Sausage and Veggie Lasagna Rolls

This recipe makes two pans of lasagna rolls. You can bake both or freeze one for later.
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  • Level: Easy
  • Total: 1 hr 25 min (includes resting time)
  • Active: 45 min
  • Yield: 8 servings
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1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 medium yellow onion, chopped

1 small yellow squash, finely diced

1 small zucchini, finely diced

Kosher salt and freshly ground black pepper

15 ounces whole-milk ricotta

1/2 cup grated Parmesan

3 tablespoons fresh flat-leaf parsley leaves, chopped

1 large egg, beaten


2 tablespoons extra-virgin olive oil

1 pound bulk Italian sausage

One 24-ounce jar marinara sauce

1/4 cup fresh basil leaves, chopped

Lasagna Rolls:

Nonstick cooking spray, for the baking dishes

1 pound lasagna noodles, cooked according to package instructions and drained

2 cups grated mozzarella (about 8 ounces)

1/4 cup grated Parmesan


  1. For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until softened, about 4 minutes. Add the squash, zucchini, a sprinkle of salt and black pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Set aside to let cool.
  2. Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large bowl, then add the cooled vegetables. Stir to combine. 
  3. For the sauce: Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking into pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Stir in the marinara and bring to a simmer. Let cook for 2 minutes, then remove from the heat and stir in the basil.  
  4. For the lasagna rolls: Preheat the oven to 375 degrees F. Spray two 8-inch square baking dishes with nonstick cooking spray. 
  5. Spread about 1/2 cup of the sauce on the bottom of each prepared baking dish. 
  6. To make the rolls, spread each lasagna noodle with a layer of the ricotta filling. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta filling. Place half of the lasagna rolls seam-side down in each baking dish. 
  7. Spread the remaining sauce over the lasagna rolls. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Alternatively, bake one dish and freeze the second, tightly wrapped, for up to 2 months. (See Cook's Note.)  

Cook’s Note

I like to set up an assembly line by spreading out all of the noodles on a sheet pan so I can fill them quickly. Another tip to make filling the rolls faster and less messy is to put the ricotta filling in a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the filling onto each noodle. To prepare the frozen lasagna rolls, thaw in the refrigerator overnight. Remove the plastic and bake, uncovered, at 375 degrees F until the sauce is bubbling and the cheese is melted, 35 to 40 minutes.