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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.