Broccoli Lasagna Rolls
Transform your weeknight dinner routine with these irresistible Broccoli Lasagna Rolls—an inventive twist on classic lasagna that’s as fun to make as it is to eat! Tender lasagna noodles are rolled up with a creamy, garlicky ricotta filling that’s studded with steamed broccoli and accented by Italian herbs. Smothered in rich marinara sauce and topped with gooey mozzarella, these individual servings bake to bubbling perfection in just 35 minutes. Ideal for vegetarians or anyone seeking a lighter, veggie-packed comfort food, this dish combines cheesy indulgence with wholesome ingredients. Perfect for family dinners or meal prep, these lasagna rolls are both easy to serve and incredibly satisfying. Pair with a crisp side salad and garlic bread for a memorable meal!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Broccoli florets
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay the noodles flat on a clean kitchen towel to prevent sticking.
Steam the broccoli florets for 5-7 minutes until tender. Finely chop the steamed broccoli and set aside to cool slightly.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and ground black pepper. Mix well.
Fold the chopped broccoli into the ricotta mixture until evenly incorporated.
Spread about 1/4 cup of the broccoli-ricotta mixture evenly over each lasagna noodle. Roll the noodles up tightly, starting from one end and rolling toward the other.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Place the lasagna rolls seam-side down into the baking dish. Pour the remaining marinara sauce over the rolls, ensuring each roll is covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Remove from the oven and let the lasagna rolls cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 5596 mg | 243% | |
| Total Carbohydrate | 559.1 g | 203% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 37.6 g | ||
| Protein | 204.4 g | 409% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3400 mg | 262% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
