vegetarian lasagna rolls

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.

Spinach Lasagna Rolls

marinara sauce (plus more for serving)

lasagna noodles (wheat

spinach

oz part skim ricotta cheese (I like Polly-o)

Parmesan cheese

kosher salt and fresh pepper

tbsp

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Cook noodles according to package directions, then drain.

Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

These EASY Spinach Lasagna Roll Ups are totally delicious, perfect for entertaining or for weeknight meals.

Print Full Recipe: https://www.skinnytaste.com/spinach-lasagna-rolls/

How To Make Spinach Lasagna Roll Ups

Vegetarian lasagna roll ups with zucchini is a weeknight-friendly twist on a classic lasagna. Though they’re lighter and quicker than the traditional Italian dish, they’re every bit as satisfying and delicious.

Lasagna Roll Ups

zucchini, (thinly sliced lengthwise)

Salt

Extra virgin olive oil

lasagna noodles

ricotta cheese ((you can use part-skim

goat cheese

part-skim shredded mozzarella, (plus more for topping)

Italian parsley, (leaves chopped)

garlic cloves, (minced)

black pepper

red pepper flakes ((optional))

tomato basil pasta sauce or easy homemade spaghetti sauce

parmesan cheese

Basil leaves, (for garnish)

Get ready. Preheat the oven to 450°F. Bring a large pot of salted water to a boil over high heat. Line a large surface or tray with parchment paper. You will use this to roll up the lasagna noodles.

Bake the zucchini. Arrange zucchini slices on a very large baking sheet. It’s ok if they touch you just don’t want them to overlap. You may have to use two baking sheets. Brush zucchini slices with olive oil on both sides and season lightly with salt. Place in the oven and bake until tender, 10-15 minutes. Remove from the oven and reduce the heat to 350°F. Set aside to let the zucchini cool briefly.

Cook the noodles. While the zucchini roasts, fill a large pot or bowl with cold water, and set aside. Add the noodles to the salted boiling water and cook according to the package instructions. (Mine took about 12 minutes or so.) Drain and immediately transfer the noodles to the cold water to stop their cooking. Drain and lay the noodles flat on the prepared parchment paper.

Make the filling. In a mixing bowl, mix together the ricotta, goat cheese, mozzarella, parsley, and garlic. Season with salt, pepper, and (optionally) red pepper flakes to taste. Add a drizzle of olive oil, no more than 1 tablespoon. Mix until the cheese mixture is well-combined.

Begin layering. Spread an even layer of the cheese filling on each of the lasagna noodles. Top the cheese with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam-side down.

Get ready. Pour 2 1/4 cups of the pasta sauce and 1/2 cup of water into the bottom of a 9x13-inch baking dish.

Add the roll ups. Carefully turn the rolls onto their side so the spiral is facing up and arrange in the baking dish. Top with the remaining 3/4 cup of pasta sauce, the parmesan, and more shredded mozzarella.

Bake. Bake on the center rack of the oven for 40 minutes. Halfway through, check to ensure the bottom isn’t dry. If needed, add up to a 1/4 cup of water.

Serve. Remove from the heat and set aside to cool for a few minutes. Garnish with fresh basil leaves and serve.

While this looks delicious, it is not vegetarian. It contains three cheeses! what a disappointment for a lactose intolerant person and probably for a genuine vegetarian, too. I'm afraid there is no room in delicious Italian recipes for those of us who can't have cheese - except for cheddar, which is naturally lactose free. I'm afraid cheddar lasagna probably wouldn't be very good. I love most of your recipes and have never had even one that disappointed me. Maybe you could change the name of this lasagna recipe for accuracy's sake.

Killer recipe! Made the sauce as well. 10/10 adding to my rotation.

Made this tonight…AMAZING!!! It’s a definite keeper! Thank you!

This looks amazing.
I have to ( for health reasons eliminate dairy AND gluten BUT I will do it be ause your Mediterranean ENTHUSIASM just oozes out of your recipes.Thanj you for sooooo much work making recipes that are healthy and FUN.

Made this as an entree for lunch and it was delicious. Sadly mine did not hold together as beautifully as Suzy’s but it did not impact the taste!

https://content.jwplatform.com/videos/AKHAMqV9.mp4

Vegetarian Lasagna Rolls

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Spinach Lasagna Rolls

Lasagna Roll Ups

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