Veggie Lasagna Rollups Recipes

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VEGETARIAN LASAGNA ROLL UPS



Vegetarian Lasagna Roll Ups image

Vegetarian lasagna rolls with zucchini and a lighter cheese mixture with garlic and parsley, baked in pasta sauce. A twist on the classic that is every bit as delicious and satisfying. Be sure to check out the tips and video in the post.

Provided by Suzy Karadsheh

Categories     Entree

Time 1h10m

Number Of Ingredients 15

3-4 large zucchini, thinly sliced length-wise
Extra virgin olive oil (I used Greek Private Reserve olive oil)
Salt
1 lb lasgana noodles
1 24-oz jar pasta sauce, preferably a tomato and basil pasta sauce
1/2 cup water
Grated Parmesan cheese
crushed red pepper flakes (optional)
20 oz ricotta cheese, you can use part-skim or fat-free if you prefer
6 oz goat cheese
2 cups part-skim shredded mozzarella, more for later
1 bunch Italian parsley, stems removed, chopped (about 1 cup chopped parsley leaves)
3 tbsp chopped fresh garlic
Salt and pepper
Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)

Steps:

  • First, bake the zucchini. Preheat the oven to 450 degrees F. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.
  • Now, turn the oven heat down to 350 degrees F.
  • Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
  • Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
  • Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
  • Prepare a 9" x 13" baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
  • Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
  • Bake in the 350 degrees F heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.
  • Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.

Nutrition Facts : ServingSize 1 lasagna roll, Calories 282 calories, Sugar 2.4 g, Sodium 432.4 mg, Fat 11.1 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 29.1 g, Fiber 3.2 g, Protein 14.4 g, Cholesterol 32.8 mg

SPINACH LASAGNA ROLL-UPS



Spinach Lasagna Roll-Ups image

One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

12 uncooked lasagna noodles
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups whole-milk ricotta cheese
2-1/2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 jar (24 ounces) meatless pasta sauce

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.

VEGETABLE LASAGNA ROLL-UPS



Vegetable Lasagna Roll-Ups image

If you want a change from the traditional lasagna, give these vegetable roll-ups a try. It is a recipe from the Bagel Factory in Myrtle Beach, South Carolina.

Provided by CookingONTheSide

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese

Steps:

  • Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
  • Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
  • Add mozzarella, spinach, broccoli and mushrooms. Mix well.
  • Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
  • Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
  • Add sauce to top of roll ups.
  • Add grated cheese.
  • Bake at 350 degrees uncovered for about 40 minutes.

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