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Lasagna Roll Ups Recipe
5 from 24 votes

Lasagna Roll Ups Recipe

Lasagna Roll Ups consist of tender boiled lasagna sheets filled with a ricotta cheese mixture enlivened by lemon zest, parsley, and crushed red pepper, rolled up and baked with a rich eggplant marinara sauce. The dish combines sautéed vegetables with traditional Italian cheese and pasta for a comforting layered meal variation.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 461 kcal
Course: Dinner
Cuisine: Italian, American

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:
    Cup of Yum
  1. 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:
  1. In a small bowl, mix together the ricotta, lemon zest, salt, Italian parsley and crushed red pepper.
To Make the Lasagna Sheets:
  1. 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:
  1. Preheat the oven to 350 degrees F. Grab a large baking dish (I used a 9-inch braiser pot) and set it near you.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 461

% 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.