![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna10.jpg)
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!
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna13.jpg)
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.
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna-.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna-.jpg)
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.
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna2.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna2.jpg)
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!
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna4.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna4.jpg)
Lay in an oven safe baking dish with a layer of sauce on the bottom. Top with remaining sauce, and sprinkle with cheese.
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna5.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna5.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna6.jpg)
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I bake covered with foil first, and then remove the foil to finish baking. Serve with your favorite side salad!
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna7.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna7.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna9.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna9.jpg)
Hope you enjoy these Roasted Red Pepper Lasagna Roll Ups!
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna13.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna13.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna13.jpg)
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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![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna10-150x150.jpg)
![](https://waystomyheart.com/wp-content/uploads/2022/03/way-to-my-heart-roasted-red-pepper-lasagna10-150x150.jpg)
Roasted Red Pepper Lasagna Roll Ups
Ingredients
- 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
Instructions
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Preheat oven to 375 degrees.
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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.
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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.
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In a large bowl combine ricotta, cottage cheese, 1 cup mozzarella, parmesan, egg, oregano, garlic powder, and drained spinach. Stir until well combined.
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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.
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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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