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Lasagna Bolognese Roll-Ups

I had this crazy idea to make lasagna roll-ups and use my bolognese sauce instead of a traditional tomato sauce.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 servings
Calories 210kcal
Author Katie


  • 9 Lasagna Noodles
  • 1 cup Ricotta Cheese
  • 4 oz Light Cottage Cheese
  • 1 teaspoon Italian Seasoning
  • 2 teaspoon garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoon shredded parmesan
  • ¾ cup shredded mozzarella divided
  • 2 cups bolognese sauce


  • Preheat oven to 400 degrees Fahrenheit.
  • Cook lasagna noodles according to package (10-12 minutes). Strain the noodles and rinse with cold water (placing a few ice cubs in the colander to help cool the noodles down quicker). Once the noodles are cooled down begin to pat dry them.
  • In a square baking dish, apply cooking spray to pan then spread 1 cup of bolognese sauce.
  • Using a medium-size bowl, place ricotta, cottage cheese, Italian seasoning, garlic, salt, pepper, shredded parmesan, and ¼ cup shredded mozzarella. Mix until well incorporated.
  • Take one sheet of lasagna noodle and place 3 tablespoons to ¼ cup of cheese mixture on one end. Carefully begin to roll. Place the first roll-up seam side down in the baking dish. Repeat until all lasagna noodles and cheese mixture are used. Cover with remaining 1 cup of bolognese sauce.
  • Bake with foil on top for 20 minutes. Then add the remaining ½ cup of shredded mozzarella to the top, bake with foil off for 5 minutes or until cheese is melted and bubbly.


Have leftovers? Freeze in an airtight container for another meal!


Calories: 210kcal | Carbohydrates: 26g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 510mg | Potassium: 289mg | Fiber: 2g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 1mg