Name: Lasagna Roll Ups For Two
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
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

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There’s something undeniably comforting about layers of cheese, sauce, and pasta. These Lasagna Roll Ups For Two are the perfect date-night dinner or cozy solo feast—rich tomato and garlic marinara meets creamy Alfredo and a fluffy ricotta filling, all rolled into neat little pasta cylinders. Designed for two, this recipe is intentionally simple but feels special, with fresh basil and plenty of melty mozzarella on top. It’s fast to assemble, bakes up beautifully, and serves straight from the pan for minimal cleanup and maximum coziness.

Why you’ll love these Lasagna Roll Ups For Two

These roll ups combine the best parts of lasagna—creamy filling, bright tomato sauce, and golden, stringy cheese—without the work of layering and cutting. They bake quickly, are perfectly portioned, and let you control how saucy or cheesy you want them. Using two complementary sauces adds depth: one jar of Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic for brightness, and a jar of Bertolli® Alfredo With Aged Parmesan Cheese for silkiness. The ricotta-parmesan mixture gets a hint of basil pesto so the flavors sing.

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 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

Equipment

9×5-inch or similar small baking dish (or a small casserole pan)
Mixing bowl
Small spoon or offset spatula
Knife and cutting board
Foil

Prep and timing

Total time: about 35–45 minutes. Active time: 20–25 minutes. Oven does the rest.

Step-by-step directions

Follow these clear steps to assemble and bake the Lasagna Roll Ups For Two. The directions keep the original order but are rewritten for clarity and ease.

Preheat the oven and prepare the dish. Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with a little oil or nonstick spray so the roll ups won’t stick.
Prepare the sauce base in the dish. Pour about half of the jar of Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic into the bottom of the prepared baking dish. Spread it into an even layer so each roll will sit on a saucy base.
Make the ricotta filling. In a mixing 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 evenly combined. Taste and adjust the pinch of salt and pepper if needed.
Prepare the lasagna sheets. If you are using fresh lasagna sheets, keep them as-is; if you are using dry lasagna noodles, cook them according to package directions until al dente and drain. Pat the cooked noodles dry on a clean towel so they’re easy to handle.
Assemble the roll ups. Lay one lasagna sheet flat on a work surface. Spread a thin, even layer of the ricotta mixture across the sheet, leaving about 1/2 inch clear at the long edge to prevent overflow when rolling. Repeat with each of the remaining sheets. Roll each sheet away from you into a tight cylinder, starting from the long edge with the filling. Place each roll seam-side down into the baking dish on top of the marinara layer. Arrange all six rolls snugly in the dish.
Top the rolls with sauces and cheese. Spoon the remaining marinara sauce over the tops of the rolls, distributing it evenly so each roll gets saucy coverage. Warm the jar of Bertolli® Alfredo With Aged Parmesan Cheese slightly in the microwave for about 10–15 seconds if it’s very thick, then drizzle or spoon the Alfredo over the rolls in a thin layer. Sprinkle 1 cup shredded Mozzarella cheese evenly over the rolls.
Cover and bake. Cover the baking dish tightly with foil. Bake in the preheated oven for 15 minutes to allow the sauces to heat through and the cheeses to begin melting.
Finish under the broiler for a bubbly top. After 15 minutes, remove the foil and continue baking for an additional 5–7 minutes, or until the cheese is fully melted and bubbly. If you like a golden, slightly blistered top, place the dish under the broiler for 1–2 minutes—watch closely so it doesn’t burn.
Add fresh finishes and serve. Remove the dish from the oven and let the roll ups rest for 3–5 minutes. Sprinkle the baked roll ups with 2 Tablespoons fresh basil, chopped, and 2 Tablespoons freshly grated Parmesan cheese. Serve hot, slicing each roll in half if you prefer smaller portions, or plate one roll per person with a spoonful of extra sauce from the pan.

Taste and texture notes

These Lasagna Roll Ups For Two balance creamy and tangy: the ricotta-Parmesan filling is gentle and fluffy, the marinara cuts through with tomato brightness and garlic, and the Alfredo adds a rich, velvety finish. Fresh basil at the end is non-negotiable—its herbaceous lift makes each bite shine. If you want more tang, add a squeeze of lemon to the ricotta mixture, but the pesto already gives a gentle basil lift that complements the jarred sauces.

Serving suggestions

Serve with a simple green salad—peppery arugula or mixed baby greens tossed with olive oil and lemon pairs beautifully.
Garlic bread or a few slices of crusty bread are great for mopping up extra sauce.
For a lighter pairing, grilled or roasted vegetables like zucchini, asparagus, or bell peppers work well.

Make-ahead and storage

You can assemble the roll ups and refrigerate them, covered, for up to 24 hours before baking. If refrigerating, add an extra 5–7 minutes to the covered baking time. Leftovers keep well in an airtight container in the refrigerator for 2–3 days. Reheat covered at 350°F (175°C) until warmed through, about 10–15 minutes, or microwave individual portions until hot.

Ingredient swaps and tips

If fresh lasagna sheets are unavailable, ordinary dried lasagna noodles work fine—cook them to al dente and cool slightly before filling.
Prefer less cheese? Use 3/4 cup shredded mozzarella instead of 1 cup, but keep the 2/3 cup ricotta and 1/3 cup Parmesan in the filling for structure.
For an extra herb boost, stir a teaspoon of chopped fresh parsley into the ricotta mix.
If you’d like a meatier version, cook 1/2 cup of your choice of ground protein with a little salt and pepper, drain, and fold into the ricotta mixture before assembling.

Notes on the jars of sauce

Using one jar of Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic and one jar of Bertolli® Alfredo With Aged Parmesan Cheese gives a fantastic flavor contrast—tomato-forward brightness plus creamy richness. If your Alfredo seems very thick, a short zap in the microwave or stirring in a tablespoon of milk will loosen it for drizzling. The marinara is delicious as-is; if you want a little heat, add a pinch of red pepper flakes to the sauce before pouring it into the baking dish.

Final thoughts

These Lasagna Roll Ups For Two are everything a good pasta dinner should be: comforting, flavorful, and just a touch indulgent. They’re easy to assemble, quick to bake, and ideal when you want a cozy meal without leftovers for the whole week. Whether it’s a weeknight treat or a small celebration, these roll ups deliver big flavor in perfectly sized portions. Enjoy the melty cheese, the garlicky marinara, the silky Alfredo, and the freshness of basil—simple components that come together to create a memorable meal.

Happy cooking. Serve warm, share with someone you love, and don’t forget to save a spoon for any extra sauce in the pan.