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–+ servings

Vegetable Lasagna Roll-Ups

Rolled up lasagna noodles with sautéed vegetables, pasta sauce, and cheese
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American, Italian
Servings 6
Calories 632 kcal

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.

Notes

Internal Temperature

You can check the internal temperature of the roll-ups to see if they are fully heated.  Place the tip of a food thermometer into one of the middle roll-ups.  They are ready when the internal temperature is 165°F.

Aluminum Foil Tent

If using aluminum foil over the top of the roll-ups to prevent over-browning, tent it a little by folding it in half lengthwise.  Open it, but leave the middle folded a little so that the aluminum foil doesn't touch the melting cheese as much.

Nutrition

Calories: 632kcalCarbohydrates: 36gProtein: 40gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 118mgSodium: 1464mgPotassium: 784mgFiber: 4gSugar: 9gVitamin A: 3689IUVitamin C: 30mgCalcium: 819mgIron: 3mg
Keyword lasagna roll-ups, Pasta, recipe for lasagna roll-ups, rolled up lasagna, vegetable lasagna roll-ups
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