Are you a lasagna fan? It is one of my all time favorite meals! These Garden Vegetable Lasagna Roll-Ups are perfectly portioned and simple to put together, which make them an easy weeknight meal.
A fun twist on classic lasagna and I love how easy they are to make. Family friendly, packed with veggies and they go great with a side salad (and possibly some Homemade Garlic Knots).
A great vegetarian option for meatless Monday as they are stuffed with sauteed zucchini, squash and carrots then mixed with marinara sauce to make a delicious, light meal. Make them on a Sunday to have a quick lunch or dinner ready at your fingertips for the rest of the week.
Equipment needed
- 9×13 Baking dish
- Parchment Paper
Ingredients for Garden Vegetable Lasagna Roll-Ups
A few basic lasagna ingredients plus vegetables and seasonings. Super simple to make!
- Lasagna Noodles
- 1 Jar Marinara Sauce
- Olive Oil
- Zucchini
- Yellow Squash
- Shredded Carrots
- Onion
- Garlic cloves
- Salt and Pepper
- Part Skim Ricotta Cheese
- Egg
- Shredded Parmesan
- Italian Seasoning
- Fresh Baby Spinach
- Shredded Mozzarella
Tips and Substitutions
- Any jar of spaghetti sauce will work. Some of my favorite flavors that I have used are: Tomato Basil, Four Cheese and Spicy Marinara. Our family favorite brand is Mezzetta
- Whole milk ricotta can be used in place of part skim
- Swap in other vegetables such as: Eggplant, mushrooms, kale or peppers
How to freeze Lasagna Roll-Ups
Prepare the roll-ups in your 9×13 dish or aluminum pan. I like to place a layer of press-n-seal first and then cover with foil. It keeps them fresher in the freezer. *If you do this be sure, to remove the press and seal prior to baking!*
When you are ready to bake them, thaw in the fridge for 24 hours and then bake at 350°F for 30-40 minutes, until bubbly and the cheese is melted.
Lasagna Roll-Up Variations
Garden Vegetable Lasagna Roll-Ups
Garden Vegetable Lasagna Roll-Ups are a delicious and cheesy dish! Sauteed zucchini, squash and carrots, rolled up with ricotta and marinara sauce.
Ingredients
- 12 Lasagna Noodles
- 1 24 ounce Jar Marinara
- 1 tablespoon Olive Oil
- 1 Medium Zucchini, diced
- 1 Medium Yellow Squash, diced
- 1 Cup Shredded Carrots
- 1/2 Large Onion, diced
- 2-3 Garlic cloves, minced
- 1/2 tsp Pepper, divided
- 1/4 tsp Salt
- 1 15 ounce container Part Skim Ricotta
- 1 Egg
- 1/2 cup Shredded Parmesan
- 1 teaspoon Italian Seasoning
- 1 cup Baby Spinach, chopped
- 1 cup Shredded Mozzarella
Instructions
- .Preheat oven to 350°F
- Spread out 1 cup of marinara sauce in the bottom of a 9x13 dish. Set aside.
- Place a long sheet of parchment paper on your workspace
- Boil Lasagna noodles according to package directions.
- Drain noodles and lay them out individually on the parchment paper.
- Heat the olive oil over medium-high heat.
- Add the diced onion, garlic, carrots, zucchini and squash. Season with 1/4 teaspoon salt and pepper. Saute for 10-15 minutes, until vegetables are soft.
- While the vegetables are sauteing, combine the ricotta, egg, parmesan, italian seasoing and 1/4 teaspoon pepper, and spinach in a medium bowl. Mix well and set aside.
- Once the vegetables are done cooking, add the remaining marinara sauce, mix together and remove from heat.
- Place 2 tablespoons of ricotta mixture to each lasagna noodle and spread out evenly.
- Add 1/8th cup of vegetable mixture on top of the ricotta and spread out evenly.
- Roll up each noodle and place seam side down in the 9x13 dish.
- Pour the remaining vegetable mixture over top of the roll ups. Top with the mozzarella cheese and cover with foil.
- Bake for 30-40 minutes, until bubbly and cheese is melted.
Nutrition Information:
Yield: 12 Serving Size: 1 Roll UpAmount Per Serving: Calories: 236Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 487mgCarbohydrates: 28gFiber: 3gSugar: 5gProtein: 12g
The nutrition data provided is only an estimate.
Did you make this recipe? Have any questions? Leave a comment below, I would love to hear from you!
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