20-Minute Skillet Lasagna Roll-Ups Tips, FAQ & printable recipe

Tips for success

To keep the noodles from sticking to the parchment paper, make sure they are well drained and not too wet. A light pat with a paper towel can help.

When spreading the ricotta, leave a small border at the edges so the filling doesn't squish out during rolling. If the rolls seem loose, you can secure them with a toothpick before placing them in the skillet.

For extra flavor, consider sautéing a clove of garlic in the skillet before adding the tomato sauce. This adds a subtle aromatic note that complements the marinara.

If you like a little heat, sprinkle red pepper flakes over the top before serving. The dish is best enjoyed fresh, but you can also prepare it ahead and reheat gently on the stovetop.

Variations

• Vegetarian version: Skip the beef marinara and use a mushroom or vegetable marinara sauce. Add sautéed spinach or zucchini to the ricotta filling for extra vegetables. The cooking time remains the same, and the rolls are just as satisfying.
• Spicy sausage roll-ups: Swap the beef marinara for a spicy Italian sausage sauce. Brown the sausage before adding it to the sauce, or use a jarred sauce with hot Italian sausage. Top with red pepper flakes for an extra kick.
• Chicken alfredo roll-ups: Replace the beef marinara with a creamy alfredo sauce and add shredded rotisserie chicken to the ricotta filling. Use a white sauce in the skillet instead of tomato, and top with extra parmesan.
• Gluten-free option: Use gluten-free lasagna noodles and ensure the marinara sauce is gluten-free. The cooking time may vary slightly, so check the noodles for doneness a minute or two early.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer

Freeze the assembled roll-ups before cooking for up to 2 months.

Reheat

Reheat in a covered skillet over medium heat with a splash of water or sauce until hot.

Leftover roll-ups can be stored in an airtight container in the refrigerator for up to 3 days. Let them cool completely before refrigerating.

To reheat, place them in a skillet with a splash of water or extra sauce, cover, and warm over medium heat until heated through.

The roll-ups can be assembled up to a day in advance. After rolling, place them in the skillet, cover, and refrigerate.

When ready to cook, add the mozzarella and proceed with the recipe, increasing the cooking time by a few minutes to ensure the filling is heated through.

Serving ideas

Serve the roll-ups hot, straight from the skillet, with extra sauce spooned over the top. A side salad with a simple vinaigrette balances the richness, and crusty bread is perfect for sopping up the remaining sauce. Garnish with additional fresh basil if desired.

These roll-ups are also great for meal prep—divide into containers with a side of vegetables or a green salad. They hold up well in the microwave, but reheating on the stovetop keeps the edges crispy.

Frequently asked questions

Recipe card

20-Minute Skillet Lasagna Roll-Ups

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 8 wavy lasagna noodles
• Salt, for the pasta water, to taste
• 2 cups whole milk ricotta cheese
• 1 cup grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1/2 tsp black pepper
• 2 cups beef marinara sauce
• 1 cup crushed tomato sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente, about 8 minutes, stirring occasionally to prevent sticking. Drain in a colander and rinse briefly with cool water. Lay the noodles flat in a single layer on parchment paper, making sure they don't overlap.
2. In a mixing bowl, whisk together the ricotta, parmesan, egg, garlic, parsley, and black pepper until well combined and smooth. The mixture should be thick but spreadable.
3. Spread a generous layer of the ricotta mixture evenly over each boiled noodle. Spoon a thin layer of beef marinara over the ricotta, covering it completely. Starting at one short end, roll each noodle into a snug pinwheel cylinder, keeping the filling inside.
4. Pour the crushed tomato sauce into a 10-inch cast iron skillet, spreading it evenly. Stand the roll-ups upright in the skillet, nestled together, with the seam sides against each other so they hold their shape.
5. Sprinkle the shredded mozzarella evenly over the tops of the roll-ups. Cover the skillet with a glass lid and place over medium heat. Cook until the cheese is completely melted and bubbling, about 5 minutes. The sauce should be simmering around the rolls.
6. Remove the lid and scatter the torn basil leaves over the top. Finish with a few cracks of black pepper if desired. Use a spatula to lift the roll-ups onto plates, spooning extra sauce and melted cheese from the skillet over each serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.