Vegetarian Lasagne Rolls
Experience comfort food with a twist with these easy and delicious Vegetarian Lasagne Rolls—perfect for a hearty weeknight dinner or an impressive meatless entrée for guests. Packed with a creamy blend of ricotta, mozzarella, Parmesan, and sautéed spinach, these jumbo rolls are individually portioned for effortless serving. Rolled in tender lasagne sheets and smothered in rich marinara sauce, each bite bursts with cheesy goodness and savory flavors. Baked to perfection with a golden, bubbly cheese topping, this dish is as satisfying as it is beautiful. Ready in under an hour, these lasagne rolls are a fun, mess-free alternative to traditional lasagne, offering a crowd-pleasing, vegetarian-friendly option that’s sure to become a family favorite. Don't forget to garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 12 pieces Lasagne sheets
- 2 cups Ricotta cheese
- 4 cups Spinach (fresh or frozen, chopped)
- 1 cup Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 1 large Egg
- 3 cups Marinara sauce
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagne sheets according to the package instructions until al dente. Drain, rinse with cold water, and set aside in a single layer to prevent sticking.
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté briefly until fragrant. Stir in the spinach and cook until wilted (or heated through, if using frozen spinach). Remove from heat and let it cool slightly.
In a large mixing bowl, combine ricotta cheese, cooked spinach, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, egg, salt, and black pepper. Mix well until smooth and evenly combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Lay a lasagne sheet flat on a clean surface. Spread 2-3 tablespoons of the ricotta mixture evenly over the sheet. Roll the sheet tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining sheets and filling.
Pour the remaining marinara sauce evenly over the lasagne rolls. Sprinkle the top with the remaining 1/2 cup Parmesan cheese and 1 cup shredded mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and lightly golden.
Let the lasagne rolls rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
5256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 8586 mg | 373% | |
| Total Carbohydrate | 517.2 g | 188% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 29.1 g | ||
| Protein | 286.0 g | 572% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 5280 mg | 406% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3319 mg | 71% | |
*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.
