Cheesy Vegetarian Lasagna Roll Ups
These Cheesy Vegetarian Lasagna Roll Ups are a fun twist on classic lasagna. Made with simple ingredients, they’re a crowd-pleasing comfort food you can have on the table in just an hour!
These lasagna roll-ups were the first pasta dish I ever put on the site and still remain one of my favorite recipes. They have all the flavor of classic lasagna but are easier to make.
What I love most about these roll-ups is that they’re simple to prepare and are fully customizable. You can add meat, fold in veggies, or switch up the cheese, and they still taste great!
Plus, with individual noodles wrapped around the filling, it proves to be a slightly lighter option than traditional lasagna. Serve these vegetarian lasagna roll-ups with a side salad and garlic bread, and you’ll have a restaurant-worthy meal!
If you love this recipe, you won’t want to miss out on my Ground Chicken Lasagna Roll Ups and Lazy Girl Lasagna, too!
Recipe Ingredients
- Lasagna – Use regular lasagna sheets, or opt for gluten-free lasagna if needed.
- Red Sauce – I use a store-bought marinara sauce to keep things simple, but you can use any store-bought or homemade red sauce or tomato sauce you like best!
- Cheese – A combination of part-skim ricotta, mozzarella, and parmesan make these roll-ups gooey, flavorful, and so delicious.
- Egg – We use one whole egg and an egg yolk to create a richer flavor and help bind the filling so it doesn’t ooze all over the place.
- Seasonings – Garlic powder, onion powder, dried oregano, kosher salt, and black pepper create a savory, herbaceous flavor.
- Garnishes – These are optional, but a sprinkle of fresh chopped parsley, red pepper flakes, and cracked black pepper adds the finishing touch!
How to Make Vegetarian Lasagna Roll Ups
- Prepare. Preheat your oven to 350 degrees Fahrenheit. Gently grease a 9×13 baking dish with cooking oil spray, and set it aside.
- Boil the pasta. Bring a large pot of water to a boil on the stove, and cook to al dente according to the package instructions.
- Drain. Drain the pasta in a colander, and drizzle the sheets with olive oil to prevent them from sticking.
- Heat. Warm the pasta sauce in a small saucepan over medium heat, stirring occasionally.
- Combine the filling. Stir the ricotta cheese, shredded mozzarella, parmesan, egg, egg yolk, garlic powder, onion powder, salt, pepper, and oregano in a large bowl.
- Layer. Spread 1-2 ladles of the warm sauce in the bottom of the prepared baking dish. Layer four to five cooked pasta sheets on top. Then, smear part of the cheese filling over the pasta.
- Assemble the lasagna roll. Roll the noodles up, and place them in the baking dish. Repeat, layering, and rolling the remaining pasta sheets. I was able to make 20 roll-ups!
- Bake. Spread more sauce over the roll-ups. Then, place sliced mozzarella on top. Cover the dish with foil, and bake until tender and the cheese is melted.
- Broil. If desired, remove the foil, and broil for a few minutes or until the cheese is bubbly and lightly browned.
- Rest. Let your vegetarian lasagna roll-ups cool for ten minutes before serving. This helps prevent the cheese from oozing out of the sides!
Possible Variations
Feel free to mix and match different ingredients to make this recipe your own. For instance, you could fold cooked ground beef or ground turkey into the cheese mixture. Or, add chopped spinach or mushrooms for extra nutrients. It’s up to you!
Serving Suggestions
This vegetarian lasagna roll ups recipe can easily serve as a complete meal on its own. However, if you’re feeding a crowd or want to create a well-rounded meal, try pairing it with a side salad, roasted veggies, or garlic bread.
Frequently Asked Questions
Yes, feel free to assemble the pasta dish as usual, layering the ingredients. Then, instead of baking, cover the dish with foil, and store it in the fridge. When you’re ready to serve, bake as normal, adding a few minutes as needed, and enjoy!
Stored in an airtight container, leftovers will stay fresh in the refrigerator for three to four days. Reheat them in the microwave in 30-second to one-minute intervals until heated through.
Yes, you can freeze unbaked lasagna for up to one month. To do so, assemble the dish as usual. Then, cover it tightly with plastic wrap followed by aluminum foil. Thaw it in the fridge overnight when you’re ready to serve, and bake as normal.
Note: Most casserole dishes are freezer-save, but you’ll want to double-check just to be sure!
Cheesy Vegetarian Lasagna Roll Ups
Equipment
- 1 pasta pot
- 1 sauce pot
- 1 baking dish 9 x 13
- 1 baking tray
- 1 colander
Ingredients
- 1 lb. lasagna sheets, boiled al dente
- 4 cups marinara sauce, store bought is fine
Cheese Filling:
- 2.5 cups ricotta cheese, part skim
- 2 cups shredded mozzarella cheese, plus more for the top
- 1 cup grated parmesan cheese
- 1 egg plus 1 egg yolk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt, to season
- black pepper, to season
- 2 teaspoons oregano, dried
Optional Garnishes:
- parsley, freshly chopped
- red pepper flakes
- cracked black pepper
Instructions
- Preheat the oven to 350 degrees. Gently spray a 9×13-inch baking dish with baking spray. Set it aside.
Boil the Pasta
- Boil a pot of water and cook the pasta according to the package. Al dente is best. Once the pasta is cooked, drain it using a colander and drizzle the sheets with olive oil to prevent sticking. Set aside.
- Heat your pasta sauce in a small sauce pot. Stir occasionally.
Mix the Cheese Filling
- In a large mixing bowl, combine ricotta cheese, shredded mozzarella, parmesan cheese, 1 egg and 1 egg yolk, garlic powder, onion powder, kosher salt, black pepper, and oregano. Stir until well combined.
Assemble
- Grab your prepared baking dish and add 1-2 ladles of the sauce to the bottom. Spread it out across the bottom of the dish.
- Next, line a baking tray with a 4-5 cooked pasta sheets. Using a spoon, smear a good amount of cheese filling on the pasta. Roll the pasta up and place it in the baking dish. Repeat. I was able to make 20 roll-ups. I had three rows of five roll-ups on the bottom of the baking dish; but had to stack the last five roll-ups on top of the center row.
Bake
- Top the roll-ups with more sauce and sliced mozzarella. Bake covered with foil for 25-30 minutes. Remove the foil and broil for 2-3 minutes until the cheese gets extra bubbly and lightly browned.
- Let the lasagana roll-ups stand for 10 minutes before serving. This will help prevent the cheese from running out of the sides.
One Comment on “Cheesy Vegetarian Lasagna Roll Ups”
A fun and delicious version of a classic dinner. my kids had fun rolling the pasta with me!