Vegetable Lasagna Roll-Ups

Of all the dishes in my weekly rotation, few bring the same level of unanimous joy as these Vegetable Lasagna Roll-Ups. For years, I struggled to find a single meal that would satisfy everyone—a hearty dish for my husband, something packed with veggies for me, and a meal that our kids wouldn’t pick apart. Traditional lasagna was close, but the sheer scale of it felt daunting for a weeknight. Then, these little spirals of deliciousness entered our lives. The first time I served them, the table fell silent, replaced by the happy sounds of clinking forks and satisfied sighs. My son, who usually eyes anything green with deep suspicion, devoured two without a word. My daughter loved that she got her own “little lasagna presents.” They are the perfect solution: elegant enough for company, yet simple enough for a Tuesday night. They offer perfect portion control, look stunning on a plate, and pack a creamy, cheesy, veggie-filled punch that tastes like a warm hug. This isn’t just a recipe; it’s a peace treaty for the dinner table, a guaranteed win that has become a cherished part of our family’s food story.

Ingredients

Here are the essential components you’ll need to create these delectable vegetable lasagna roll-ups. Each ingredient is chosen to create a perfect balance of creamy, savory, and fresh flavors.

For the Lasagna and Sauce:

• 12 Lasagna Noodles: Standard, wavy-edged noodles work best for their texture and ability to hold the filling. Cook them just until al dente to ensure they are pliable but not mushy.
• 1 Jar (24 ounces) Marinara Sauce: A high-quality store-bought marinara sauce is a fantastic time-saver. Look for one with simple ingredients like tomatoes, garlic, onion, and herbs. Of course, your favorite homemade sauce will make this dish even more special.
• 1 tablespoon Olive Oil: For sautéing the vegetables, adding a foundational layer of flavor.
• Salt: For seasoning the pasta water and the vegetable filling.

For the Creamy Ricotta Filling:

• 15 ounces Whole Milk Ricotta Cheese: The star of the filling. Whole milk ricotta provides a richer, creamier texture than part-skim, which can sometimes be grainy.
• 1 large Egg: This acts as a binder, helping the ricotta filling set during baking and preventing it from oozing out of the roll-ups.
• 1 cup Grated Parmesan Cheese: Adds a sharp, salty, and nutty flavor that cuts through the richness of the ricotta and mozzarella. Freshly grated is always recommended for the best flavor and melt.
• 1/2 cup Chopped Fresh Parsley: Brings a bright, fresh, and slightly peppery note that lightens up the cheesy filling.
• 1 teaspoon Dried Italian Seasoning: A convenient blend of oregano, basil, thyme, and other herbs that infuses the filling with classic Italian flavor.
• 1/2 teaspoon Garlic Powder: Provides a mellow garlic flavor throughout the cheese mixture without the harshness of raw garlic.
• 1/2 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and enhances all the other flavors.

For the Vegetable Medley:

• 10 ounces Frozen Chopped Spinach, thawed: A classic lasagna ingredient. It’s crucial to squeeze out as much water as possible after thawing to prevent a watery final dish.
• 1 medium Zucchini, finely diced: Adds a subtle sweetness and tender texture. Dicing it finely ensures it cooks quickly and incorporates well into the filling.
• 8 ounces Cremini Mushrooms, finely chopped: These provide a deep, earthy, and “meaty” flavor that gives the roll-ups a satisfying heartiness.
• 1 small Onion, finely chopped: Forms the aromatic base for the vegetable medley, adding a sweet and savory depth.

For Assembly and Topping:

• 2 cups Shredded Low-Moisture Mozzarella Cheese: This is the key to that glorious, gooey, golden-brown cheese pull. Low-moisture mozzarella melts beautifully without releasing excess water. Shredding your own from a block is highly recommended for the best results.

Instructions

Follow these detailed steps to assemble your perfect Vegetable Lasagna Roll-Ups. Taking your time with each stage will guarantee a delicious and beautifully structured final product.

Step 1: Prepare the Pasta and Oven

First, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Bring a large pot of generously salted water to a rolling boil. Add the lasagna noodles and cook according to package directions, but aim for the lower end of the time range for an “al dente” texture. You want them flexible enough to roll but firm enough to not tear. Once cooked, drain the noodles carefully and lay them flat in a single layer on parchment paper or a lightly oiled baking sheet to prevent them from sticking together.

Step 2: Sauté the Vegetables

While the pasta is cooking, heat the olive oil in a large skillet or pan over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes, until it begins to soften and become translucent. Add the finely chopped mushrooms and diced zucchini to the skillet. Continue to cook, stirring occasionally, for about 7-9 minutes. The goal is to cook off most of the moisture released by the vegetables and for them to become tender and lightly browned. Once cooked, remove the skillet from the heat and set aside to cool slightly.

Step 3: Prepare the Ricotta Filling

In a large mixing bowl, combine the whole milk ricotta, the large egg, 1 cup of Parmesan cheese, the chopped fresh parsley, Italian seasoning, garlic powder, and black pepper. Mix until everything is thoroughly combined and smooth. Next, prepare the thawed spinach. Place it in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess water as possible. This step is critical to prevent a watery filling. Add the squeezed spinach and the cooked vegetable medley from the skillet to the ricotta mixture. Stir until all the vegetables are evenly distributed throughout the cheese filling.

Step 4: Assemble the Lasagna Roll-Ups

Spread about 1 cup of your marinara sauce evenly over the bottom of your prepared 9×13 inch baking dish. This will prevent the roll-ups from sticking and create a flavorful base. Now, take one of the cooked lasagna noodles. Spread approximately 1/3 cup of the vegetable and ricotta filling evenly over the entire surface of the noodle, leaving a small border at the edges. Starting from one of the short ends, carefully roll the noodle up into a tight spiral. Place the roll-up seam-side down into the prepared baking dish. Repeat this process with the remaining noodles and filling, arranging them snugly in the dish.

Step 5: Bake to Golden Perfection

Once all the roll-ups are in the dish, spoon the remaining marinara sauce over the top of them, ensuring they are well-covered. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the sauce. Cover the baking dish tightly with aluminum foil. This traps the steam and helps the roll-ups cook through without the cheese burning. Bake in the preheated oven for 25 minutes. After 25 minutes, carefully remove the foil and continue to bake for another 15-20 minutes, or until the sauce is bubbly and the mozzarella cheese is completely melted, golden brown, and slightly crispy in spots.

Step 6: Rest and Serve

Remove the baking dish from the oven and let it rest for at least 10 minutes before serving. This crucial resting period allows the roll-ups to set, making them easier to serve and ensuring they hold their beautiful shape. Garnish with additional fresh parsley or basil if desired before serving.

Nutrition Facts

• Servings: 6 (2 roll-ups per serving)
• Calories per serving: Approximately 480 kcal

This dish is a wonderful source of balanced macronutrients and essential vitamins.

1. Protein (Approx. 25g): Primarily from the trio of cheeses (ricotta, Parmesan, mozzarella) and the egg, protein is essential for muscle repair and keeping you feeling full and satisfied.
2. Fiber (Approx. 6g): The spinach, zucchini, mushrooms, and onion are excellent sources of dietary fiber, which aids in digestion and promotes gut health.
3. Calcium (Approx. 40% of DV): With three types of cheese, this dish is a powerhouse of calcium, which is vital for strong bones and teeth.
4. Vitamin A (Approx. 35% of DV): The spinach and tomatoes in the marinara sauce provide a significant amount of Vitamin A, an important antioxidant for vision and immune function.
5. Carbohydrates (Approx. 45g): The lasagna noodles provide complex carbohydrates, which are the body’s primary source of energy, fueling you through your day.

Preparation Time

This recipe involves a few steps, but they can be managed efficiently.

• Active Preparation Time: 35-40 minutes (chopping vegetables, making the filling, assembling rolls).
• Cooking Time: 40-45 minutes (baking in the oven).
• Total Time: Approximately 1 hour and 20 minutes.

How to Serve

These Vegetable Lasagna Roll-Ups are a showstopper on their own, but pairing them with the right accompaniments can elevate the entire meal.

• With a Simple Salad:
  • A crisp green salad with a light vinaigrette dressing cuts through the richness of the lasagna.
  • A classic Caesar salad provides a creamy, garlicky contrast.
  • An Arugula salad with shaved Parmesan, lemon juice, and olive oil offers a peppery bite.
• With Bread:
  • Warm, crusty garlic bread is a must-have for soaking up any extra marinara sauce on the plate.
  • Soft breadsticks or focaccia are also excellent choices for dipping.
• Garnishes and Toppings:
  • Sprinkle with a little extra grated Parmesan cheese just before serving.
  • Garnish with a chiffonade of fresh basil or finely chopped fresh parsley for a pop of color and freshness.
  • A small dollop of pesto on top of each roll-up can add a vibrant, herby flavor.

Additional Tips

Master this recipe with these eight professional tips to ensure success every time.

1. The Secret to Non-Watery Lasagna: The most common issue with vegetable lasagna is excess moisture. To combat this, you must cook the vegetables until their liquid has evaporated and, most importantly, thoroughly squeeze every last drop of water from the thawed spinach. Don’t be gentle; this step is your best defense against a soupy result.
2. Make-Ahead Magic: This recipe is perfect for meal prep. You can fully assemble the lasagna roll-ups in the baking dish, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the initial covered baking time if baking straight from the fridge.
3. Freezer-Friendly Instructions: These roll-ups freeze beautifully. Assemble them completely in a freezer-safe baking dish. Cover tightly with a layer of plastic wrap pressed against the surface, followed by a layer of aluminum foil. They can be frozen for up to 3 months. To bake, you can either thaw overnight in the refrigerator or bake directly from frozen, adding about 30-40 minutes to the total baking time.
4. Perfectly Cooked Noodles: Do not overcook your lasagna noodles. Cook them to “al dente” (with a slight bite). If they are too soft, they will be very difficult to handle and will tear easily when you try to spread the filling and roll them. Rinsing them briefly in cold water after draining can also stop the cooking process and make them easier to work with.
5. Get Creative with Vegetables: This recipe is incredibly versatile. Feel free to swap or add other vegetables based on what’s in season or what you have on hand. Finely chopped carrots, bell peppers, butternut squash, or kale would all be delicious additions. Just be sure to cook them down to remove excess moisture.
6. Cheese Variations: While the ricotta-parmesan-mozzarella combination is classic, you can experiment. Try adding a little smoked provolone to the mozzarella topping for a smoky flavor, or mix some creamy goat cheese into the ricotta filling for a tangy kick.
7. Homemade vs. Store-Bought Sauce: Using a quality jarred marinara is a great shortcut. However, if you have the time, making your own sauce allows you to control the seasoning and sugar content. A simple homemade sauce made with crushed tomatoes, garlic, onion, and herbs can elevate the dish significantly.
8. Don’t Overfill the Noodles: It can be tempting to load up each noodle with filling, but this can make them difficult to roll and more likely to burst open during baking. A thin, even layer of about 1/3 cup of filling is the perfect amount to create a neat, stable spiral.

FAQ Section

Here are answers to some of the most common questions about making Vegetable Lasagna Roll-Ups.

1. Can I make this recipe gluten-free?
Absolutely. The easiest way to adapt this recipe is to use gluten-free lasagna noodles. Cook them according to their specific package directions, as cooking times and textures can vary greatly between brands. All other ingredients in the recipe are naturally gluten-free, but always double-check the labels on your sauces and seasonings to be safe.

2. How can I make these lasagna roll-ups vegan?
You can easily make a vegan version with a few smart swaps. For the ricotta filling, use a high-quality tofu ricotta (made by crumbling firm tofu with nutritional yeast, lemon juice, and herbs) or a store-bought vegan ricotta alternative. Use your favorite brand of vegan mozzarella and parmesan cheese for the topping and filling. Finally, ensure you use a plant-based egg replacer or a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to bind the filling.

3. Why did my lasagna roll-ups turn out watery?
This is the most frequent challenge and almost always comes down to one of two culprits: the spinach or the other vegetables. You must squeeze the thawed spinach incredibly well to remove all excess liquid. Similarly, when you sauté the zucchini and mushrooms, you need to cook them long enough for all the water they release to evaporate from the pan before you add them to the filling.

4. My roll-ups fell apart. What did I do wrong?
This can happen for a few reasons. First, your noodles may have been overcooked, making them too soft and prone to tearing. Cook them only to al dente. Second, you may have overfilled them. A thick layer of filling will push out the sides and make the roll unstable. Stick to a thin, even layer. Finally, be sure to place them seam-side down in the baking dish to help them hold their shape.

5. How do I properly store and reheat leftovers?
Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave for a quick meal, but for the best results, place the roll-ups in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps the cheese re-melt nicely and prevents the noodles from becoming rubbery.

6. Why use lasagna roll-ups instead of a traditional layered lasagna?
There are several advantages! First, portion control is built-in, making it easy to serve. Second, the presentation is more elegant and individual. Third, they often cook slightly faster than a deep, dense traditional lasagna. Finally, they are much easier to freeze and reheat in individual portions.

7. Can I use no-boil lasagna noodles for this recipe?
It is not recommended to use no-boil noodles for this recipe. Those noodles are designed to soften and cook in the sauce of a layered lasagna. For roll-ups, you need to boil the noodles first to make them pliable enough to spread with filling and roll. Using no-boil noodles would likely result in them cracking and breaking during assembly.

8. Can I assemble the roll-ups without a layer of sauce on the bottom of the dish?
It’s highly advised to use that bottom layer of sauce. It serves two important purposes: it prevents the noodles from sticking to the bottom of the baking dish, and it infuses the bottom of the roll-ups with moisture and flavor as they bake, ensuring they don’t dry out.

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