Lasagna Roll Ups are cheesy, saucey, 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
- 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.
- Pour in the marinara sauce. And cook until fragrant and everything has cooked until it’s softened and the flavors were married.
- 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.
- 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.
- 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.
- Repeat with the building of the roll ups.
- Top it with mozzarella and a bit more marinara sauce to the pot.
- Bake it until melty and delicious.
- 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
- 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.
If you make these, let me know on Instagram!
Looking for more pasta recipes? Here are some favorites: