Roasted Vegetable Lasagna Roll Ups

I was cleaning out my pantry like a madwoman recently and found some lasagna noodles- EIGHT, to be exact.  It wasn’t enough to make a full-blown, proper lasagna, so I set to work thinking up something else to do with these pesky leftover noodles.  I thought maybe I could break them apart and use them as pasta pieces in soup, but since it’s a few days away from summer… that wasn’t the best idea.  Roll ups with a lasagna-like filling was the perfect option since it would be a good amount of food for dinner for my family of three, and there would be leftovers too:  Roasted Vegetable Lasagna Roll Ups

Roasted Vegetable Lasagna Rolls

My family loves a good, creamy sauce.  This one is an easy, homemade creamy sauce.

Roasted Vegetables
I snuck some roasted veggies into my lasagna filling because I had some random vegetables lurking in my vegetable drawer.  They’re pretty easy to sneak in there since the sauce covers everything up.  The roasted lends a sweetness to the veggies, which really bumps up the flavor in the dish.  Use whatever veggies your family will eat.  In my recipe here, I used carrots, red bell peppers, red onion, zucchini and corn.  The veggies roast for about 40 minutes, so it’s nice to roast them in the morning (before the day gets too warm), and then just let them cool and refrigerate them until dinnertime.

Roasted Vegetable Lasagna Roll Ups 1

How to assemble:  Lay out your cooked noodles.

Roasted Vegetable Lasagna Roll Ups 2

Spread the filling on top (a mix of ricotta, egg, Parmesan and the roasted veggies).

Roasted Vegetable Lasagna Roll Ups 3

Sprinkle with cheese (I used Swiss to give it a flavor boom, but you can use whatever cheese you’d like).

Roasted Vegetable Lasagna Roll Ups 4

Roll ’em up!

Roasted Vegetable Lasagna Roll Ups 5

Make the sauce (a quick method of heating and whisking butter, flour, milk, salt, pepper and Parmesan).  Spread a little of the sauce into the bottom of the pan.  Place the lasagna rolls into the pan and drizzle the rest of the sauce on top.  BAKE until bubbly…

Roasted Vegetable Lasagna Roll Ups -

… and then you have dinner!  These lasagna roll ups are slightly sweet (from the veggies) and cheesy and creamy.  My husband and I both loved them.  My kiddo tried to poke out the veggies (just because he knew they were there).  Darn kid.


Roasted Vegetable Lasagna Roll- Ups

Yield: 8 rolls

Prep Time:40 min + chill time

Cook Time:1 hour 30 min


1 large carrot, peeled and diced
1 large red bell pepper, seeded (ribs removed) and diced
1 medium zucchini, diced
1 corn on the cob, kernels removed
1/2 small red onion, diced
1 tablespoon olive oil
salt and pepper

One 15-ounce container part skim ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg
salt and pepper
1 cup shredded cheese (swiss, mozzarella or gouda)

8 lasagna noodles, cooked according to package instructions (about 8 minutes)

1/4 cup butter (4 tablespoons)
3 tablespoons All Purpose Gold Medal® Flour
One 12-ounce can 2% evaporated milk, warmed
1 cup nonfat milk, warmed
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup shredded Parmesan cheese


1. Prepare the veggies: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or spray with nonstick spray). In a medium bowl, toss the vegetables with the oil. Spread on your prepared baking sheet and sprinkle with salt and pepper. Bake 20 minutes, then use a spatula to move the vegetables around a little bit. Bake for an additional 20 minutes, or until the veggies are roasted and lightly toasted on the edges. Let them cool completely. (this step can be done earlier in the day)

2. Prepare the filling: (cook the noodles while you're making your filling) In a medium bowl, combine the ricotta, Parmesan, egg and a sprinkle of salt and pepper. Add the cooled vegetables and mix together.

3: Noodles: Lay the cooked noodles onto a flat surface (it's good to lay them on some waxed paper if you have some, or spray a baking sheet lightly with nonstick spray).

4. Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour. Whisk in the warmed milks (I just warm a little in the microwave) gradually. Continue to cook over medium heat, whisking constantly for about 3 minutes, then mix in the salt, pepper and Parmesan. Continue to whisk until the sauce begins to thicken, then remove from heat.
*TIP: You can add a little of the "other" cheese in there, if you'd like too (I used a small sprinkle of Swiss)

5. Assemble and bake: Preheat the oven to 375 degrees F. Spray a 13x9-inch baking dish with nonstick spray. Pour sauce into the dish- just enough to cover the bottom. Spread a few tablespoons of the filling onto each lasagna noodle (as pictured). Sprinkle with shredded cheese (Swiss, mozzarella or gouda). Roll up each lasagna noodle and place, seam-side-down, into the pan. Drizzle the remaining sauce on top. Cover with foil and bake 30 minutes. Uncover and bake an additional 10 minutes.


Other Lasagna Roll Up recipes on the blogs that you might enjoy:
Healthy Beef and Spinach Lasagna Rolls by Simple Nourished Living
Chicken Pesto Lasagna Roll Ups by Real Mom Kitchen
Whole Wheat Lasagna Roll Ups by That’s So Yummy
Italian Lasagna Rolls by Mel’s Kitchen Cafe
Spinach Lasagna Rolls by SkinnyTaste
Gluten-Free Lasagna Roll Ups by Sugar Free Mom

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Lori Lange of Recipe Girl

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  • Victoria wrote:

    I am so glad you shared this recipe. I have a question though… how long did it take to cook the Ricotta cheese completely? I had my rolls in the oven for about 25 minutes and the filling was still “raw” looking. So I left it in for a little longer and burned the top of the rolls. Oh not to mention now I know to add my shredded cheese on top when it is close to done so it doesn’t burn. I also added some sweet Italian sausage to my filling! I cooked it of course until it was brown then drained and minced it.

    • Lori Lange wrote:

      Hi Victoria, The pan should be covered in the initial cooking time. 30 minutes should be long enough to get everything nice and hot- the veggies are already cooked and nothing should be “raw.” Uncover, sprinkle with cheese and bake a little bit more until everything is nice and bubbly.

  • Nutmeg Nanny wrote:

    Oh wow, I love lasagna rolls and yours looks especially delicious 🙂

  • Nessa wrote:

    Love this idea! My family would eat this whole pan up in a flash 🙂

  • kirsten@FarmFreshFeasts wrote:

    This recipe looks wonderful. I too do my roasting in the morning, to keep the kitchen cool (then yes, I ruin that cool vibe by turning it on again in the evening!) and I love how flexible this recipe can be based on what veggies the CSA farm share will bring me in the coming months.
    Once we survive greens season, that is.


  • Laura wrote:

    I love lasagna roll ups! I use a completely different recipe, where you do the veggies on top and bake a tomato sauce with them. It’s cool that there are so many ways to make these! I’ll have to try this method sometime.

  • Jen wrote:

    Such a great idea! I’m going to give these a try soon!

  • patsy wrote:

    I’m all over adding roasted veggies to lasagna roll-ups! What a perfect way to empty the veggie bin!

  • Kathy wrote:

    This looks REALLY GOOD 🙂

  • Sommer @ ASpicyPerspective wrote:

    These look amazing!! Great dinner idea!

  • Joanne T Ferguson wrote:

    G’day Lori! These looks so warm and welcoming, TRUE!
    Based on your recipe and photo, I have saved this and have put this on my list to do!
    Must be the season to roast veggies…check out my Roasted Red Hot Lover Chilli recipe on my blog, should you wish to view!
    Cheers! Joanne

  • Jen @ Savory Simple wrote:

    What a genius way to use up lasagna noodles!

  • Stephanie @ Eat. Drink. Love. wrote:

    This looks so good, Lori! This is a great fix for when you just have a few lasagna noodles!

  • Joanne wrote:

    I actually decided recently that i like lasagna roll ups much more than actual lasagna! Totally want these in my life.

  • Heather | Farmgirl Gourmet wrote:

    Mmmm, I bet these would be fun with roasted beets and carrots too. Great recipe Lori!

  • Georgia @ The Comfort of Cooking wrote:

    Wow, these look so scrumptious, Lori! Perfect for getting that comforting feeling in your new home. Hope the move-in is going smoothly for you!

  • Stacy | Wicked Good Kitchen wrote:

    Fabulous idea and twist on Stuffed Shells, Lori! Doesn’t hurt that this lightened up version of Alfredo Sauce whips up in a jiffy for a quick weeknight dinner. Also, this recipe is a great way to use up veggies from the garden bumper crop! Looks delish!