Vegetable lasagna roll-ups are a twist on the classic lasagna dish. Inspired by a memorable meal at a small Italian restaurant, where the chef generously infused the lasagna with vegetables and lots of garlic. This version promises to give you flavor-packed deliciousness.
Preparing the Veggies
To create a vibrant filling, start by sautéing the vegetables. I recommend adding the carrots to the pan first, as they take a bit longer to become tender than the other vegetables. Both yellow squash and zucchini work wonderfully in this dish, contributing both color and texture.
Once the vegetables are cooked to perfection, it’s time to infuse them with flavor by adding garlic. This recipe doesn’t have quite as much garlic as I’m used to in restaurants, so feel free to increase the amount if you’re a garlic lover!
Layering the Noodles for Vegetable Lasagna Roll-Ups
After cooking the lasagna noodles, dip them in cold water to cool for easier handling. Next, generously spread the cheese mixture over each noodle. If you prefer a gluten-free dish, use gluten-free lasagna noodles.
To build a hearty, filling dish, pile on a generous amount of sautéed vegetables on top of the cheese. Remember, the more filling you add to each noodle, the larger the serving will be. This allows for customization based on your guests’ appetites—create lighter options for those with smaller appetites and hearty rolls for those with larger appetites.
Once the vegetables are layered, add a touch of sauce on top.
Now, gently roll each noodle, ensuring that all the ingredients remain tucked inside. If any filling spills out during this process, don’t worry—just pop it back in!
Baking Vegetable Lasagna Roll-Ups to Perfection
To prevent the noodles from sticking, spray the baking dish with cooking spray and drizzle a bit of sauce at the bottom before arranging the roll-ups.
After placing them in the dish, pour the remaining sauce over the noodles and reserve a bit of the pasta water. Gently drizzle the pasta water around the roll-ups, avoiding the sauce on top. This step not only keeps the noodles moist during baking but also enhances the flavor.
Finally, sprinkle the remaining mozzarella on top and bake until the dish is hot and bubbly, and the cheese starts to brown. The individual roll-ups make for a hearty meal, and their presentation straight from the baking dish is delightful.
Serving Suggestions
For a fresh contrast to the rich flavors of the lasagna roll-ups, pair them with a side of baby salad greens dressed with balsamic vinaigrette. The balance of flavors will elevate your dining experience and make this dish a memorable addition to your culinary repertoire. Enjoy every bite!
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Vegetable Lasagna Roll-Ups
Equipment
- (1) 9 x 13-inch baking dish
Ingredients
- 6 lasagna noodles (use gluten-free noodles for a gluten-free dish)
- (1) 24-ounce jar pasta sauce (Rao’s Tomato Basil Sauce used)
- 3 cups (divided) mozzarella cheese (divide into 2 cups and 1 cup)
- 8 ounces ricotta cheese, room temperature
- ½ cup parmesan cheese, shredded
- 1 cup mushrooms, sliced (canned or fresh)
- 1 cup broccoli florets
- ½ cup chopped onion
- 1 large carrot, sliced into coins
- 1 medium zucchini or yellow squash, sliced
- 6 cloves of garlic
- 1-2 tablespoons olive oil
- cooking spray
- ⅓ cup pasta water, reserved from cooked noodles
Instructions
- Cook the lasagna noodles in salted water according to the package instructions. Drain, reserving 1/3 cup of pasta water for the sauce.
- In a medium bowl, mix together the ricotta, parmesan, and 2 cups of the mozzarella cheese. Stir until mixed and set aside.
- Preheat oven to 425°F.
- Chop the vegetables, keeping the carrots separate. Add the olive oil to the skillet and turn the heat to medium-low. Add the carrots and cook for a couple of minutes. Then add the onions, broccoli, mushrooms, and zucchini. Cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Do not brown the garlic.
- If the lasagna noodles are too hot to handle, rinse them in cool water and drain.
- Spray the casserole dish with cooking spray. Add a small amount of pasta sauce (about 1/4 cup) to the bottom of the casserole dish.
- Stretch out the lasagna noodles on a cutting board or countertop. Divide the cheese mixture between the noodles and spread it evenly on each one.
- Divide the cooked vegetables between the noodles and add them evenly on top of the cheese.
- Add a little pasta sauce to each noodle. Then start with one end, carefully roll the noodle, and place it in the baking dish. Repeat for all the noodles.
- Spoon the rest of the pasta sauce over the noodles. Then add 1/3 cup of the pasta water around the noodles, being careful not to wash the sauce off. Then sprinkle the remaining 1 cup of mozzarella cheese over the noodles.
- Bake for 20-30 minutes, until the roll-ups are hot and the cheese on top is bubbly and beginning to brown. If the cheese starts to get too brown, place a piece of aluminum foil over the baking dish.