Lasagna Roll Ups Recipe

5 from 8 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American, Italian

Servings:

Author: Adrianna Adarme

Cost: $7

Ingredients

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

Lasagna-ups:

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

Instructions

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.

Notes

Equipment:

Nutrition