Slow Cooker Lasagna Roll-Ups

Love pasta? Need an easy meal prep idea or making food for a party? These Lasagna Roll-Ups are your go-to. With tender noodles, a hearty meat sauce, and a rich ricotta filling, they’re everything you love about a classic lasagna recipe, but come together effortlessly.

Why I Love This Lasagna Roll-Ups Recipe

I love my slow cooker. I also love lasagna. But traditional lasagna can be a bit time-consuming. That’s why I’ve made my Best Damn Instant Pot Lasagna before, but this time I had to give it a shot in the slow cooker.

What’s great about this easy recipe is that instead of layering all the ingredients in a large pan, you simply roll up the noodles with the filling and sauce, taking away the need for precise layering and cutting. And, of course, the “set it and forget it” aspect of using a slow cooker!

Featuring a trio of cheeses, a decadent sauce, and tons of flavor, you’ll want to make this dish is perfect for elevating any special occasion.

Ingredients

• Ground beef: I like to use lean ground beef, but use whatever you’d like. Ground turkey or Italian sausage would also be tasty.
• Garlic & onion: Aromatics that add a ton of flavor to the filling.
• Tomato: You’ll need tomato paste and tomato sauce as the base of the pasta sauce.
• Olive oil: Used for sautéing the garlic and onion and adding richness to the sauce.
• Italian seasoning: A blend of herbs like oregano, basil, and thyme that gives the dish classic Italian flavors.
• Cheese: A delicious mix of parmesan, mozzarella, and ricotta cheese creates a creamy, cheesy lasagna.
• Salt & black pepper: Enhance and balance the flavors of the dish.
• Sugar: A pinch of sugar helps balance the acidity of the tomatoes in the sauce.
• Egg: Used to bind the ricotta filling and give it a creamy texture.
• Lasagna noodles: The foundation of the dish, layered with the meat sauce and cheese.

How to Make Slow Cooker Lasagna Roll-Ups

Step 1: Cook Pasta

To start, bring a large pot of salted water to a boil. Then add the lasagna noodles and cook for 8 minutes, or according to the package directions.

Drain the noodles and toss with 2 tablespoons of olive oil (or any cooking oil) to prevent sticking. Set aside.

Step 2: Make the Filling

In a large skillet over medium-high heat, brown the ground beef. Once browned, add diced onion and minced garlic. Cook for 3-5 minutes until softened.

Now stir in Italian seasoning, black pepper, 1 teaspoon of salt, and the sugar. Whisk to fully incorporate.

Add tomato paste and tomato sauce. Stir well and cook for 5 minutes. Once fully combined, turn off the heat.

In a large bowl, combine ricotta, egg, and ½ teaspoon of salt. Mix until smooth and combined.

Step 3: Assemble

Now let’s make our lasagna rolls! Spread a thin layer of meat sauce on the bottom of the slow cooker. 

Lay one lasagna noodle flat on a cutting board. Spread a thin layer of the ricotta mixture over the noodles, then top with a thin layer of meat sauce.

Roll the noodle tightly and place it seam-side down into the slow cooker on top of the sauce. Repeat with remaining noodles (about 12 total or as many as fit in a single layer).

Once the bottom layer is full, cover with more meat sauce and begin a second layer of roll-ups if space allows. Top everything with mozzarella and Parmesan.

Step 4: Slow Cook

Cover and cook on LOW for 4 hours. Serve and enjoy!

What to Serve with Slow Cooker Lasagna Roll-Ups

Pairing the lasagna roll-ups with a side of garlic bread, a fresh salad, or roasted vegetables will balance out the richness of the dish. Try my Tossed Caprese Salad or Ramen Noodle Salad for something refreshing and light.

I also love this lasagna with Garlic Parmesan Roasted Asparagus, Air Fryer Roasted Zucchini and Peppers, and Best Damn Air Fryer Roasted Zucchini.

Storage & Reheating

Your lasagna roll-ups are best stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen in an airtight container or freezer-safe bag for up to 3 months.

To reheat, you can either microwave them for a few minutes until heated through or place them in the oven at 375°F until warmed through. If reheating from frozen, add an extra 10-15 minutes of cooking time.

Print

Recipe