I thawed both sauces (over night in the refrigerator) and brought them to a simmer in order to make sure that there was no excess liquids in the sauces, about 20 minutes or so did the trick. Since I wanted the marinara sauce to be fairly thick, I added 4 teaspoons of chia seeds so soak up an extra liquids - shhhhh "hidden healthy"!
As you can see my first run through with lasagna rolls was essentially made with leftovers from my freezer. If you don't have these leftovers available, I would recommend using my favourite meatless Bolognese recipe from the Veggieful.com blog for the filling and the topping if you want a vegetarian version. I would add 1 more heaped teaspoon of dried basil to the sauce though if you don't have any fresh. If you want a meat filling (all meat or lightened up with the green lentils and mushrooms) I highly recommend the meat filling from my Mom's Lasagna. For either recipe, I would be happy to answer any questions about measurements or techniques.