Ricotta and Roasted Vegetable Lasagna Roll-Ups

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pasta sheets rolled around a ricotta and roasted vegetable filling, baked in marinara sauce and topped with melted mozzarella for a comforting vegetarian meal. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs sheets oven-ready lasagna noodles, ricotta cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. On a baking sheet, toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small diced eggplant with 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried Italian herbs. Roast for 20 minutes until vegetables are tender and lightly browned.
  2. Step 2: In a medium bowl, combine 1 1/2 cups ricotta cheese, the roasted vegetables, and 1/4 cup chopped fresh basil. Season with 1/2 tsp salt and 1/4 tsp black pepper and stir gently to combine.
  3. Step 3: Spread 2 cups marinara sauce evenly in the bottom of a 9x13 inch baking dish.
  4. Step 4: Lay 8 oven-ready lasagna noodles flat on a clean surface. Evenly spread the ricotta and vegetable mixture over each noodle, then carefully roll each into a cylinder.
  5. Step 5: Place the roll-ups seam side down in the baking dish on top of the marinara sauce. Spoon any remaining sauce over the top.
  6. Step 6: Sprinkle 1 cup shredded mozzarella cheese evenly over the roll-ups. Cover loosely with foil and bake for 25 minutes.
  7. Step 7: Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly. Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Ricotta and Roasted Vegetable Lasagna Roll-Ups take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ricotta and Roasted Vegetable Lasagna Roll-Ups?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.

Can I substitute ingredients in Ricotta and Roasted Vegetable Lasagna Roll-Ups?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ricotta and Roasted Vegetable Lasagna Roll-Ups for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ricotta and Roasted Vegetable Lasagna Roll-Ups vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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