Roasted Vegetable Lasagna Roll Ups Recipe

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Lorraine November 25, 2020

How To Make Roasted Vegetable Lasagna Roll Ups

These lasagna roll ups are filled with broccoli, mushroom, squash, carrots, and zucchinis and baked in a creamy and cheese tomato sauce.

Preparation: 30 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 35 minutes

Serves:

Ingredients

For Marinara Sauce:

  • 2tbspextra virgin olive oil
  • 1clovegarlic,minced
  • 28ozcrushed tomatoes
  • 2tbspfresh basil,chopped
  • ¼tspred pepper flakes,optional
  • salt and freshly ground black pepper

For Lasagna Filling:

  • 1cupcarrots,sliced
  • 1red bell pepper,seeded, cored & diced into ¾-inch pieces
  • ½red onion,medium, diced into ¾-inch pieces
  • 10clovesgarlic,skins left on
  • 4tbspolive oil,divided
  • 2cupsbroccoli florets,chopped into small pieces
  • 8ozmushrooms,sliced
  • 1zucchini,medium, chopped into ⅙-inch thick slices
  • 1yellow squash,medium, chopped into ⅙-inch thick slices
  • 12whole wheat lasagna noodles,or regular semolina noodles

For Cheese Filling:

  • 15ozlow-fat ricotta
  • 1egg,large
  • ¼cupfresh parsley,chopped
  • cupsmozzarella cheese,shredded and divided
  • ½cupAsiago cheese,finely shredded
  • ½cupParmesan cheese,finely shredded

Instructions

Marinara Sauce:

  1. Heat oven to 400 degrees F. In a small saucepan, heat 2 tablespoons of olive oil over medium heat.

  2. Add garlic and saute for 30 seconds.

  3. Stir in crushed tomatoes, fresh basil, optional red pepper flakes and season with salt and pepper to taste.

  4. Bring just to a bubble, then reduce heat to low and simmer 30 minutes.

Lasagna Filling:

  1. Line a cookie sheet with aluminum foil and place carrots, red bell pepper, red onion, and garlic cloves on foil and toss with 2 tablespoons olive oil, spread veggies into an even layer, and bake 15 minutes.

  2. Remove from oven and add broccoli, mushrooms, zucchini, and squash.

  3. Drizzle veggies with 2 additional tablespoons of olive oil and season with salt and pepper to taste.

  4. Toss veggies and return to oven. Bake 10 to 15 minutes longer until tender.

  5. Remove from oven. Skin and mince garlic then return to veggie mixture and set aside.

  6. While veggies are roasting, cook lasagna noodles according to the directions listed on the package.

Cheese Filling:

  1. In a mixing bowl, using a fork, blend together ricotta, egg, and parsley.

  2. Stir in 1½ cup of the mozzarella, the Asiago, and Parmesan cheese, then season with salt and pepper to taste.

To Assemble:

  1. Drain lasagna noodles and align noodles side by side on a large sheet of wax or parchment paper.

  2. In a 13-inch by 9-inch baking dish, spread ¼ cup of the red sauce in an even layer.

  3. To assemble lasagna roll-ups, spread ¼ cup of the ricotta mixture into an even layer over each lasagna noodle.

  4. Divide roasted vegetables evenly over the cheese layer (preferably beginning with a layer of zucchini/squash, then spreading other veggies over those).

  5. Spoon 1 tablespoon of the red sauce evenly over veggies (along the length of lasagna).

  6. Roll lasagna up, while covering sides as needed to prevent filling from spilling out the sides.

  7. Transfer to a baking dish, placing roll ups side by side.

  8. Cover with remaining red sauce and sprinkle with remaining mozzarella cheese.

  9. Tent baking dish with foil and bake in preheated oven for 25 minutes.

  10. Uncover and bake 10 for minutes longer. Serve warm garnished with fresh parsley or basil if desired.

Recipe Notes

 

1. Make sure to cover the tops of roll-ups entirely so noodles don’t dry on the edges.

 

Nutrition

  • Calories: 559.65kcal
  • Fat: 31.14g
  • Saturated Fat: 15.07g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 12.40g
  • Polyunsaturated Fat: 1.98g
  • Carbohydrates: 43.42g
  • Fiber: 3.69g
  • Sugar: 6.69g
  • Protein: 31.42g
  • Cholesterol: 91.33mg
  • Sodium: 869.83mg
  • Calcium: 714.54mg
  • Potassium: 844.39mg
  • Iron: 3.66mg
  • Vitamin A: 366.93µg
  • Vitamin C: 48.77mg
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