Sausage Lasagna Roll-Ups

Sausage Lasagna Roll-Ups, guys. Sausage. Lasagna. Roll-Ups.

sausage lasagna roll-ups

Lasagna is the perfect homemade comfort food, but make it in a roll-up version and it’s just cute as a dang button.

sausage lasagna roll-ups

I know what you’re probably thinking….

Wait. Wait. Waaaait. I thought I was reading Miss Foodie Two Shoes. Where is my quick, summer-friendly, spend your evenings at the pool meal?

These sausage lasagna roll-ups are actually two of those three things. Yes, you need a few minutes to put these roll-ups together, but 1) they can be made over the course of a day or two to split up the time, and 2) these are perfect for dinner on nights spent at the pool (though not necessarily for nights that you actually pack up and eat your dinner at the pool, if you know what I mean) because leftovers for days.

sausage lasagna roll-ups

If you’ve been reading for a while, you will know I have a few requirements that generally need to be met when I commit to making a dish that takes longer than 2 seconds:

  • Can I freeze it?
  • Does it make a lot?
  • Does it work well for leftovers?
  • Can I prep it ahead of time and cook later?
  • Is it easy to double?
  • Would it be good to feed a crowd (think potluck or casual night with friends over)?
  • Would it be good to take to friends with new babies?

I don’t necessarily require that alllll of these conditions be met, but the first three and sort-of the fourth are of utmost importance (working mom probs). Lucky for us this dish passes with flying colors.

sausage lasagna roll-ups

I have two friends with new babies (see last week’s post re: super mom that hosted Christmas in July with a three week old), and thought this would be perfect for them. A dish like this gives a new mom options. She can either cook it for dinner right away, or she can put it in the freezer and save for a few weeks down the road when the new baby meals have stopped coming.

sausage lasagna roll-ups

These sausage lasagna roll-ups are loaded with (duh) sausage, peppers, onions, ricotta and basil, and are so good that you’ll want to assemble and stock your freezer for the {eventual} fall and winter that will be here soon enough. Hey! Look at it as a mental break from the scorching heat dome that is our current situation. (And – happy side note – we’re probably less than two months away from the return of Pumpkin Spice Lattes, so just let that sink in for a minute.) Make it for your family, or make it for a friend. Either way you have a win/win situation on your hands. Enjoy!

sausage lasagna roll-ups

P.S. Next week is beach week for the Peascoe/Smoak/Avent family, so there’s a good chance I will be totally unplugged and will probably have no recipe ready for you. That’s not definite, but just a heads up in case you get through next Wednesday and are stalking my FB page to see if I’ve posted anything because I just might not. Our meals at the beach are always totally on point, tho, so I’m sure I’ll come back with plenty of yumminess to share!


15 lasagna noodles (the kind you have to boil first)
1 lb Italian sausage (I use mild for this)
1 small yellow onion – diced
1 green bell pepper – diced
¼ tsp oregano
1 ¼ cups ricotta cheese
1 ½ cups shredded mozzarella (divided)
½ cup shredded parmesan cheese
1 egg – beaten
10 basil leaves – chopped
2 cups marinara sauce


  1. Cook lasagna noodles according to package directions. Drain, rinse with cold water then lay flat on wax or parchment paper to keep from sticking together.
  2. Cook the sausage in a skillet over medium heat until done. Remove to a paper towel lined bowl and set aside. Drain all but one tablespoon of the sausage grease.
  3. To the same skillet add the onion, bell pepper and oregano and sauté until soft – about 5-7 minutes.
  4. In a bowl, combine ricotta, ½ cup mozzarella, ½ cup parmesan, the beaten egg and basil, and stir to combine.
  5. Assembly:
    1. Spray a 9×13 baking dish and add ½ cup marinara to the bottom. Spread so there is a thin layer of sauce covering the bottom.
    2. Spread 2 tablespoons of the ricotta mixture onto each noodle, then top with one spoonful of sausage and one spoonful of the onion/pepper mixture.
    3. Gently roll the lasagna, making sure to hold in the ingredients as much as possible.
    4. Place each roll seam side down into the baking dish (you’ll have to kind of squish the last row in).
    5. Once all rolls are made, cover with the remaining 1 ½ cups marinara sauce and 1 cup mozzarella cheese.
  6. If baking immediately: heat oven to 350 degrees. Cover loosely with foil, and bake for 45 minutes, removing the foil for the last 10 minutes.
  7. If freezing: cover tightly with foil then wrap in plastic wrap and place into a plastic freezer bag large enough to fit your dish. When ready to cook, heat oven to 400 degrees, remove plastic wrap and place directly in the oven for 1 hour and 40 minutes, or until heated through. Remove the foil for the last 15 minutes of cook time.

Note: you can cook the sausage and pepper/onion mixture the day before, then just make the ricotta mixture while the noodles cook and assemble once they’re done.

Note 2: if you don’t like peppers and/or onions you can leave them out! This would also be delicious with some chopped mushrooms thrown into the veggie mix IMO.

Note 3: Andy and I both agree that mild sausage is best here. As a general rule of thumb we prefer spicy to not, so for us to say that you might want to trust us 😉