Best 5 Vegetable Lasagna Roll Ups Recipes
Say hello to the most exciting and appetizing dish that will tantalize your taste buds – Vegetable Lasagna Roll-Ups! This culinary delight combines layers of tender lasagna sheets, a flavorful and hearty vegetable filling, and a rich, creamy sauce, all rolled up into individual portions. Each bite offers a symphony of flavors and textures, making it a perfect meal for both vegetarians and meat lovers alike.
This recipe provides step-by-step instructions to create this delectable dish from scratch. You'll discover how to prepare the lasagna sheets, craft the savory vegetable filling, and create the velvety sauce that brings it all together. Additional tips and variations are also included to customize the recipe according to your preferences.
Whether you're hosting a dinner party or simply seeking a satisfying and nutritious meal, Vegetable Lasagna Roll-Ups are sure to impress. So don't wait any longer; embark on this culinary journey and indulge in the deliciousness that awaits you!
VEGETARIAN LASAGNA ROLL UPS
Vegetarian lasagna rolls with zucchini and a lighter cheese mixture with garlic and parsley, baked in pasta sauce. A twist on the classic that is every bit as delicious and satisfying. Be sure to check out the tips and video in the post.
Provided by Suzy Karadsheh
Categories Entree
Time 1h10m
Number Of Ingredients 15
Steps:
- First, bake the zucchini. Preheat the oven to 450 degrees F. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.
- Now, turn the oven heat down to 350 degrees F.
- Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
- Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
- Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
- Prepare a 9" x 13" baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
- Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
- Bake in the 350 degrees F heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.
- Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.
Nutrition Facts : ServingSize 1 lasagna roll, Calories 282 calories, Sugar 2.4 g, Sodium 432.4 mg, Fat 11.1 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 29.1 g, Fiber 3.2 g, Protein 14.4 g, Cholesterol 32.8 mg
LASAGNA ROLL UPS
This is a good freeze and eat later meal. It uses tofu, but you'd never know it! My cooking co-op loved this recipe! You can individually freeze the roll ups on a cookie sheet and place in a freezer bag.
Provided by BETTIE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
- In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
- Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
- Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
Nutrition Facts : Calories 455 calories, Carbohydrate 42.2 g, Cholesterol 48.3 mg, Fat 18.7 g, Fiber 4.5 g, Protein 31.3 g, SaturatedFat 9 g, Sodium 775 mg, Sugar 7.8 g
LASAGNA ROLL UPS
SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 525 calories, Fat 18g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 1192mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 5g fiber), Protein 38g protein.
SPINACH LASAGNA ROLL-UPS
One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.
Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.
VEGETABLE LASAGNA ROLL-UPS
If you want a change from the traditional lasagna, give these vegetable roll-ups a try. It is a recipe from the Bagel Factory in Myrtle Beach, South Carolina.
Provided by CookingONTheSide
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
- Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
- Add mozzarella, spinach, broccoli and mushrooms. Mix well.
- Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
- Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
- Add sauce to top of roll ups.
- Add grated cheese.
- Bake at 350 degrees uncovered for about 40 minutes.
Tips:
- Prepare Vegetables in Advance: For convenience, wash, chop, and measure all vegetables before starting the lasagna roll-ups. This saves time and ensures you have all the ingredients ready when needed.
- Use Fresh Herbs: Fresh herbs like basil, oregano, and thyme add a burst of flavor to the lasagna. If you don't have fresh herbs on hand, use dried herbs, but reduce the amount by half.
- Don't Overcook the Vegetables: Overcooked vegetables become mushy and lose their vibrant color. Cook them until they're tender but still have a slight crunch.
- Drain the Vegetables Thoroughly: Before adding the vegetables to the lasagna roll-ups, drain them thoroughly to remove excess moisture. This prevents the lasagna from becoming watery.
- Use a Variety of Cheeses: A combination of cheeses, such as ricotta, mozzarella, and Parmesan, adds a rich and complex flavor to the lasagna. Feel free to experiment with different types of cheeses to find your favorite combination.
- Don't Overfill the Roll-Ups: To ensure the lasagna roll-ups hold together well, don't overfill them with the vegetable mixture. Aim for a thin, even layer of vegetables in each roll-up.
- Bake Until Golden Brown: Bake the lasagna roll-ups until they're golden brown on top. This indicates that the cheese is melted and bubbly and the lasagna is cooked through.
Conclusion:
This vegetable lasagna roll-ups recipe is a delicious and versatile dish that can be customized to your preferences. Whether you're a vegetarian or simply looking for a healthier lasagna option, these roll-ups are a great choice. With their flavorful vegetable filling, creamy cheese mixture, and crispy edges, they're sure to be a hit with everyone at your table. So gather your ingredients, preheat your oven, and get ready to enjoy this delightful lasagna variation!
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