Lasagna Roll Ups



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Lasagna Roll Ups are cheesy, saucy, and a bit less messy than lasagna. These are filled with ricotta, mozzarella, pasta sauce and topped with fresh Italian parsley. They’re fantastic to freeze for later, too!

Let’s talk about this pot of dreaminess!I’ve been dreaming about this iteration of lasagna 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.

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!).

What Are Lasagna Roll Ups

These don’t come from some small town in Italy filled with cobblestone streets. They come from the world of Pinterest and long-pins and people smashed ideas together to make borderline offensive dishes. :)Regardless, they’re delicious. These are cooked lasagna sheets that have smeared ricotta, a spoonful of marinara sauce and then they’re rolled up.

How to Make Lasagna Roll Ups

  1. Let’s start by making the eggplant marinara sauce. This starts with a bit of olive oil being cooked with onion, garlic, carrots, mushrooms and eggplant.
  2. Pour in the marinara sauce. And cook until fragrant and everything has cooked until it’s softened and the flavors were married.
  3. While that’s cooking, let’s make the ricotta mixture. It’s a simple mix of ricotta, salt, lemon zest, Italian parsley and crushed red pepper.
  4. Boil the lasagna sheets. Unfortunately, no bake lasagna sheets won’t work in this instance because, well, they need to be softened. I also like the shorter lasagna sheets for this.
  5. Build the lasagna roll-ups. Add some ricotta to a lasagna sheet and spread it in an even layer. And then, add some marinara sauce and a sprinkling of the mozzarella. Carefully roll it up and transfer it to a pot, facing it spiraled side up.
  6. Repeat with the building of the roll ups. 
  7. Top it with mozzarella and a bit more marinara sauce to the pot. 
  8. Bake it until melty and delicious. 

If you make these, let me know onInstagram! Looking for more pasta recipes? Here are some favorites: 

5 from 8 votes

Lasagna Roll Ups Recipe

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6
Lasagna Roll Ups are cheesy, saucey, and a bit less messy than lasagna. These roll ups are stuffed with ricotta, mozzarella and simmering pasta sauce.


Eggplant Marinara:

  • 1 tablespoon olive 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 marinara sauce, of choice
  • Kosher salt
  • Pinch crushed red pepper, optional

Ricotta Mixture:

  • 8 ounces ricotta
  • Zest from 1 lemon
  • 1/4 teaspoon kosher salt
  • 1 tablespoons minced Italian parsley, plus more as garnish
  • Pinch crushed red pepper


  • 1 pound lasagna sheets
  • 1 1/2 cups shredded mozzarella, divided


To Make the Eggplant Marinara:

  • 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.

To Make the Ricotta Mixture:

  • In a small bowl, mix together the ricotta, lemon zest, salt, Italian parsley and crushed red pepper.

To Make the Lasagna Sheets:

  • 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.

To Assemble the Lasagna Roll-ups:

  • Preheat the oven to 350 degrees F. Grab a large baking dish (I used a 9-inch braiser pot) and set it near you.
  • 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.
  • 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.
  • Serve immediately.


Serving: 4g | Calories: 461kcal | Carbohydrates: 60g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 318mg | Potassium: 320mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2056IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American, Italian
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. 5 stars
    This looks soo good. I cant wait to try it.
    1) Can you please tell me if you added marinara sauce to the bottom of your baking dish before lining up the roll ups??
    2) And also if the marinara sauce doesn’t run down when you roll it up and make it stand?

    1. I didn’t because I was afraid the roll-ups wouldn’t stand up if there was too much sauce. But I added more sauce to the dish once they were all rolled up. It doesn’t run down when you roll it up but you have to be a bit careful. I wouldn’t wear white just in case 🙂

  2. 5 stars
    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!

    1. 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?

    1. oh yes here it is!