Lasagna Roll Ups with Homemade Sauce

Since childhood, my mother’s lasagna has been untouchable. It’s delectable, scrumptious, and all around fantastic; it’s the best lasagna in the world. Seriously, I rarely eat lasagna apart from her recipe because it’s never quite as satisfying. With her lasagna setting the bar quite high, naturally, I’ve been hesitant to attempt to make my own lasagna dish. That’s all over though!

I was craving lasagna, bad. But my mom lives over two hours away and if I attempted to make her recipe, I know something would not be the same. So I looked for a way to add a twist to lasagna. I found an amazing, healthy recipe that did just this. Spinach Ricotta Lasagna Roll Ups. This recipe takes a lot of time to complete, but the wait is definitely worth it.



  • 1 28 oz can of crushed tomatoes
  • 1/2 cup carrots, diced very small, especially if you enjoy a smoother sauce.
  • 1/4 of a large onion, diced into small pieces
  • 2 cloves of garlic, minced
  • 1/4 can chicken broth
  • 1 Tablespoon Extra-Virgin Olive Oil
  • Italian seasoning


  1. In a large sauce pan, heat the EVOO and garlic to medium and simmer for three minutes.
  2. Add carrots and onions to the pan and sautee until vegetables are soft (3-5 minutes).
  3. Add the can of crushed tomatoes and chicken broth and turn heat to medium-low and simmer for 45 minutes
  4. During the last 10 minutes, add seasonings to your liking. Just add little amounts at first, and try your sauce often. If it’s acidic, add a tablespoon of sugar.

Lasagna Roll Up Ingredients

  • 15 oz Ricotta Cheese
  • 1 egg
  • 10 lasagna noodles, cooked
  • garlic salt and pepper
  • 1 10 oz box of frozen spinach, thawed and drained
  • 1/4 cup asaigo cheese
  • 1/3 cup Parmesan cheese
  • mozzarella cheese


  1. Preheat oven to 350º
  2. In a large mixing bowl combine ricotta cheese, Parmesan cheese, asaigo cheese, spinach, egg and garlic salt and pepper to liking. Set aside while noodles cook.
  3. Spread 1-1 1/2 cups of the tomato sauce onto the bottom of a 9×13 baking pan.
  4. Lay out a large piece of wax paper and spread the dried noodles out.
  5. Spread ricotta mixture across the noodles, covering each evenly. Use about 1/3 cup of mixture per noodle.
  6. Roll the noodles into thirds and place seam side down in 9×13 pan.
  7. Use remainder of the tomato sauce and pour across the noodles and top each roll up with mozzarella cheese (about 2 tablespoons/roll).
  8. Cover pan with aluminum foil and bake for 45 minutes. Uncover the last 5-10 minutes to allow cheese to melt.

Like I said above, this is a different approach to making lasagna. It’s healthy, delicious, and maybe, just maybe ties with my mother’s lasagna recipe. Hope you enjoy!


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