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.
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
- 2¼cupsmozzarella cheese,shredded and divided
- ½cupAsiago cheese,finely shredded
- ½cupParmesan cheese,finely shredded
Instructions
Marinara Sauce:
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Heat oven to 400 degrees F. In a small saucepan, heat 2 tablespoons of olive oil over medium heat.
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Add garlic and saute for 30 seconds.
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Stir in crushed tomatoes, fresh basil, optional red pepper flakes and season with salt and pepper to taste.
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Bring just to a bubble, then reduce heat to low and simmer 30 minutes.
Lasagna Filling:
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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.
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Remove from oven and add broccoli, mushrooms, zucchini, and squash.
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Drizzle veggies with 2 additional tablespoons of olive oil and season with salt and pepper to taste.
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Toss veggies and return to oven. Bake 10 to 15 minutes longer until tender.
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Remove from oven. Skin and mince garlic then return to veggie mixture and set aside.
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While veggies are roasting, cook lasagna noodles according to the directions listed on the package.
Cheese Filling:
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In a mixing bowl, using a fork, blend together ricotta, egg, and parsley.
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Stir in 1½ cup of the mozzarella, the Asiago, and Parmesan cheese, then season with salt and pepper to taste.
To Assemble:
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Drain lasagna noodles and align noodles side by side on a large sheet of wax or parchment paper.
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In a 13-inch by 9-inch baking dish, spread ¼ cup of the red sauce in an even layer.
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To assemble lasagna roll-ups, spread ¼ cup of the ricotta mixture into an even layer over each lasagna noodle.
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Divide roasted vegetables evenly over the cheese layer (preferably beginning with a layer of zucchini/squash, then spreading other veggies over those).
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Spoon 1 tablespoon of the red sauce evenly over veggies (along the length of lasagna).
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Roll lasagna up, while covering sides as needed to prevent filling from spilling out the sides.
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Transfer to a baking dish, placing roll ups side by side.
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Cover with remaining red sauce and sprinkle with remaining mozzarella cheese.
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Tent baking dish with foil and bake in preheated oven for 25 minutes.
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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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