These Slow Cooker Cheesy Beef Lasagna Roll-Ups combine tender lasagna noodles with a savory ground beef and ricotta filling, rich tomato sauce, and plenty of bubbling mozzarella and Parmesan. Slowly cooked until tender and cheesy, they deliver all the comforting flavor of classic lasagna in easy individual rolls that are perfect for family dinners or cozy weekend meals.
Why You’ll Love It
- Savory beef and ricotta tucked inside tender lasagna noodles
- Rich marinara sauce keeps every roll moist and flavorful
- Plenty of melted mozzarella creates a golden cheesy topping
- Easy slow-cooker preparation with beautiful individual portions
Ingredients Overview
Lasagna Noodles
- 10 lasagna noodles
- Salt, for the pasta water
- 1 tsp olive oil
Beef Filling
- 1 lb ground beef
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ¾ tsp salt
- ½ tsp black pepper
- 1 cup marinara sauce
Ricotta Cheese Filling
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
Sauce & Topping
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
- Fresh basil, optional
- Extra Parmesan cheese
Step-by-Step Instructions
1. Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles until just al dente, about 1–2 minutes less than the package directions.
Drain and lightly toss with olive oil.
Lay the noodles flat on parchment paper or a clean kitchen towel so they do not stick together.
2. Prepare the Beef Filling
Heat a large skillet over medium-high heat.
Add the ground beef and onion.
Cook for 6–8 minutes, breaking the beef into small crumbles until browned.
Drain excess grease if necessary.
Add garlic, Italian seasoning, smoked paprika, salt, and black pepper.
Cook for another 30 seconds.
Stir in 1 cup marinara sauce and simmer for 2–3 minutes.
Remove from the heat and allow to cool slightly.
3. Make the Ricotta Filling
In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, Italian seasoning, garlic powder, and black pepper.
Mix until smooth and creamy.
Fold about half of the cooked beef mixture into the ricotta filling.
4. Assemble the Lasagna Rolls
Spread each cooked lasagna noodle flat.
Spoon a layer of the beef and ricotta mixture evenly over each noodle, leaving a small border around the edges.
Starting at one short end, roll each noodle tightly into a spiral.
5. Prepare the Slow Cooker
Spread about 1 cup marinara sauce across the bottom of the slow cooker.
Arrange the lasagna rolls seam-side down in a single layer.
Spoon the remaining beef mixture and marinara sauce around and over the rolls.
6. Slow Cook
Cover and cook on LOW for 2½–3½ hours, until the noodles are tender and the filling is hot throughout.
Avoid cooking much longer, as the pasta can become overly soft.
7. Add the Cheese
During the final 20–30 minutes, sprinkle mozzarella and Parmesan generously over the tops of the lasagna rolls.
Cover again and continue cooking until the cheese is completely melted and bubbling.
8. Serve
Turn off the slow cooker and allow the lasagna rolls to rest for about 10 minutes.
Carefully lift each roll onto serving plates.
Spoon additional meat sauce over the top.
Finish with fresh parsley, basil, and extra Parmesan cheese.
Cooking Tips
- Cook the lasagna noodles only until al dente so they hold their shape in the slow cooker.
- Keep the beef filling relatively thick to prevent watery lasagna rolls.
- Roll the noodles firmly but gently so the filling stays inside.
- Do not overcook the rolls once the noodles become tender.
- Freshly grated mozzarella and Parmesan give the smoothest, richest melt.
Serving Suggestions
Serve these slow cooker lasagna roll-ups with:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Garlic green beans
- Fresh tomato and cucumber salad
Storage
Store leftover lasagna rolls in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions with extra marinara sauce.
Leftover Ideas
- Chop leftover rolls and turn them into a cheesy lasagna casserole.
- Serve them with extra meat sauce and Parmesan.
- Slice and layer leftovers inside toasted garlic bread for a hearty sandwich.
FAQs
Can I use Italian sausage instead of ground beef?
Yes. Italian sausage works beautifully and adds even more savory flavor.
Can I prepare these ahead of time?
Yes. Assemble the rolls up to 24 hours ahead, refrigerate them, and place them in the slow cooker when ready to cook.
Can I add spinach?
Yes. Mix about 1 cup of cooked, well-drained spinach into the ricotta filling.
Can I use cottage cheese instead of ricotta?
Yes. Drain any excess liquid first for the best texture.
Final Thoughts
Slow Cooker Cheesy Beef Lasagna Roll-Ups combine hearty ground beef, creamy ricotta, tender pasta, rich tomato sauce, and bubbling melted cheese in one comforting dinner. Easy to portion and packed with classic lasagna flavor, they are perfect for family meals, meal prep, or anytime you want a cozy slow-cooker pasta dinner.
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