Veggie Lasagna Roll Ups
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!
Yield: 4 -6 servings
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.
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.
Make 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.
Leftovers: Once baked, let cool completely, then store extra roll ups in a covered container in the fridge for up to 4-5 days. Reheat individual portions in the microwave until hot.
Freezing: You can also freeze leftovers. Let cool then 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.
Video
Nutrition
Serving: 3roll ups | Calories: 444kcal | Carbohydrates: 39g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 58mg | Sodium: 833mg | Fiber: 4g | Sugar: 5g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
