These delicious lasagna roll-ups feature three different kinds of cheese, mouthwatering tomato sauce, and even some hidden veggies in the form of chopped kale! This light, hearty meal is so similar to traditional lasagna, but easier to make without sacrificing flavor.
And because they’re made with such simple ingredients, lasagna roll ups are extra family friendly. I especially enjoy making this cozy vegetarian recipe when the weather starts to cool down, but you can absolutely make it year-round!
We love lasagna in this house! If you’re on the same page, be sure to check out some of my other lasagna recipes.
This Slow Cooker Zucchini Lasagna is super tasty and very hands-off. If you want another vegetarian option for meatless Monday, check out my Eggplant Lasagna, Zucchini Lasagna or Low-Carb Zucchini Lasagna Skillet!
Ingredients
- Lasagna noodles — You’ll have enough filling for about 8 large lasagna noodles!
- Tomato sauce — Purchase your favorite brand at the store, marinara sauce or make my incredible homemade tomato sauce.
- Kale — Hearty greens add lots of extra goodness and are barely detectable!
- Cheeses — Part skim ricotta cheese, parmesan and mozzarella.
- Egg — Egg binds our filling ingredients together and also adds extra flavor.
- Garlic — Fresh cloves taste best in my opinion, but you can also use a jar of minced garlic to save time (or substitute ¼ teaspoon garlic powder)!
- Seasonings — A simple combination of Italian seasonings, salt and black pepper.
- Basil — Optional garnish for extra flavor and color. You can also use fresh parsley if preferred.
Instructions
Cook noodles:
- Before starting on anything else, be sure to preheat your oven! Set it to 375°F (190°C).
- Place a big pot of salted water on the stovetop and bring to a boil over high heat. Add noodles and cook according package instructions.
- Drain noodles and rinse with cool water, then place to the side.
Sauté kale, prep baking dish:
- Heat a bit of water or olive oil in a large skillet over medium heat. Add chopped kale and stir until completely wilted, this should take just a few minutes!
- Remove skillet from the heat and set aside.
- Grab your baking dish and quickly coat the bottom with a thin layer of tomato sauce, this will help prevent your rolls from sticking!
Make filling:
- Transfer sauteed kale from the skillet into a large bowl and add ricotta, parmesan, egg, garlic, and seasonings. Mix ingredients together really well!
Assemble:
- Arrange cooked lasagna noodles on a cutting board, clean countertop or sheet of parchment paper.
- Distribute cheese filling between noodles and spread evenly over the surface of each, then roll and line in your baking dish.
- Top rolls with remaining tomato sauce.
Cover and bake:
Bake and serve:
- Add mozzarella cheese, then cover with aluminum foil and bake 30-40 minutes or until the cheese is bubbling.
Serve:
- If desired, garnish your easy lasagna roll ups with fresh basil, then serve and enjoy!
Recipe Tips
- This recipe makes enough filling for approximately 8 lasagna noodles, but it can’t hurt to cook a few extra in case any break.
- Only cook your noodles until they’re al-dente, you don’t want them to be super mushy! Remember, they’ll cook more when baking in the oven.
- Be sure to remove stems from your kale leaves, they can be tough and chewy.
- Don’t overfill your lasagna noodles or they’ll be really difficult to roll.
- You can use pre-shredded parmesan and mozzarella for this recipe, but whenever possible I like to grate it fresh! This elevates flavor to the next level.
- Bread, bread, bread! Garlic bread is one of the most classic pairings for lasagna! You can also go with a side of soft dinner rolls and garlic butter or a warm sourdough baguette.
- Roasted veggies: Add some roasted green beans, roasted asparagus or cauliflower bites to your spread. These roll ups would also be delicious with my savory garlic parmesan cauliflower rice.
- A delicious side salad: Whip up an arugula salad, spinach fruit salad or this red cabbage salad. You also can’t go wrong with my simple kale salad with creamy avocado dressing!
- Add meat: This recipe is vegetarian, but if you’d prefer extra protein try a meat sauce instead of plain tomato sauce. You can make use ground beef, ground turkey, shredded chicken or even Italian sausage.
- Low carb: For a lower-carb version of this recipe, use zucchini strips instead of lasagna noodles. See my Zucchini Lasagna Roll Recipe for more details!
- Greens: I typically use kale in this recipe but you can substitute various greens. Any variety of spinach would work well, as would mustard greens, Swiss chard, or collard greens.
Lasagna Roll Ups
Ingredients
- 8 lasagna noodles
- 3 cups homemade tomato sauce (or store-bought)
- 1 tbsp extra virgin olive oil or water
- 1 cup kale chopped
- 2 cups part-skim ricotta
- 1 egg
- 3/4 cup Parmesan cheese
- 2 garlic cloves
- 1/4 tsp Italian seasoning
- Salt and black pepper
- 340 g fresh mozzarella cheese
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil over high heat. Once the water is boiling, add lasagna noodles and cook for time indicated on the package. Drain the pasta, rinse and transfer to a bowl.
- In a skillet, heat a little bit of water or extra virgin olive oil over medium heat. Add the chopped kale and sauté for a few minutes until it wilts and becomes tender. Remove it from the heat and set it aside.
- In a mixing bowl, combine the part-skim ricotta, egg, Parmesan cheese, minced garlic cloves, Italian seasoning, sautéed kale and season with salt and black pepper to taste. Mix everything together until well combined.
- Lay out the cooked lasagna noodles on a clean surface or parchment paper. Spread a generous spoonful of the ricotta mixture evenly over each lasagna noodle. Carefully roll up each lasagna noodle starting from one end to the other.
- In a baking dish, spread a thin layer of homemade tomato sauce on the bottom to prevent sticking. Place each lasagna roll-up seam-side down into the baking dish.
- Pour the remaining tomato sauce over the top of the roll-ups. Sprinkle fresh mozzarella cheese evenly over the top of the roll-ups.
- Cover the baking dish with foil and bake in the preheated oven for about 30-40 minutes or until the cheese is bubbly and the roll-ups are heated through.
- If desired, garnish with fresh basil leaves before serving.
Notes
- I recommend cooking a few extra noodles in case any break.
- Only cook your noodles until they’re al-dente.
- Remove stems from your kale leaves, they can be tough and chewy.
- I like to use fresh grated parmesan and mozzarella for the best flavor when possible.
- Make sure not to add too much toppings to each strip of pasta as you’ll have difficulties rolling it up.
- To store: Store leftover lasagna roll ups in the fridge for up to 4 days.
- To reheat: You can reheat the recipe in the oven or microwave.
- To freeze: Once cooled, tightly wrap the lasagna roll ups and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you so much for stopping by. More delicious lasagna recipe to try? I am sure you would enjoy this Zucchini Lasagna! You can also try these Skinny Lasagna Rolls.
Reading this recipe has me confused. It’s for 12 servings yet you only use 9 wheat noodles?
Sorry, you are right. It serves on 9 people not 12. I just corrected it. Thanks for letting me know 😉
This turned out delicious! I had vegetarian friends come over and needed something to make for dinner. Everyone loved it including my husband who is not a vegetarian. Thanks! I will definitely make this again and share with others:)
So glad to here that, Julie. Thanks a lot for your comment and for stopping by 😉
Julie, how wonderful that everybody enjoyed this recipe! I’m so glad you stopped by to comment about it. Thanks a lot!
It would be helpful to have the temperature at which you bake this. Did I miss it? Love this recipe!
Bake at 375F. I added it on recipe card.
I make vegetable lasagna Rollins, but I add spinach, broccoli, mushrooms & onions (all cut up into small pieces or thin strips)
Sounds good!
I gave this recipe 5 stars and I haven’t even made it yet but all you have to do is look at this recipe to know it’s going to be really good. Husband is going to love it – guaranteed. Since we are empty nesters I’m going to freeze the extra in individual foil packets. Will also make extra sauce and freeze in individual zip lock snack bags for them. Looking forward to evenings in the future where all I have to do is thaw and make a side salad and garlic bread. Boom. Thank you so much for this one!
My husband loves it too. It’s so good, easy and perfect for this time of the year!