Veggie Lasagna Roll Ups…a quick, satisfying meal perfect for busy weeknights. This simple recipe is family-friendly and delicious.
I’ve been fighting a little cold this week and wanted some comforting, wholesome food. These veggie lasagna roll ups were exactly what I needed. I tested a few tweaks to make them more interesting: thin strips of zucchini layered on the noodles and a scattering of thinly sliced mushrooms over the cheese before adding sauce. I used a potato peeler to create long zucchini ribbons and stopped when I reached the seeds. The combination of ricotta, mozzarella and Parmesan with the veggies is so comforting—my mouth waters just thinking about it!
These roll ups are also a great way to involve kids in the kitchen. Have them mix the cheese filling and spread it on the lasagna noodles—using clean hands makes it easy for little ones. Rolling the noodles jelly-roll style can be a fun family activity, and portioning is simple since each roll is a single serving.
Enjoy this recipe for Meatless Monday—or any night you crave comforting, veggie-forward pasta.
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Veggie Lasagna Roll Ups
Ingredients
- 12 lasagna noodles
- 10 ounce packaged frozen spinach (thawed)
- 3/4 cup mushrooms (thinly sliced)
- 15 ounces low-fat ricotta cheese
- 2 cups fresh shredded mozzarella (plus extra for sprinkling)
- 1 cup fresh shredded Parmesan cheese
- 1 egg
- 1 large zucchini
- 1 jar red sauce of your choice (I used garlic-basil)
- salt & pepper to taste
- 2 Tbsp. minced garlic
- 1/2 white onion (diced)
- 1 shallot (diced)
- 2 Tbsp. EVOO
- 1/4 cup chopped parsley
- PAM or non-stick spray
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Instructions
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Preheat the oven to 400°F. In a large non-stick pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, minced garlic and diced shallot. Sauté for about 3 minutes, then stir in the jarred red sauce and season lightly with salt and pepper. Let the sauce simmer gently while you prepare the rest.
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Bring a large pot of water to a boil and add a pinch of salt. Cook the lasagna noodles until al dente, according to package instructions. Drain and lay the noodles on wax paper sprayed with non-stick spray so they don’t stick together.
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While the noodles cook, combine the filling: in a medium bowl mix the ricotta, egg, Parmesan, 1 cup of the mozzarella, thawed spinach (squeezed dry), and a pinch of salt and pepper. Stir until evenly combined and set aside.
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Use a potato peeler to create thin zucchini ribbons, stopping before you reach the seedy center. Lay a few zucchini strips on each noodle, then spread about 1/4 cup of the cheese mixture across the noodle with clean hands. Sprinkle some sliced mushrooms on top and add a spoonful of the simmering red sauce. Top with a little extra mozzarella and roll each noodle up like a jelly roll.
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Spread a layer of red sauce on the bottom of a 13×9-inch baking dish. Arrange the roll ups seam-side down in the pan, then spoon more sauce over them and sprinkle with additional mozzarella. Cover the dish with foil (avoid letting the foil stick to the cheese) and bake for 20–25 minutes, until heated through and bubbly.
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Remove from the oven, garnish with chopped parsley, and serve warm.
Nutritional information is provided as an estimate only. Ingredients and preparation methods can vary; treat these numbers as approximate.