Lasagna Roll Ups For Two
If you love the cozy, layered comfort of classic lasagna but want something faster, prettier, and perfectly portioned, these Lasagna Roll Ups For Two are a dream. Inspired by the flavorful simplicity of favorite home-kitchen bloggers, this recipe uses two jarred sauces—Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic and Bertolli® Alfredo With Aged Parmesan Cheese—combined with creamy cheeses, a hint of pesto, and fresh basil to deliver a restaurant-worthy meal that’s actually easy to pull together on a weeknight.
This recipe makes exactly two servings, so you won’t be stuck with leftovers unless you want them. The roll-up format is elegant for a date night, efficient for a weeknight, and endlessly adaptable. I love how each bite gives you bright marinara, lush Alfredo, and a melty cheese center with a spark of basil. Ready in about an hour (including baking), these roll ups are a satisfying compromise between comfort food and something a little special.
Why you’ll love these Lasagna Roll Ups For Two
- Single-serving friendly—no giant casserole to wrestle with.
- Uses two ready-made sauces to add depth with almost no effort.
- Cheese-forward, creamy, and fragrant from pesto and fresh basil.
- Beautiful to plate—each roll looks like a tiny bundled lasagna.
Ingredients
- 1 Jar Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic
- 1 Jar Bertolli® Alfredo With Aged Parmesan Cheese
- 2/3 cup Ricotta cheese
- 1/3 cup Parmesan Cheese
- 2 teaspoons basil pesto
- pinch of salt and pepper
- 6 sheets of fresh lasagna or cooked dry lasagna
- 1 cup Mozzarella cheese shredded
- 2 Tablespoons Fresh basil chopped
- 2 Tablespoons freshly grated Parmesan cheese
Equipment
- 9×5-inch baking dish or similar small baking pan
- Mixing bowl
- Spoon or spatula
- Small saucepan or microwave-safe bowl (to warm sauces)
- Aluminum foil
- Measuring cups and spoons
Prep tips before you begin
- If using dry lasagna sheets, cook them until just al dente according to package directions, then lay them flat to prevent sticking. Fresh sheets need only a quick softening in simmering water if they feel stiff.
- Shred your mozzarella if it’s not pre-shredded—freshly shredded melts and stretches better.
- Warm the sauces briefly so they spread easily; this also shortens bake time and keeps the roll-ups from becoming waterlogged.
Step-by-step Directions
Follow these clear, ordered steps to assemble, bake, and serve the Lasagna Roll Ups For Two. The instructions follow the ingredient list exactly and preserve the intended quantities.
- Preheat your oven to 375°F (190°C). Lightly oil or spray a 9×5-inch baking dish so the roll ups won’t stick.
- Heat the sauces: Pour a small amount of Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic into a saucepan or microwave-safe bowl and warm it until it’s just heated through but not boiling. Repeat with Bertolli® Alfredo With Aged Parmesan Cheese in a separate container. Set both sauces aside so they are warm and easy to spread.
- Make the cheese filling: In a mixing bowl combine 2/3 cup Ricotta cheese, 1/3 cup Parmesan Cheese, 2 teaspoons basil pesto, and a pinch of salt and pepper. Stir until the mixture is smooth and evenly seasoned. Taste and adjust the salt and pepper if needed.
- Prepare the lasagna sheets: If you are using fresh lasagna sheets, lay them out on a clean surface. If you used dry lasagna, make sure each of the 6 sheets has been cooked to just al dente, then drained and laid flat on a clean towel so they are easy to roll.
- Assemble the roll ups: Spoon an even amount of the ricotta mixture along the length of each lasagna sheet—spreading it in a thin, even layer but leaving a small border at the edges so the filling does not squeeze out. Each sheet should get roughly the same portion so the roll ups cook uniformly.
- Add cheese and roll: Sprinkle a little of the shredded mozzarella evenly over the ricotta layer on each sheet. Starting at one long edge, carefully roll each lasagna sheet into a snug cylinder, sealing the edge as you go so the filling stays inside. Repeat until you have rolled all 6 sheets.
- Build the sauce base: Pour a thin layer of the warmed Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic into the bottom of the prepared baking dish—about enough to cover the dish thinly so the roll ups will not sit dry.
- Place roll ups into the dish seam-side down so they hold their shape. Arrange the 6 roll ups in the dish in a single layer, snug but not overcrowded.
- Top with sauces and cheese: Spoon the warmed Bertolli® Alfredo With Aged Parmesan Cheese lightly over the tops of the roll ups, followed by a little more marinara if you like a swirl of both on each roll. Scatter the remaining shredded mozzarella over the top so each roll gets a generous cheesy blanket. Finish by sprinkling the 2 Tablespoons freshly grated Parmesan cheese evenly across the dish.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. The foil helps steam the rolls and melds the cheeses without drying them out.
- Uncover and finish baking: After 20 minutes, remove the foil and bake for an additional 8–10 minutes, or until the cheese is bubbling and lightly golden on top.
- Rest and garnish: Remove the dish from the oven and let the roll ups rest for 5 minutes. This allows the filling to settle so each roll holds together when plated. Sprinkle the 2 Tablespoons Fresh basil chopped over the top for a bright, herbaceous finish.
- Serve: Use a wide spatula to lift each roll up from the dish and plate two to three roll ups per person, depending on appetite. Spoon any leftover sauce from the dish over the roll ups and serve immediately.
Serving suggestions
These Lasagna Roll Ups For Two pair beautifully with a crisp, green salad dressed in a bright lemon vinaigrette or a simple arugula salad with shaved Parmesan. For a heartier meal, serve with roasted vegetables—broccoli, asparagus, or a mix of bell peppers and zucchini all roast quickly and balance the richness of the cheeses and sauces.
Make-ahead and storage
- Assemble the roll ups in the dish, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if baking cold from the fridge.
- Leftovers keep in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, or microwave gently for individual servings.
Notes and variations
- Protein option: For added protein, stir in cooked, shredded chicken or ground beef that has been cooked and seasoned to taste into the ricotta mixture. Make sure the meat is fully cooked before adding.
- Vegetable boost: Finely chopped sautéed spinach, mushrooms, or roasted red peppers mixed into the ricotta filling add color and nutrition.
- Pesto twist: If you want more herb flavor, increase the basil pesto to 1 tablespoon, but the 2 teaspoons in this recipe give just a subtle lift without overpowering the balanced sauce pairing.
- Cheese swap: Feel free to use part-skim ricotta for a lighter texture or a blend of cheeses for a different melt and flavor profile.
Why the sauce pair works
This recipe uses both a robust marinara and a creamy Alfredo so each bite has brightness and richness. The marinara anchors the dish with tomato-forward herbs, while the Alfredo amplifies the Parmesan flavor and adds silkiness. Combined with the ricotta-parmesan filling and shredded mozzarella, the textures and flavors hit all the comforting notes of classic lasagna in a prettier, portion-friendly package.
Final thoughts
If you want to impress without spending hours in the kitchen, these Lasagna Roll Ups For Two are a perfect solution. They’re elegant enough for a special night in, forgiving enough for a relaxed weekend dinner, and tailored so you won’t be overwhelmed by leftovers. Follow the step-by-step directions above, keep the ingredient ratios the same, and you’ll have a reliably delicious, cheesy, and herb-kissed dinner ready to enjoy.
Happy cooking—and don’t forget to tuck a little extra fresh basil on each plate for a bright finish.
Lasagna Roll Ups For Two
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Make the filling: in a mixing bowl combine ricotta, 1/3 cup Parmesan, 2 teaspoons basil pesto, a pinch of salt and pepper, and 2 tablespoons chopped fresh basil; stir until uniform.
- If using dry lasagna sheets, ensure they are cooked and cooled; if using fresh sheets, proceed as-is.
- Spread about 2 tablespoons of the ricotta filling evenly over each lasagna sheet using the back of a teaspoon, leaving a small border at the edges.
- Roll each sheet tightly into a tube and set aside; you should have six roll-ups total.
- Prepare the baking vessel: spoon about 3/4 cup of marinara (rosa) sauce into the bottom of each oven-safe mug or small deep dish, then sprinkle a layer of shredded mozzarella over the sauce.
- Place three rolled lasagna sheets into each mug standing upright on the cheese layer, pressing down gently so they fit snugly.
- Spoon about 1/2 cup additional marinara sauce over the top of each set of rolls, cover each mug with foil, and bake for 15–20 minutes until heated through and cheese is melted; total oven time is included in cook time.
- Carefully remove the foil, invert each mug onto a plate by placing the plate over the mug and flipping swiftly, then lift the mug so the roll ups sit on the plate.
- Sprinkle the top with the remaining 2 tablespoons freshly grated Parmesan and extra chopped basil, then serve immediately.
Notes
- Use fresh lasagna sheets to save time, otherwise cook dry sheets ahead of time.
- You can prepare lasagna sheets up to two days in advance.
- Use quality jarred sauces such as Bertolli for best flavor.
- For a spinach variation, fold 1/2 cup sautéed or steamed spinach into the filling.
- To serve a crowd, arrange rolls in a deep oven-safe dish and skip flipping the whole dish if preferred.
- This recipe works well for potlucks.
