If you love the cozy, saucy comfort of lasagna but want something quicker, neater, and perfectly portioned, these Lasagna Roll Ups For Two are your new weeknight hero. They’re bright, cheesy, and built around two jarred sauces that do the heavy lifting: 1 jar Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic and 1 jar Bertolli® Alfredo With Aged Parmesan Cheese. With fresh lasagna sheets, a ricotta-parmesan filling boosted by a touch of basil pesto, and plenty of mozzarella on top, this recipe yields two individual, skillet-ready bundles of melty goodness.

Why you’ll love this version: it’s streamlined, elegantly portioned, and still indulgent. The flavor balance between the herby marinara and the creamy Alfredo makes every bite saucy without being heavy. Plus, the roll-up format is fun to serve and simple to reheat as leftovers. Below you’ll find a clear ingredient list, step-by-step instructions rewritten for clarity, and a few quick tips for assembly and serving.

Ingredients

1 Jar Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic (use as directed below)
1 Jar Bertolli® Alfredo With Aged Parmesan Cheese (use as directed below)
2/3 cup Ricotta cheese
1/3 cup Parmesan Cheese
2 teaspoons basil pesto
pinch of salt and pepper
6 sheets of fresh lasagna or cooked dry lasagna
1 cup Mozzarella cheese shredded
2 Tablespoons Fresh basil chopped
2 Tablespoons freshly grated Parmesan cheese

Prep & Timing

Active prep: 15–20 minutes
Baking: 20–25 minutes (until cheesy and bubbling)
Total: about 40–50 minutes
Serves: 2 generous portions

Equipment

9×6-inch (or similar small) baking dish or a small ovenproof skillet
Mixing bowl
Spoon or rubber spatula
Small saucepan (optional, for warming sauces)

Flavor profile & notes

This recipe plays on contrast: the bright, garlicky marinara pairs with the silky Alfredo for a savory, layered sauce experience. Ricotta and Parmesan make the filling lush, while pesto adds a hint of herbaceous bite. Fresh basil on top keeps the finish bright and aromatic. Use fresh lasagna sheets if you can for the quickest assembly; if using dry lasagna, cook until pliable per package directions before rolling.

Step-by-step Instructions

Follow these steps in order. Quantities in the directions match the ingredient list above.

Preheat the oven to 375°F (190°C). Place a small baking dish (about 9×6 inches) or an ovenproof skillet on a work surface and have the sauces on hand.
Prepare the filling: In a medium bowl combine 2/3 cup ricotta cheese, 1/3 cup Parmesan cheese, 2 teaspoons basil pesto, and a pinch of salt and pepper. Stir until the mixture is smooth and uniform. Taste and adjust the pinch of salt and pepper if needed.
Prepare the lasagna sheets: If you are using fresh lasagna sheets, separate them and place them on a clean work surface. If you are using dry lasagna, cook the sheets according to package directions until pliable, then drain and lay them flat on a lightly oiled surface so they don’t stick.
Spread sauce in the dish: Pour about one-third of the jarred marinara into the bottom of the baking dish and spread it into an even layer. This will keep the roll ups from sticking and give them a saucy base.
Assemble each roll up: Lay one lasagna sheet flat. Spoon approximately one-sixth of the ricotta mixture along the long edge closest to you, spreading it into a line about 1 to 1 1/2 inches wide and leaving a small border at the edges. Gently roll the sheet away from you into a tight cylinder. Place the roll seam-side down into the marinara-lined dish. Repeat with the remaining sheets and filling until you have six roll ups arranged snugly in the dish (three per person, or arrange to fit your dish size).
Top with sauces and cheese: Spoon the remaining marinara over the tops of the roll ups, covering them evenly. Then drizzle or spoon Alfredo sauce over the marinara so each roll up gets ribbons of creamy sauce. Evenly sprinkle 1 cup shredded mozzarella cheese over everything.
Bake until bubbly: Place the baking dish in the preheated oven and bake for 20–25 minutes, until the cheese is melted, bubbling, and lightly golden at the edges.
Finish and garnish: Remove the dish from the oven and let it rest for 5 minutes. Sprinkle the chopped fresh basil (2 Tablespoons) and the 2 Tablespoons freshly grated Parmesan cheese over the top right before serving.

Serving Suggestions

Plate one or three roll ups per person depending on appetite and accompaniments. These roll ups pair beautifully with a crisp green salad tossed with a bright vinaigrette, roasted vegetables, or a slice of crusty bread for mopping up the extra sauce. A handful of peppery arugula on the side brings freshness that contrasts with the rich cheese and sauces.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for about 15–20 minutes, or microwave individual portions until heated through. If reheating in the oven, add a splash of water or extra marinara to keep the roll ups moist.

Tips for Success

If your lasagna sheets are large, trim them to fit the dish so that roll ups are uniform in size.
Don’t overfill the sheets—the ricotta mixture should make a neat strip so the rolls seal and hold together while baking.
Warm the sauces gently before assembling if you prefer very hot finished rolls faster; otherwise room-temperature sauces are fine since the oven will heat everything through.
Use freshly shredded mozzarella for the best melt; pre-shredded cheese can contain anti-caking agents that change melting behavior.

About the Ingredients

The two jarred sauces bring complementary strengths: Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic adds bright acidity and herb notes, while Bertolli® Alfredo With Aged Parmesan Cheese gives the dish a silky, savory richness. The simple ricotta-Parmesan filling is enriched with basil pesto so each bite has a fragrant burst of herb. Fresh basil and extra grated Parmesan finish the dish with brightness and a savory kick.

Why this makes a great dinner for two

These Lasagna Roll Ups For Two are ideal for a cozy dinner or a casual date night at home. They feel indulgent without requiring a 9×13 casserole or a mountain of leftovers. The format is charming and manageable: everything is perfectly portioned, attractive on the plate, and easy to share.

If you try these, save any tweaks you make—maybe a sprinkle of red pepper flakes for heat or a handful of sautéed spinach folded into the ricotta—to make the recipe your own. Enjoy the melt and the mix of two beloved sauces in a neat, delicious package.

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Lasagna Roll Ups For Two

Cheesy lasagna roll ups baked in a rich marinara-rosa sauce, perfect for two.

Prep Time15

Cook Time8

Total Time23

Servings: 2 people

Ingredients

1 jar Bertolli Traditional Marinara with Italian Herbs and Fresh Garlic
1 jar Bertolli Alfredo with Aged Parmesan Cheese
2/3 cup ricotta cheese
1/3 cup Parmesan cheese
2 teaspoons basil pesto
pinch salt
pinch black pepper
6 sheets fresh lasagna sheets or cooked dry lasagna sheets
1 cup mozzarella cheese, shredded
2 tablespoons fresh basil, chopped
2 tablespoons freshly grated Parmesan cheese

Instructions

Preheat the oven to 400°F (200°C).
Make the filling: in a mixing bowl combine the ricotta, 1/3 cup Parmesan, 2 teaspoons basil pesto, a pinch of salt and pepper, and 2 tablespoons chopped fresh basil; mix until smooth.
Spoon about 2 tablespoons of the filling onto each lasagna sheet and spread it into a thin layer with the back of the spoon.
Roll each sheet tightly from one end to the other to form a tube; set rolls aside.
Prepare the rosa sauce: pour about 3/4 cup marinara into the bottom of an oven-safe mug or small deep dish, then add a layer of shredded mozzarella over the sauce.
Place three rolled lasagna sheets into the mug or dish on top of the mozzarella, pressing down gently to fit; repeat with a second mug or another dish for the remaining three rolls.
Spoon about 1/2 cup rosa sauce (mix marinara and Alfredo to taste if you want a pink/rosa sauce) over the rolls to cover, then sprinkle with remaining 2 tablespoons grated Parmesan.
Cover the mug or dish with foil and bake for 15–20 minutes, until cheese is melted and filling is heated through.
Remove foil and let cool 2 minutes, then invert each mug or dish onto a plate to release the rolls so sauce covers them.
Serve the roll ups sprinkled with extra shredded mozzarella or Parmesan and chopped fresh basil.

Equipment

Mixing Bowl
Measuring Cups and Spoons
Knife
Cutting Board
oven-safe mug or small deep oven-safe dish
Aluminum Foil
spoon or small offset spatula

Notes

Use fresh lasagna sheets to save time, or cook dry sheets ahead of time.
Use quality store-bought sauces for best flavor.
Add 1/2 cup sautéed or steamed spinach to the filling to make spinach roll ups.
To serve multiple rolls in a single dish without flipping, skip the bottom cheese layer and bake, then uncover and sprinkle cheese for the final 10 minutes.
This recipe is well suited for potlucks.
Keep portions small for a special dinner for two.