Lasagna Roll Ups with Roasted Red Pepper Sauce

A delicious, flavorful and gorgeous twist on your traditional lasagna.  Easy to pull together and the entire family will eat this up!

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Lasagna Roll Ups with Roasted Red Pepper Sauce

Course: Main Course
Keyword: Weeknight Meals
Servings: 6 servings
Author: Denise



  • 16 oz ricotta can also do half ricotta and half sour cream
  • 6.5 oz soft spreadable herbed cheese such as Boursin or Alouette
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup shredded Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 – 16 oz bags chopped spinach thawed and all excess juice squeezed out
  • 1 box long lasagna noodles


  • 16 oz jar roasted red peppers drained
  • 28 oz can crushed tomatoes
  • 4 cloves garlic
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp smoked paprika
  • 1/4 cup heavy cream


  • Preheat oven to 375 degrees.
  • Bring a large stockpot 3/4 full of water to a boil.  Once boiling, generously salt.
  • In a large bowl, mix all ingredients for filling, ricotta through spinach.  Note, ensure all excess liquid is squeezed out of spinach.  This can be done by wrapping spinach in a paper towel or dish cloth and squeezing liquid out.  Set aside.
  • Add lasagna noodles to boiling water.  Cook 1 minute less than package instructions.
  • Prepare sauce by blending all ingredients in a food processor or blender until smooth.
  • Use a large braiser or 13 x 9” pan to bake noodles.  Add 1/2 of sauce to bottom of pan.  Set remainder aside.
  • Drain lasagna noodles. Lay out on counter or towel.  I like to do this quickly so they don’t stick.  Spread filling 3/4 of the way down cooked noodle.  Gently roll.  Stand each roll upright in pan.  Continue until all noodles are done.  Add extra sauce around and on top of rolled noodles.
  • Cover pan with lid or foil.  Bake 25 minutes.  In last 5 mixtures, sprinkle extra Parmesan or mozzarella on top and remove foil or lid.
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