Lasagna Roll Ups Recipe
User Reviews
5.0
24 reviews
Excellent
Lasagna Roll Ups Recipe
Report
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.
Share:
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:
- Le Creuset Braiser | Silicon Spatulas | Kitchen Towels | Baking Sheet |Vegetable Peeler |
Nutrition Information
Show Details
Serving
4g
Calories
461kcal
(23%)
Carbohydrates
60g
(20%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
41mg
(14%)
Sodium
318mg
(13%)
Potassium
320mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2056IU
(41%)
Vitamin C
1mg
(1%)
Calcium
243mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 461kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 318mg | 13% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2056IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 243mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
