Vegetarian Lasagna Roll-Ups Recipe

Introduction

Vegetarian Lasagna Roll Ups are a fun and delicious twist on classic lasagna. Filled with a flavorful mixture of spinach, bell peppers, and cheese, these roll ups are easy to assemble and perfect for a family dinner or meal prep.

Ingredients

• 8 uncooked whole wheat lasagna noodles
• 4 cloves garlic, minced
• 1 tsp extra virgin olive oil
• ⅛ tsp crushed red pepper (more to taste)
• 1 tsp salt (more or less to taste)
• ½ tsp dried oregano
• 1 tbsp dried Italian seasoning
• 10 oz bag frozen chopped spinach
• 1 red bell pepper, diced
• 1 red onion, diced
• 1 cup low fat ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 jars (25-28 oz each) marinara sauce

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the lasagna noodles and cook according to package directions. Drain and lay the noodles flat in a single layer on aluminum foil or parchment paper to prevent sticking.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add onion, garlic, and red bell pepper. Sauté for 5 minutes or until tender. Add frozen spinach, crushed red pepper, salt, oregano, and Italian seasoning. Simmer for 10 minutes.
3. Step 3: Stir one jar of marinara sauce into the veggie mixture and simmer for an additional 5 minutes.
4. Step 4: In a medium bowl, combine ricotta cheese with 2/3 cup shredded mozzarella. To assemble, spread about 1/8 cup of the cheese mixture over each noodle, then add 1/8 cup of the veggie mixture on top.
5. Step 5: Roll up each lasagna sheet jelly-roll style, starting at the short end. Place the rolls seam-side down in a small baking dish that has been smeared with 1/4 cup marinara sauce. Pour the remaining sauce over the rolls and sprinkle each with 1 tablespoon shredded mozzarella cheese.
6. Step 6: Bake in a preheated oven at 450°F (230°C) for 10 minutes, or until the cheese on top is melted and golden brown.

Tips & Variations

• Use fresh spinach instead of frozen for a lighter texture, but be sure to sauté it down to remove excess moisture.
• Add mushrooms or zucchini to the veggie mixture for extra flavor and nutrition.
• Swap out marinara for a spicy arrabbiata sauce if you like more heat.
• For a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives.

Storage

Store leftover lasagna roll ups in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also freeze the rolls before baking; thaw overnight in the fridge and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of whole wheat?

Yes, regular lasagna noodles can be used if preferred. They may cook a little faster, so follow package instructions carefully.

Do I have to cook the noodles before assembling?

Yes, pre-cooking the noodles ensures they are soft enough to roll without breaking. Be sure to lay them flat after draining to prevent sticking.

Vegetarian Lasagna Roll-Ups Recipe

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4.6 from 70 reviews

This Vegetarian Lasagna Roll Ups recipe is a wholesome and delicious twist on traditional lasagna, featuring whole wheat noodles, a vibrant vegetable and spinach filling, and a blend of ricotta and mozzarella cheeses, all baked to golden perfection in a rich marinara sauce. Perfect for a hearty dinner that pleases vegetarians and anyone seeking a nutritious, flavorful meal.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Lasagna and Sauce

• 8 uncooked whole wheat lasagna noodles
• 2 jars (25-28 oz each) marinara sauce

Vegetable Filling

• 4 cloves garlic, minced
• 1 tsp extra virgin olive oil
• ⅛ tsp crushed red pepper (adjust to taste)
• 1 tsp salt (adjust to taste)
• ½ tsp dried oregano
• 1 tbsp dried Italian seasoning
• 10 oz frozen chopped spinach
• 1 red bell pepper, diced
• 1 red onion, diced

Cheese Mixture

• 1 cup low fat ricotta cheese
• 1 cup shredded mozzarella cheese (divided)

Instructions

1. Cook the Lasagna Noodles: Bring a large pot of water to a boil. Add the whole wheat lasagna noodles and cook according to package directions until al dente. Drain the noodles carefully and lay them flat in a single layer on aluminum foil or parchment paper to prevent sticking.
2. Sauté the Vegetables: In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes until the vegetables become tender and fragrant.
3. Add Spinach and Seasoning: Stir in the frozen chopped spinach along with crushed red pepper, salt, dried oregano, and Italian seasoning. Let the mixture simmer gently for 10 minutes to allow flavors to meld and excess liquid to evaporate.
4. Combine with Marinara Sauce: Pour one jar of marinara sauce into the vegetable mixture and simmer for an additional 5 minutes, stirring occasionally to combine all ingredients thoroughly.
5. Prepare the Cheese Filling: In a medium bowl, mix the low fat ricotta cheese with 2/3 cup of the shredded mozzarella cheese until well blended.
6. Assemble the Roll Ups: Place each cooked lasagna noodle flat on a clean surface. Spread approximately 1/8 cup of the cheese filling evenly over each noodle, then top with about 1/8 cup of the vegetable and sauce mixture. Repeat for all noodles.
7. Roll the Noodles: Starting from the short side, roll each lasagna noodle tightly in a jelly-roll fashion. Place the rolls seam side down in a small baking dish that has been smeared with 1/4 cup of marinara sauce.
8. Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the lasagna rolls. Sprinkle 1 tablespoon of the shredded mozzarella cheese on top of each roll to create a delicious cheesy crust.
9. Bake: Preheat the oven to 450°F (232°C). Bake the assembled roll ups for 10 minutes or until the cheese on top is melted and golden brown.

Notes

• Whole wheat noodles add extra fiber for a healthier version.
• Adjust crushed red pepper to your preferred spice level.
• Make sure to drain spinach well to avoid watery filling.
• For a richer taste, substitute part of the low fat ricotta with regular ricotta if desired.
• Serve with a fresh green salad for a complete meal.

Keywords: vegetarian lasagna, lasagna roll ups, whole wheat lasagna, spinach lasagna, healthy lasagna, Italian vegetarian recipe