Roasted Red Pepper Lasagna Roll Ups

A fun twist on a classic dish, these Roasted Red Pepper Lasagna Roll Ups are something the whole family will love. I made them meat-free but would be just as tasty with some ground Italian sausage or beef added to the red sauce. They are certainly just as filling without!

The sauce

I used a classic jarred marinara, one I always have in the pantry. To make this a roasted red pepper sauce I simply blended up a jar of roasted red peppers until smooth. I reserved a few peppers before blending to chop up and add to the roll ups. The rest get blended and added straight to the marinara for added pepper flavor.

The cheese

I used four kinds of cheese:

  • ricotta
  • cottage cheese
  • shredded mozzarella
  • grated Parmesan

The ricotta and cottage cheese create the creamy filling, and the mozzarella and parm add great melty cheesy flavor. I also added some frozen (thawed and drained) chopped spinach for added nutrients and color.

Make sure to cook the lasagna noodles to al dente. Anything overcooked will just fall apart and your roll ups will become a mess! I drizzle the noodles with a little olive oil after draining to avoid them sticking together. Lay out your noodles on a flat surface, spread with cheese mixture, some chopped peppers, and roll up!

Lay in an oven safe baking dish with a layer of sauce on the bottom. Top with remaining sauce, and sprinkle with cheese.

I bake covered with foil first, and then remove the foil to finish baking. Serve with your favorite side salad!

Hope you enjoy these Roasted Red Pepper Lasagna Roll Ups!

One of my favorite older recipes are these Roasted Garlic Butternut Squash Lasagna Roll Ups. A must try! I’ve also made them into a deconstructed skillet version, equally delish!

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Roasted Red Pepper Lasagna Roll Ups

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Laura Doerr


  • 9 lasagna noodles
  • 25 oz jar marinara or favorite red sauce
  • 16 oz jar roasted red bell peppers drained and divided
  • 12 oz ricotta cheese
  • 12 oz cottage cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 1/2 tsp oregano flakes or Italian seasoning
  • 1/2 tsp garlic powder
  • 5 oz frozen chopped spinach thawed and drained
  • Fresh chopped parsley for garnish


  1. Preheat oven to 375 degrees.

  2. Bring a large pot of salted water to a boil. Cook lasagna noodles to al dente according to package instructions. Drain and drizzle with a little olive oil to avoid sticking.

  3. While the noodles are cooking, divide the drained red peppers in half. Puree half using a food processor. Add marinara and pureed red peppers to a sauce pan and heat over low until heated through. Chop the other half of the red peppers and set aside.

  4. In a large bowl combine ricotta, cottage cheese, 1 cup mozzarella, parmesan, egg, oregano, garlic powder, and drained spinach. Stir until well combined.

  5. Lay cooked lasagna noodles onto a flat surface. Divide the cheese mixture evenly and spread onto each noodle. Top with chopped roasted red bell pepper. Roll each one up gently.

  6. In a large baking dish, cover the bottom with a ladle of sauce. Place roll ups on top. Spread the remaining red sauce over the roll ups. Top with remaining 1 cup of mozzarella cheese. Cover loosely with foil. Bake for 30 minutes. Remove foil and continue to bake for another 10-12 minutes or until bubbly. Allow to rest for about 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.

Recipe Notes

To drain the spinach really well, place in a clean kitchen towel and squeeze as much liquid out as possible.

I always cook a couple extra noodles in case any break.

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