Grilled Lasagna Roll-Ups

Name: Grilled Lasagna Roll-Ups
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 pieces dried lasagna noodles; 2 tbsp olive oil; 1 tsp kosher salt and black pepper; 1.5 cup whole-milk ricotta cheese; 1 large large egg; 10 oz frozen spinach, thawed and well squeezed; 2 cloves garlic, minced; 2 cup shredded mozzarella; 0.5 cup grated Parmesan; 2 cup marinara sauce

Lasagna gets a smoky, outdoor twist with individual roll-ups that grill to bubbly, golden perfection. These portable, make-ahead roll-ups are perfect for backyard parties and provide a crowd-pleasing vegetarian main or hearty side for a summer cookout.

0.0(0 reviews)

Prep: 30m · Cook: 20m · Total50 mins

DifficultyMedium

Serves6

AuthorJake

Jake's note

"These roll-ups are great for grilling nights when you want something beyond burgers and dogs — assemble ahead and finish on the grill for a smoky, cheesy showstopper. They travel well and are easy to scale for a crowd."

Grilled Lasagna Roll-Ups

A grilled lasagna roll-up takes everything you love about a classic lasagna—creamy ricotta, stretchy mozzarella, bright marinara—and packages it into tidy, individual portions that sing on the barbecue. Cooking the sheets just shy of fully tender makes them pliable enough to roll without splitting, while the grill lends a faint smokiness and a crisped edge you won’t get from an oven. The marinara acts as a protective moat during grilling, keeping the noodles from drying out while bubbling and caramelizing around the seams.

This version leans vegetarian and crowd-friendly: spinach brightens the filling and keeps each bite from feeling heavy, the egg binds the filling so the rolls hold when plated, and a sprinkle of Parmesan adds salty umami. They’re ideal for backyard dinners, potlucks, or a make-ahead main you can pop on the grill at the last minute. Finish with fresh basil and a squeeze of lemon if you want a lift; the contrast of creamy interior, melty top, and slightly charred pasta is what makes these roll-ups so satisfying and reliably popular.

Plan your timing

Enter your target meal time:

6:05 pm–6:15 pm→Cook and cool the noodles

6:15 pm–6:25 pm→Make the cheese-spinach filling

6:25 pm–6:35 pm→Assemble the roll-ups

6:35 pm–6:45 pm→Grill until bubbly and golden

6:45 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Cook and cool the noodles

Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente (usually 8–10 minutes). Drain and lay noodles flat on a sheet tray, drizzle with 1 tablespoon olive oil and gently toss so they don’t stick; let cool enough to handle.

For this step

12 piecesdried lasagna noodles
2 tbspolive oil
1 tspkosher salt and black pepper

Make the cheese-spinach filling

In a medium bowl combine ricotta, egg, well-squeezed spinach, minced garlic, half the shredded mozzarella and half the Parmesan; season with salt and pepper to taste. Stir until evenly mixed and creamy — the egg helps bind the filling so it holds when rolled.

For this step

1.5 cupwhole-milk ricotta cheese
1 largelarge egg
10 ozfrozen spinach, thawed and well squeezed
2 clovesgarlic, minced
2 cupshredded mozzarella
0.5 cupgrated Parmesan

Assemble the roll-ups

Spread about 1/3 cup marinara sauce in a grill-safe pan or on a large sheet of heavy-duty foil. Lay a noodle on a work surface, spread about 2–3 tablespoons of filling lengthwise, then roll tightly and place seam-side down in the sauce; repeat to make 12 roll-ups and top with remaining sauce and cheeses.

For this step

2 cupmarinara sauce

Grill until bubbly and golden

Preheat a gas or charcoal grill to medium heat (about 375–400°F / 190–200°C). Place the pan or foil packet on the grill, close the lid, and cook 12–15 minutes until sauce is bubbling and cheese is melted and lightly browned, rotating once for even heat.

Rest and serve

Let the roll-ups rest 5 minutes so the filling sets, then transfer to plates and garnish with an extra sprinkle of Parmesan if desired. Serve two roll-ups per person alongside a simple salad or grilled vegetables for a complete outdoor meal.

Tips from the kitchen

Dry the spinach well

Squeeze thawed spinach in a clean kitchen towel or press in a fine mesh sieve to remove excess water that would make the filling runny.

Undercook noodles slightly

Boil to just-al dente so the sheets remain flexible for rolling and won’t split on the grill.

Oil to prevent sticking

Toss cooked noodles with a tablespoon of olive oil and lightly oil your grill-safe pan or foil to stop the rolls from adhering.

Use a shallow pan

A shallow, heavy-duty pan or cast-iron skillet helps the sauce bubble and the cheese brown without trapping too much steam.

Rotate for even heat

Turn the pan or move the foil packet once halfway through grilling to avoid hot spots and ensure consistent browning.

Variations & substitutions

Gluten-free lasagna

Use gluten-free lasagna sheets or wide gluten-free noodles; boil according to package directions and handle gently when rolling.

Vegan version

Replace ricotta with seasoned blended silken tofu or cashew ricotta, swap the egg for 1 tablespoon cornstarch mixed with 2 tablespoons water for binding, and use vegan mozzarella and Parmesan.

Meaty option

Stir 1 pound of cooked Italian sausage or ground beef into the marinara before assembling for a richer, protein-forward roll-up.

Zucchini roll-ups

Thinly slice zucchini lengthwise on a mandoline, grill slices briefly to soften, then use them in place of noodles for a low-carb, gluten-free twist.

Storage & make-ahead

Store leftover roll-ups in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes until heated through, then uncover and broil briefly to refresh the top. You can assemble roll-ups and refrigerate (covered) up to 24 hours before grilling, or freeze fully cooled baked roll-ups for up to 2 months; thaw overnight before reheating.

What to serve with it

Serve two roll-ups per person alongside a peppery arugula salad dressed with lemon vinaigrette or grilled summer vegetables like corn and charred broccolini. For drinks, a medium-bodied Italian red such as Sangiovese or a crisp, herbal white like Vermentino pairs well; for nonalcoholic options try sparkling water with lemon and fresh basil. Garnish with torn basil and a dusting of grated Parmesan for color and brightness.

Frequently asked questions

Can I use no-boil lasagna noodles?

Yes, but soak or follow the package instructions so they become pliable; if they're still stiff, steam them briefly before filling to avoid tearing while rolling.

How do I prevent a soggy bottom?

Use a thin layer of marinara in the pan rather than a puddle, space the rolls slightly apart for airflow, and cook in a shallow, heavy pan to encourage bubbling without excess steam.

Can I assemble these ahead and freeze them?

You can assemble and freeze the roll-ups in a single layer on a lined sheet until solid, then transfer to a freezer container; bake from frozen, adding 10–15 minutes to the cook time and covering until warmed through.

Is it necessary to use an egg in the filling?

The egg helps bind the ricotta and spinach so the filling holds its shape after grilling, but you can omit it and add 2 tablespoons of ricotta mixed with 1 tablespoon cornstarch as a binder for an egg-free version.

Can I place rolls directly on the grill grates?

It’s not recommended—the thin noodles will char and break; use a grill-safe pan, cast iron, or heavy-duty foil packet to protect the pasta and keep the sauce contained.

My cheese browned too quickly—what went wrong?

Your grill may have hot spots or be too close to direct heat; lower the temperature a bit, move the pan to a cooler zone, or cover loosely with foil until the interior is hot, then uncover briefly to finish browning.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Cook and cool the noodles

dried lasagna noodles12 pieces
olive oil2 tbsp
kosher salt and black pepper1 tsp

Step 2: Make the cheese-spinach filling

whole-milk ricotta cheese1.5 cup
large egg1 large
frozen spinach, thawed and well squeezed10 oz
garlic, minced2 cloves
shredded mozzarella2 cup
grated Parmesan0.5 cup

Step 3: Assemble the roll-ups

marinara sauce2 cup

Nutrition Facts

Per serving: about 1 cup

Calories439

Total Fat28.1g

Saturated Fat12g

Trans Fat0.6g

Polyunsaturated Fat5g

Monounsaturated Fat7.6g

Total Carbohydrates26.7g

Dietary Fiber3.8g

Total Sugars3.1g

Protein21.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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