Vegetable Lasagna Rolls
Elevate your weeknight dinners with these irresistible Vegetable Lasagna Rolls—an elegant twist on traditional lasagna that's as visually stunning as it is delicious. Perfectly cooked lasagna noodles are layered with a creamy ricotta mixture and a savory medley of sautéed zucchini, red bell peppers, mushrooms, and spinach, rolled into individual portions that are topped with marinara sauce and melted mozzarella cheese. This vegetarian-friendly dish captures the essence of Italian comfort food while offering a lighter, portioned alternative to classic casserole-style lasagna. Ready in just over an hour, these lasagna rolls are ideal for family meals or impressing guests, and they pair beautifully with a crisp green salad or garlic bread. If you're searching for recipes for vegetable lasagna or Italian-inspired roll-ups, this dish is sure to become a favorite!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 large Zucchini
- 1 medium Red bell pepper
- 1 cup Mushrooms
- 2 cups Spinach
- 2 tablespoons Olive oil
- 2 cups Ricotta cheese
- 0.5 cup Parmesan cheese
- 1.5 cups Mozzarella cheese
- 1 large Egg
- 3 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain, rinse with cool water, and lay the noodles flat on a clean surface or parchment paper.
Dice the zucchini, red bell pepper, and mushrooms into small pieces. Heat olive oil in a skillet over medium heat and sauté the vegetables for 5–7 minutes, until softened. Stir in the spinach and cook for an additional 2 minutes until wilted. Remove from heat and let cool slightly.
In a large bowl, combine the ricotta cheese, Parmesan cheese, 1 cup of mozzarella cheese, egg, salt, black pepper, and garlic powder. Mix well. Stir in the cooked vegetable mixture.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Take one cooked lasagna noodle and spread 3–4 tablespoons of the ricotta-vegetable mixture evenly over the surface. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
Pour the remaining marinara sauce evenly over the lasagna rolls. Sprinkle the remaining 0.5 cup of mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, until bubbly and the cheese is melted and lightly golden.
Let the lasagna rolls cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 8040 mg | 350% | |
| Total Carbohydrate | 603.3 g | 219% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 68.4 g | ||
| Protein | 219.2 g | 438% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3940 mg | 303% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3794 mg | 81% | |
*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.
