These Lasagna Roll Ups are one of my go-to dinners when I want something comforting that still looks a little special. They’re essentially lasagna, but rolled into individual portions that bake evenly and serve beautifully. The assembly is straightforward and the timing is predictable—perfect for planning ahead or feeding a small crowd.
I love that the filling is flexible; this version leans on ricotta, a bright lemon zest, and a sautéed medley of vegetables folded into marinara. The roll-ups hold together well in the pan, so they travel and plate nicely. If you can sautée a few vegetables and roll a sheet of pasta, you can make these.
Below you’ll find the exact ingredient list and step-by-step instructions I used to make this recipe reliably every time. I also include troubleshooting tips, substitutions for common allergies, and storage directions so nothing gets wasted.
What Goes Into Lasagna Roll Ups
Ingredients
- 1 tablespoon olive oil — for sautéing the vegetables; provides a neutral, fruity cooking fat.
- 1/2 yellow onion, diced — builds savory sweetness when softened.
- 1 carrot, peeled and diced — adds natural sweetness and texture.
- 3 to 4 cremini mushrooms, cut into a small dice — give an earthy umami boost; dice small so they tuck into the roll-ups easily.
- 1 medium eggplant, cut into a small dice — soaks up flavor and gives body to the filling when cooked.
- 1 (25-ounce) jar marinara sauce, of choice — the sauce base for both the pan and the filling; use a quality jar you like.
- Kosher salt — for seasoning at multiple stages; enhances the other flavors.
- Pinch crushed red pepper, optional — adds a little heat when desired.
- 8 ounces ricotta — the creamy binder for the filling; keeps roll-ups tender.
- Zest from 1 lemon — brightens the ricotta and lifts the overall flavor.
- 1/4 teaspoon kosher salt — seasons the ricotta mixture precisely.
- 1 tablespoon minced Italian parsley, plus more as garnish — fresh herb for the ricotta and finishing garnish.
- Pinch crushed red pepper — a second pinch to season the ricotta, if you like a subtle warmth.
- 1 pound lasagna sheets — the pasta for rolling; use standard lasagna noodles that boil and roll without breaking.
- 1 1/2 cups shredded mozzarella, divided — 1/2 cup mixes into the filling; 1 cup tops the rolls for a bubbly finish.
Step-by-Step: Lasagna Roll Ups
- Preheat the oven to 350°F. Place a large baking dish (about 9-inch braiser or similar) nearby.
- In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add the diced 1/2 yellow onion, diced carrot, diced cremini mushrooms, and diced medium eggplant. Sprinkle with a few pinches of kosher salt and cook, stirring regularly, until the vegetables are mostly softened, about 5 to 7 minutes.
- Pour the entire (25-ounce) jar of marinara sauce into the pan with the vegetables, stir to combine, bring to a simmer, taste, and adjust seasoning with kosher salt and a pinch of crushed red pepper if you like heat. Turn off the heat and set the sauce aside.
- In a small bowl, combine the 8 ounces ricotta, zest from 1 lemon, 1/4 teaspoon kosher salt, 1 tablespoon minced Italian parsley, and a pinch of crushed red pepper. Stir until evenly mixed.
- Bring a large pot of salted water to a boil. Add the 1 pound lasagna sheets and cook according to the package directions (about 8 minutes, if your package indicates). Drain the sheets and rinse them immediately with lukewarm water to remove surface starch and help prevent sticking. Lay the sheets out in a single layer on a clean counter or cutting board; if they are very wet, gently pat them dry with a clean towel or paper towel.
- Divide the 1 1/2 cups shredded mozzarella into two portions: set aside 1 cup for topping later and reserve the remaining 1/2 cup for filling the roll-ups.
- Spread a thin layer of marinara in the bottom of the prepared baking dish to prevent sticking (use some of the sauce from the pan).
- Working with one lasagna sheet at a time, place a sheet on the board, spoon a few teaspoons of the ricotta mixture onto the sheet, and spread it into an even layer leaving a small border at the top and bottom. Spoon about a teaspoon or two of the vegetable-marinara mixture over the ricotta and sprinkle with a small amount of the reserved 1/2 cup shredded mozzarella.
- Roll the lasagna sheet up tightly from one long side to the other, place the roll seam-side down in the prepared baking dish, and repeat with the remaining sheets and fillings. Arrange the rolls snugly so they support each other (placing seams against another roll can help keep them closed).
- Cover the baking dish with foil or a lid and bake for 20 minutes. Remove the foil, sprinkle the reserved 1 cup shredded mozzarella over the tops of the roll-ups, and bake uncovered for an additional 5 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with additional minced Italian parsley. Serve immediately.
Why This Recipe Is Reliable
This version is dependable because the process separates three predictable stages: sauté, assemble, and bake. Sautéing the vegetables first concentrates their flavor and removes excess moisture, which keeps the rolls from becoming soggy. The lemon-zested ricotta gives a consistent brightness so every bite feels balanced.
The timing is deliberate: boiling the lasagna sheets to package directions prevents tearing during rolling, and the covered-then-uncovered bake ensures the rolls heat through while giving the cheese time to brown without drying out. Those small, intentional steps are why this comes out well whether you’re making it on a weeknight or for guests.
Allergy-Friendly Substitutes
If you or your guests have allergies or dietary preferences, you can adapt the build without changing the technique. A few straightforward swaps keep the texture and approach the same:
- Gluten-free — use gluten-free lasagna sheets in place of the standard lasagna sheets.
- Dairy-free — swap the ricotta for a dairy-free ricotta-style spread and use a plant-based shredded mozzarella alternative.
- Egg-free — these instructions already avoid added eggs, so no swap needed for that concern.
- Lower sodium — use a low-sodium marinara and reduce added kosher salt, then season to taste.
- Vegetable-only or extra protein — keep the sautéed mix, or fold in cooked lentils or a plant-based meat alternative into the marinara for extra protein without changing the method.
Cook’s Kit
Keep these tools handy to make assembly smooth:
- Large pot for boiling pasta
- Medium sauté pan or saucepan for the vegetables and sauce
- 9-inch braiser or similar baking dish
- Mixing bowls for the ricotta and for dividing cheese
- Spatula and wooden spoon
- Sharp knife and cutting board
- Aluminum foil or a lid for covering during the first bake
Troubles You Can Avoid
Common mistakes are easy to prevent with a couple of checks:
- Pasta tearing while rolling — make sure sheets are cooked to al dente, not overcooked, and pat them dry if they’re too wet before filling.
- Soggy roll-ups — sauté vegetables until mostly softened and pour off excess liquid before adding the marinara; a thin layer of sauce in the pan prevents sticking but too much sauce in the filling will make the rolls wet.
- Rolls coming undone — roll tightly and place seam-side down in the dish; arranging rolls snugly helps keep them closed while baking.
- Uneven baking — cover the dish for the initial bake so steam heats the interior evenly, then uncover to melt and brown the cheese.
Holiday & Seasonal Touches
Lasagna Roll Ups are a great base for seasonal ingredients. In fall and winter, roast butternut squash cubes and fold a few into the vegetable-marinara mix for sweetness. In spring or summer, swap in zucchini or fresh cherry tomatoes (briefly cooked) for lighter fillings.
For holidays, present them individually on warmed plates with a sprinkle of extra parsley and a drizzle of good olive oil. If you want a celebratory note, finish with a handful of toasted pine nuts or a scattering of chopped basil—no technique changes required, just different toppings.
Cook’s Commentary
I make these when I want the comfort of lasagna but appreciate portion control and easier serving. Rolling sheets is oddly satisfying—the rhythm of spreading ricotta, adding a spoonful of the veggie sauce, then rolling feels quicker than layering and still delivers the same cozy flavors.
What I always watch for is moisture control. The eggplant and mushrooms hold a lot of water when raw, so dicing them small and sautéing until reduced makes a big difference. If you try this and feel the filling is bland, a squeeze of lemon or a pinch more salt will wake it up—taste as you go.
Storing Tips & Timelines
Leftovers store well and reheat cleanly:
- Refrigerator: Keep baked roll-ups in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through, covered to avoid over-browning.
- Freezer: You can freeze unbaked roll-ups in the baking dish (well wrapped) for up to 2 months. Bake from frozen, covered, adding extra time—check that internal temperature is hot throughout before topping with cheese and finishing uncovered to brown.
- Reheating: For single portions, microwave works but an oven keeps the texture best. Add a splash of marinara if the rolls feel dry while reheating.
Ask the Chef
Q: Can I assemble these ahead of time?
A: Yes. Assemble the roll-ups, cover the dish, and refrigerate up to a day before baking. Bring to room temperature for 15–20 minutes before placing in the oven to ensure even baking.
Q: Can I change the cheese blend?
A: Absolutely. The recipe separates cheese for filling and topping—feel free to use a mix that melts well for the top and a milder cheese in the filling if you prefer different textures and flavors.
Q: Do I need to rinse the pasta after boiling?
A: Rinsing with lukewarm water removes surface starch and prevents sticking, which is helpful when you’ll be handling sheets for rolling. If your pasta is very fresh or non-sticky, brief patting dry may be enough.
In Closing
Lasagna Roll Ups are a practical way to enjoy lasagna without the fuss of big assembly and slicing. They plate neatly, travel well, and are forgiving if you want to swap vegetables or cheeses. Follow the steps above for a reliably comforting dinner, and don’t be afraid to tweak the fillings to match the season or your pantry.
Make a double batch if you’ve got company—these reheat beautifully and always feel like a treat.
Lasagna Roll Ups
Equipment
- 9-inch braiser or similar baking dish
- Medium Saucepan
- Large Pot
- Cutting Board
- clean towel or paper towel
- Foil
Ingredients
Ingredients
- ?1 tablespoonolive 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 jarmarinara sauce, of choice
- ?Kosher salt
- ?Pinchcrushed red pepper optional
- ?8 ouncesricotta
- ?Zest from 1 lemon
- ?1/4 teaspoonkosher salt
- ?1 tablespoonsminced Italian parsley plus more as garnish
- ?Pinchcrushed red pepper
- ?1 poundlasagna sheets
- ?1 1/2 cupsshredded mozzarella divided
Instructions
Instructions
- Preheat the oven to 350°F. Place a large baking dish (about 9-inch braiser or similar) nearby.
- In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add the diced 1/2 yellow onion, diced carrot, diced cremini mushrooms, and diced medium eggplant. Sprinkle with a few pinches of kosher salt and cook, stirring regularly, until the vegetables are mostly softened, about 5 to 7 minutes.
- Pour the entire (25-ounce) jar of marinara sauce into the pan with the vegetables, stir to combine, bring to a simmer, taste, and adjust seasoning with kosher salt and a pinch of crushed red pepper if you like heat. Turn off the heat and set the sauce aside.
- In a small bowl, combine the 8 ounces ricotta, zest from 1 lemon, 1/4 teaspoon kosher salt, 1 tablespoon minced Italian parsley, and a pinch of crushed red pepper. Stir until evenly mixed.
- Bring a large pot of salted water to a boil. Add the 1 pound lasagna sheets and cook according to the package directions (about 8 minutes, if your package indicates). Drain the sheets and rinse them immediately with lukewarm water to remove surface starch and help prevent sticking. Lay the sheets out in a single layer on a clean counter or cutting board; if they are very wet, gently pat them dry with a clean towel or paper towel.
- Divide the 1 1/2 cups shredded mozzarella into two portions: set aside 1 cup for topping later and reserve the remaining 1/2 cup for filling the roll-ups.
- Spread a thin layer of marinara in the bottom of the prepared baking dish to prevent sticking (use some of the sauce from the pan).
- Working with one lasagna sheet at a time, place a sheet on the board, spoon a few teaspoons of the ricotta mixture onto the sheet, and spread it into an even layer leaving a small border at the top and bottom. Spoon about a teaspoon or two of the vegetable-marinara mixture over the ricotta and sprinkle with a small amount of the reserved 1/2 cup shredded mozzarella.
- Roll the lasagna sheet up tightly from one long side to the other, place the roll seam-side down in the prepared baking dish, and repeat with the remaining sheets and fillings. Arrange the rolls snugly so they support each other (placing seams against another roll can help keep them closed).
- Cover the baking dish with foil or a lid and bake for 20 minutes. Remove the foil, sprinkle the reserved 1 cup shredded mozzarella over the tops of the roll-ups, and bake uncovered for an additional 5 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with additional minced Italian parsley. Serve immediately.
Notes
Equipment:
Le Creuset Braiser
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Silicon Spatulas
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Kitchen Towels
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Baking Sheet
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Vegetable Peeler
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