Veggie Lasagna Roll Ups are full of veggies and plenty of cheesy goodness and baked in marinara sauce for a delicious, comforting and healthy take on lasagna!
Lasagna is such a classic comfort food, and for good reason.
It’s also somewhat of a pain to make at home though, which is why I tend to go with my easy healthy one-pot lasagna. (Or fine, I’ll admit, I totally buy the frozen ones at the store sometimes. It’s what I grew up with!)
Lasagna can also be pretty heavy and around this time of year when we’re trying to start fresh, that’s not necessarily a selling point.
So I like to change things up and make veggie lasagna roll ups as a lighter take.
They are loaded with veggies - onions, mushrooms, zucchini, carrot and spinach - and have that classic cheese trio of ricotto, mozzarella and Parmesan.
Add some rich, thick marinara sauce to cover the tops of the rolls and you’ve got all the best flavors in a new package.
Plus, these veggie roll ups are just so pretty! They are colorful, cheesy and rolled up to fit standing up together in your dish.
Promise, too, that these are simple to make!
Just cook the noodles, sauté the veggies, make the cheese mixture and add the veggies to it, then spread that mixture over each noodle and roll it up.
Top with the marinara and more cheese and you are ready to bake!
And the flavor is fantastic!
We’ve got the tender veggies, meaty mushrooms, melty cheese and sauce all tucked in and around the pasta. Each bite is pure perfection!
Total comfort food that happens to be on the lighter side.
Gotta love that!
OK, let's get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make veggie lasagna roll ups. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Lasagna: Regular lasagna noodle sheets (not the no boil kind) work perfect for this. We cook the noodles until al dente and then lay them out to roll up with the veggie mixture.
- Mushrooms: Regular white button mushrooms work great here, or you could use baby bella or cremini mushrooms.
- Zucchini: Grated zucchini is full of moisture, so make sure you squeeze it out really well with some paper towels or a dish towel before adding it to your bowl.
- Ricotta: I recommend using full-fat ricotta cheese for the best flavor.
- Mozzarella: I use shredded mozzarella in the filling and on top for ease and maximum melt. You could also try using fresh mozzarella slices on the top for the additional cheese if you’d like.
- Marinara: Choose your favorite store-bought marinara or use a homemade spaghetti sauce.
Also, the veggies I use here are a great combination and flavor, but you could certainly play with them and swap out a couple for some of your other favorite veggies.
Lots of ways to adapt and make these your own!
Also, one quick tip: Be sure you an 8x12 size baking dish - or equivalent - so these rolls fit together snugly and stay standing up while they bake.
As for serving, I kinda feel like this is an all-in-one vegetarian meal by itself.
But you can certainly round out the dinner by serving this with a side salad and some dinner rolls or bakery bread.
Last thing, let’s talk about how to store any leftovers.
Recipe FAQs
Once baked, let cool completely, then store the veggie lasagna roll ups in a covered container in the fridge for up to 4-5 days. (You can store them in the casserole dish you baked them in or carefully transfer the rolls to another container where they can remain upright.) Reheat in individual portions in the microwave until hot.
Yes, this is a great recipe to assemble ahead! You can cook the noodles, assemble the roll ups and place them in the casserole dish with the marinara and cheeses. Cover and refrigerate for up to 1 day.
Remove from the fridge as the oven preheats then add 5 or so minutes to the bake time to ensure they get cooked through and hot.
Yes, you can freeze extras of these roll ups. Place in a freezer-safe ziploc bag, label and date it, and freeze for up to 3 months. Just be aware that the veggies may release some additional moisture as they thaw, which can affect the texture.
It doesn’t bother me a bit, but that moisture may affect the sauce or the texture of the noodles in some cases.
And there you have it!
I hope you give these a try for a fun, fresh and healthy take on lasagna night.
Enjoy!
XO,
Kathryn
Veggie Lasagna Roll Ups
Ingredients
- 1 lb. lasagna noodles
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz. white button mushrooms, thinly sliced
- 1 medium zucchini, grated and excess moisture squeezed out
- 2 medium carrots, grated
- 1 cup fresh spinach
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 15 oz. ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 (24 oz.) jar marinara, divided
Optional (for topping):
- 1 cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat oven to 350.
- Cook the lasagna noodles until al dente, according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes, until tender. Add the garlic and sauté for 1 more minute, until fragrant.
- Add the mushrooms and cook for 3-4 minutes, until they start to lose their moisture. Add the zucchini and carrot and stir to combine. Cook for 1-2 minutes. Add the spinach, oregano, ¼ teaspoon of the salt and black pepper. Stir to combine and cook until the spinach is lightly wilted.
- In a large bowl, combine the ricotta cheese, mozzarella cheese, grated Parmesan and the remaining ½ teaspoon of salt. Stir well to combine.
- Add the cooked veggies to the cheese mixture and stir well to combine.
- Place 1 cup of the marinara sauce in the bottom of an 8x12 baking dish.
- Assemble the rolls. Place a lasagna sheet on a flat surface. Add ⅓ cup of the cheese and veggie mixture to one end of the sheet and roll up. Place upright in the baking dish, on top of the marinara. Repeat with the remaining lasagna rolls. Top the rolls in the baking dish with the remaining marinara sauce. Sprinkle the tops with additional cheese, if desired.
- Bake at 350 for 40 minutes. Remove from the oven and let sit for about 5 minutes before serving.
DC
Can do with out soft cheese. Can just use parmasen instead as can't tolerate dairy
John’s Friend
Best lasagna ever!
John’s Friend
Love it!