Cheesy Three-Cheese Lasagna Roll-Ups with Ground Beef

The noodles are still warm when you start spreading the filling, and that’s exactly when these rolls are easiest to shape. I like this cheesy three-cheese lasagna with ground beef…

By Willow • October 25, 2026 • Reading time: 10 min

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The noodles are still warm when you start spreading the filling, and that’s exactly when these rolls are easiest to shape. I like this cheesy three-cheese lasagna with ground beef when I want the familiar layers of lasagna in portions that lift neatly from the pan. Each noodle gets its own ribbon of ricotta filling, then the rolls tuck into a beefy marinara sauce under a blanket of mozzarella.

Keeping the beef sauce and the plain marinara separate makes the assembly easier to control. A little marinara goes underneath, the meat sauce goes over the rolls, and the last bit of plain sauce keeps the cheese from sitting directly against a dry noodle edge. After the covered bake, the mozzarella melts into the bubbling sauce, and the short rest gives the rolls time to settle into tender, cheesy layers.

Why These Roll-Ups Need Sauce Underneath, Not Just on Top

With a pan of lasagna rolls, it’s easy to think the sauce on top will take care of everything. The bottom layer matters just as much. Spreading marinara across the baking dish gives the noodle undersides a saucy bed, so they don’t bake directly against the dry dish while the cheese melts above them.

The beef sauce is thicker and more substantial, so it belongs over the rolls rather than under them. Keeping some plain marinara for the base and the top also makes it easier to coat the exposed noodle surfaces without burying the ricotta filling. If all the sauce is mixed together or piled in the center, the edges can end up with less coverage. Here, the separate layers give each roll sauce around it and mozzarella across the top, while the filling stays tucked inside.

That layout also helps when you serve the pan. Each roll has its own shape, and a thin layer of sauce underneath makes it easier to lift one out without scraping away the tender bottom of the noodle.

What the Ricotta and Three Cheeses Each Bring to the Filling

• Whole-milk ricotta — Its mild, creamy texture gives the filling body without making it stretchy. Whole-milk ricotta makes a richer center; part-skim ricotta works in the same amount if that’s what you have, though the filling will be a little less lush.
• Egg — The egg helps the ricotta mixture hold together inside each roll. Use a large egg and stir it in thoroughly so the filling spreads evenly instead of leaving streaks of egg white.
• Mozzarella — Shredded mozzarella melts across the top and brings the familiar stretchy finish. A standard bag of shredded mozzarella is convenient here; fresh mozzarella releases more moisture and won’t give the same tidy, evenly melted topping.
• Parmesan — Finely grated Parmesan adds a salty, savory edge to the mild ricotta. The shelf-stable tub is fine for the filling, but finely grating a wedge gives a stronger, nuttier taste.
• Marinara — A jarred sauce keeps the beef mixture moist and makes assembly straightforward. Since brands vary in sweetness and saltiness, choose one you already like eating; a smooth, medium-thick sauce coats the rolls without pooling excessively.
• Ground beef — The 85% lean blend brings beef flavor while still contributing enough richness to the sauce. Store-brand ground beef works well; drain off excess grease if the skillet has a visible pool after cooking.

From Flexible Noodles to Bubbling, Set Roll-Ups

Cook the Noodles Without Making Them Floppy

Bring a large pot of water to a boil and cook the lasagna noodles for 8 to 10 minutes, until just al dente. They should bend enough to roll but still have a little firmness, since they’ll bake again in the sauce. Drain them and lay them in a single layer on a clean kitchen towel. If they’re cooked until completely soft, they’re more likely to split when you roll them.

Build the Beef Marinara

Heat the olive oil in a 12-inch skillet over medium heat, then add the ground beef and finely chopped onion. Cook for 7 to 9 minutes, breaking the beef apart, until the onion is soft and the beef reaches 160°F; drain excess grease if needed. Stir in the garlic, Italian seasoning, kosher salt, and black pepper, and cook for 30 seconds. Add 2 cups of the marinara and simmer for 5 minutes so the beef is coated in a cohesive, savory sauce.

Stir Together the Three-Cheese Filling

In a medium bowl, combine the ricotta, egg, 1/2 cup of the mozzarella, and the Parmesan. Stir until the mixture looks even, with no large pockets of plain ricotta or streaks of egg. The filling should be thick enough to spread across a noodle without running off the sides. Set it beside the noodles before assembly so you can work through the rolls without rushing.

Fill, Roll, and Bake Until the Center Is Hot

Heat the oven to 375°F and lightly grease a 9×13-inch baking dish. Spread 1/2 cup of the remaining marinara in the dish, divide the filling among the noodles, spread it evenly, and roll each noodle up from a short end. Arrange the rolls seam side down, spoon the beef sauce and the remaining 1/2 cup marinara over them, then scatter the remaining 1 1/2 cups mozzarella on top. Cover tightly with foil and bake for 20 minutes, then uncover and bake for 10 to 15 minutes more, until the sauce bubbles, the cheese is melted, and the center of a roll-up reaches 160°F; rest for 10 minutes before serving.

Two Easy Ways to Adapt the Beef-and-Ricotta Rolls

Questions That Come Up While Making Lasagna Roll-Ups

Cheesy Three-Cheese Lasagna Roll-Ups with Ground Beef

Ground beef lasagna roll ups are filled with ricotta, mozzarella, and Parmesan, then baked in marinara until bubbling and melted. Rolling the noodles keeps the three-cheese filling tucked inside each serving.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 790

Ingredients Equipment Method Notes

Ingredients

  

For the noodles

• 12 lasagna noodles

For the beef sauce

• 1 tbsp olive oil
• 1 lb ground beef 85% lean
• 1 yellow onion medium, finely chopped
• 3 cloves garlic minced
• 1 tsp Italian seasoning
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 jar (24 oz) marinara sauce divided

For the cheese filling and topping

• 1 container (15 oz) whole-milk ricotta cheese
• 1 egg large
• 2 cups mozzarella cheese shredded, divided
• 0.5 cup Parmesan cheese finely grated

Equipment

• 1 12-inch skillet
• 1 9x13-inch baking dish

Method

 

Cook the noodles

1. Cook the noodles in a large pot of boiling water for 8-10 minutes, until just al dente.
2. Drain the noodles and lay them in a single layer on a clean kitchen towel.

Make the beef sauce

1. Heat the olive oil in a 12-inch skillet over medium heat.
2. Add the ground beef and onion and cook for 7-9 minutes, breaking up the beef, until the onion is soft and the beef reaches 160°F; drain excess grease if needed.
3. Add the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds.
4. Stir in 2 cups of the marinara sauce and simmer for 5 minutes.

Make the cheese filling

1. Stir the ricotta, egg, 1/2 cup of the mozzarella, and the Parmesan together in a medium bowl until combined.

Assemble and bake

1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Spread 1/2 cup of the remaining marinara sauce in the dish.
3. Divide the cheese filling among the noodles and spread it evenly.
4. Roll each noodle up from a short end.
5. Arrange the rolls seam side down in the dish.
6. Spoon the beef sauce and the remaining 1/2 cup marinara over the rolls.
7. Top with the remaining 1 1/2 cups mozzarella.
8. Cover the dish tightly with foil and bake at 375°F for 20 minutes.
9. Remove the foil and bake for 10-15 minutes more, until the sauce is bubbling, the cheese is melted, and the center of a roll-up reaches 160°F.
10. Rest for 10 minutes before serving.

Notes

For easier rolling, lay the cooked noodles in a single layer on the towel so they do not stick together. Refrigerate leftovers for 3-4 days; these roll-ups can be frozen. For a gluten-free option, use gluten-free lasagna noodles.