Lasagna Roll-Ups

  • serves 4
Theresa Albert
Theresa Albert


36 Ratings
Directions for: Lasagna Roll-Ups


Lasagna Roll-Ups

4 fresh lasagna sheets

3 cup store bought marinara sauce (750ml)

½ cup whipping cream (125ml)

8 oz ground chicken (250g)

1 cup meatless ground (250ml)

1 cup ricotta cheese (250ml)

¼ cup grated parmesan (65ml)

1 ½ cup shredded mozzarella (375ml)

½ cup chopped mushrooms (125ml)

½ cup grated zucchini (125ml)

½ cup sliced, roasted red peppers (125ml)

1 pkg frozen chopped spinach, thawed and squeezed dry

1 cup finely chopped, cooked broccoli (250ml)

1 Tbsp butter (15ml)

1 Tbsp canola oil (15ml)


freshly ground black pepper



1 Tbsp capers

1 Tbsp chopped black olives


Lasagna Roll-Ups

1. Preheat oven to 375F

2. In a nonstick skillet, over medium-high heat, add oil and cook chicken until no longer pink. Remove from heat and let cool.

3. In a nonstick skillet, over medium heat, add butter and cook mushrooms and zucchini. Remove from heat and let cool.

4. Combine ricotta and parmesan.

5. Divide tomato sauce into 2 bowls; add cooked chicken to one bowl and meat substitute to the other. Add mushrooms, zucchini and broccoli.

6. Using a fluted pastry cutter, cut lasagna sheets into 2 inch strips. Brush two ends with water and press ends together to create 16 inch strips.

7. Spread 3 tbsp of tomato sauce mixture on the length of noodle strips. Spread ricotta and parmesan cheese mixture on the length of noodle strips. Spread 1 tbsp of spinach at one end and top with red pepper strips on top. Roll up each noodle into a spiral.

8. Spread 1.5 cups of sauce on the bottom of a 8 X 8 baking pan. Place roll-ups on top of sauce. Sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for 5 minutes.

9. Remove from oven and let stand for 10 minutes.


1. Sprinkle roll-ups with capers and chopped olives after taking out of oven.

See more: Cheese, Dinner, Pasta, Vegetables, Kid-Friendly, Beef, Italian, Main, Eggs/Dairy, Chicken

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