Sheet Pan Lasagna Cheese Rollettes


  1. Preheat oven to 350°F. Using half of an 18-by-13- inch sheet pan, spread a ½ of the sauce across the bottom of one section of the pan. Arrange rollettes over the sauce, using the remaining sauce cover the top portion of rollettes with sauce. Heat additional sauce in small saucepan for serving if desired.
  2. In a large bowl combine the vegetables and toss with the olive oil and season with salt and black pepper.
  3. Pour the seasoned vegetables onto the other half of the tray.
  4. Cover the entire tray with aluminum foil and bake for 20-25 minutes. Remove the foil and cook for 5 more minutes.
  5. Divide the rollettes among plates top with the vegetables and chicken and serve with additional warmed sauce. Serve immediately.


  • 12 ea Roma® Cheese Lasagna Rollettes
  • 1 squash, yellow, cut in half and into half moons
  • 1 onion(s), white, sliced
  • 1 pepper(s), red bell, seeds removed and sliced
  • 4 garlic, clove(s), minced
  • 1/4 cup oil, olive
  • 3 ea chicken breast, grilled, cut into strips, optional
  • 4 cups marinara sauce
  • salt and black pepper, to taste