Vegetarian Lasagna Rolls
Elevate your pasta night with these irresistible Vegetarian Lasagna Rolls—a fun and flavor-packed twist on traditional lasagna! Each tender lasagna noodle is rolled up with a creamy ricotta and spinach filling, enhanced by the perfect balance of garlic, Parmesan, and a touch of spice. Smothered in rich marinara sauce and topped with gooey, melted mozzarella, these individual portions are as easy to serve as they are satisfying to eat. Perfect for a comforting weeknight dinner or an impressive vegetarian main dish for entertaining, this recipe is both hearty and wholesome. Ready in just over an hour, these lasagna rolls combine the comforting flavors of classic Italian cuisine with an elegant, fuss-free presentation. Whether you're feeding a crowd or prepping leftovers for the week, this dish is sure to be a new family favorite!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 15 ounces Ricotta cheese
- 10 ounces Spinach
- 24 ounces Marinara sauce
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Cook the lasagna noodles according to the package instructions until al dente. Drain the noodles, rinse them with cold water, and lay them flat on parchment paper to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook for 3-4 minutes, or until wilted. Remove from heat and allow it to cool slightly.
In a mixing bowl, combine the ricotta cheese, cooked spinach, egg, half of the grated Parmesan cheese, salt, and black pepper. Mix until well combined.
Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish.
Take one lasagna noodle and spread about 1/4 cup of the ricotta mixture evenly over it. Roll the noodle up tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining noodles and ricotta mixture.
Pour the remaining marinara sauce over the lasagna rolls. Sprinkle the top with the shredded mozzarella cheese and the remaining Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving. Serve warm and enjoy your delicious Vegetarian Lasagna Rolls.
Nutrition Facts
Calories |
4548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 5646 mg | 245% | |
| Total Carbohydrate | 569.6 g | 207% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 44.0 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4634 mg | 356% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 3548 mg | 75% | |
*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.
