Effortlessly Delicious: Make-Ahead Lasagna Rolls with Roasted Red Pepper Sauce

Are you searching for a show-stopping dish that pleases everyone, can be prepared in advance, and offers a delightful twist on a classic? Look no further! These Lasagna Rolls with Roasted Red Pepper Sauce are a true family favorite, guaranteed to impress. My family, including our vegetarian members, absolutely adores this recipe. And for those with gluten sensitivities, a simple swap to gluten-free lasagna noodles makes this dish accessible to all.

This recipe yields eight individual lasagna rolls, providing four generous main-course servings or up to eight side-dish portions. Need to feed a larger crowd? No problem at all! This recipe scales beautifully; I’ve personally quadrupled it on many occasions. The best part? Nearly everything can be prepared ahead of time, making it a perfect choice for entertaining or busy weeknights.

Preparing Your Lasagna Noodles for Perfect Rolls

The foundation of great lasagna rolls lies in perfectly cooked noodles. They need to be pliable enough to roll without tearing, yet firm enough to hold their shape during baking. Follow these steps carefully to ensure your noodles are ready for their delicious transformation:

Cook noodles according to package directions, omitting salt and fat. Cooking them in plain water helps prevent them from becoming too sticky.
Drain and rinse under cold water. This step is crucial for stopping the cooking process and removing excess starch, which helps prevent the noodles from sticking together.
Drain again thoroughly. Ensure as much water as possible is removed.
Lay cooked noodles flat on a tray lined with waxed or parchment paper. This prevents them from sticking to each other or the tray while you prepare the filling. Ensure they are laid out in a single layer.
Set aside. Allow them to cool slightly while you prepare the filling.
Preheat oven to 375°F (190°C). Getting your oven ready in advance ensures a smooth transition to baking.

While the water is heating up for the lasagna noodles, it’s an excellent opportunity to get ahead. Use this time to slice and chop all your vegetables, mince your garlic, and measure out your cheeses and spices. This mise en place approach will make the rest of the cooking process much smoother and more enjoyable.

Crafting the Irresistible Lasagna Filling

The heart of these lasagna rolls is a flavorful, vibrant, and perfectly balanced filling. It’s packed with savory vegetables and a creamy cheese blend that complements the delicate pasta without being overly heavy.

Heat oil in a large nonstick skillet over medium-high heat. A good quality olive oil will add to the overall flavor.
Add onion, mushrooms & minced garlic. Ensure your pan is hot enough to get a good sizzle.
Sauté for 3 to 4 minutes or until onion and mushrooms are tender. The onions should become translucent, and the mushrooms will release their moisture and start to brown slightly, developing a deeper flavor.
Add spinach and continue cooking until the spinach is wilted. This usually takes just a minute or two. The vibrant green will deepen, and the volume will reduce significantly.
Remove from heat. This stops the cooking process and allows the vegetables to cool slightly before adding the cheeses.
Stir in the cheeses, 2 tablespoons fresh basil, 1/2 teaspoon salt & optional 1/8 teaspoon crushed red pepper flakes. The combination of mozzarella and ricotta creates a rich, creamy texture, while fresh basil brightens the flavor. The red pepper flakes add a subtle kick, which is entirely optional if you prefer a milder taste.

Once the veggies are perfectly cooked and the cheeses are incorporated, you’ll have the most delicious filling. It’s not too rich, not too heavy, and absolutely bursting with fresh, savory flavor.

Assembling Your Lasagna Rolls

Now comes the fun part: rolling! This method makes for beautifully presented individual servings and eliminates the messy slicing of traditional lasagna.

Place the cooked noodles on a flat surface. A clean cutting board or a large piece of parchment paper works perfectly.
Spread 1/4 cup of the cheese mixture evenly over each noodle. Distribute the filling from one end, leaving a small border.
Leave a one-inch border on the far end of each noodle. This small space is essential for creating a clean, tight seal when you roll, ensuring the filling stays securely inside.
Roll up each noodle, jelly-roll fashion, starting with the short side closest to you. Roll firmly but gently to avoid tearing the pasta.
Place the rolls, seam sides down, in a shallow 2-quart ovenproof dish. Arranging them seam-side down is key to maintaining their elegant shape during baking. You can fit them snugly side-by-side.
Pour 1/4 cup of sauce over each roll. This initial layer of sauce will keep the rolls moist and infuse them with flavor as they bake.
Cover with a fitted lid or foil. Covering helps steam the rolls, ensuring they cook evenly and remain tender.

When you spread the filling onto each cooked noodle, remember to leave that crucial inch on the far end. This allows the roll to have a neat and clean seal, preventing the filling from oozing out. Positioning the lasagna rolls seam-side down in your ovenproof dish is a simple yet effective trick to ensure they hold their beautiful spiral shape throughout the baking process.

Let’s Talk Sauce: The Roasted Red Pepper Delight

While classic marinara is always a good choice, this homemade roasted red pepper sauce takes these lasagna rolls to a whole new level of deliciousness. It offers a wonderfully different and surprisingly bright flavor profile compared to your typical tomato-based sauce.

I’ve included a recipe for this vibrant sauce, and I promise you, it’s super tasty and incredibly easy to make. The best part? It all comes together in your blender in minutes. Gotta love that convenience! However, if you’re short on time or don’t have all the ingredients on hand, don’t fret. Using your favorite store-bought marinara sauce is a perfectly acceptable alternative. When I’m making these for a very large gathering, I often opt for a high-quality jarred sauce to save a little time without sacrificing flavor.

Prepare the roasted red pepper sauce. This involves combining all ingredients in a blender.
Place the red wine vinegar along with remaining ingredients in a blender. This includes diced tomatoes, roasted red bell peppers (undrained for maximum flavor), garlic, salt, black pepper, and optional crushed red pepper flakes.
Process until smooth. Blend until you achieve a silky, uniform consistency. Taste and adjust seasonings as needed.

Baking and Finishing Touches

Once your lasagna rolls are neatly arranged and sauced, it’s time for them to bake to golden, bubbly perfection. A small amount of the delicious sauce is poured over the center of each lasagna roll before they’re covered. This initial cover creates a steamy environment, ensuring the noodles become tender and the flavors meld beautifully.

Just before they are fully done, the cover is removed. This is when the remaining shredded mozzarella cheese is generously sprinkled on top. Pop them back into the oven, just long enough for that cheese to melt into a gooey, irresistible blanket. This final touch adds another layer of creaminess and visual appeal.

Bake in preheated oven for 35 minutes. Keep the dish covered during this initial baking phase.
Remove from the oven. Carefully uncover the dish.
Evenly distribute the remaining 1/4 cup shredded mozzarella cheese over the rolls. Spread it generously for a golden, bubbly top.
Return to oven and bake, uncovered, for an additional 5 minutes until the cheese is melted. Keep a close eye on it to prevent over-browning.

It’s Time to Enjoy Your Lasagna Rolls with Roasted Red Pepper Sauce!

Sprinkle with remaining 2 tablespoons of chopped fresh basil. This adds a beautiful pop of color and a fresh aromatic finish.
Serve immediately. These rolls are best enjoyed warm, straight from the oven.
Offer extra sauce on the side. For those who love a little extra sauciness!

There’s no waiting for the lasagna to set before you cut it, as each serving is already perfectly portioned and beautifully presented.
Each serving is all wrapped up nice and neat in a pretty little lasagna roll, making them ideal for elegant dining or casual buffets.
The finishing touch will be a final sprinkling of chopped fresh basil, adding a burst of color and aroma.
Get ready to wow the crowd with these individually portioned, flavorful, and incredibly satisfying lasagna rolls!

Tips for Success & Variations

Make Ahead: You can assemble the lasagna rolls (steps 1-5 in the recipe card) a day in advance. Cover them tightly and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time to ensure they are heated through.
Freezing: These rolls freeze beautifully! Assemble them as directed, but do not bake. Cover the dish tightly with plastic wrap and then foil. Freeze for up to 3 months. To bake from frozen, remove foil and plastic, cover loosely with new foil, and bake at 375°F for about 60-75 minutes, then uncover, add cheese, and bake for another 10-15 minutes until bubbly and heated through.
Gluten-Free: As mentioned, simply use your favorite brand of gluten-free lasagna noodles. Ensure they are cooked al dente to prevent them from becoming mushy.
Add Protein: For a heartier meal, consider adding cooked ground sausage, ground beef, or shredded chicken to the cheese filling. Sauté the meat first, drain any excess fat, and then mix it with the cheese and vegetable blend.
Different Vegetables: Feel free to experiment with other vegetables. Zucchini, bell peppers (aside from the roasted red ones in the sauce), or finely chopped kale would also be delicious additions to the filling. Just ensure they are sautéed until tender before mixing.
Cheese Variations: While mozzarella and ricotta are classics, a sprinkle of Parmesan or Pecorino Romano in the filling can add a deeper, saltier flavor.

Lasagna Rolls with Roasted Red Pepper Sauce

Adapted from Cooking Light

Instead of layering your pasta and filling, roll it up into individual servings. These delightful, make-ahead Lasagna Rolls with Roasted Red Pepper Sauce are perfect for any gathering and easily made vegetarian or gluten-free.

Servings 8 lasagna rolls

Author Rosemary Stelmach

Ingredients

Lasagna Rolls

8
uncooked lasagna noodles
(about 8 ounces)
4
teaspoons
olive oil
1/2
cup
finely chopped onion
(about 2.5 ounces)
8
ounces
button mushrooms, trimmed & sliced
3
garlic cloves, minced
6
ounces
fresh baby spinach, roughly torn
3/4
cup
shredded mozzarella cheese, divided
(3 ounces)
1/2
cup
part-skim ricotta cheese
1/4
cup
finely chopped fresh basil, divided
1/2
teaspoon
salt
1/8
teaspoon
crushed red pepper flakes
(very optional)

Roasted Red Pepper Sauce

1
tablespoon
red wine vinegar
1/4
teaspoon
salt
1/4
teaspoon
freshly ground black pepper
2
garlic cloves, finely chopped
14.5-ounce can diced tomatoes, undrained
7-ounce bottle roasted red bell peppers, undrained
1/8
teaspoon
crushed red pepper flakes
(very optional)

Instructions

Prepare Noodles: Cook lasagna noodles according to package directions, omitting salt and fat. Drain and rinse under cold water, then drain thoroughly again. Lay cooked noodles on a tray lined with waxed or parchment paper to prevent sticking. Set aside.
Preheat Oven: Preheat your oven to 375°F (190°C).
Make Filling: Heat 4 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onion, sliced mushrooms, and minced garlic; sauté for 3 to 4 minutes or until the onion and mushrooms are tender. Add fresh baby spinach and continue cooking until the spinach is wilted. Remove the skillet from heat. Stir in 1/2 cup shredded mozzarella cheese, part-skim ricotta cheese, 2 tablespoons of fresh basil, 1/2 teaspoon salt, and the optional 1/8 teaspoon of crushed red pepper flakes until well combined.
Prepare Sauce: To prepare the roasted red pepper sauce, combine red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 2 finely chopped garlic cloves, the 14.5-ounce can of undrained diced tomatoes, the 7-ounce bottle of undrained roasted red bell peppers, and the optional 1/8 teaspoon of crushed red pepper flakes in a blender. Process until smooth.
Assemble Rolls: Place the cooled, cooked noodles on a flat surface. Spread 1/4 cup of the cheese mixture evenly over each noodle, leaving about a one-inch border at the far end. Roll up each noodle, jelly-roll style, starting from the short side closest to you. Place the rolls, seam sides down, in a shallow 2-quart ovenproof dish. Pour 1/4 cup of the prepared roasted red pepper sauce over each roll, ensuring they are nicely coated. Cover the dish with a fitted lid or aluminum foil.
Bake: Bake in the preheated oven for 35 minutes. Remove the dish from the oven and carefully uncover it. Evenly distribute the remaining 1/4 cup of shredded mozzarella cheese over the tops of the rolls. Return the dish to the oven and bake, uncovered, for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve: Sprinkle the baked lasagna rolls with the remaining 2 tablespoons of chopped fresh basil. Serve immediately, offering extra roasted red pepper sauce on the side for those who desire more.

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Roasted Red Pepper Lasagna Rolls