember to cook them until al dente and no further, otherwise the rolls will be too soft.
- Add Mushrooms — To the onion that’s sautéed for the meat sauce, add 8 ounces of finely chopped mushrooms to amp up the veggies in this recipe.
Storage and Freezing Instructions
Leftovers should be stored in an airtight container and refrigerated for no more than 5 days.
The Italian sausage lasagna rolls can also be frozen for up to 3 months. I have a detailed guide that explains how to freeze lasagna rolls, so check that out for more details.
What to Serve with Sausage Lasagna Rolls
This is family-friendly comfort food at its finest! We love pairing the lasagna rolls with one or more of the following sides:
- Salads — Italian Tomato Panzanella Salad, Homemade Caesar Salad, Cucumber Tomato Salad, Italian Mixed Greens Salad.
- Breads and rolls — Potato Dinner Rolls, Rosemary Focaccia.
- Veggies — Garlic Sauteed Kale, Grilled Zucchini and Squash, Roasted Asparagus.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try Making This Recipe at Home!
Next time you’re looking for a lasagna rolls recipe, give this Italian sausage version a try!
Did you love how easy they were to assemble? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your baked lasagna rolls with sausage and turkey!
More Lasagna Recipes
This Spinach Lasagna Rolls recipe is not one I would call quick, but the flavor makes up for it! Plus, it’s so much easier to serve individual veggie lasagna rollups than cut into a pan of lasagna.
These Chicken Lasagna Roll Ups are stuffed with chicken, artichoke hearts, and sautéed mushrooms. The rolls are then smothered in a roasted garlic creamy white sauce.
Spinach Mushroom Lasagna is an easy but impressive vegetarian dinner recipe that’s perfect for both holiday entertaining and weeknight dinners – especially a large crowd. Serve this vegetarian lasagna with a simple green side salad for a complete meal!
Aunt Judy’s Lasagna truly is the best ever! It’s an easy ground turkey and sausage lasagna that uses a few store-bought shortcuts to save you some time. Lasagna feeds a crowd and can even be assembled and frozen for later!
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Italian Sausage Lasagna Rolls
Lasagna noodles are stuffed with a spinach ricotta filling, rolled up, and topped with homemade sauce. These Italian sausage lasagna rolls are perfect for weeknight dinners and can be prepared in advance!
Ingredients
Meat Sauce:
- 1 ½ lb. ground Italian sausage
- ½ lb. ground turkey
- 1 yellow onion, diced
- 2 teaspoons minced garlic
- 1 package dry spaghetti seasoning mix (or DIY version)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 32 ounces spaghetti sauce or marinara sauce
For the Spinach and Cheese Filling:
- 1 large egg, beaten to blend
- 15 oz. part-skim ricotta cheese
- 1 cup grated parmesan
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- ⅓ cup chopped fresh basil leaves
- 10 oz. frozen chopped spinach, thawed, squeezed dry
To Assemble:
- 12 uncooked lasagna noodles
- Meat sauce (above)
- Cheese filling (above)
- 2 tablespoons fresh grated parmesan cheese
- 1 cup shredded mozzarella (about 4 ounces)
- fresh basil, for garnish
Instructions
Making the Meat Sauce
- Add the Italian sausage and the ground turkey to a large skillet or cast iron pan. Cook, breaking the meat up into bite sized pieces using a spatula, over medium heat until cooked through.
- Push all of the meat to one side of the pan. Then, with an oven mitt to protect your hand, lift one side of the pan slightly so the grease accumulates on the lower end of the pan.
- Use a large spoon to carefully transfer half of the grease to an empty can or jar (a soda can works well). Set the discarded grease aside to solidify, then throw the container of grease in the trash.
- With a slotted spoon, remove the cooked meat and transfer to a bowl. Set aside.
- Add the diced onion to the pan with the remaining grease and saute for 4 - 6 minutes over medium low heat until the onions are translucent and softened. Add the garlic and saute for another 1 - 2 minutes.
- Return the meat to the pan, add the seasoning mix, salt, pepper, and sauce. Stir until well combined. Reduce to low and simmer for 30 minutes.
For the Spinach and Cheese Filling:
- In a mixing bowl, beat the egg. Then add the ricotta, parmesan, salt, pepper, and olive oil, whisking to combine. Stir in the basil and spinach.
Assembling the Lasagna Rolls:
- Add 1 to 2 tablespoons of oil to a large pot of boiling salted water.
- Boil the noodles until just tender but still firm to bite. Drain.
- Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Pour half of the meat sauce over the bottom of the prepared dish.
- Lay out 4 lasagna noodles on a work surface, then spread about 3-4 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll.
- Lay the lasagna rolls seam side down, without touching, atop the sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
- Spoon remaining meat sauce over the lasagna rolls. Sprinkle the parmesan and mozzarella over the lasagna rolls.
Baking the Lasagna Rolls:
- Preheat the oven to 425 degrees F.
- Cover the casserole dish tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
- Uncover and bake until the cheese on top becomes slightly golden, about 15 minutes longer.
- Let stand for 10 minutes at room temperature before serving. Garnish with fresh basil.
Notes
Italian sausage: If you can’t find bulk ground Italian sausage, you can purchase links and remove the casings.
Spinach: If you only have fresh spinach on hand, gently saute it first before adding to the ricotta mixture. If you don’t saute it, fresh spinach will add too much moisture to the cheese filling.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 634Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 94mgSodium: 1071mgCarbohydrates: 54gFiber: 3gSugar: 4gProtein: 34g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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