Lasagna Roll Ups Recipe
User Reviews
5
Lasagna Roll Ups Recipe
Description
This recipe begins with preparing an eggplant marinara sauce by sautéing diced onion, carrot, cremini mushrooms, and medium diced eggplant until softened, then combining with marinara sauce and seasoning with salt and crushed red pepper. Separately, a ricotta mixture is made smooth with lemon zest, salt, Italian parsley, and crushed red pepper to give a fresh and slightly spicy flavor.
Lasagna sheets are boiled in salted water then rinsed with lukewarm water to remove excess starch, preventing them from sticking during assembly. Each sheet is spread with the ricotta mixture and rolled up, then assembled with the eggplant marinara and topped with shredded mozzarella cheese before baking.
The finished roll-ups offer a balance of tender pasta, creamy ricotta, and savory vegetable tomato sauce, accented by aromatic herbs and subtle heat. They suit a main meal and can be served alongside a simple green salad or garlic bread. The recipe includes practical preparation such as rinsing pasta to ease handling and enhancing sauce with fresh vegetables.
Equipment needed includes a braiser or sauté pan, spatulas, kitchen towels, baking sheet, and a vegetable peeler for prepping vegetables. Adjust seasoning to taste, especially the crushed red pepper, to control heat levels.
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 eggplant cut into a small dice, medium
- 1 (25-ounce) jar marinara sauce of choice
- kosher salt
- Pinch crushed red pepper optional
Ricotta Mixture:
- 8 ounces ricotta cheese
- lemon zest from 1
- 1/4 teaspoon kosher salt
- 1 tablespoons parsley plus more as garnish, Italian, minced
- Pinch crushed red pepper
Lasagna-ups:
- 1 pound lasagna sheets
- 1 1/2 cups mozzarella cheese divided, shredded
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
- Use salt in pasta water and rinse cooked lasagna sheets with lukewarm water to prevent sticking.
- Add crushed red pepper to taste in both the eggplant marinara and ricotta filling for balanced heat.
- Essential equipment includes a braiser or sauté pan, spatulas, and a baking sheet for assembling and cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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