Lasagna Roll Ups
These lasagna roll ups are the weeknight upgrade your dinner rotation needs. They give you all the comforting layers of a classic lasagna but in neat, manageable portions that bake evenly and look great on the table. They’re forgiving, family-friendly, and easy to scale if you want to feed a crowd.
Work in stages—sauté the vegetables, mix the ricotta, boil the sheets, roll, and bake. Each component is simple on its own, and together they add up to a satisfying, cheesy dinner with bright lemon zest and a hint of heat. I make them when I want something homey but a little more composed than a casserole.
Below I walk you through what goes into the recipe, exact step-by-step instructions, smart substitutions for allergies or preferences, and practical storage tips so nothing goes to waste. Read through once, prep what you can ahead, and this will come together smoothly.
What Goes Into Lasagna Roll Ups
The list below pulls directly from the recipe as written. Each ingredient is followed by a quick note on why it’s there or how I use it in the process. Keep the quantities as listed when you follow the steps.
Ingredients
- 1 tablespoon olive oil — For sautéing the vegetables and building the base flavor.
- 1/2 yellow onion, diced — Adds sweetness and depth when cooked until softened.
- 1 carrot, peeled and diced — Gives body and subtle sweetness to the vegetable mixture.
- 3 to 4 cremini mushrooms, cut into a small dice — Earthy flavor and meaty texture; dice small so they blend well in the roll-ups.
- 1 medium eggplant, cut into a small dice — Absorbs sauce and gives bulk to the filling without overpowering it.
- 1 (25-ounce) jar marinara sauce, of choice — The sauce for the rolls; pick a jar you like since it’s a main flavor component.
- Kosher salt — Used throughout to season vegetables, pasta water, and ricotta mixture.
- Pinch crushed red pepper, optional — Use if you want a touch of heat in the sauce.
- 8 ounces ricotta — The creamy filling binder for the roll-ups.
- Zest from 1 lemon — Brightens the ricotta and lifts the overall flavor.
- 1/4 teaspoon kosher salt — To season the ricotta mixture specifically.
- 1 tablespoon minced Italian parsley, plus more as garnish — Fresh herb in the ricotta and as a finishing touch for color and freshness.
- Pinch crushed red pepper — A small pinch folded into the ricotta for subtle warmth (separate from the optional sauce pinch).
- 1 pound lasagna sheets — Boiled until pliable, these become the wrapper for each roll-up.
- 1 1/2 cups shredded mozzarella, divided — Reserve about 1 cup for the top and use the remainder inside the roll-ups for melty, cheesy pockets.
Step-by-Step: Lasagna Roll Ups
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced 1/2 yellow onion, peeled and diced carrot, diced cremini mushrooms, and diced medium eggplant. Sprinkle with a few pinches of kosher salt and cook, stirring regularly, until mostly softened, about 5–7 minutes.
- Pour in the 1 (25-ounce) jar marinara sauce, stir to combine, and bring to a gentle simmer. Taste and adjust seasoning with kosher salt and, if you like heat, a pinch of crushed red pepper. Simmer 2–3 minutes, then turn off the heat and set the sauce aside.
- In a small bowl, stir together 8 ounces ricotta, the zest from 1 lemon, 1/4 teaspoon kosher salt, 1 tablespoon minced Italian parsley, and a pinch of crushed red pepper. Set the ricotta mixture aside.
- Bring a large pot of water to a boil and add a generous pinch of kosher salt. Boil the 1 pound lasagna sheets according to package directions (about 8 minutes) until pliable. Drain and immediately rinse the sheets with lukewarm water to remove surface starch and prevent sticking. Lay cooked sheets flat on a clean cutting board or countertop.
- Preheat the oven to 350°F. Prepare a large baking dish or braiser and set it near your work surface.
- Reserve about 1 cup of the 1 1/2 cups shredded mozzarella for topping later; use the remaining mozzarella for the roll-ups. For each lasagna sheet: spread a few teaspoons of the ricotta mixture into an even layer, leaving a small border at the far edge. Spoon 1–2 teaspoons of the marinara-vegetable mixture over the ricotta, then sprinkle a little of the remaining shredded mozzarella on top. Roll the sheet up tightly and place the roll seam-side down in the prepared baking dish. Arrange the roll-ups snugly next to each other.
- Cover the baking dish with a lid or foil and bake at 350°F for 20 minutes.
- Remove the cover, sprinkle the reserved ~1 cup shredded mozzarella evenly over the roll-ups, and bake uncovered for an additional 5 minutes, until the cheese is melted.
- Remove from the oven, garnish with additional minced Italian parsley if desired, and serve immediately.
Why This Recipe Is Reliable
This method separates the key tasks so nothing is rushed: cook the vegetables fully, make a bright ricotta, and boil the sheets until just pliable. Sautéing the vegetables first concentrates their flavor and removes excess moisture—so the rolls don’t end up watery. The lemon zest in the ricotta is a small step with a big payoff; it keeps the cheese from tasting flat once everything is baked.
I also like the rolling technique: a tight roll seals flavors inside and helps each portion hold its shape. Reserving mozzarella for the top ensures a nicely browned finish while the interior remains gooey. Baking covered at first lets everything heat through without drying out; uncovering at the end gives you the melty topping you expect from lasagna.
Allergy-Friendly Substitutes
Dairy-free: Swap the ricotta for a firm tofu blended until smooth with a little lemon zest and nutritional yeast for savory depth. Use a plant-based shredded mozzarella alternative, divided the same way.
Eggplant or mushroom allergy: Increase the carrot and onion quantities or add diced zucchini in place of the eggplant. Cook them the same way until softened so they integrate into the marinara mixture.
Gluten-free: Use gluten-free lasagna sheets that state they can be boiled; follow package directions for timing. If a brand recommends baking without boiling, adapt by layering sauce in the dish before arranging the sheets as directed on the package.
Cook’s Kit
Tools that make this easier:
- Medium saucepan — For sautéing the vegetables and simmering the sauce.
- Large pot — To boil the lasagna sheets with room to move.
- Large baking dish or braiser (enough to fit rolls snugly) — A snug arrangement helps the rolls stand and steam without falling apart.
- Cutting board and sharp knife — Dice the vegetables and trim pasta edges if needed.
- Slotted spoon or tongs — For handling lasagna sheets and placing roll-ups in the dish.
Troubles You Can Avoid
Sheets stick together: Rinse immediately with lukewarm water after boiling and separate on a flat surface. Tossing them lightly with a teaspoon of oil can help for extremely sticky brands, but rinsing is usually enough.
Runny bake: If your sautéed vegetables were undercooked or your marinara is very thin, the rolls can release moisture. Cook the vegetables until mostly softened and allow the sauce to simmer briefly to concentrate. Baking covered first, then uncovered, manages moisture well.
Rolls fall apart: Don’t overfill. Spread a thin, even layer of ricotta and a small spoonful of the vegetable sauce; leave a small border at the far edge and roll tightly. Place each roll seam-side down in the dish so the seam seals while baking.
Holiday & Seasonal Touches
Winter dinner: Stir a handful of chopped roasted butternut squash into the vegetable mixture for a seasonal sweetness. Add sage to the ricotta for a holiday note.
Spring or summer: Use fresh basil in place of some of the parsley and choose a bright, fresh-tasting marinara or a crushed tomato sauce. Add thinly sliced zucchini to the sauté for a lighter texture.
Entertaining: Prepare roll-ups a day ahead, refrigerate (covered), and bake the next day—add 5–10 minutes to the covered bake if going straight from fridge to oven.
Cook’s Commentary
I appreciate this recipe because it feels deliberate without being fussy. The individual steps let you check and correct as you go. If a jarred sauce tastes flat, a pinch of crushed red pepper and a splash of vinegar can wake it up—small seasonings matter. I often make the vegetable sauce a day ahead; it benefits from the flavors melding and saves time on the night you want to serve.
Personal tip: Use the lemon zest sparingly at first and taste. The goal is a bright whisper, not citrus-forward ricotta. And when plating, a quick scatter of fresh parsley is all you need to make the dish look intentional and fresh.
Storing Tips & Timelines
Refrigerator: Store cooled leftovers covered in the baking dish or transfer to an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through—about 15–20 minutes if refrigerated in a covered dish.
Freezer: Freeze assembled but unbaked roll-ups in a freezer-safe dish, covered tightly with plastic and foil, for up to 2 months. Thaw overnight in the refrigerator before baking; add 10–15 minutes to the covered bake time if still partially chilled.
Make-ahead: Assemble and refrigerate the day before. Bring to room temperature for 20–30 minutes before baking for the most even reheating.
Ask the Chef
Q: Can I use no-boil lasagna sheets? A: If your no-boil sheets are intended for building lasagna without pre-boiling, they may not roll well. Follow the package recommendation—if they require rehydration in sauce, you’ll likely need to layer instead of roll. For roll-ups, traditional boiled sheets are easiest.
Q: Can I skip the lemon zest? A: Technically yes, but the zest brightens the ricotta and lifts the dish. If you skip it, consider adding a small splash of good-quality vinegar to the ricotta to add a tiny bit of acidity.
Q: How many roll-ups does this make? A: It depends on the width of your lasagna sheets and how much you fill each one. Plan on roughly 8–10 roll-ups for 1 pound of lasagna sheets if you make standard-sized rolls.
In Closing
Lasagna roll ups are a practical, flavorful way to enjoy lasagna without the assembly of full layers. The vegetables add texture and stretch the dish, the lemon-zested ricotta keeps every bite bright, and the divided mozzarella guarantees a gooey interior and a golden top. Follow the steps as written, prep what you can ahead of time, and you’ll have a comforting, presentable meal with minimal stress.
Make a double batch of the marinara-vegetable mixture if you’d like more sauce to spoon on top when serving. They reheat well and often taste even better the next day. Enjoy—simple technique, great results.
Lasagna Roll Ups
Ingredients
Ingredients
- ?1 tablespoonolive oil
- ?1/2 yellow onion diced
- ?1 carrot peeled and diced
- ?3 to 4 cremini mushrooms cut into a small dice
- ?1 medium eggplant cut into a small dice
- ?1 25-ounce jarmarinara sauce, of choice
- ?Kosher salt
- ?Pinchcrushed red pepper optional
- ?8 ouncesricotta
- ?Zest from 1 lemon
- ?1/4 teaspoonkosher salt
- ?1 tablespoonsminced Italian parsley plus more as garnish
- ?Pinchcrushed red pepper
- ?1 poundlasagna sheets
- ?1 1/2 cupsshredded mozzarella divided
Instructions
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced 1/2 yellow onion, peeled and diced carrot, diced cremini mushrooms, and diced medium eggplant. Sprinkle with a few pinches of kosher salt and cook, stirring regularly, until mostly softened, about 5–7 minutes.
- Pour in the 1 (25-ounce) jar marinara sauce, stir to combine, and bring to a gentle simmer. Taste and adjust seasoning with kosher salt and, if you like heat, a pinch of crushed red pepper. Simmer 2–3 minutes, then turn off the heat and set the sauce aside.
- In a small bowl, stir together 8 ounces ricotta, the zest from 1 lemon, 1/4 teaspoon kosher salt, 1 tablespoon minced Italian parsley, and a pinch of crushed red pepper. Set the ricotta mixture aside.
- Bring a large pot of water to a boil and add a generous pinch of kosher salt. Boil the 1 pound lasagna sheets according to package directions (about 8 minutes) until pliable. Drain and immediately rinse the sheets with lukewarm water to remove surface starch and prevent sticking. Lay cooked sheets flat on a clean cutting board or countertop.
- Preheat the oven to 350°F. Prepare a large baking dish or braiser and set it near your work surface.
- Reserve about 1 cup of the 1 1/2 cups shredded mozzarella for topping later; use the remaining mozzarella for the roll-ups. For each lasagna sheet: spread a few teaspoons of the ricotta mixture into an even layer, leaving a small border at the far edge. Spoon 1–2 teaspoons of the marinara-vegetable mixture over the ricotta, then sprinkle a little of the remaining shredded mozzarella on top. Roll the sheet up tightly and place the roll seam-side down in the prepared baking dish. Arrange the roll-ups snugly next to each other.
- Cover the baking dish with a lid or foil and bake at 350°F for 20 minutes.
- Remove the cover, sprinkle the reserved ~1 cup shredded mozzarella evenly over the roll-ups, and bake uncovered for an additional 5 minutes, until the cheese is melted.
- Remove from the oven, garnish with additional minced Italian parsley if desired, and serve immediately.
Equipment
- Medium Saucepan
- Large Pot
- baking dish or braiser
- Cutting Board
- Oven
Notes
Equipment:
Le Creuset Braiser
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Silicon Spatulas
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Kitchen Towels
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Baking Sheet
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Vegetable Peeler
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