Vegetarian Lasagna Roll-Ups

Pasta, Quick and Easy, Vegetarian

Phew! We are on the home stretch with the kitchen, I just know it. The cabinets have been assembled and are being installed on Wednesday and I couldn’t be more excited. I feel like once they’re in, I’ll be able to see the kitchen come to life. After that it’ll be backsplash and then appliances. I feel like then it’ll start to feel real! I CAN’T WAIT!

What should I make in my new kitchen? I’ve been thinking about it for a long time? Should I make something ambitious like a pretty pie or should it be chill…like breakfast? That is TBD!

Let’s talk about this pot of dreaminess right quick.

I’ve been dreaming about lasagna roll-ups FOR A LONG TIME! Why…I have no idea. I think I’ve been spending a lot of time on the Pinterest and sometimes, when I’m really hungry and, like, haven’t eaten all day, I get mesmerized by those long pins. I saw one of lasagna roll-ups and while they might’ve looked a lil’ trashy, I still wanted them!

Here’s my version! I made an eggplant marinara sauce that was soooo tasty, I wanted to put it on spaghetti squash. I also took some ricotta and added some lemon zest and salt and Italian parsley (basically, I flavored it up!).

I took the cooked lasagna sheets and smeared a bit of ricotta on there, added a spoonful of marinara sauce, cheese and then rolled them up.

Honestly, I thought this was going to be a sloppy mess but the ricotta acts like a glue and makes them stay in tact, on their sides.

If for some reason, they slide around and are acting all loosey-goosey, you could easily just put them seam side down.

I added a baked ‘em and then added a bunch of cheese on top toward the end. They were magical and delicious and fun to eat and look at.

Vegetarian Lasagna Roll-Ups

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 4

Vegetarian Lasagna Roll-Ups


  • Eggplant Marinara:
  • 1 tablespoon 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) jar of marinara sauce, of choice
  • Salt
  • Pinch of crushed red pepper (optional)
  • Ricotta Mixture:
  • 8 ounces ricotta
  • Zest from 1 lemon
  • 1/4 teaspoon salt
  • 1 tablespoons minced Italian parsley, plus more as garnish
  • Pinch of crushed red pepper
  • Lasagna-ups:
  • 1 pound lasagna sheets
  • 1 1/2 cups shredded mozzarella, divided


    To Make the Eggplant Marinara:
  1. In a medium saucepan, set over medium heat, add the oil. When warm, add the onion, carrot, mushrooms and eggplant. Sprinkle with a few pinches of salt and cook until mostly softened, about 5 to 7 minutes, mixing regularly. Pour in the jar of marinara and give it a good mix. Bring to a simmer and give it a taste. Adjust the salt and spice level (I added a few pinches of crushed red pepper) to taste. This will kinda depend on the marinara you chose. Turn off the heat and set aside.
  2. To Make the Ricotta Mixture:
  3. In a small bowl, mix together the ricotta, lemon zest, salt, Italian parsley and crushed red pepper.
  4. To Make the Lasagna Sheets:
  5. Bring a pot of salted water to a boil. Boil the lasagna sheets according to the package, mine said about 8 minutes. Drain and rinse immediately with lukewarm water. This will wash the starch off of the sheets which is good because then they won’t stick.
  6. To Assemble the Lasagna Roll-ups:
  7. Preheat the oven to 350 degrees F. Grab a large baking dish (I used a 9-inch braiser pot) and set it near you.
  8. On a cutting board or clean counter, lay out the lasagna sheets. Add a few teaspoons of ricotta mixture to the lasagna sheet and spread it into an even layer. Top it with a teaspoon or two of the marinara mixture and then add a sprinkling of mozzarella cheese. Carefully roll up the lasagna sheet and transfer it to the baking dish. I added it spiraled side up. Repeat until you’ve worked your way through all of the lasagna sheets. A tip: to keep the roll-ups from unraveling, I put their seam against another lasagna roll-up.
  9. Transfer to the oven to bake for about 20 minutes. At the 20 minute mark, top the lasagna roll-ups with about 1 cup of shredded mozzarella. Bake for an additional 5 minutes, until melted.
  10. Serve immediately.

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  • Reply yoonie October 17, 2017 at 6:43 am

    could i please get a link to that pot?!

  • Reply Vegetarian Lasagna Roll-Ups — A Cozy Kitchen — До каждого с миром! October 17, 2017 at 8:43 am

    […] через Vegetarian Lasagna Roll-Ups — A Cozy Kitchen […]

  • Reply Belle October 17, 2017 at 12:31 pm

    This looks SO. GOOD. What would be a good substitute for eggplant (allergies)?

    • Adrianna Adarme
      Reply Adrianna Adarme October 18, 2017 at 10:06 am

      Oh I would probably just dice up 8 or 9 more mushrooms and add that. It’ll be delicious! 🙂

  • Reply Diana Lopes October 18, 2017 at 8:59 am

    Wow, these lasagna roll ups look awesome! I can’t wait to try them myself =)

  • Reply Ellen White February 28, 2018 at 5:22 pm

    These where great! And fun to try! It ended up reminding me a lot of Bolognase, I added some ground beef and snuck in some spinach instead of eggplant. I had a really hard time rolling these suckers. My lasagna sheets kept falling apart and I only had 4 roll ups and they where huge yours look pretty and small! So basically tips for type/size of lasagna sheets and tips for helping my sheets not fall apart. Thanks in advance! All and all fantastic recipe with so much to play around with!

    • Adrianna Adarme
      Reply Adrianna Adarme March 1, 2018 at 4:08 pm

      I’m glad it mostly came out lol. So I used just the normal lasagna sheets from Whole Foods. (I used the 365 brand). What brand did you use?

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