Sausage Lasagna Rolls

there’s something about sausage lasagna rolls that always transports me – not quite to Italy, necessarily, but more to my childhood kitchen… steam curling around lightbulbs, sauce spattering up the walls a bit (my mom never seemed to mind), and someone always grating cheese too noisily while others were busy rolling and layering. it’s a familiar kind of comfort, that warm, tomatoey smell that fills every corner – and the crackle when melted cheese meets hot baking dish. messy, a little rustic, always incredibly satisfying.

Why You’ll Crave It

• It’s all the coziness of classic lasagna but easier to portion and serve (no collapsing layers… just neat little rolls)
• The sausage brings deep, savory flavor without needing a lot of extra spices or flair
• You can prep it ahead – refrigerate or freeze – and just pop in the oven later
• The cheese filling is creamy and rich, but not too heavy – just enough to feel indulgent
• It looks elegant on a plate, but secretly it’s humble comfort food

My sister once ate four of these straight from the pan before anyone else had arrived – I forgave her, eventually.

What You’ll Need

• 8 lasagna noodles: cooked until bendy but still with a little bite – don’t let them get too floppy, or rolling is a nightmare
• 200 grams sausage meat: loose sausage, any kind, removed from their casings if needed – spicy works beautifully, though sweet Italian is classic
• 150 grams ricotta cheese: soft and mild, gives the filling that creamy backbone
• 150 grams mozzarella cheese, shredded: for that gooey, melty finish – save some for the top
• 200 grams marinara sauce: jarred is fine (I use a basil-heavy one), but homemade sings if you’ve got it
• Salt and pepper: not too much, especially if your sausage is already seasoned
• Fresh basil (optional): torn and sprinkled on top after baking – if you feel like being fancy

Easy How-To

Get your noodles sorted

Start by boiling your lasagna noodles in salted water until they’re just al dente. Lay them out on a clean kitchen towel or parchment afterward so they don’t stick or tear. (I often forget this part and end up peeling them off each other painfully… patience helps.)

Brown the sausage

Cook the sausage meat in a skillet over medium heat. Break it up into little pieces as it browns, letting the fat render slightly. You want it cooked through and a bit golden in spots – that’s where the flavor wakes up.

Mix the filling

In a bowl, stir together the cooked sausage, all the ricotta, half the mozzarella (save the rest!), and a tiny pinch of salt and pepper. If it looks too dry, a splash of milk helps, but usually it’s just right as-is.

Roll it all up

Take one noodle, scoop a heaping spoonful of filling at one end, and roll it gently, not too tight so it won’t burst. Place seam-side down in a greased baking dish. Repeat – it’s meditative work in a way, rolling and tucking.

Add sauce & cheese (and feelings)

Pour marinara sauce all over the rolls, like a little cozy blanket. Sprinkle the rest of the mozzarella on top. It won’t look neat, but that’s not the point – it will melt into something perfect.

Bake until delicious

Into a preheated oven at 180°C (about 350°F) for 20 to 25 minutes, until bubbling at the sides and golden on top. The smell alone is half the reward.

Let it breathe

Let it rest for at least 5 minutes before serving. The cheese firms up slightly, and the rolls hold their shape better. Also – your tongue will thank you.

Good to Know

• If your noodles stick together after boiling, don’t panic – run warm water over them and gently separate
• You can add spinach to the filling, or chopped mushrooms, if you’re feeling slightly more virtuous
• The dish reheats beautifully – possibly even better the next day when everything has melded

Serving Ideas

• Serve with a lightly dressed green salad – something bitter like arugula helps cut through the richness
• Crusty bread is optional… but honestly kind of required for mopping up sauce

Top Tricks

• Use parchment or oiled foil when covering during baking, especially if you don’t want the cheese to brown too much (I like it bubbly and browned, personally)
• Cook the sausage ahead of time and stash it in the fridge – that way, dinner’s halfway done

Frequently Asked Questions

Can I use different types of sausage for this recipe?

Absolutely. Try hot Italian for a kick, or even a fennel-heavy one for something aromatic. If you’re cooking for kids, maybe go for mild or sweet sausage.

Is it possible to prepare the lasagna rolls in advance?

Yes. Assemble everything up until baking, cover tightly, and refrigerate for up to a day. Let it come to room temp before baking, or add a few extra minutes if cold.

Can I freeze them?

You can – either baked or unbaked. Wrap each roll in foil and freeze individually, or store them in a single dish tightly covered. Reheat covered at a lower temp to prevent drying out.

Do I have to use ricotta?

Not strictly. Cottage cheese works in a pinch, or you can mix in mascarpone for a richer version. But ricotta gives the best balance of lightness and creaminess.

Are no-boil noodles okay?

You can try, but no-boil noodles crack a bit when rolled. Stick to the regular kind here if possible – they’re sturdier and more forgiving for rolling.