5.0 from 24 votes
Lasagna Roll Ups Recipe
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.
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 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.
Cup of Yum
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
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
% 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.